Sometimes, when I’m craving something sweet but don’t want to derail my health goals, this keto chocolate cake saves the day. It’s indulgent, moist, and topped with a creamy, slightly tangy brown sugar frosting that makes every bite feel like a celebration.
When I first made this, I was blown away by how guilt-free dessert could taste so decadent. If you’ve been missing chocolate cake, this one’s for you.
Tips for Success
- Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature. This helps everything blend smoothly.
- Greasing the Pan: A mix of butter and cocoa powder instead of flour keeps the cake truly keto.
- Storage: Store leftover cake in an airtight container in the fridge for up to 5 days.
Variations and Substitutions
- Nut-Free: Swap almond flour for sunflower seed flour in equal amounts.
- Dairy-Free: Use coconut cream in place of cream cheese and dairy-free butter.
- Extra Chocolatey: Fold in a handful of sugar-free chocolate chips before baking.
Serving Suggestions
I love serving this cake with a dollop of whipped cream or a sprinkle of fresh raspberries for added flair. If it’s a special occasion, pair it with a cup of strong coffee or unsweetened almond milk for the ultimate treat.
Enjoy this indulgence that doesn’t compromise your health goals—because everyone deserves a slice of happiness. 😊
Keto Chocolate Cake with Brown Sugar Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A moist, rich keto-friendly chocolate cake topped with a smooth, lightly sweet brown sugar cream cheese frosting. Perfect for low-carb indulgence.
Ingredients
For the Cake:
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup erythritol or your favorite keto-friendly sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1/3 cup unsweetened almond milk (or any keto-friendly milk)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar substitute (like Swerve Brown)
- 1 tsp vanilla extract
Instructions
Make the Cake:
- Preheat your oven to 350°F and grease an 8-inch round cake pan. Line the bottom with parchment for easy removal.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing—it’s okay if the batter is slightly lumpy.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Frosting:
- Beat the cream cheese and butter together in a large bowl until light and fluffy.
- Add the brown sugar substitute and vanilla, mixing until smooth and well combined. Taste and adjust sweetness if needed.
Assemble:
- Once the cake is fully cooled, spread the frosting evenly on top. Slice and serve!
Notes
Make sure all ingredients are room temperature for the best results. Almond flour works as the base, providing a tender crumb while keeping it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 2g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 95mg
