Chocolate Keto Cake | Easy Keto Chocolate Cake

A slice of chocolate cake lying on its side on a white plate.

5 from 43 reviews

This chocolate keto cake is rich, decadent, and intensely chocolatey. From the soft and fudgy cake to the creamy frosting, a keto cake doesn't get any better than this. And each serving of this indulgent low carb chocolate cake has just over 2 NET CARBS!



4 eggs 

1/2 cup cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup almond milk (or any other milk)

2 cups (220g) almond flour

1/2 cup granular swerve

1 teaspoon vanilla extract


4 tbsps. cocoa powder

2/3 cup confectioners swerve

Just over 1 cup (250g) mascarpone

2/3 cup heavy cream (make sure it's cold)


  1. Preheat your oven to 350°F (177°C). Line two 8 or 7 inch pans with parchment paper (I used 7 inch pans, so it will be a little thinner in 8 inch ones).
  2. Next, sift all of your dry ingredients (cocoa powder, baking powder, almond flour, granular swerve) into a large bowl. Then add in the rest of your ingredients and whisk everything together until well incorporated.
  3. Divide batter evenly between 2 pans and bake for about 20 minutes. Insert a toothpick to make sure it's completely baked.
  4. Let the cake cool in the pans for a bit, then on a wire rack to cool completely before frosting.
  5. For the frosting sift the cocoa powder and confectioners swerve into a mixing bowl, then add in the mascarpone and heavy cream.  Mix with a hand mixer on medium speed until it holds its shape. Be careful to not overbeat, it can become grainy. 
  6. Frost the bottom layer of your cake, put the other layer on top, and frost the rest of the cake. 


The scale up function does not change the gram measurements.


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