Moist, fluffy, decadent, and delicious Easy Mocha Keto Chocolate Cake with just 6 grams net carbs per serving. A dark chocolate ganache crowns this beautiful cake. This recipe, which uses almond flour, is easy to make and also friendly for diabetics as it has no added sugars.
Before you skip to the recipe card, don't forget to read through the post so you don't miss out on useful tips related to this recipe.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.
I know the struggle when one is on a low-carb diet and has special occasions such as parties with friends or even birthdays. The good news is, that this recipe makes for an easy keto birthday cake. It is my to-go-to recipe whenever we have friends over, who are not on a low-carb or keto diet.
Most of them get shocked when I tell them that this cake is actually keto with no added sugar! It seems you can have your cake and eat it too!! Speaking of which if you like baked goodies as I do, then you certainly want to check out these keto cinnamon muffins or my keto chocolate coconut macaroons!
Jump to:
why you will love this sugar-free mocha cake
- Rich, fudgy texture. Thanks to cocoa powder and sour cream in the batter, this cake is so moist and tender. Its fudgy texture is similar to fudge brownies or flourless cake, but it’s also a little fluffy from the eggs and almond flour.
- Easy to make with a bold coffee flavour – With instant espresso powder baked right in, this cake boasts that perfect flavour combination of coffee and chocolate. It is also very easy to make!
- Smooth, shiny dark chocolate ganache topping – This was my favorite part. I LOVE chocolate ganache, and I take any opportunity I have to make it. This chocolate ganache, made with Lilly’s sugar-free Dark Chocolate Chips and heavy cream, is so creamy and chocolatey. It makes this cake even better!
- Espresso whipped cream – the perfect complement to the rich, fudgy cake and ganache is a light, fluffy homemade whipped cream! This one has the flavors of vanilla and espresso, and it’s amazing.
- Keto and Low carb with no added sugar – It has only got 6g net carbs per slice and no added sugar, and because it’s made with almond flour, it’s also gluten-free!
ingredient notes
Here are the ingredients you will need:-
- eggs - use room temperature, medium-sized eggs.
- granulated sweetener - I used Swerve granulated sweetener but feel free to use your preferred choice of low-carb sweetener.
- liquids - keto-friendly vegetable oil such as coconut oil, sour cream, and some vanilla extract.
- super-fine almond flour -I like to use Bob’s Red Mill for the best texture but there are loads of equally good brands nowadays that you can use.
- other - unsweetened cocoa powder, espresso powder, baking powder, and some salt.
how to make Keto mocha chocolate cake
This cake is much easier to make than it looks! It’s a one-bowl recipe, and you can do it all with a whisk! Here is a summary of the steps, which are detailed in the recipe card below.
- Start by preheating your oven. This will prevent your cake from being flat and chewy. Next, prepare your baking pan by greasing it or spraying it with cooking spray.
- Whisk together the eggs, sweetener, and vanilla and add in the oil, sour cream, almond flour, cocoa powder, espresso powder, baking powder, and salt, mixing well after each addition.
- Pour into an 8-inch baking pan and bake!
- It couldn’t be easier. Once the mocha Keto chocolate cake is out of the oven and cooled top it with the 2-ingredient dark chocolate frosting or ganache and serve it with some delicious espresso whipped cream (optional).
useful tips
- As tempting as it may be, using almond meal just won't result in the same results. Blanched almond flour gives the best results.
- Let the cake cool before crowning it with the keto chocolate frosting or ganache.
common questions
Absolutely! You can make this chocolate cake ahead and store it in the fridge. Just slice the cake into pieces (without the ganache) and store it in an airtight container. It will keep for up to one week. It can also be frozen. To freeze, simply allow the cake to firm up in the fridge, cover it with cling film (saran wrap) and store it in a cake box.
Yes, you can. Just replace the sour cream with a dairy-free paleo sour cream. You can replace the Swerve with coconut sugar and use coconut cream instead of the heavy cream.
more Keto recipes to love!
Great news, you have made it this far which means you probably made or are making this keto chocolate cake! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook page for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!
I hope you love this rich, moist, chocolatey cake recipe written by my blogger friend Chenee from Chenee Today, as much as I do! Chenee shares dessert recipes, such as her strawberry sorbet so check her out, if you have a sweet tooth. Thanks, happy baking and see you again soon!
📖 Recipe
Easy Mocha Keto Chocolate Cake
Equipment
Ingredients
CAKE
- 3 large eggs
- 1 cup swerve granulated sweetner
- 1 teaspoon pure vanilla extract
- ⅓ cup coconut oil
- ⅔ cup sour cream
- 1 cup almond flour approx. 96 g
- 1 tablespoon coconut flour approx. 15 g
- ½ cup unsweetened cocoa powder
- 1 tablespoon expresso powder
- 1¼ tablespoon baking powder
- pinch of salt
DARK CHOCOLATE FROSTING OR GANACHE
- 1 cup heavy cream
- 1 cup sugar free dark chocolate chips
COFFEE (MOCHA) WHIPPED CREAM
- 1 teaspoon instant espresso powder
- 1 cup cold heavy cream
- 2 tablespoon swerve confectioner’s sweetner
- ½ teaspoon pure vanilla extract
Instructions
CAKE
- Pre-heat oven to 350 degrees F.
- Spray an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
- In a large bowl, whisk together eggs, sweetener, and vanilla until thickened.
- Whisk in vegetable oil, followed by sour cream, mixing well after each addition.
- Sift in almond flour, coconut flour, cocoa powder, espresso powder, baking powder and salt. Gently fold until well incorporated.
- Smooth batter into prepared pan then bake at 350 degrees F for 40-50 minutes or until a toothpick inserted at the centre comes out clean.
- Allow it to cool in a pan for 15minutes before transferring to a wire rack to cool completely.
DARK CHOCOLATE GANACHE
- Heat heavy cream in a pan until hot but not boiling.
- Place the dark chocolate chips in a bowl and pour over the hot heavy cream.
- Spread the chocolate ganache on top of the cooled cake. Serve with the coffee (mocha) whipped cream below.
COFFEE (MOCHA) WHIPPED CREAM - OPTIONAL
- Combine sweetener, espresso powder, vanilla and heavy cream in a bowl. Whisk with a hand mixer until peaks form.
- Serve with the cake and enjoy!
Video
Notes
- As tempting as it may be, using almond meal just won't result in the same results. Blanched almond flour gives the best results.
- Let the cake cool before crowning it with the keto chocolate frosting or ganache
Anita
Just baking the cake now. Is the nutritional information for the whole cake?
Than it is really heallty when I cut it in 8 pieces
Kate Hahnel
Hi Anita. Thanks very much for trying it out. It is for a serving. We always advise that you also calculate the nutritional information as it may differ depending on the brand of ingredients you use.
Yvonne Graf
Looking at this recipe I noticed that you have coconut flour in the ingredients but not in the directions. I'm assuming that it goes in with the dry ingredients. Thanks. (Unless I'm not seeing it in the directions.
Kate Hahnel
Hello Yvonne,
Thank you very much. Yes, it somehow got left out. The original recipe did not have coconut flour but I later adjusted it, the small amount of coconut flour makes a big difference. Thanks again, love - Kate.