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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Hi, made this for the first time today. It’s delicious, but very moist! I followed instructions, used coconut sugar instead of the sweetener, but being pregnant, just concerned with the how moist it is. It looks similar to your pics, and I’m guessing that having such low dry ingredients and the whole can of coconut cream, would make it quite fudgey. Is that right?
It is a moist cake as seen in the picture. If you prefer a less moist chocolate keto cake, try my almond flour keto chocolate cake recipe next time. Enjoy the recipes on the blog, XOXO Carine
I just made this and it was amazing, what a great recipe. I didn’t have the sweetener so I substituted with 100grms of coconut sugar. My husband is self isolating at the moment and said I should be worried about going to work tomorrow and leaving him alone with the cake he loved it too ❤️
I am glad you both love the cake. Take care. XOXO Carine
This cake is really amazing, I did it today for a family lunch and everyone loved it. In the ganache I added 2 tablespoons of erythritol…just grate! Willing to eat it again…moist, super flavor…congrats for the recepie.
Thank you for the lovey feedback! I am so happy your family love it too XOXO Carine
Excelent recipe!!! Is so delicious and moist. I have done it a couple of time, and every body have been fascinated with the cake!! I love this blog!! Thanks Carine for share your recipes!!!
Thanks so much for the lovely comment! I am happy to have you here with me, XOXO Carine
I just made this, it is delicious and moist and the best keto chocolate cake I’ve tasted. Thank you.
Could I sub the coconut milk with almond milk?
Yes it should work but the cake will be dryer.
Can i sub the coconut cream with coconut milk?
If it is full fat coconut milk from the can yes but not the coconut milk ‘beverage’ that is low fat and contains additive like starch or gums.
This is delicious ! So delighted to find this
Tried it second time and added 1 orange rind to cake batter …. OMG ! Very nice ????
Thanks for sharing your idea! Orange and chocolate must taste delicious in this recipe. Enjoy the recipes on the blog, XOXO Carine
I’ve just followed your recipe and I like the texture even if I used stevia. When I was making the batter, the sweetness was ok to me and there was no bitter aftertaste. However, after it’s baked, then it’s when I tasted the bitterness. I’m wondering if maybe it’s too much cacao powder in the ingredients and it’s really designed to be a bit bitter or when you say that stevia has a “bitter aftertaste” does it mean that it only applies after the batter has been baked? Thank you
The recipe doesn’t call for stevia but erythritol! It is absolutely different as stevia is 100 times sweeter you can’t use the same amount of stevia to replace erythritol in the recipe. Use my keto sweetener converter here to know how much stevia you should use to replace erythritol and keep the sweetness balance right. Also , stevia is very bitter whatever how much you use it is bitter that is why I don’t recommend this in my recipes.
I want to make this but before I do…am I really supposed to use 13 oz of heavy cream!?
Yes the recipe calls for 400ml or 13.5 floz of full-fat coconut cream or heavy cream.
Beat chocolate cake ever. I used 70gr of coconut sugar cause i did not have monkfruit. The cake is so moist i want to eat all of it????????
Thanks for the lovely feedback. Take care, XOXO Carine.
Best Chocolate cake ever. I followed the recipe. I had it with extra thick cream. It was delicious. I didn’t make the ganache as I’m mine for the week. So glad i found this recipe. It’s also super easy. Thank you so much 🙂
Thank you so much for the lovely comment! So glad you love this keto cake recipe. Enjoy the recipes around here, XOXO Carine.
At what temperature should I bake the cake in oven ??
As it says on the first instruction you bake the cake at 170C (340F). Enjoy the cake, XOXO Carine.
Sorry, I missed that instruction. The cake turned out to be very tasty. Thank you for your amazing recipes. I have tried some of your recipes and all the recipes were amazing.
Thank you ! I am so happy you enjoyed the cake. I can’t wait to see what you are trying to bake next time. XOXO Carine
The cake barely rose, & wouldn’t come out of the well greased pan??? Tasted lighter than it looked but somewhat bland…just learning about this gluten free cooking…
It takes time to learn how to bake with gluten free flour. Gluten free baked goods never raise much because gluten is what makes regular cakes rose. I am not very sure what you mean by bland, not sweet enough maybe ? It should have a strong cocoa flavor and great sweeteness from the sugar free crystal sweetener – you must use either erythritol (Swerve brand) or Monk fruit (Lakanto brand) for best result. Enjoy, XOXO Carine
In your dessert recipes you mention using artificial sweeteners but would the recipe still work if you do not use them or just use stevia drops??
I never use any artificial sweeteners on my recipes. I am using sugar free crystal sweetener made of combo of either Monk Fruit Stevia (brand is Lakanto, find it on Amazon)or Erythritol Stevia (brand is Swerve). You can’t replace these sweeteners with pure stevia because pure stevia adds no texture to baking and it is overly sweet (and bitter too). So you will need a tiny amount of stevia to reach the same sweetness but it won’t help the cake hold together.I hope it helps, XOXO Carine
What a delicious keto chocolate cake. It’s my very first attempt for any keto pudding. Thank you.
Thank you so much! Welcome on my keto recipe blog, XOXO Carine
This cake is absolutely delicious. It is so easy to make and has a lovely texture. Reminds me of a chocolate mud cake. I opted not to add the ganache, instead serving this with a little bit of natural unsweetened greek youghut and some fresh berries when I had them.
It must have been so good with yoghurt and berries! Love the idea. Enjoy the recipes on the blog, XOXO Carine
Finally a cake I can enjoy and not feel guilty about eating. Opted for walnuts instead of frosting. ????
That is amazing! Enoy all the healthy cake around here, XOXO Carine
YAYY this recipe is amazing! Delicious and EASY EASY!! Follow the recipe as you have stated and it is delicious!
HOORAY! I love when it is easy and delicious for you. Thanks so much for trying m recipes. I can’t wait to see what you are maing next time. XOXO Carine
Hello! I love the taste of this cake, but I have a question, I have done it several times and strangely it is always lowered and reduced by half, is it normal or something am I doing wrong? Thank you
As I told you on Facebook, this is very strange because the recipe usually doesn’t raise much. You can try half amount of leaving agent, maybe yours is very different, I know you ar ein Spain and I bake in New Zealand. Maybe try that next time and let me know 🙂 Gracias! XOXO Carine.