Fluffy Keto Chocolate Cake with Coconut

A wonderfully tender and fluffy keto chocolate cake with a creamy chocolate frosting. Without the frosting, it’s wholesome enough to be served for breakfast! You can add coconut swirls at the top if you desire.

Prep Time 15 min | Cook Time 20 min | Dessert | Gluten free, keto | Servings: 9 | Calories: 326 kcal | Carbs: 1 slice 7g

Author: Wild Riot Collective


- Butter for pan

- 4 large eggs

- 1/2 cup unsalted butter, melted and slightly cooled (110g/ 4 oz)

- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar), you can use 2 teaspoons if not enough sweet

- 1 teaspoon vanilla extract

- 1 cup blanched almond flour (110g/ 4 oz)

- 1/2 cup unsweetened cocoa powder (not Dutch processed) (40g)

- 1/2 teaspoon kosher salt (not fine salt)

- 1/2 teaspoon baking soda

Chocolate Frosting:

- 1/2 cup unsalted butter, softened (110g/ 4 oz)

- 1/4 cup heavy cream

- 1/4 cup unsweetened cocoa powder (20g)

- 1 teaspoon vanilla extract

- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)


Preheat oven to 325 degrees F.

Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract.

Gradually whisk in the almond flour and cocoa powder.

Finally, whisk in the kosher salt and the baking soda.

The batter will be quite thick, pour the batter into the prepared baking dish and smooth the top out with a rubber spatula.

Bake until the center is set and a toothpick inserted in it comes out clean, 18-20 minutes.

Cool the cake, in the pan, completely, about 1 hour, then frost if you wish.

To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.

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