Keto Chocolate Cake (gluten free)

Add to Plan to Eat

The Ultimate Chocolate Cake gluten free, paleo & keto


Yield: Servings: 6 slices



  • CAKE
  • 48 g almond flour
  • 30 g golden flaxseed meal finely ground
  • 1 teaspoon baking powder
  • 70 g unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
  • 13-12 cup xylitol *or coconut sugar if paleo (we use 1/3 cup)
  • 40 g cocoa powder **
  • 14 teaspoon kosher salt
  • 12 teaspoon espresso powder or instant coffee, (optional)
  • 2 eggs at room temperature***
  • 227 g unsalted grass-fed butter at room temperature
  • 227 g cream cheese at room temperature
  • 6-12 tablespoons powdered xylitol to taste
  • 2-6 tablespoons cocoa powder to taste
  • 12 teaspoon espresso powder or instant coffee, (optional)
  • pinch kosher salt


  1. Each batch of cake is good for one 8-inch layer of cake. If you're building a two-layer cake adjust serving size to 12 and for three layers to 18.
  2. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan, set aside.
  3. Add almond flour, flaxseed meal and baking powder to a medium bowl. Whisk until thoroughly combined, set aside.
  4. Add butter (or coconut oil and cream), sweetener, cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave). Heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
  5. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. If you used coconut oil, you want to be sure to mix it particularly well. Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour into prepared cake pan.
  6. Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn't dry out.
  7. Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It'll be particularly fragile right out of the oven if you made it with xylitol, so you need to let it set.
  8. If you're building a layer cake, you'll want to chill the layers (well wrapped) once they've come to room temp. Because of this, I always bake the layers the day before, chill overnight, and make the frosting and layer up the cake the-day-of.
  9. Batch of frosting makes enough for a three-layer cake.
  10. Add the butter, cream cheese and sweetener to a large bowl. Cream the mixture with your stand mixer using the paddle attachment (or with an electric mixer) until light and fluffy, about 10 minutes. You'll want to scrape the bowl every so often to ensure an even mixture. Add cocoa powder to taste, espresso powder and salt and continue to beat until fully incorporated.
  11. Piping the frosting between the layers (no tip needed), ensures the most even distribution of frosting. And you could even do it with a ziplock bag!
  12. The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaw it out in the fridge overnight.

Amount Per Serving (6)

  • Calories: 1
  • Protein: 1 g
  • Sugar: 1 g
  • Carbohydrate: 1 g
  • Fat: 1 g
  • Cholesterol: 1 mg
  • Sodium: 1 mg
  • Fiber: 1 g

Powered by
Plan To Eat