My Favorite Low Carb Keto Chocolate Cake Recipe

I uncovered a blend of almond flour with coconut flour and rich cocoa powder as I crafted my Keto Chocolate Loaf Cake. Incorporating flax eggs, apple cider vinegar, and melted coconut oil, I achieved a low carb dessert with surprising cocoa intensity and inviting texture. It emerges as a unique treat to enjoy.

I gotta tell you, making my favorite low carb keto chocolate cake is one of my best culinary adventures yet. I’ve been experimenting with vegan recipes for a while, and this one just blew my mind.

I start off with 1 3/4 cups of almond flour and a bit of coconut flour, then mix in unsweetened cocoa powder for that deep chocolate flavor. I add baking soda, a pinch of salt, and whip up 4 flax eggs that help keep the cake moist.

The keto approved sweetener balances the rich cocoa and the unsweetened almond milk, melted coconut oil, vanilla extract, and apple cider vinegar add layers of flavor that you dont expect from a glutenfree dessert. It’s a simple recipe that may remind you of that best ever keto chocolate cake you’ve only dreamed of.

Trust me, this low carb dessert is a game changer and well worth trying out.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how the almond flour and coconut flour blend together to give the cake a unique texture and flavor that always surprises me. Second, it’s low carb and keto friendly which means I can enjoy something sweet without feeling guilty about it. Third, the whole process is pretty straight forward even if you’re not the best in the kitchen; it just comes together with a few simple steps and you end up with a cake that’s both moist and fudgy. Fourth, I find it fun to experiment with the ingredients like flax eggs and apple cider vinegar which make the recipe feel a bit unique compared to regular cakes.

Ingredients

• Almond Flour gives protein, fiber and healthy fats, making the cake moist and nutritious.
• Coconut Flour is high in fiber and helps bind ingredients while keeping carbs low.
• Unsweetened Cocoa Powder adds rich flavor and antioxidants for a delicious, slightly bitter twist.
• Flax Eggs (flaxseed and water) offer omega 3 fats and extra fiber as an egg substitute.
• Keto Approved Sweetener sweetens the cake naturally without adding sugars or messing with ketosis.
• Unsweetened Almond Milk provides moisture and a light nutty taste, blending the batter perfectly.

Ingredient Quantities

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 flax eggs (4 tbsp flaxseed meal mixed with 12 tbsp water)
• 1/2 cup keto approved sweetener (like erythritol)
• 1/2 cup unsweetened almond milk, at room temp
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 2 tbsp apple cider vinegar

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch cake pan or line it with parchment paper

2. In a large bowl, whisk together the almond flour, coconut flour, unsweetened cocoa powder, baking soda, and salt

3. Prepare the flax eggs by mixing 4 tbsp flaxseed meal with 12 tbsp water and let it sit for a few minutes

4. In another bowl, combine the flax eggs, keto approved sweetener, unsweetened almond milk, melted coconut oil, vanilla extract, and apple cider vinegar

5. Slowly stir the wet ingredients into the dry mix until you get a smooth batter with no clumps

6. Pour the batter into your prepared pan making sure it is evenly spread out

7. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack

9. When cooled down, cut the cake into slices; you can dust it with a bit more cocoa powder or keto sweetener if you like

10. Serve and enjoy your low carb keto chocolate cake with friends and family, it really tastes great even if its a bit on the fudgy side!

Equipment Needed

1. Oven – preheat to 350°F
2. 9-inch cake pan or parchment paper to line your pan
3. Large mixing bowl for the dry ingredients
4. Another bowl for combining the wet ingredients
5. Whisk for mixing the dry ingredients
6. Measuring cups and spoons for accurate portions
7. Spatula or spoon to stir the batter
8. Toothpick to test the cake’s doneness
9. Cooling rack for letting the cake cool evenly
10. Knife for slicing the finished cake

FAQ

My Favorite Low Carb Keto Chocolate Cake Recipe Substitutions and Variations

• If you’re out of almond flour, you can try using hazelnut or cashew flour instead. Just be aware that the cake texture might change a bit.
• You can swap coconut flour for extra almond flour, but use only about 1/3 to 1/2 cup since coconut flour soaks up a lot of liquid.
• Instead of unsweetened cocoa powder, you might use Dutch-process cocoa powder. It gives a slightly different, richer flavor.
• If you don’t have flax eggs, try making chia eggs instead (mix 2 tbsp chia seeds with 6 tbsp water per egg and let it sit until gelled).
• For the keto sweetener, you can also experiment with a stevia blend or monk fruit sweetener, but remember to adjust the quantity to match your taste.

Pro Tips

1. Let the flax eggs sit a little longer than you think – it really helps them get thick and hold the cake together better, so be patient with it even if it feels like it’s taking forever
2. Try sifting your almond flour, coconut flour, and cocoa powder together before mixing in the wet stuff so you dont end up with any annoying clumps later on
3. When you mix the wet and dry ingredients, do it slowly and gently so you dont overwork the batter, which can make the cake turn out tougher than you want
4. Instead of rushing to cut the cake right out of the pan, let it cool for about 10 minutes then move it to a cooling rack so it cools evenly and doesn’t get soggy at the bottom