Easy Keto Chocolate Cake

This Keto Chocolate Cake is perfect for birthdays, holidays, family dinners, or just any random day of the week!

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My birthday is Monday and I was determined to make myself a keto birthday cake that everyone would love!

Inspired by my keto brownies, I made a few tweaks, and came up with this deliciously moist keto chocolate cake!

For this recipe, I used hazelnut flour in addition to almond flour because of the nutty flavor and because it gives a bit more density to keto baking.

Hazelnut Flour is naturally low in carbs, kosher, and naturally gluten-free, so it makes a great wheat flour alternative. However, cooking with hazelnut flour alone can be tricky. It is best used alongside your favorite almond flour.

MACROS

According to Nutritionix, each slice of this Keto Chocolate Cake has 5 net carbs, 12 total carbs, 3 g fiber, 18 g fat, and 228 calories.

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Chocolate Cake 

Ingredients:

• 1 c Almond flour
• ½ c Hazelnut flour
• 4 tbsp Melted butter
• ½ c Swerve brown sugar substitute
• 1 tsp Baking powder
• ½ tsp Baking soda
• ½ c Unsweetened cocoa powder
• 1 tsp Vanilla extract
• 2 Eggs beaten
• 65 grams Keto Chocolate Chips

Instructions:

Preheat the oven to 350 degrees. 

In a small mixing bowl, combine the melted butter and the brown sugar substitute. Stir until the sugar substitute is dissolved, and allow to cool. 

In a large mixing bowl, combine the almond flour, hazelnut flour, baking soda, baking powder, vanilla extract, cocoa powder, and the cooled butter mixture. Beat on high for 2 minutes until well combined. 

Beat the eggs into the batter until thoroughly mixed. 

Fold in all but 1-2 tbsp of the keto chocolate chips to the batter mixture. 

Smooth the batter into an even layer in a well-greased loaf pan. 

Sprinkle the remaining chocolate chips on the top of the cake. 

Bake the cake for 40 minutes or until a knife comes out clean when inserted into the center of the cake.