Keto Chocolate Cake

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 left over. 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 it. Can you believe it? Zucchini is a wonderful ingredient for adding some nutrients, but it also helps keep the cake moist. You can set this keto cake in front of someone who doesn’t eat on a low carb diet, and odds are they won’t even be able to tell the difference. Whether you’re following a keto diet or just cutting back on sugar, this is one chocolate cake everyone can enjoy.

For more amazing low carb chocolate cakes, try my Keto Lava Cake or Keto Birthday Cake With Chocolate Icing next!

Ingredients

• Almond Flour – I use blanched almond flour for a soft, tender cake. Almond meal is coarser and won’t give you quite the same texture.
• Sweetener – Use your favorite keto-friendly sweetener. Check the recipe card for the type and amount needed.
• Cocoa Powder – Unsweetened cocoa powder gives this cake its rich chocolate flavor.
• Baking Powder and Baking Soda – Help the cake layers rise and give them a lighter texture.
• Salt – Just a pinch of salt brings out the rich chocolate flavor.
• Eggs – Help bind the ingredients together and give the cake structure.
• Coconut Oil – Adds moisture to the cake.
• Vanilla Extract – Enhances the chocolate flavor.
• Unsweetened Macadamia Milk – You can also use unsweetened almond milk. Either works well in the cake batter.
• Zucchini – Two full cups of shredded zucchini keep this chocolate cake incredibly moist. And no, you can’t taste it!
• Chocolate Frosting – The homemade frosting uses butter, cocoa powder, sweetener, half and half, and vanilla extract. It’s rich, smooth, and so easy to make.

See the recipe card for quantities.

How To Make Keto Chocolate Cake

This cake is very easy to make. The hardest part is smelling the aroma of the freshly baked cake and not being able to eat it yet. Take a look at these simple directions.

First Step: Preheat your oven to 350°F. Then line three 9-inch cake pans with parchment paper. Give them a spray with nonstick cooking spray and set aside.

Second Step: Add the dry ingredients, including the sweetener, almond flour, cocoa powder, baking powder, baking soda, and salt, to a large bowl. Add the eggs, coconut oil, vanilla extract, unsweetened macadamia milk (or almond milk), and zucchini. Mix on low until combined, then increase the speed to medium and continue mixing for 2 minutes.

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 them from the pans and letting them cool completely on a wire rack.

Fourth Step: While the cake is cooling, begin preparing the frosting. Warm the butter, cocoa, sweetener, and half and half in a saucepan. Whisk continuously until smooth, then remove from the heat and stir in the vanilla.

Assembly: Pour ¼ of the frosting over the bottom cake layer. Then add another cake layer and ¼ more frosting. Add the top layer of cake and pour on the remaining 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!

Can You Taste the Zucchini?

Absolutely not! My kids had no idea there was zucchini. Since the cake is 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 is already dairy-free. To make a dairy-free ganache, heat sugar-free chocolate chips and a little coconut cream until 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 flour. 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 white chocolate, or piping peanut butter frosting on top of the chocolate ganache around the edges. You could also stick chopped nuts to the sides or sprinkle some on top.

Equipment

You’ll need three 9-inch round cake pans, parchment paper, a large mixing bowl, and an electric hand mixer. A stand mixer works well, too.

For the frosting, grab a saucepan and a whisk. You’ll also want a wire rack for cooling the cake layers before assembling them.

How Do You Store Chocolate Cake?

You can store this low carb keto chocolate cake in the fridge in an airtight container for up to 4 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 saving it 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.

You can also freeze individual slices for up to 3 months. Wrap each slice tightly and place it in a freezer-safe container. Thaw overnight in the refrigerator before serving.

How many net carbs are in keto chocolate cake?

The net carbs per slice are listed in the recipe card below. Keep in mind that the exact amount can vary depending on the sweetener and other ingredients you use.

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Originally Published May 27, 2020. Revised and Republished October 12, 2026.