This keto chocolate cake is an easy cake to make when you’re craving chocolate cake but want something low-carb. It is rich, moist, and full of chocolate flavor. It only takes two ingredients to make it and doesn’t need any flour or flour alternatives.
This chocolate cake tastes like a flourless chocolate cake. It has a rich chocolate flavor, almost like eating brownies. However, the texture is much more soft, like a cake.
- Sugar-Free Chocolate Hazelnut Spread
Chocolate Hazelnut Spread: This cake requires a chocolate hazelnut spread, or a keto-friendly version of Nutella. I have not been able to test every single spread, but I think it should work with most chocolate hazelnut spreads. I used Nutilight.
Eggs: The eggs are what give this cake structure. The egg yolks and whites will be separated and the egg whites are folded in to create the cake structure.
How to Make Keto Chocolate Cake
The eggs are separated and the egg yolks and mixed with the spread. The egg whites are beaten to stiff peaks and then gently folded in. You don’t want any visible lumps of egg whites but your egg whites will not completely disappear. When your batter is done it should look almost grainy from the tiny spots of egg whites, like this.
The batter is then ready to go in a cake pan to be baked. The cake should be baked in a 7 inch springform round cake pan. I always recommend lining the bottom with a parchment round that is bigger than the cake pan size because it helps seal the bottom and prevent any batter from leaking. The excess parchment paper should be on the outside of the cake pan.
Texture and Sweetness
This cake has a texture similar to a flourless chocolate cake. It is not that sweet unless you use a very sweet spread. To add more sweetness, I recommend using either a sweeter spread or adding a few drops of liquid Stevia to the batter.
More Keto Chocolate Cake Recipes
- Keto Chocolate Cake for One
- Keto Chocolate Lava Mug Cake
- Keto Nutella Mug Cake
- Keto Chocolate Peanut Butter Lava Cake
- Keto Molten Lava Cakes
2 Ingredient Keto Chocolate Cake
- 4 large eggs brought to room temperature
- 10 oz (283 g) sugar-free chocolate hazelnut spread about 1 cup + 1 tbsp
- Preheat oven to 325°F (163°C). Grease the interior and line the bottom of a 7 inch springform cake pan. See photo in post for reference.
- Separate the egg yolks from the egg whites. Add egg whites to a mixing bowl. Beat on high speed (use wire whisk attachment if using stand mixer) until stiff peaks form. Set aside.
- In a separate large, microwave-safe bowl, add chocolate spread. Briefly warm up the spread in the microwave for about 15 seconds so that it is easy to stir and mix. Add in the egg yolks one at a time. Use a whisk to mix in egg yolks until they are completely incorporated into the chocolate.
- Add in 1/3 of the egg whites into your chocolate mixture. Use a spatula to gently fold the egg whites in until no egg white lumps remain. Repeat with the next 1/3 of egg whites and then the final 1/3 of egg whites. When you are done, you should not see any large lumps of egg white foam but your batter should look almost grainy from the little spots of egg whites. See photo in post for reference.
- Pour batter into prepared baking pan. Place into oven and bake for about 25-30 minutes or until toothpick inserted comes out clean. You want to be careful to not overbake this cake. Keto chocolate tends to dry out faster and overbaking will make your cake dry. When my cake was done, it had almost risen to the top of the cake pan, but the middle looked darker as if it wasn't fully cooked. However, when I inserted a toothpick it was already clean. Once the cake is out of the oven it will sink a little. Let cake cool completely before cutting and serving. You can dust cake with powdered Swerve or other powdered sugar alternatives before serving.
- This cake has a rich chocolate flavor but is not that sweet. If you prefer sweeter desserts, I recommend you choose a very sweet spread and/or add a few drops of Stevia to the cake batter.
- 10 oz of spread refers to the weight. If using US measuring cups, it is approximately 1 cup + 1 tbsp.
- I used Nutilight*, which isn't that sweet compared to some of the other chocolate hazelnut spreads out there. I did find my cake not as sweet as I would have liked but dusting with the powdered Swerve helped. Next time I would add Stevia.
- This recipe will not work with just melted keto chocolate.
- I used this 7 inch springform pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include powdered Swerve topping.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.