Keto Chocolate Cake recipe

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Cooking spray
1 1/2 c. almond flour
2/3 c. unsweetened cocoa powder 
3/4 c. coconut flour
1/4 c. flaxseed meal
2 tsp. baking powder
2 tsp. baking soda

1 tsp. kosher salt
1/2 c. (1 stick) butter, softened
3/4 c. keto friendly granulated sugar
(such as Swerve)
4 large eggs
1 tsp. pure vanilla extract
1 c. almond milk
1/3 c. strong brewed coffee


2 (8-oz.) blocks of cream cheese, softened
1/2 c. (1 stick) butter, softened
3/4 c. keto friendly powdered sugar
(such as Swerve)
1/2 c. unsweetened cocoa powder
1/4 c. coconut flour


1. Preheat the oven to 350°F and oil two 8-inch baking pans with cooking spray.

2. Using a hand mixer, beat butter and Swerve until light and fluffy in a separate large mixing dish. Add the eggs one at a time, then the vanilla extract.

3. Cook for 28 minutes, or until a toothpick inserted in the centre comes out clean. Allow time for cooling.

4. Cream the cream cheese and butter together in a large mixing dish with a hand mixer until creamy.

5. Spread a thick layer of buttercream on top of one cake layer on a serving tray or cake stand. Continue with the remaining layers, then ice the edges of the cake.

6. Keep it refrigerated until you're ready to eat it.