Keto Chocolate Cake

raving a rich, chocolatey dessert that's keto-friendly? This moist and fluffy keto chocolate cake is packed with flavor and ready in under 30 minutes! Made with almond flour, cocoa powder, and a creamy keto frosting, it's the perfect low-carb treat for any occasion. Plus, it's gluten-free, sugar-free, and diabetic-friendly!
In this video, we'll guide you through each step, from mixing the batter to frosting the cake with a decadent cream cheese chocolate frosting. Whether you're following a low-carb, ketogenic, or diabetic diet, this easy keto dessert is a must-try! 🍰✨
➡️ Ingredients & Nutrition Info
✔ Almond flour & cocoa powder for a rich texture
✔ Allulose sweetener keeps it sugar-free
✔ Decadent keto frosting with cream cheese & dark chocolate
🔥 Why You'll Love This Keto Chocolate Cake:
✅ Simple & Quick: Ready in 30 minutes
✅ No Sugar, No Gluten: Completely keto-friendly
✅ Moist & Fluffy: Bakery-style perfection
✅ Great for Meal Prep: Store in fridge or freezer
Don't forget to LIKE & SUBSCRIBE for more keto recipes & low-carb desserts! 🎉

Keto Chocolate Cake
This keto chocolate cake is the best and EASY recipe you'll ever make! Ready in less than 30 minutes, the cake is moist, fluffy, and loaded with frosting!
• 3 cups almond flour
• 1 cup cocoa powder
• 1 cup allulose granulated
• 2 teaspoons baking powder
• 1/2 cup butter softened
• 9 large eggs room temperature
• 2 teaspoons vanilla extract
• 3 cups keto frosting
• 1 large pack raspberries
Preheat the oven to 180C/350F. Butter three 9-inch cake pans and lay a circular layer of parchment paper to the bottom, for easy removal.
In a mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
Slowly add in the almond flour, cocoa powder, baking powder, and allulose until just combined.
Divide the cake batter into the cake pans. Bake the cake for 20 - 25 minutes, or until a skewer comes out clean.
Remove from the oven and let cool completely. Once cool, add frosting and decorate.
Instructions for Frosting:
• 2 8 oz. packages cream cheese - room temperature
• 3/4 cup butter room temperature
• 3 oz unsweetened dark chocolate - melted
• 1/2 cup heavy whipping cream room temperature
• 3/4 cup powdered sweetener
• 2 tsp vanilla extract
• 2 tbsp cocoa powder
In a large mixing bowl, add the cream cheese, softened butter, heavy cream, powdered sweetener, melted chocolate, cocoa powder, and vanilla extract. Using an electric mixer, beat until fluffy and creamy.
Cake can be frozen for up to 6 months or stored in the refrigerator for up to 2 weeks. Wrap or cover well for each case.
Nutrition info depends on ingredients used, in this case it is:
Serving: 1Slice | Calories: 184kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Sodium: 231mg | Potassium: 93mg | Fiber: 3g | Vitamin A: 392IU | Calcium: 43mg | Iron: 1mg | NET CARBS: 3g
Frosting:
The serving size is about 2 tablespoons, but this recipe makes enough to frost a 9-inch keto cake or 20 keto muffins. 1serving | Calories: 124kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g