This is the ultimate Keto Chocolate Cake recipe. Every bite is fudgy, ultra-rich, and incredible. If you have been looking for a dessert that will impress pretty much anyone, you have finally found it. Delicious chocolate cake topped with a silky chocolate frosting is sure to please. It’s low carb, sugar-free, grain-free, gluten-free, and trim healthy mama friendly too.
There is no shortage of decadent chocolate recipes on my blog because I LOVE chocolate. It’s a lovely way to add flavor and enjoy a treat that is out of this world. This low carb cake has quickly moved up on my list of favorites. Every moist bite leaves me wanting the next even more. Take it to a potluck, and there won’t even be a crumb leftover. That’s how incredible it is.
I have one little secret for you. Now, I will tell you, but don’t tell your kids! It can be our little secret. 🙂 This low carb chocolate cake has two full cups of shredded zucchini in this cake. Can you believe it? Zucchini is a beautiful ingredient to add in some nutrients, but it also helps keep the cake moist. You can set this cake in front of someone who doesn’t eat low carb, and odds are they won’t even be able to tell the difference in this keto chocolate cake recipe either.
How To Make Keto Chocolate Cake
This cake is very easy to make. The hardest part is smelling the aroma of the fresh baking cake and not being able to eat it yet. Take a look at these simple directions.
First Step: Warm up your oven to 350 degrees F. Then line three 9-inch cake pans with parchment paper. Give them a spray with non-stick cooking spray and set aside.
Second Step: Combine the sweetener, blanched almond flour, unsweetened cocoa powder, baking powder, baking soda, salt, eggs, coconut oil, vanilla extract, unsweetened macadamia milk (or unsweetened almond milk), and zucchini in a bowl. Mix on low until the ingredients are combined, then turn up the speed to medium and continue mixing for 2 minutes. Pour the keto chocolate cake batter into the three pans.
Third Step: Bake the cake layers for 30-35 minutes or until the centers are firm when you touch them. Allow the cake layers to cool for 10 minutes before removing from the pans and letting cool on a wire rack the rest of the way.
Fourth Step: While the cake is cooling, begin preparing the frosting. Warm up the butter, cocoa, sweetener, and half and half in a saucepan. Whisk continuously until smooth, then remove from the heat and pour in the vanilla.
Assembly: Pour ¼ of the frosting over the bottom cake layer. Then add a layer of cake and ¼ more frosting. Add the top layer of the cake and add the rest of the frosting. Allow some of the icing to drip down the edges, top the keto chocolate cake with some chocolate shavings, and enjoy!
Other Types of Keto Frosting
I really do love the chocolate pan frosting on this cake. If you've never made one before it's like an inexpensive version of a ganache. You use cocoa powder and half and half (half milk and half cream) instead of melting chocolate with heavy cream. It is still smooth, rich, and delicious. I could eat it with just a spoon.
But, if you'd like other icing choices for your chocolate cake try my Buttercream Frosting, Cream Cheese Frosting, Raspberry Frosting, Peanut Butter Frosting, or Caramel Frosting!
I also really want to try this Coffee Frosting! Just sub in swerve for the powdered sugar.
Can you taste the zucchini?
Absolutely not! My kids had no idea there was zucchini. Since the cake it such a dark color you can't see it or taste it. The zucchini is what makes this cake so moist so trust me and don't leave it out. You can use yellow squash in place of the zucchini if you prefer.
More Ideas and Substitutions
- Dairy-Free - the cake itself if dairy-free already. To make a dairy-free ganache heat sugar-free chocolate chips and a little coconut cream until they are melted.
- Nut-Free - a great replacement for almond flour in this keto chocolate cake recipe is sunflower seed flour. It can be subbed 1:1 for almond. You can use carton coconut milk in place of the nut milk. It is not as easy to sub in coconut flour so I don't recommend that.
- Toppings - raspberries look great on this cake! Some other ideas are sugar-free white chocolate chips, drizzled on white chocolate, or piping on peanut butter frosting on top of the chocolate ganache around the edges. You could also stick chopped nuts to the side or sprinkle some on top.
How do you store Chocolate Cake?
You can store the low carb keto chocolate cake in the fridge or on the counter. As long as it’s kept airtight, it will last for several days. I find that it tastes so much better when it’s cool, but try it both ways and see which way you prefer. Making the layer cake in advance, and having it saved for special occasions is easy. This will save you time if you are hosting a party or get-together because you can make it a day or two in advance.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
- 2 cups shredded zucchini (about one large or two medium zucchini)
- 1 ¾ cups almond flour
- 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup unsweetened vanilla macadamia milk (or other nut milk)
- ¾ cup cocoa powder
- ⅓ cup refined coconut oil melted
- 2 eggs
- 2 teaspoon vanilla
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 oz salted butter
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ⅓ cup cocoa
- ¼ cup half and half
- 1 teaspoon vanilla
- Heat oven to 350°F. Line three 9-inch round baking pans with parchment and spray with cooking spray.
- Beat all the ingredients on low until mixed. Increase the speed to medium for 2 minutes. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until the center feels firm to the touch. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Heat butter in a small saucepan until melted. Add the cocoa, sweetener, and half and half whisking until smooth. Remove from heat and add vanilla.
- Drizzle ¼ of the frosting over the bottom cake layer. Top with the middle layer and ¼ more of the frosting. Top with the top layer of cake and the rest of the frosting. Gently spread to the edges and let some drip down. Top with chocolate shavings, if desired.
Craving More Delicious Low Carb Cake Recipes?
All of these cakes are yummy and fantastic for pretty much all occasions. Check them out to find some inspiration for your next baking project.
- Keto Lemon Pound Cake
- Keto Berry Cake With Cream Cheese Icing
- Almond Crumb Cake
- Keto Lava Cake
- Keto Birthday Cake With Chocolate Icing
Could you use canned pumpkin in place of the zucchini? If so, how much would be a good amount?
I think one cup of pumpkin would work.
Terri Ramey says
This is the most incredible cake we've had since we started back on our low carb journey! Wonderful and extremely easy to make!
Do I need to squeeze out the water in the zucchini before I add it to the dry ingredients?
No, if it is very very wet you can pour off the excess liquid but don't squeeze it.
This was SO fudgy and moist with the best chocolate flavor. The frosting on top added the perfect sweetness and turned it into such a decadent treat. My family loved it!
This looks phenomenal! I love that there's zucchini in the cake as zucchini and chocolate are one of my favorite pairings -- cannot wait to try it!
Worst keto cake ever. Had to throw it away. Too much oil. The cake would never firm up. Wasted a bunch of expensive ingredients.
I'm sorry it didn't work for you. The measurements are correct. Half a cup of oil for 3 1/2 cups of dry ingredients is not excessive. Did you chill it? It firms up in the fridge into a great fudgy consistency. This normally gets 5 star reviews so I'm surprised that happened.
Linda hughes says
Looks so good i will be making tomorrow question if I am using sweerve Powder or Granular ? Also so would that be 1 and 1/2 cup
Hi Linda, I know you saw my email but I want to answer her too for anyone else wondering. I would use 1.25-1.5 cups of granular swerve in this recipe.
Is it possible to make this in a nine by thirteen pan instead of three nine inch ones?
Yes. I'm not sure the exact baking time. I'd check at 30 minutes and every 5 minutes after.
Hello! I entered your recipe into my macros tracker and each slice came back as 17.9 grams of net carbs?!
How are figuring? I used the same ingredients as well
You have to manually subtract the sugar alcohol from the sweetener.
Can shredded frozen zucchini work? It usually has a lot of liquid when thawed, drain or not?
I would drain it if you use frozen zucchini. I haven't tested it but I think it would work.