Keto Devil’s Food Cake

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on May 17 2025

🍫 Ultimate Keto Devil’s Food Cake

Rich, Moist, and Sinfully Chocolatey — Without the Sugar

When you think of Devil’s Food Cake, the words that come to mind are dark, decadent, and deeply chocolatey. It’s the kind of cake that feels indulgent — and with this recipe, you can have all of that without the carbs. This keto version is moist, fluffy, and full of bold chocolate flavor, with a creamy chocolate frosting that tastes like a ganache-dream hybrid. The secret to the perfect texture and taste? The right blend of ingredients — and a little science.

🧁 Ingredients Breakdown: Why Each One Matters

Dry Ingredients:

1 cup almond flour
Almond flour is the backbone of many keto baked goods. It’s low in carbs and rich in healthy fats, but it also gives structure and tenderness. Too much can make a cake dense, but in balance with coconut flour, it gives a moist, satisfying crumb.
½ cup coconut flour
Coconut flour is highly absorbent and fiber-rich. A little goes a long way. When used with almond flour, it lightens the texture and gives the cake a bit more stability — important for layer cakes.
¾ cup unsweetened cocoa powder
Cocoa is, of course, where the chocolate flavor comes from. Using Dutch-processed cocoa powder gives the cake its signature dark color and a smoother, deeper chocolate flavor. Dutch-processed cocoa is less acidic, making it perfect for recipes that don’t rely on acid to activate leavening.
1½ tsp baking powder + ½ tsp baking soda
These leavening agents give the cake lift. The baking powder gives a consistent rise, while baking soda reacts with the acidity from the sour cream and cocoa to create extra fluffiness.
¼ tsp salt
Just a touch enhances all the other flavors. Salt is essential in sweet baking for balance and depth.

Wet Ingredients:

1 cup unsalted butter, softened
Butter brings richness, moisture, and flavor. It also helps to cream together with the allulose to create air pockets that give the cake structure and softness.
1¼ cups Keystone Pantry Allulose
Allulose is a natural rare sugar with no net carbs and no glycemic impact. Unlike erythritol, it doesn’t have a cooling aftertaste and behaves more like real sugar in baking — it browns beautifully, retains moisture, and keeps cakes soft for days.
4 large eggs
Eggs provide structure, leavening, and emulsification. They help bind the almond and coconut flours together and contribute to the cake’s rise.
1 tsp vanilla extract
Vanilla doesn’t just add flavor — it enhances and rounds out the chocolate notes, making the overall flavor profile deeper and more complex.
½ cup sour cream
This ingredient is key to moistness. The fat content adds richness, while the acidity works with the baking soda to create a lighter crumb.
½ cup brewed coffee (optional but highly recommended)
You won’t taste the coffee, but it intensifies the chocolate flavor — a classic trick used by pastry chefs for decades.
½ cup unsweetened almond milk
Almond milk thins the batter just enough to make it pourable without adding sugar or carbs. You can substitute another keto milk alternative if you prefer.

🍫 Chocolate Frosting Ingredients:

1 cup heavy whipping cream
Whipped to stiff peaks, this adds lightness and volume to the frosting. It balances the rich, creamy base made with cream cheese.
8 oz cream cheese, softened
Cream cheese gives body and a smooth, tangy base to the frosting. It pairs beautifully with chocolate, making the frosting taste like a hybrid of cheesecake and ganache.
½ cup unsweetened cocoa powder
For that unmistakably deep chocolate flavor.
¾ cup Keystone Pantry Allulose (powdered)
Powdered allulose blends seamlessly into the frosting, keeping it smooth and lump-free. Regular granulated allulose might be gritty here, so powdering it first (or purchasing powdered allulose) is ideal.
1 tsp vanilla extract
Again, it enhances and rounds out the chocolate flavor.
Pinch of salt
Just like in the cake, salt brings balance and makes the chocolate pop.

🧑‍🍳 Instructions: Step-by-Step

Step 1: Prep

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This helps prevent sticking and ensures easy removal after baking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. Set aside. This step ensures everything is evenly distributed and helps avoid clumps later.

Step 3: Cream Butter and Allulose

In a large bowl, use a hand or stand mixer to beat the softened butter and Keystone Pantry Allulose until fluffy and pale. This can take 2–3 minutes. Creaming incorporates air and ensures the allulose begins to dissolve, which helps with the final texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract. This keeps the batter smooth and stable.

Step 5: Blend in Sour Cream

Add the sour cream and mix until incorporated. The batter may look a little thick or curdled — that’s fine. It will smooth out in the next step.

Step 6: Alternate Wet and Dry

Begin adding the dry ingredients in three additions, alternating with the brewed coffee and almond milk. Start and end with the dry mix. This method helps prevent over-mixing and results in a tender cake.

Step 7: Bake

Divide the batter evenly between your prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

🎂 Chocolate Frosting: Make It Silky

Step 1: Whip the Cream

In a chilled bowl, beat heavy cream to stiff peaks. Set aside — this will be folded in later.

Step 2: Make the Base

In another bowl, beat cream cheese until smooth. Add cocoa powder, powdered allulose, vanilla, and a pinch of salt. Beat until creamy and fully combined.

Step 3: Fold and Finish

Gently fold the whipped cream into the chocolate cream cheese base. This creates a frosting that’s rich yet light, perfect for spreading or piping.

🧊 Assemble the Cake

Once the cake layers are completely cool:

Place one layer on a serving plate or cake stand.
Spread a generous layer of frosting on top.
Add the second cake layer and frost the top and sides.
Chill for 30–60 minutes to set before slicing for clean layers.

🍽 Serving Tips & Storage

Serve with sugar-free chocolate shavings, raspberries, or a dollop of whipped cream.
Store covered in the fridge for up to 5 days — the texture improves even more by the next day!

🧠 Final Thoughts

This Keto Devil’s Food Cake doesn’t taste like a compromise. With Keystone Pantry Allulose, you get the taste and texture of a bakery-style cake without the sugar. Each ingredient plays a specific role in delivering rich chocolate flavor, perfect moisture, and that signature dark, devilish appeal — all while keeping carbs to a minimum.