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.
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.
- 150 ml regular olive oil (plus more for greasing) I use this one
- 50 grams good-quality cocoa powder (sifted) I recommend this one
- 150 ml boiling water
- 2 Tsp best vanilla extract I recommend this
- 150 grams Almond Flour Try this one
- 1/2 Tsp Baking Soda Try this one
- 1 pinch Salt
- Stevia to taste Try this one
- 3 large eggs
- 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.
63 Comments
Dorothy
April 10, 2018 at 7:18 pmcan you convert your recipe to cups & oz
Sahil Makhija
April 11, 2018 at 2:52 amThere 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.
dennis King
October 1, 2018 at 11:51 pmHit your own search engine under metric conversion and you get a whole chart.
Prabjyot
May 3, 2018 at 12:28 pmHey which whipping cream you guys use ?
Sahil Makhija
May 4, 2018 at 3:45 amWe use Amul cream most of the time, but if we get something else with higher fat % we use that then.
Jobe
May 3, 2018 at 6:05 pmHow much Stevia do you recommend?
Sahil Makhija
May 4, 2018 at 3:43 amI add and taste the batter as I go along.
Guylaine Fournier
May 18, 2018 at 3:18 amHello, 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…
Guylaine Fournier
May 18, 2018 at 3:20 amSorry I ment nobody notices its not sugar in the cake…
Sahil Makhija
May 29, 2018 at 12:27 pmYes you will need to post a picture on Instagram or our FB page.
Donna jean
June 3, 2018 at 8:04 pmHow much Stevie did you add?
Yamini Ramesh
June 2, 2018 at 4:27 amHi.. wanted to know wat can be a good egg substitute for this recipe?
Sahil Makhija
June 4, 2018 at 4:15 amNone, please eat eggs, they are vegetarian. If not I’m sorry I don’t have an alternative.
Michelle
June 13, 2018 at 10:06 pmI’m posting this on my Instagram today. Hope it’s okay I shared the recipe with a link to your page.
Laura
July 20, 2018 at 2:19 amMy cake didn’t rise, it never got higher than a centimeter… what did I do wrong??
Sahil Makhija
July 20, 2018 at 5:40 amI have no idea actually, maybe the pan was too wide?
C Green
February 2, 2019 at 10:13 pmThe 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.
Marcella Smith
March 21, 2019 at 12:48 pmThank 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.”
M Seedanee
July 22, 2018 at 10:41 amWhat 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!
Sahil Makhija
July 22, 2018 at 5:42 pmI always store cake in the fridge. So yes clingfilm or Tupperware and in the fridge.
M Seedanee
July 23, 2018 at 11:22 amMany 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!
Renuka
August 5, 2018 at 6:56 pmFor 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!!
Jess McDougal
September 23, 2018 at 3:36 amI just made it with xylitol and used 1/3c could possibly use a bit more as I added coffee to mine as well.
BO
February 8, 2020 at 10:10 pmI found 1/2 cup of erythritol had a nice amount of sweetness for this recipe without any bitterness.
Vanessa
August 20, 2018 at 11:28 pmI 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 !
Sahil Makhija
August 21, 2018 at 2:46 pmI think mine was 10 too but if you have an 8″ use that you’ll get a taller cake.
Vanessa
September 2, 2018 at 11:40 pmHi 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 🙁
Donna
September 8, 2018 at 3:54 pmI 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!
Veronica
September 10, 2018 at 4:29 pmCan coconut flour be substituted for almond flour?
Sahil Makhija
September 11, 2018 at 7:42 amI 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.
Donna
September 22, 2018 at 2:51 pmI 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!
Sahil Makhija
September 23, 2018 at 3:35 amGlad to hear that. Avocado oil is too expensive in India and we don’t get monkfruit sweetener.
Donna
April 8, 2019 at 4:38 pmJust 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.
Sahil Makhija
April 9, 2019 at 3:55 amGlad to hear that!
Carmen
October 1, 2018 at 8:00 amGAH! 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
Renuka
October 2, 2018 at 6:21 pmHi sahil,
How much Stevie did you personally add?
Suparna Gibbs
April 21, 2019 at 11:12 pmHi
In the video he mentions half a teaspoon of stevia.
Yvonne
November 4, 2018 at 9:08 pmHi 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.
Sahil Makhija
November 5, 2018 at 2:54 amIn that case I would recommend making this recipe instead: https://headbangerskitchen.com/recipe/keto-chocolate-cake/
Nickie
November 18, 2018 at 2:14 amHi 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.
Sahil Makhija
November 18, 2018 at 4:32 amSo 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.
Em
December 14, 2018 at 8:12 pmSo 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 🙂
Sahil Makhija
December 15, 2018 at 2:44 amYes 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. 🙂
Sabhya Bahl
February 26, 2019 at 10:15 amHi, would it make a difference if i used almond meal (unblanched ground almonds) instead of almond flour?
Sahil Makhija
February 26, 2019 at 11:00 amIt shouldn’t really make much of a difference.
Kim
March 6, 2019 at 4:57 amOh 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!
Sahil Makhija
March 6, 2019 at 5:47 amMy new recipe for chocolate chip muffins.
Jan
April 3, 2019 at 2:45 amHi! 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 🙂
Sahil Makhija
April 4, 2019 at 5:15 amI’m not sure but maybe start with 20 minutes and run the toothpick test and then just keep an eye on it.
Shai
May 10, 2019 at 3:19 pmThank 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 🙂
Shivani
May 17, 2019 at 1:59 pmProbably this would be a funny question, but can I use honey instead of stevia?
Sahil Makhija
May 18, 2019 at 3:46 amIf 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.
Vanessa Miranda
May 29, 2019 at 1:00 pmHi! 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?
Sahil Makhija
May 29, 2019 at 2:18 pmYes sure
Lisa
June 7, 2019 at 9:08 pmI 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.
Helen
June 7, 2019 at 10:35 pmSo 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!
Rhonda
July 12, 2019 at 1:43 pmOoooooppppppps… 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
Sahil Makhija
July 13, 2019 at 3:01 amCut into small pieces and douse in sweetened whipping cream. It will be fine.
Donna
September 3, 2019 at 3:50 pmI 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!
Deepti Unni
September 4, 2019 at 4:03 amThanks so much Donna, and that’s actually a great idea for a sub!
Ness
October 2, 2019 at 12:49 amAmazing!!
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!
Jennifer Buchanan
December 27, 2019 at 9:53 pmI 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!
Shola
January 29, 2020 at 9:18 pmThis 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.