Keto Coconut Flour Chocolate Cake
By Carine Claudepierre
Published on 08/15/2019 - Last updated on 11/23/2023
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This coconut flour chocolate cake is an easy, healthy, gluten-free keto chocolate cake with a chocolate ganache and only 4 grams of net carbs per slice.
The perfect keto chocolate birthday cake is also dairy-free, and you can serve it to all your paleo friends!
There are many occasions all year round for making good cakes, birthday parties, anniversaries, engagement parties, etc.
I’ve shared many of my favorite cake recipes, such as keto vanilla birthday cake, Coconut Flour Cake, or Keto Cake.
So I decided to share another recipe I like very much. Say hello to my coconut flour cake.
Is Coconut Flour Keto?
Yes, coconut flour is a delicious keto low-carb flour containing only 8 grams of net carbs per 1/4 cup.
Also, note that a 1/4 cup of coconut flour contains 10 grams of fiber which is 5 times more than all-purpose wheat flour.
It means that coconut flour is highly liquid-absorbent, and you must be very precise when measuring it. If you add too much, the cake will be dryer.
How To Make Coconut Flour Chocolate Cake
This delicious coconut flour chocolate cake is not only an easy keto chocolate birthday cake, but it is also dairy-free.
Ingredients
This keto chocolate birthday cake is made with 100% dairy-free wholesome ingredients and is perfect to pair with a cup of my keto coffee
- Coconut flour – I love coconut flour recipes. It’s one of the best keto flours to use in baking. It contains a lot of fiber and, therefore, not that many net carbs. Learn how to choose your keto flours!
- Unsweetened cocoa powder – it gives the most delicious chocolate flavor to the cake.
- Eggs – don’t try any egg substitute without changing the ratio of flour. It wouldn’t work. I personally haven’t tried to make a vegan version of this cake yet.
- Sugar-free crystal sweetener – as always, use a blend of erythritol, xylitol, or Monk fruit. Don’t use pure stevia, or you’d need a different ratio, and the cake wouldn’t hold as well. Use my Keto Sweetener converter to easily convert from one to another!
- Canned coconut cream – you want to use full-fat unsweetened coconut cream to get the best moist keto chocolate cake with coconut flour. Otherwise, if you do eat dairy, use heavy cream.
- Vanilla
- Baking powder – or half the amount of baking soda.
Serving Paleo Coconut Flour Chocolate Cake
This chocolate cake is not only keto-friendly, but it is also grain-free and paleo.
I love to serve mine with a dairy-free chocolate ganache. Also, I sometimes add dollops of peanut butter just under the ganache.
While peanut butter is not paleo, it’s keto-friendly, and honestly, I can’ resist the chocolate and peanut butter combo!
Otherwise, a simple way to decorate your cake is to add some unsweetened coconut on top. It will balance really well the coconut flour flavor of your chocolate cake.
Storage
You might wonder what to do with 12 slices of cake. If you have a small family that does not eat cake every day, there’s a way!
My solution is to freeze the cake, sliced in a large airtight box.
Make sure you keep the slices separate from each other to make it easier to separate them. I defrost the cake slice by slice the day before. It is the best option to enjoy the cake for a long time without overindulging.
Once frozen, you can keep this cake for a couple of months.
More Healthy Cake Recipes
If you are a cake lover and crave cakes, I got you covered!
I have a range of delicious cake recipes with less than 8 grams of net carbs per slice.
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Coconut Flour Chocolate Cake
Ingredients
- ½ cup Coconut Flour
- 2 teaspoons Baking Powder or half amount of baking soda
- ½ cup Unsweetened Cocoa Powder
- 4 Eggs large
- ½ cup Granulated Sweetener erythritol, Monk fruit, Xylitol
- 1 teaspoon Vanilla Extract
- 13.5 oz Coconut Cream (1 can, 400 ml) or heavy cream
Chocolate ganache
- 4 oz Sugar-Free Chocolate Chips or bars chopped in pieces
- ½ cup Coconut Cream or heavy cream
Optional – to decorate
- 2 tablespoons Unsweetened Cocoa Powder
Instructions
- Preheat oven to 170°C (340°F) conventional mode
- Grease a 9-inch round cake pan with coconut oil or butter. Set aside.
- In a medium-size mixing bowl, whisk together the coconut flour, baking powder, and unsweetened cocoa powder. Set aside
- In another bowl, beat eggs with a sugar-free crystal sweetener of your choice. It shouldn't take more than 30 seconds using a manual whisk. Process as if you are making an omelette.
- Pour the liquid mixture onto the coconut flour/cocoa blend.
- Whisk in vanilla and full-fat coconut cream (or heavy cream).
- Stir until fully combined, and a shiny cake batter forms with no lumps.
- Transfer the cake batter to the prepared cake pan.
- Bake for 50 minutes in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevents the top of the cake from burning and ensures consistent cooking inside the cake
- Your cake is cooked when a skewer inserted in the middle of the cake comes out clean.
- Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.
Chocolate ganache
- Meanwhile, prepare the chocolate ganache.
- In a medium saucepan, under medium heat, warm the sugar-free dark chocolate with coconut cream (or heavy cream) until it forms bubbles on the side of the saucepan. Don't boil the cream and whisk constantly to prevent the chocolate from burning. It will melt as you go creating a glossy chocolate ganache after about 3 minutes.
- Spread the chocolate ganache over the chocolate cake using a piping bag or squeeze sauce bottle. Decorate with unsweetened desiccated coconut if desired (add about 2 tablespoons).
Storage
- Store the cake in an airtight cake box in the fridge for up to 4 days.
- Freeze the cake sliced, in individual zip lock bags, defrost the day before. I recommend freezing without the frosting for better results.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Nothing against this recipe. Flavor amazing. This is the 4th keto baking item I have made. So I know it’s me and not you(recipe). Everything I bake with non traditional flour is so dense. I follow the instructions, I watch the videos. I have tried not over mixing. Help….
I would try measuring the flour with precision, don’t overpack the cups that often lead to very dry keto baked goods. Also always use large eggs especially with coconut flour that is extremely liquid absorbent. But overall keep in mind that keto baked recipe are always more dense and packed than flour based recipes because they are gluten-free and low-carb, they don’t raise as much.
Can i bake this in loaf pan? And for how many minutes is the baking time?
Yes I use my loaf tin. Its just as good. 🙂
I didn’t try this option but I guess it should work. It will probably take longer to bake, insert a pick in the center of the loaf after 30 minutes, when it comes out dry it’s ready to take out of the oven. Enjoy
I’ve make this before and love it! I’d like to make it again but I’m trying to cut back using animal products. Is there an egg replacement you recommend?
Unfortunately, this cake won’t work with egg replacer.
This is an amazing recipe! I can’t believe it’s coconut flour. It’s both easy to make and better than all the wheat flour chocolate cakes I’ve made for 40 years! I was worried that it would be too dense so I separated the yolks and whites, beat the whites and folded everything together.It reminded me of the Sachertorte I ate in Vienna.
So happy you love the cake! XOXO Carine
ooooK, so perhaps the eggs I used were too large, plus the fact i used maple syrup instead of powdered sweetener (i did add some extra coco flour and cocoa powder though). AAAAnyway it took for eeevvvvver in the oven but WOW this is DELICIOUS. I can’t believe I just made a MOIST coconut flour cake. usually things end up so dry/cardboardy with coconut flour. Thank you!!
That’s a good news that the taste is amazing ! It should not take that long to bake tho, but if you added liquid sweetener it explain why, the batter is thin out and take longer to set.
Hi Carine,
Which heavy cream brand do you buy in NZ please. Would anchor or pams fresh cream be good?
Any brands I have tried works, I usually buy at Countdown the store brand is cheaper and works well
For the ganache can I microwave it instead of heating it on stovetop?
It should work, but watch out to not burn the chocolate in the microwave
Can I use swerve as sweetener & what amount? Thanks
Yes, swerve is erythritol, so same amount
Wonderful! I can’t believe it. So far the most delicious and rich chocolate cake and with coconut flour… unbelievable! I’m amazed. Thanks for this great recipe.
Can I make this into cupcakes? If so, how many? Can I use chocolate SMBC instead o ganache?
I would rather use my keto cupcake recipe
Lovely cake. I have done this one a few times already and it has always been the star of the night. Super tasty and easy to make!
Everything I saw was yummy I want to get all the recipes soi can have them to write down and keep
Them so I can right
Them down in my receipt book Cindy maki
Why did the eggs disappear off the ingredient list? I’ve made this before and I’m almost sure it was 4 eggs but just checking
The eggs didn’t disappear they are listed as forth ingredient in the recipe card, yes there’s 4 eggs and recipe has been unchanged for years. Can you sen us a screenshot of where you saw this issue so we can track it down, send it at [email protected] Thanks
The ganache split… Result an oily clear liquid separated from the chocolate solids.i tried stirring to recombine but they remain separated. Not sure why. I used coconut cream and Lindt 85% chocolate
Ganache usually splits if the cream is to hot or if you mix it too soon before all the ingredients have had time to come to a similar temperature. … If the ganache is mixed vigorously the cocoa butter separates from solids and comes to the top. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously
Just made it and it’s yummy
Thank you ! Love you picture on Instagram, you nailed it
Hi Carine,
I’m thinking of making this for my roommate who is keto. Could I potentially substitute the coconut cream for cashew milk?
I would try cashew cream instead of the milk.
You can but the cake won’t be as moist, on the dry side and it won’t work for the ganache
Hi Carine! Would like to make this for my husbands birthday was wondering how much chocolate bar I should use for the ganache? Is 1 full bar enough? Thanks in advance!
As you can see in the recipe measurement I am using 4 oz of dark chocolate for the ganache recipe, which is the weight of a regular chocolate bar. Happy birthday to your husband! Enjoy the cake recipe. Carine
I have Cadbury Bournville Cocoa or Avalanche Sugarfree Drinking chocolate which is sweetened with erythritol and stevia.As the recipe calls for 1/2 cup unsweetened cocoa and 1/2 cup sweetener, could I use 1 cup of sweetened drinking chocolate instead?
Don’t increase the cocoa because it will also increase fiber in the recipe and the cake will end up dry. I would use same amount of cocoa and decrease erythritol to 2-3 tablepsoons to avoid a too sweet cake. I hope it come out great! XOXO Carine
Hi Carine
I used the Cadbury Bournville Cocoa which is unsweetened and Stevia sweet which is all I can buy here. Initially it was bitter but after a few days it was superb! Now one of my favourite cakes (your coconut cake is top favourite)
You are my preferred source for cakes, thank you for your recipes.
Thank you for this delicious cake, I’ll appreciate it if you can tell me the calories and the net carbs for one slice without the ganache ?
the full nutrition panel appears just after the recipe instructions and before this comment section, enjoy!
the nutrition panel is for the cake with ganache, I want to know the calories and net carbs for one slice without the ganache
Yes, as mentioned in the recipe note the nutrition panel includes the ganache. If you are not using the ganache, use a macros app to recalculate the macros per serve regarding what you are using in the recipe. We can’t provide nutrition panel for all options unfortunately.
Hi, I loved the recipe! I am just wondering if the amount of cocoa is a bit too much as I am not allergic to it and I felt a bit like an allergic reaction in my tongue. I know cocoa is high in histamine, so I was wondering if we could substitute half of the cocoa powder for extra coconut flour. Thanks!
If you remove half cocoa powder, you can’t add more coconut flour instead, the cake will be very dry as coocnut flour contains way more fiber. I am sure it will work simply by decreasing cocoa, no replacement