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Keto Almond Flour Chocolate Cake

Keto Chocolate Cake

Welcome to our first dessert week on Headbanger’s Kitchen. We’re doing 3 awesome dessert recipes this week devised by my wife Deepti. For today’s recipe she’s taken inspiration from Nigella Lawson’s Olive Oil and Almond Flour cake and made a great Keto almond flour chocolate cake. You might think that olive oil in a cake doesn’t seem like the right combo, but trust me it is. Hope you enjoy the recipe.

More Keto Dessert Recipes

If you are looking for more Keto cakes, I’ve got an incredible Keto flourless chocolate cake. Or If you like cheesecakes then I have a Keto lemon cheesecake and also a berry swirl cheesecake.  If you want something a little fancier then try my Keto tiramisu.

Keto Almond Flour Chocolate Cake

Nutrition Info (Per serving)

  • Calories: 323
  • Net Carbs: 3g
  • Carbs: 7g
  • Fat: 31g
  • Protein: 8g
  • Fiber: 4g

This recipe makes 8 servings. Cut the cake into 8 equal slices. Get this recipe on myfitnesspal.

Keto Almond Flour Chocolate Cake

Keto Almond Flour Chocolate Cake

A decadent low carb chocolate cake made with almond flour.
3.76 from 186 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings



  • Preheat your oven to 170°C or 325ºF. Grease an 8 inch springform pan with a little oil and line the base with baking parchment.
  • Measure out the cocoa and whisk it into the boiling water until you have a smooth chocolate paste. Add in the vanilla extract, mix and set aside to cool.
  • In another bowl, combine the almond flour, baking soda and salt well.
  • Using an electric whisk, or a stand mixer, whisk together the olive oil, eggs and sweetener for about three minutes, until it becomes pale and frothy. Add in the cocoa mixture and whisk until well blended. Slowly tip in the almond flour and mix until everything is combined.
  • Pour into the cake tin and bake for about 30 minutes. You don’t want to overbake this cake, because it can become dry and crumbly, so start testing it at the 25 minute mark—a toothpick inserted into the centre should come out mostly clean but with a few crumbs attached.
  • Let it cool for about 10 minutes, then eat it while it’s still warm, or let it cool all the way through and serve topped with some sweetened whipped cream.
Tried this recipe?Let us know how it was!

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    1. There is an automatic converter in the recipe box but honestly please buy a scale it’s way more accurate and less likely to cause any issues with the recipe.

    1. We use Amul cream most of the time, but if we get something else with higher fat % we use that then.

  1. Hello, this cake sooo good, i’ve made for my kids, my father, my brothers, my collegues at work and it’s soooo goood, I serve it with strawberries, blueberries, and raspberries, with the whipped cream I can tel it’s a winner cake. Nobody notices it’s a sweetner and real sugar! I wanted to upload a picture of my cake it seems cant put it the comments…

    1. None, please eat eggs, they are vegetarian. If not I’m sorry I don’t have an alternative.

      1. The cake is leavened with baking soda, so it requires some acidity in the batter to react with and rise. Natural, unprocessed cocoa powder is acidic by nature, so it fits well with baking soda.

        Dutch processed cocoa, on the other hand, has had the acidity neutralized by mixing it with baking soda or another bicarbonate, so its pH is the same as water. As such, dutched cocoa won’t react with baking soda, which means much reduced leavening — a flat cake.

        I’d check to see what kind of cocoa powder you’re using. This recipe uses baking soda, so the cocoa should be natural cocoa. A cake using baking powder (which has its own powdered acid combined to mix and react with) doesn’t need an acidic batter and so would take Dutch processed cocoa.

        Google “dutch cocoa versus natural” for more on the differences. Serious Eats has a good article.

        1. Thank you for that informative lesson on the difference between “natural” and “Dutch” cocoas, C Green. For those that use Hershey’s cocoa, it is “natural.”

  2. What would be the best way to store the cake? Obviously, the cream and egg cannot be left out? No space in my freezer, full of meats! I find because of macros I have to spread out and eat a slice a day, but I don’t want to waste any? Would you say clingfilm wrap and place in the fridge? I am not sure, thanks for the awesome recipe!

      1. Many thanks. I saw you liked the results on Instagram from me and my friend from our weekly Sunday Twin Keto Baking trying out this recipe together. I am ‘Baconismyfriend’. Thanks for the like, we both tried it and our non-keto friends also did and they enjoyed it! Best keto cake recipe I’ve baked so far! Keep it up!

  3. For those of you who have made his cake, please advise – how much stevia did you eventually end up adding? Any of that Stevia bitter taste come through?
    Anyone use erythritol / xylitol instead and what quantity? Thank you!!

  4. I have the same cake pan but is 10″, isn’t this too big ? I am afraid it will turn more into a pancake than your fluffy cake, can you please tell me how big is your pan? Thank you !

  5. Hi Sahil, I bought an 8″ cake pan so my cake will grow more (that is what I thought) but it looked more like a pancake 🙁 it didn’t grow it all, I also used Xylitol like 4-5 spoons to sweeten the cake but at the end it was so dark I couldn’t eat it, I used unsweetened cocoa powder as it was listed on your recipe but it was supposed to be that dark and bitter? or I did something wrong? I couldn’t eat it and I had to throw it on the trash 🙁

  6. I used avocado oil and followed the recipe as written otherwise. It is amazing. Many non-Keto folks raved about it. I only cooked it for about 23 minutes and that was plenty to keep it cooked but moist!

    1. I have never tried it. If you are planning to give it a go then use half the amount of coconut flour compared to almond as coconut absorbs a lot more moisture.

  7. I make it with avocado oil (I think it’s a little more neutral) and monkfruit sweetener. Have made it twice now and it is absolutely delicious and soooo moist!

      1. Just have to comment again on how absolutely delicious this cake is! I use 1/2 cup monk fruit sweetener, which is more than some of the comments indicate, but I’ve tried with less and it’s rather bitter; more and it gets that chemical burn from the Erythritol that’s in the monkfruit sweetener.

  8. GAH! Just made this now and it is gorgeous, really hit the cake and chocolate craving spot.

    The cake does have a bitter twag to it but I like that as I’m a fan of dark chocolate, serve with a mountain of fresh whipped cream while still warm and it’s a dream.
    I am struggling to finish my slice as it’s so rich which is fab.

    Thank you for the recipe

  9. Hi is there a substitute for almond flour? Would love to make this but have an allergy to nuts. I’m new to keto and most of the recipes use nuts.

  10. Hi I would really appreciate a guide for how much Stevia to use, please, too expensive of a cake to make trailing different amounts.
    So looking forward to making it. Thanks in advance.

    1. So I literally tasted the batter as I went along because the stevia I use keeps varying in strength. One bottle I got I put 3-4 drops in my coffee to make it sweet and the next bottle just 1 drop did it. So I keep tasting the cake batter as I go along.

      1. So you’re using liquid sweetener? I wonder if that’s why mine went weird. I used 3 tablespoons powdered sweetener and it was still a bit bitter so next time I’ll try 4+
        Also I left my eggs etc mixing for much longer than specified and it never got pale or frothy – yolks get in the way of that, wonder if it’s better to beat whites first? Or maybe I just need to use a different mixer! Either way, my cake was a goopy fail, but other people rave about it so I’m going to try again with more care 🙂

        1. Yes but you can use a powdered sweetener as well. Definitely taste the batter as you go along so you can judge the sweetness. And yes whip the whites first or wash and dry the beaters properly before whipping the whites, if anything else gets into the whites they won’t whip up. Hope this helps. 🙂

  11. Oh my gosh! This is the first keto cake recipe that I’ve tried that is actually good!!! Thank you!!! Do you have any other favorites that are as good as this?! I need to know what to try next!

  12. Hi! I ve made this multiple times and its the best! I was wondering how much would the bake time change if I was making this as cupcakes? Thank you for all your keto recipes. They are a life saver 🙂

    1. I’m not sure but maybe start with 20 minutes and run the toothpick test and then just keep an eye on it.

  13. Thank you for this recipe! The cake came out super moist and great. I whipped up Amul cream and added icing sugar for my daughter’s topping and she LOVED it! I’m so glad because it’s a healthy cake 🙂 Topped mine with unsweetened cream. Used Gaia Lite powder stevia in the cake. Needs some getting used to, I think. But thanks again for the super recipe. Going to be trying many more of your recipes 🙂

    1. If you aren’t doing the Keto diet then yes, if you are doing Keto then no. Also if you are not on Keto then honey/sugar/coconut sugar etc they are all the same one isn’t better than the other. You can use anything you like.

  14. Hi! I just found your channel through Keto Connect and I’m excited to try your recipe. I’m wondering if I could use coconut oil in replacement of the olive oil?

  15. I just made this and used around 1/2 cup of xylitol sugar. I think its sweet enough, though I do wonder if it could be more chocolatey. Having said that it is quite a good cake, has a good moist consistency and is quite tasty. I have had it without the cream, but can see that it would make it more of a desert with! A good recipe – give it a go!
    Next time I might try coconut oil to see if it affects the last.

  16. So delicious. My pan was 10 inches. Removed it after 20 min. Very flat, but very moist, so good. Served with whipped cream. I’ll by a smaller pan. Can only hope it turns out as good! Guests loved it!

  17. Ooooooppppppps… I didn’t think my chocolate and water was ‘pasty’ enough, so I threw in a little xyathan gum….., plus I really underestimated the stevia…. I don’t hpthink I put in enough. It comes out of the oven shortly and I am worried

  18. I may be exceeding my limit on posts for one recipe, but I make this cake at least once a week, sometimes more. The other day I was doubling it and ran out of almond flour. I was about 50-74 g light but didn’t have time to go get more so I added flaxseed meal. The texture is a little crumbier; kind of between a brownie and a cake. I also add Lilly’s chocolate chips and dissolve my cocoa in coffee or espresso! We love this cake!

  19. Amazing!!

    Changed recipe to use coconut oil and 4 tablespoons of xylitol, and it made 12 serves using muffin tins (thought it would be better for keto counting purposes!)

    Texture was on point, flavour was just what I would expect a run of the mill high fat high sugar cake to taste like. Has the slightest dark choc bitterness which is great. Can definitely see why you could serve this to anyone, Keto diet or not!

    A big thanks for the recipe. haven’t had chocolate in 2 weeks (since starting keto) so this was a great way to get my fix!

  20. I made this for Christmas dinner, I used avocado oil in place of olive oil and 1/2 cup of powdered erythritol for the sweetener., and baked it 33 minutes. The texture of this cake is fantastic, it is moist and with a perfect density. I thought the flavor improved the next day, it became more ‘chocolatey’ when it sat for a day. Everyone in my family loved it, no one missed the carbs. I think I will try it again and try coffee instead of bioling water to see if the flavor gets even better. Thank you for this great recipe!

  21. This cake is DELICIOUS. Turned out like a moist fluffy chocolate sponge. Would be great to see some variations on the chocolate, say vanilla or lemon… ? Perfect cake for a non-baker to show off to the bake-savvy.

  22. This is the best recipe! I made it for my husband on keto diet for his birthday cake. I did not have a spring pan so I made it into a layer cake with 2 of my 8″ round pans. I cooked them for only 15-20 minutes because they were much thinner. Came out so moist. I whipped up way too much cream and did not put any monkfruit sweetener in the cream because I had put 1/2 cup+ in the cake batter and I was afraid it would be bitter. Seems it mellows out, and gets even better the next day. I will add a little sweetener to the whipped cream next time. Thanks again!

  23. HI, If i cannot get the liquid sweetener here, can i use granular sweetener like monkfruit or xylitol? or must it be powdered?
    thank you for your suggestions.

    1. Well I avoid granulated sweeteners because they don’t dissolve well but if you get ones that do dissolve well then by all means use it, no issues at all.

    1. Yes, you will need to add bit by bit and keep tasting. I think start with 50g and increase in increments of 25g

  24. The cake turned out perfectly moist and decadent! 1/3 cup + 2 Tbsp granulated sweetener worked well for me. Cheers Sahil & Deepti, thank you 🙂

    1. Yeah that’s the tricky bit with these recipes. Everyone’s sweetener is different. Maybe make some cream + sweetener liquid or whipped cream you can top it with to take the edge off.

  25. Hi, I found this recipe was very easy. The cake was very moist. Was bit bitter
    need more sweeter. I am going to use 1/2 cup xylitol .

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