Desserts/ Keto Recipes

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
Yum
Votes: 99
Rating: 3.56
You:
Rate this recipe!
A decadent low carb chocolate cake made with almond flour.
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Keto Almond Flour Chocolate Cake
Yum
Votes: 99
Rating: 3.56
You:
Rate this recipe!
A decadent low carb chocolate cake made with almond flour.
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. In another bowl, combine the almond flour, baking soda and salt well.
  4. 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.
  5. 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.
  6. 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.

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48 Comments

  • Reply
    Dorothy
    April 10, 2018 at 7:18 pm

    can you convert your recipe to cups & oz

    • mm
      Reply
      Sahil Makhija
      April 11, 2018 at 2:52 am

      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.

    • Reply
      dennis King
      October 1, 2018 at 11:51 pm

      Hit your own search engine under metric conversion and you get a whole chart.

  • Reply
    Prabjyot
    May 3, 2018 at 12:28 pm

    Hey which whipping cream you guys use ?

    • mm
      Reply
      Sahil Makhija
      May 4, 2018 at 3:45 am

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

  • Reply
    Jobe
    May 3, 2018 at 6:05 pm

    How much Stevia do you recommend?

    • mm
      Reply
      Sahil Makhija
      May 4, 2018 at 3:43 am

      I add and taste the batter as I go along.

  • Reply
    Guylaine Fournier
    May 18, 2018 at 3:18 am

    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…

    • Reply
      Guylaine Fournier
      May 18, 2018 at 3:20 am

      Sorry I ment nobody notices its not sugar in the cake…

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:27 pm

      Yes you will need to post a picture on Instagram or our FB page.

    • Reply
      Donna jean
      June 3, 2018 at 8:04 pm

      How much Stevie did you add?

  • Reply
    Yamini Ramesh
    June 2, 2018 at 4:27 am

    Hi.. wanted to know wat can be a good egg substitute for this recipe?

    • mm
      Reply
      Sahil Makhija
      June 4, 2018 at 4:15 am

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

  • Reply
    Michelle
    June 13, 2018 at 10:06 pm

    I’m posting this on my Instagram today. Hope it’s okay I shared the recipe with a link to your page.

  • Reply
    Laura
    July 20, 2018 at 2:19 am

    My cake didn’t rise, it never got higher than a centimeter… what did I do wrong??

    • mm
      Reply
      Sahil Makhija
      July 20, 2018 at 5:40 am

      I have no idea actually, maybe the pan was too wide?

      • Reply
        C Green
        February 2, 2019 at 10:13 pm

        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.

        • Reply
          Marcella Smith
          March 21, 2019 at 12:48 pm

          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.”

  • Reply
    M Seedanee
    July 22, 2018 at 10:41 am

    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!

    • mm
      Reply
      Sahil Makhija
      July 22, 2018 at 5:42 pm

      I always store cake in the fridge. So yes clingfilm or Tupperware and in the fridge.

      • Reply
        M Seedanee
        July 23, 2018 at 11:22 am

        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!

  • Reply
    Renuka
    August 5, 2018 at 6:56 pm

    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!!

    • Reply
      Jess McDougal
      September 23, 2018 at 3:36 am

      I just made it with xylitol and used 1/3c could possibly use a bit more as I added coffee to mine as well.

  • Reply
    Vanessa
    August 20, 2018 at 11:28 pm

    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 !

    • mm
      Reply
      Sahil Makhija
      August 21, 2018 at 2:46 pm

      I think mine was 10 too but if you have an 8″ use that you’ll get a taller cake.

  • Reply
    Vanessa
    September 2, 2018 at 11:40 pm

    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 🙁

  • Reply
    Donna
    September 8, 2018 at 3:54 pm

    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!

  • Reply
    Veronica
    September 10, 2018 at 4:29 pm

    Can coconut flour be substituted for almond flour?

    • mm
      Reply
      Sahil Makhija
      September 11, 2018 at 7:42 am

      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.

  • Reply
    Donna
    September 22, 2018 at 2:51 pm

    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!

    • mm
      Reply
      Sahil Makhija
      September 23, 2018 at 3:35 am

      Glad to hear that. Avocado oil is too expensive in India and we don’t get monkfruit sweetener.

      • Reply
        Donna
        April 8, 2019 at 4:38 pm

        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.

        • mm
          Reply
          Sahil Makhija
          April 9, 2019 at 3:55 am

          Glad to hear that!

  • Reply
    Carmen
    October 1, 2018 at 8:00 am

    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

  • Reply
    Renuka
    October 2, 2018 at 6:21 pm

    Hi sahil,

    How much Stevie did you personally add?

    • Reply
      Suparna Gibbs
      April 21, 2019 at 11:12 pm

      Hi
      In the video he mentions half a teaspoon of stevia.

  • Reply
    Yvonne
    November 4, 2018 at 9:08 pm

    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.

  • Reply
    Nickie
    November 18, 2018 at 2:14 am

    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.

    • mm
      Reply
      Sahil Makhija
      November 18, 2018 at 4:32 am

      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.

      • Reply
        Em
        December 14, 2018 at 8:12 pm

        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 🙂

        • mm
          Reply
          Sahil Makhija
          December 15, 2018 at 2:44 am

          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. 🙂

  • Reply
    Sabhya Bahl
    February 26, 2019 at 10:15 am

    Hi, would it make a difference if i used almond meal (unblanched ground almonds) instead of almond flour?

    • mm
      Reply
      Sahil Makhija
      February 26, 2019 at 11:00 am

      It shouldn’t really make much of a difference.

  • Reply
    Kim
    March 6, 2019 at 4:57 am

    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!

    • mm
      Reply
      Sahil Makhija
      March 6, 2019 at 5:47 am

      My new recipe for chocolate chip muffins.

  • Reply
    Jan
    April 3, 2019 at 2:45 am

    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 🙂

    • mm
      Reply
      Sahil Makhija
      April 4, 2019 at 5:15 am

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

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