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Seeking a guilt-free, sugar-free keto indulgence? This recipe provides a simple chocolate cake base that can be incorporated into various recipes. Feel free to get creative by including sugar-free chocolate chips or chopped walnuts. Try out a sugar-free butter icing for a delicious topping option.

Start by pre-heating your oven to 350 and then assemble your dry ingredients.

Begin by gathering your dry ingredients, ensuring accuracy with the help of a digital scale. This step sets the foundation for these low carb biscuits, ensuring each bite is both satisfying and carb-conscious.

Now, assemble your wet ingredients and whisk them together in a small bowl until they form a smooth mixture, ready to add into your dry ingredients.

Make a well in your dry ingredients and add in your wet ingredients.

Sift the dry ingredients into a bowl and whisk the wet ingredients together. Combine the wet ingredients with the dry ones and mix using a stand mixer. If mixing by hand, consider adding a bit of extra water (2 tablespoons).

Line a round cake pan with parchment paper, then pour the thick batter into it. Ensure the batter is spread evenly. Bake for 27 to 30 minutes without overcooking. To check if it’s done, use the toothpick test. Allow the cake to cool entirely before frosting it.

TIP – Smooth out the batter using the back of a wet spoon.

Basic Keto Chocolate Cake

Recipe by VioletCourse: News


Prep time


Cooking time






  • 110 grams of almond flour

  • 30 grams of coconut flour

  • 90 grams of Erythritol or sweetener

  • 30 grams of cocoa powder

  • 20 grams of plain protein powder

  • 2 teaspoons of baking powder

  • 1 teaspoon of xanthan gum

  • 1/5 cup melted butter

  • 4 eggs whisked

  • 1/4 cup hot water or coffee

  • Ganache
  • 1/3 cup whipping cream

  • 1.5 ounces of unsweetened chocolate chips


  • Pre-heat oven to 350
  • Assemble dry ingredients and sift into a bowl.
  • Whisk eggs and melt butter.
  • Add dry ingredients to a stand-up mixer bowl, make a well and pour in wet ingredients.
  • Mix until well combined.
  • Pour batter into a parchment lined 8″ round cake pan.
  • Smooth out the thick batter with the back of a wet spoon.
  • Bake for 26 – 28 minutes until a toothpick comes out clean. Do not overcook. If you are using a larger round pan you will have to adjust your baking time.
  • When cake has cooled, shave off a thin layer of the crust on the top. Optional: trim the sides as well
  • Ganache
  • Heat whipping cream in the microwave for 10 – 15 seconds, then heat for another 10 -15 seconds. Cream should be very warm, not boiling or it will curdle the chocolate.
  • Pour the cream over the chocolate and stir. Then let the chocolate chips, stir well.
  • The liquid will be thin to start, spread a couple of tablespoons over the cake to be absorbed. Let the rest of the chocolate set for a minute in the fridge. Pour over the cake.
  • Let the cake set in the fridge until the chocolate has hardened.