This post may contain affiliate links. Please read our disclosure policy.
This Keto Chocolate Cake is low-carb, gluten-free, sugar-free and flourless. Very moist and chocolatey cake layers with a creamy chocolate mascarpone filling in between. Small 6-inch cake that is easy to make and great for parties. Mug cake option available, too.
If you are on a low-carb Ketogenic diet, you know that you can have some very delicious desserts that have no sugar and are low in carbs. This Keto Chocolate Cake recipe is worth trying.
Layers of decadent gluten-free chocolate cake, made with coconut and almond flour with thick and chocolatey chocolate mascarpone filling.
I topped this Ketogenic layer cake with some dark chocolate ganache and adder berries on top.
Extremely easy to make, great for birthdays and holidays.
For an ultra-rich, moist and chocolatey, dairy-free chocolate cake, check out this recipe at TexanErin.com.
Why make a Keto Chocolate Cake?
It is amazing how you can eat certain sweets and still be able to maintain your healthy weight and well being.
This keto cake is perfect for both a sweet snack or celebration.
It is super simple to make with a few ingredients.
This will be my birthday cake next year.
Most of the people I know, who follow the Keto diet would prefer quick and easy sweet treats, ready in under 30 minutes. It is understandable, since meal prep takes some time and we usually don’t want to spend time baking.
This Keto chocolate layer cake is more of a spacial occasion or a weekend treat that requires 1 hour to make.
What ingredients do you need to make Keto Chocolate Cake?
For the low-carb chocolate cake layers:
- eggs
- sweetener – I used Swerve Confectioners
- coconut oil
- vanilla extract
- almond flour
- coconut flour
- cocoa powder
- almond milk
- baking soda
- baking powder
- white vinegar
- salt
- coffee extract (optional)
- xantan gum (optional)
For the chocolate mascarpone whipped cream cake filling:
- mascarpone
- keto sweetener
- cocoa powder
- melted chocolate (I used Stevia sweetened dark chocolate from Trader Joe’s, but Lilly’s works, too)
- heavy cream
For the ganache:
- chocolate (I used Stevia sweetened dark chocolate from Trader Joe’s, but Lilly’s works, too)
- heavy cream
For Garnishing:
- berries
What tools you’ll need to make a Keto chocolate cake?
I split the cake batter into two equal parts and baked it in two 6-inch round pans. So you need two 6-inch round cake pans for baking.
Then once cooled, I cut the cake layers into two thinner layers horizontally. I used a large serrated knife.
Actually gluten-free cakes are very easy to cut in half, because they are moist, but not too crumby.
For the chocolate mascarpone filling, I used an electric mixer to mix in the heavy whipping cream.
Then you’ll need a spatula to smooth out the filling between the layers of chocolate cake.
How to make this Keto Chocolate Cake:
- You first bake the cake layers.
- Let them cool and then cut in half each layer horizontally.
Can you make a Keto chocolate layer cake with two layers only?
Yes, but I like cakes with thinner layers and a lot of filling in between.
- Prepare the filling.
- Spread filling between the layers. Add ganache on top.
- Garnish with berries.
- Serve or store in the fridge for up to 1 week.
How long to bake the cake layers for?
When it comes to baking cakes, under baked cake, that collapses is my biggest nightmare. If you leave this cake slightly under baked, it won’t be a big deal, because you’ll achieve a more tender crumb.
If you bake the cake for the time that I suggest, it will most likely bake perfectly, but it will be slightly more dense.
I baked the cake layers in two 6-inch pans for 27-30 minutes, until the tops were set and toothpick inserted cake out clean.
What sweetener to use in this Keto Chocolate Cake?
I recently tried Pyure organic Stevia Sweetener. I liked it. I think it may be slightly sweeter than Swerve.
In this Low-carb chocolate layer cake I used Swerve Confectioners for both the layers and whipped cream filling.
Erythritol can be substituted in equal amounts.
How to garnish this cake?
I left this cake “naked”. It is a technique, where you layer the cake layers with filling in between, but don’t add any frosting on top or around the sides. It is a great and effortless technique for non cake makers.
I made a very minimal ganache with sugar-free dark chocolate and heavy cream and added it on top of the cake.
I then decorated it with fresh strawberries, blueberries and raspberries.
Turn this Recipe into a Keto Chocolate Mug Cake
Don’t want to make a whole cake, but prefer a Keto mug cake instead?
You can use most of the ingredients to make a mug cake. You can bake it in the microwave or in the oven. It is so good!
Mug cakes are a staple in Keto diet, especially to chocolate lovers like me.
I’ll be sharing the Chocolate Keto Mug Cake recipe in a separate post very soon.
For one Keto chocolate mug cake:
- 1 egg
- 2 tbsp coconut flour
- 2 tbsp cocoa powder
- 2 tbsp almond flour
- 1/4 tsp vanilla extract
- 2 drops coffee extract
- pinch of salt
- 2 tbsp melted coconut oil
- 1-2 tbsp Swerve confectioners
- 1/2 tsp baking powder
Mix the ingredients together. Place in a greased ramekin.
Cook in the microwave for 70 – 80 seconds or bake for 10-12 min.
Other Keto Dessert Recipes:
Keto chocolate cake
Ingredients
For the cake layers:
- 1 2/3 cups almond flour
- 1/3 cup coconut flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 tsp baking soda
- 1/3 cup cocoa powder
- 1 tsp Xantan gum
- 5 eggs
- 1/2 cup powdered erythritol
- 1 tsp coffee extract
- 1/3 cup coconut oil, melted butter
- 3/4 cup almond or coconut milk (not from a can)
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla
For the chocolate mascarpone cake filling:
- 6 oz mascarpone
- 1/3 cup powdered erythritol
- 2 oz chocolate, melted
- 1 tbsp cocoa powder
- 1 cup heavy cream
For the chocolate ganache:
- 2 oz Keto Chocolate
- 1/4 cup heavy whipping cream
Instructions
For the cake layers:
- Preheat oven to 350 F. Grease two 6-inch round cake pans with butter. Set aside.
- In a bowl combine the dry ingredients – coconut flour, almond flour, baking soda, baking powder, xantan gum. salt and cocoa powder.
- Combine almond milk with vinegar (lemon juice).In a separate bowl beat the eggs with powdered erythritol for 4-5 minutes on medium-high speed. Add in the vanilla extract, coffee extract, coconut oil.
- Add in 1/2 of the dry ingredients to the egg and sweetened mixture. Mix to combine. Add 1/2 of the milk and mix to combine.
- Repeat by adding the remaining liquid and dry ingredient and mix until just combined.
- Divde batter between the two pans. Smooth out the tops. Bake for 25-30 minutes, until toothpick inserted comes out clean.Let the cakes cook inside the pans for 10 minutes and then transfer to wire rack to cool down completely.
- Using a serrated knife cut the cakes in half horizontally.
To make the whipped chocolate mascarpone cream:
- Melt the chocolate and let it cool for 5 minutes.
- In a bowl mix together the mascarpone, cocoa powder and sweetener, using a spatula.
- Mixing on medium speed with an electric mixer, slowly add in the heavy cream. Mix just until the Cream has been incorporated and thickened. Over mixing or mixing on high speed may result into the mascarpone separating and releasing liquid.
- Slowly, add in the melted chocolate, mixing on slow speed until combined.
- Assemble the cake by layering cake layers and filling, leaving the top without any filling.
To make the ganache:
- Place chocolate in a bowl. Heat the heavy cream to a boil. Pour over the chocolate. Mix to combine.
To garnish:
- Pour ganache over the top of the cake and smooth with a spatula. Top with berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW! Mira – what a fantastic looking keto cake – the texture is simply mind blowing and I am so loving that chocolate mascarpone filling! While I’m not keto, I try to eat healthier desserts and I so need to give this a try! Thanks so much for sharing this one!
This is such a gorgeous cake, Mira! I love that you made a keto version and explained all of your tips and tricks. I definitely have to try this beauty!
This cake is so beautiful! Whenever I try to make layer cakes, they end up lopsided. Will have to try this! I had a bag of erythritol-monk fruit sweetener sent to me and I have been wanting to try a healthier treat with it!
This is one stunning cake! I love chocolate and berries together!
The mascarpone cream filling is amazing! I can’t wait for my cake layers to cool and try it all together! What are the measurements for the ganache? How much chocolate to how much heavy whipping cream?
Hi Jenny, thank you! Hope you like the cake! Not sure why the measurements disappeared. It is 2 oz Stevia sweetened chocolate and 1/4 cup of heavy cream. This makes just enough for the cake, but you can double the recipe.
Yes! Fantastic. I topped with berries like you did and took it to my mom’s group. Now I’m sending your recipe on to all that want to make it for themselves. Thanks so much! Delicious. It’s quite filling too. A regular cake I could eat and eat and never be satisfied as having “enough” this gives me just what I need and I feel satisfied.
This cake turn out light and delicious! I followed the recipe exactly, using butter not coconut oil. The family l loved it and we just couldn’t stop devouring it!
Thank you so much for making Keto life more sweet & fun!!
You made my day Lauren! So happy it worked! I need to make this cake again 🙂
I want to make this for a small wedding cake to accommodate keto guests. Can it be made 2 days befor? How do you store it?
The cake is best made 1 day in advance, but you can make it 2 days earlier. Store cake with the filling loosely covered in the fridge.Or if you could bake the layers 2 days in advance, store in the fridge covered with plastic and add the filling (assemble the cake) the day before the event.
Looks fantastic!
Any suggestions on how to bake 8″ pan layers?
or 9″ pan?
Thanks!
Hey Jolanta, I have not trued it in a bigger pan, but it will definitely work. You can bake the whole batter in 9 inch round pan for 5-10 minutes less. I have to test the recipe and add notes about other pans, because I’ve been getting questions.
Amazing cake! I did it with 8″, and just kept checking cooking earlier. I used stevia sweetened chocolate, so added a bit less sugar, and a bit extra powder cocoa. Would add a pic if I could! Even my 3yo loved it!
Hi Monica, so happy you liked it and it turned out well with the changes! If you are on instagram, you can add a pic and tag me ( @cookinglsl). I’d love to see your beautiful cake!
Did the 8″ come out really thin? I am afraid it would be too thin.
Sorry I have not tried it in 8-inch pans. I hope Monica responds. I don’t think they will be too thin.
This looks amazing!! Can you confirm the servings are correct? 16 servings seems high for a 6 inch cake? We’re you really able to get 16? This is important to me as a diabetic to make sure I’m counting the right number of carbs. Thank you!!
Hi Kate, yes I cut extremely thin slices and I get 16. Otherwise as you see this is a rich cake and the carb count will be higher, and most of my readers will not even want to try it.
This looks amazing! Can’t wait to make it. Can I prepare anything in advance? I’m assuming the batter but what about the frosting? Thanks!!
Hi Shayna, yes definitely you can make the layers 2-3 days in advance (keep wrapped in plastic wrap in the fridge) and also the frosting 1-2 days earlier. It has mascarpone in it and will keep stable in the fridge for a few days.