Keto Chocolate Cake with peanut butter filling is the birthday worthy decadence without all the carbs you’ve been looking for. Seriously, this Keto Cake is killin’ it.
Keto Chocolate Cake is everything you want in a dessert. After all, chocolate equals happiness. It’s just culinary science.
What’s better than 11 slices of happiness with 3.5 Net Carbs a slice? Not much!
Well, maybe a slice of happiness with a little fruit. Because we love pairing low carb fruit and chocolate. Twice the happiness.
PRO TIP: You haven’t lived until you’ve tried chocolate and blackberry. Just a little goes a long way and you don’t need to kick up your carbs count by overloading. Sweet with just a little bite! Check out our Low Carb Fruit list for other approved low carb fruits.
Don’t forget how well chocolate and peanut butter go together. You can have your cake (just like the photos here) and eat it, too.
We’ve been asked numerous times if our keto chocolate cupcakes can be made into a cake and here we have it! So lets dive in. 😉
Making this EPIC Keto Chocolate Cake
What you’ll need:
- Coconut flour, unsweetened cocoa powder, powdered monkfruit, baking powder, baking soda, salt, eggs, vanilla extract, extra light olive oil, heavy cream, low-carb cream cheese frosting.
- Options: You can swap monkfruit for an alternative low-carb sweetener, use stevia extract to add some sweetness and use peanut butter (to make chocolate with peanut butter cake like the photos.)
(Be sure to scroll down for the entire recipe for exact measurements and cooking instructions.)
Two Layers or Three….
We have made this cake a few ways. Either as a two layer cake or three. I actually prefer a three layer cake as it give you more of a professional look because the cake is taller when frosted. It just looks.. like I know what I’m doing.. which.. 😉
When splitting between two cake pans the batter is a little thin but don’t worry it’ll be fine. Just be sure to not over bake and as soon as a toothpick comes out clean you allows them to cool off.
When splitting between THREE cake pans it’s definitely on the thin side and you’ll have to adapt the cooking time to even less.. around 10-12minutes. Again keep an eye on it and remove as soon as a toothpick comes out clean.
A few low-carb options to compliment this cake include:
Check out this low-sugar strawberry lemonade as a refreshing option to wash this cake down. YUM! Just swap the honey the recipe calls for with another low carb sweetener or omit entirely!
HOW MANY NET CARBS IN THIS KETO CAKE?
There is 30.5grams of sugar alcohol in each slice. If you’d like to use another form of sugar alcohol be sure to check out our low carb sweetener conversion chart. Our family does subtract the sugar alcohols and we’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that. 🙂
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs.
If you’d like to omit the peanut butter layer and just layer with the cream cheese frosting there is more than enough to frost the entire cake.
Let’s face it, a low-carb keto diet can be a difficult diet to follow when there are temptations out there. If you’re planning a get-together or birthday party, that diet can go right out the window.
This Keto cake is so good, even those who aren’t sticking to a diet will be bugging you for the recipe. If you want to keep it to yourself we understand.
But don’t forget, sharing is caring. And chocolate is love.
Seriously, share. 🙂 Save a slice for us!
SOME Low Carb Desserts You might enjoy:
Keto Chocolate Cake
- 1/3 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered monkfruit ( another low carb sweetener of your choice will work too)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 whole eggs
- 1 teaspoon vanilla extract
- 8 drops stevia extract (optional for extra sweetness)
- 4 Tablespoons extra light olive oil
- 1/2 cup heavy cream ( or dairy-free alternative)
- 1/2 cup peanut butter (Optional to make a peanut butter chocolate cake like the photos)
- low carb cream cheese frosting
- Preheat oven to 350 degrees F. Prepare 2 (or 3 re: notes in post above) 8 inch cake pans by greasing with light oil or butter.
- In a medium bowl whisk together coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
- Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and cream. Mix until ingredients are well combined. Allow to sit for 5-8 minutes. If mixture becomes thicker in consistency then you'd like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
- Pour half the batter into each pan until evenly distributed. Bake 15-18 minutes, or until toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then allow to fully cool on a cooling rack.
- Place the first layer on a serving plate, flat side up. Evenly spread 1/4 cup peanut butter on the top of the first layer. Continue this until layers are completed. Frost the top and sides of the chocolate cake with frosting. Decorate as you see fit!
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.