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    Home » Low Carb and Keto Recipes

    Easy Mocha Keto Chocolate Cake

    Dated: May 22, 2020 . Modified: Aug 16, 2020 by Kate Hahnel

    Jump to Recipe

    Get ready to enjoy some moist, fluffy, decadent, and delicious easy mocha keto chocolate cake with almond flour!! Crowned with a silky dark chocolate ganache and with just 6 grams net carbs per serving, this recipe is bound to be a crowd pleasure!

    Craving more keto-friendly recipes? Then try our boiled chicken drumsticks, air fryer chicken breast, or instant pot cauliflower mash, next!

    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.

    A picture of Keto mocha chocolate cake.

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    Jump to:
    • why this keto chocolate cake recipe works
    • ingredient notes
    • how to make Keto mocha chocolate cake
    • useful tips
    • frequently asked questions
    • more Keto recipes to love!
    • 📖 Recipe
    Keto Chocolate Cake

    why this keto chocolate cake recipe works

    • 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!
    • It has a 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.
    An overhead picture of keto chocolate cake.

    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.

    1. 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.
    2. 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.
    3. Pour into an 8-inch baking pan and bake!
    4. 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).

    Related recipes: For more low-carb and keto recipes, check out our air fryer omelette, carrot omelette and keto chocolate coconut macaroons!

    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.

    frequently asked questions

    Can I store this Mocha Keto Chocolate Cake in the fridge?

    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.

    Paleo Option - how do I make this cake paleo-friendly?

    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.

    Mocha Keto Chocolate Cake

    more Keto recipes to love!

    • Make our blue spirulina smoothie bowl, keto blueberry smoothie, and keto peanut butter smoothie for your next breakfast!
    • Easy Low Carb and Keto Cinnamon Muffins
      Easy Keto Cinnamon Muffins
    • A picture of hard boiled eggs on a plate and a Ninja Foodi cooker in the background.
      Air Fryer Ninja Foodi Hard-Boiled Eggs
    • A stack of low-carb almond crescent cookies
      Low Carb Almond Flour Shortbread Cookies
    • Keto Linzer Cookies
      Keto Almond Flour Linzer Cookies

    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!

    📖 Recipe

    low carb chocolate cake recipe

    Easy Mocha Keto Chocolate Cake

    Kate Hahnel
    Delicious, moist, fudgy and easy mocha Keto Chocolate Cake - this flourless low carb recipe uses almond flour and coconut flour. Diabetic-friendly too.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 0 minutes mins
    Baking time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast, brunch, Dessert
    Cuisine American
    Servings 10
    Calories 387 kcal

    Video

    Equipment

    8-inch round cake pan
    A cake mixer OR a bowl and a whisk)

    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!

    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
     
     

    Nutrition

    Calories: 387kcalCarbohydrates: 27.6gProtein: 6.4gFat: 34.1gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.1gTrans Fat: 0gCholesterol: 119.8mgPotassium: 97.4mgFiber: 21.5gSugar: 5.1g
    Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!

    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!

    Reader Interactions

    Comments

    1. Anita

      June 18, 2021 at 10:25 am

      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

        June 19, 2021 at 3:50 pm

        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.

    2. Yvonne Graf

      June 04, 2020 at 11:23 pm

      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

        June 05, 2020 at 2:20 pm

        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.

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