Keto Coconut Flour Chocolate Cake
By Carine Claudepierre
Published on 08/15/2019 - Last updated on 11/23/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
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!
Posted In:
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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Can I use coconut milk instead of coconut cream ?
Yes but canned coconut milk not the beverage
Hi. I want to use normal granulated or brown sugar. How much should I use? Thanks
Same amount will work, but the recipe won’t be keto friendly anymore with all the sugar.
Help, made friends first child her smash cake, now 2nd child needs smash cake, no dairy, no nuts, no eggs, no gluten, no rice or oats. This recipe meets all my needs except those eggs, any suggestions on a substitute? Or some other recipe? I have looked forever. Chocolate, vanilla, or yellow cake will work but omg I need helpðŸ˜
Unfortunately, you need eggs in any of my recipes and most of them use nuts since they are keto. Try to google vegan gluten free cake, it won’t have any of ingredients you listed. Enjoy
Can you make this Paleo by using either honey or maple syrup. I cannot use those sweetners.
If you want to use this recipe for a paleo cake, I recommend using the same type of sweetener, swap a crystal by a crystal not a liquid. It means use same amount of coconut sugar
Very good cake. Very easy to make. Turned out nice and moist. Will make again. Thank you
Absolutely delicious cake!
HELP! I don’t know what happened to my Ganache! I used the heavy cream and 90% chocolate. It was blending fine and then all of a sudden it separated and now it’s clumpy and watery at the same time. What did I do wrong???? And can I fix it??
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.
Have made this twice now… I actually use 3 tbsp of maple syrup as my sweetener, and I’ve tried it with walnuts too. So good!! And easy! Thank you.
Made this for my husband’s birthday. Absolutely fantastic!
Texture was great, very moist.
Used crystal xylitol, as that’s what I had. Made the ganache with 95% dark chocolate & added a tiny bit of xylitol for sweetness, turned out beautifully.
Thanks for the recipe!
Made this cake today. Didn’t have Erythritol. However swapped it with dark brown sugar and it turned out absolutely delicious. Very moist and soft.
My little one loved it so much.
Thank you for an amazing recipe.
Another hit! I made this today for my husband’s 50th birthday. It was perfectly moist. Your recipes are wonderful. Thank you!
This cake is delicious! What did I do wrong that it completely crumbled?!
If it crumbled apart it means you have a wrong dry/liquid ratio, too much fiber (too much coconut flour) or eggs are too small.
One of the best glutten free recipes I’ve ever had! Will definitely make this again
Needed a cake for my birthday so I saw this and oh am I so glad I did its everything it says most and amazingly delicious I had some left over the next day and warmed it up and topped with double cream amazing.
Thank you sweetashoney
Thank you so much for the lovely comment! Happy birthday. XOXO Carine
My favorite recipe of yours (and the Twix bars) and I made quite a few now! Easy to make and turns out perfect every time. Thanks a lot for this wonderful recipe! 🙂
Hello, is it possible to use monk fruit extract sweetener drops ?
You can’t replace a sugar free crystal sweetener by drops in a cake or muffin recipe, you will lose all the texture. Enjoy, XOXO Carine
The best coconut flour recipe I ever made..in my 2nd round now…love ur recipes💗💗
it is one love))) amazing flavor and texture. Thank you!
I love this cake I didn’t use cocoa powder and it was great, a little bit dry tho.
Hi Carine
I will try my first bakery tomorrow and found your page, as I only have 6inchses pan, should I just prorate all the ingredients or?
Many thanks for your sharing.
You can bake the cake in the 6 inches pan but it will be thicker and it will take longer to bake probably 10 more minute. Check with a pick inserted in the center of the cake every 10 minutes after my recommended baking time. When the pick comes out clean, it means the cake is baked. Enjoy the keto recipes on the blog, XOXO Carine
You make no mention of Rice Malt Syrup which I have been told is one of the best sweeteners because it metabolizes a lot slower therefore not causing such a bit blood sugar spike.
It’s a keto recipe blog it means all my recipes are 100% sugar free. Brown rice syrup has sugar and even if it’s one of the lowest GI syrup it still impact blog sugar level and it’s not keto friendly. So none of my recipes will use this option. Enjoy, XOXO Carine