Keto Recipe for Double Chocolate Cake

KETO Double Chocolate Cake

There is no such thing as too much chocolate in this purecane approved recipe. This keto-friendly chocolate cake with double the chocolate of a normal caked is moist, sweet, and full of chocolatey perfection. A chocolate cake you’ve been dreaming of, and it’s half the calories of your traditional cake because of our zero-calorie all-natural sweetener ingredients. Time to double down on chocolate and better for you sweets! Carpe cocoa, seize the chocolate.
By Lauren of @brightmomentco

Prep 20m
Cook 15m
Total 35m
Serve 6-8


Cake Ingredients:

· 1 ½ cup fine almond flour
· ¼ cup cocoa powder
· 1 tablespoon baking powder
· ½ teaspoon salt
· ⅓ cup boiling water
· 1 tablespoon olive oil
· 3 large eggs (room temperature, whisked)
· 1 teaspoon vanilla extract


Frosting Ingredients:

· 1 cup unsalted butter (room temperature)
· ⅓ cup cocoa powder
· 2-3 tablespoon heavy cream
· 1 teaspoon vanilla extract
· Pinch of salt

Keto Friendly Recipe for Double Chocolate Cake 


  1. Preheat the oven to 350°F. Lightly grease and line two 8" cake pans or three 6" cake pans. Set pans aside.
  2. In a large mixing bowl, whisk the flour, cocoa powder, Purecane™ zero-calorie Baking Sweetener, baking powder, and salt together until well-combined. Create a well in the center. Add in the eggs, hot water, olive oil, and vanilla extract. Mix until a smooth batter but be careful not to overmix the batter. 
  3. Distribute the batter evenly into the prepared cake pans. 
  4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the cake pans for at least 10 minutes before cooling completely on a wire rack. 
  5. While the cakes cool, make the frosting by adding the room temperature butter and Purecane™ Confectioners Sweetener to a large mixing bowl. Mix on low speed for 1 minute to combine, then increase speed to medium to mix until light and fluffy, about 5 to 6 minutes. Add the heavy cream, vanilla extract, and salt. Mix for an additional 1 to 2 minutes. Adjust the frosting consistency by adding more heavy cream to thin out or adding more sweetener for a thicker texture. 
  6. Frost the cooled cake, slice, serve, and enjoy!