Keto Chocolate Cake Recipe

Keto Chocolate Cake Recipe made with allulose and keto frosting. This easy recipe features several layers and is perfect for that chocolate sweet tooth.

Ingredients

2 1/2 cups almond flour
1 cup cocoa powder
1 cup Keystone Pantry allulose
1 teaspoon baking powder
1/2 cup butter softened
8 large eggs room temperature
1 teaspoon vanilla extract
2 cups Keystone Pantry keto frosting

Instructions
Preheat the oven to 180C/350F. Grease two 9-inch cake pan and lay a circular layer of parchment paper to the bottom, for easy removal.
In a large mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
Slowly add in the almond flour, cocoa powder, baking powder, and allulose until just combined.

Transfer the cake batter into the two cake pans. Bake the cake for 27-30 minutes, or until a skewer comes out clean.

Remove from the oven and let cool in the pan completely. Once cool, slice cakes in half to form layers. place a layer of frosting between layers of cake and frost entire cake when done.
Notes
TO STORE: Leftover cake can be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: You can freeze keto cake by placing it in a freezer friendly container. It will store well for up to 6 months.

FAQ for Keto Chocolate Cake Recipe

Q1: Is this keto chocolate cake recipe low carb?
Yes! This recipe uses almond flour and Keystone Pantry allulose instead of traditional flour and sugar, making it low in carbs and suitable for a ketogenic diet.

Q2: Can I make this cake dairy-free?
You can substitute the butter with a dairy-free alternative like coconut oil or vegan butter. Make sure your frosting is also dairy-free if needed.

Q3: How many servings does this cake make?
This recipe makes a two-layer 9-inch cake, which can serve approximately 12-16 slices depending on portion size.

Q4: Can I use a different sweetener instead of allulose?
Yes, you can use other keto-friendly sweeteners like erythritol or monk fruit sweetener, but allulose provides a texture and sweetness closest to sugar in baking.

Q5: How should I store the cake?
Store leftover cake in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 6 months in a freezer-safe container.

Q6: Can I make this cake ahead of time?
Absolutely! The cake can be baked and layered in advance. Refrigerate until ready to serve, or freeze for long-term storage.

Q7: Can I add fillings or toppings?
Yes! You can add keto-friendly chocolate chips, berries, or nuts between layers for extra flavor, or top with shaved chocolate or cocoa powder.