This is the ultimate keto chocolate cake recipe! It’s moist and rich, with a deep chocolate flavor and perfect texture. Dairy free options too.
You want the best keto chocolate cake? Okay fine, you asked for it! At the request of many readers, I am finally sharing the chocolate cake from The Ultimate Guide to Keto Baking.
This is the recipe that people rave about most after they purchase my book. This is the keto chocolate cake that wins everyone over, even the harshest keto critics.
This is the chocolate cake that no one can believe is low carb, sugar-free, and even dairy-free.
The secret to its fabulosity? Mayonnaise! Read on to find out more.
The Ultimate Keto Chocolate Cake
I have developed any number of low carb chocolate cake recipes in my day. There are so many wonderful ways to make it, all with little variations. Like Keto Texas Sheet Cake, or my low carb Slow Cooker Chocolate Cake.
But sometimes you want just want the classics. And what’s more classic than a moist two layer chocolate cake with creamy chocolate frosting?
When I wrote my book, I aimed for a good mix of both the classics and more unique recipes. I wanted to show people how amazing and versatile keto baking really can be. And I flatter myself that I achieved that goal.
So creating a really good keto chocolate cake was of the utmost importance. You can’t have a baking book that calls itself “The Ultimate Guide” without that, now can you?
But the response to this cake blew my mind. My readers and fans have gone nuts for it, have shared it with friends and family, and have sung its praises far and wide. And for that I am ever so grateful.
How to make Keto Chocolate Mayonnaise Cake
Don’t be intimidated by this cake, as it’s actually quite easy to make. Be sure to check out the video in my recipe card for all the tips and tricks!
Grease and line your cake pans
Grease two 8 inch cake pans and then line them with parchment paper circles. You can buy pre-cut circles like these ones (very useful!), or you can simply cut them out yourself. This helps keep your cake from sticking, no matter how good, or not, your cake pans are.
Whisk the dry ingredients
This is an almond-flour based recipe, but you can try substituting sunflower seed flour if you need to be nut free. And the espresso powder is optional, but it does help deepen the chocolate flavor. I promise it won’t taste like coffee in the end.
Stir in the mayonnaise
Mayonnaise takes the place of butter and creates an unbelievably moist cake. It also makes the cake easier than many, because there is no need to cream the fat with the sweetener. One less step and one less bowl to clean!
Whisk in the other wet ingredients
The only other additions are eggs, water, and vanilla. Because it’s made with mayonnaise, this keto chocolate cake it totally dairy free.
Bake until just firm
Baking is said to be a science, but knowing when your cakes are done is more of an art, in my opinion. Every oven is different, and that’s why my recipes give you a range of bake time.
Tactile and visual cues are much more accurate. So in this case, you want the cake to feel firm to the touch, and spring back when lightly pressed.
How to frost keto chocolate cake
You have lots of options here and you are not limited to the dairy free frosting recipe I included. The sky’s the limit! Here are some other delicious ideas:
- Best Keto Chocolate Frosting
- Keto Swiss Meringue Buttercream
- Chantilly Cream Frosting
- Sugar Free Peanut Butter Frosting
- Caramel Frosting (you will need to make 1.5 times the amount for a two layer cake).
- Cookies and Cream Frosting
Can you make keto chocolate cake in advance?
This is a great recipe for making ahead by a day or two. I think keto frosting are always best fresh, so I recommend making the cakes and frosting it on the day you plan to serve it.
The cake layers can be frozen, tightly wrapped, for up to 3 months. You can also freeze the finished cake, but the frosting may change consistency somewhat after it thaws.
More amazing keto cake recipes
- Keto Black Forest Cake
- Brownie Bottom Keto Cheesecake
- Cinnamon Walnut Coffee Cake
- Keto Devil’s Food Cake
- The Best Coconut Flour Cupcakes
Keto Chocolate Cake
Ingredients
Cake
- 2 cups (224 g) almond flour
- 3/4 cup (136.5 g) Swerve Sweetener
- 2/3 cup (57.33 g) cocoa powder
- 1 tbsp baking powder
- 1 tsp espresso powder, (optional)
- 1/2 tsp (0.5 tsp) salt
- 1 cup (224 g) mayonnaise
- 3 large eggs
- 1/3 cup (78.86 g) water
- 1 tsp vanilla extract
Dairy Free Chocolate Frosting
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 3/4 cup plus 1 tbsp coconut oil, divided
- 4 ounces (113.4 g) dairy free cream cheese, softened
- 1 cup (182 g) powdered Swerve Sweetener
- 1 tsp vanilla extract
- 1/3 to 1/2 cup (75.33 g) full fat coconut milk
Instructions
- Preheat the oven to 350F and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment and grease the parchment.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
- Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.
- Bake 20 to 25 minutes, until the cakes are just firm to the touch. Remove from the oven and let cool in the pans for at least 20 minutes, then flip out onto a wire rack to cool completely. Peel off the parchment paper.
Dairy Free Frosting
- Place the chocolate and 1 tbsp of the coconut oil in a microwave safe bowl. Melt on high in 30 second increments, stirring in between, until smooth. Allow to cool to lukewarm. Alternatively, you can melt in a heatproof bowl over a pan of barely simmering water.
- Place the remaining coconut oil in a large bowl. If it is very hard, microwave it for 15 seconds or so. It should be softe enough to beat without being melted. Add the cream cheese and beat until smooth. Add the sweetener and vanilla extract and beat until well combined.
- Drizzle in the melted chocolate and beat again until smooth. Add the coconut milk a few tablespoons at a time until a spreadable consistency is achieved.
To assemble
- Place one layer of cake on a large plate or cake platter. Top with one third of the frosting, spreading to the edges.
- Gently place the second layer of cake on top and spread the top with another third of the frosting.
- Spread the the sides with the remaining frosting.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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The frosting was way too oily .4 ounces of cream chesse to 3/4 C of coconut oil would not blend. I added an extra cup of Swerve and 2 more oz. cream cheese to get it to look like frosting. I used coconut cooking oil. Could have been my proble.
I don’t know what “coconut cooking oil” is, but you should be using virgin, unrefined oil like this one: https://amzn.to/34EW7vL
For this recipe is ANY mayonnaise acceptable?
As long as it’s mostly oil and egg yolks!
I made this cake for my own birthday, with an almond buttercream. Omg, this cake is so good, it barely needed any frosting. My little one liked the cake more than anything else I had!
That’s fabulous!
Hi Carolyn, I really like the look of this recipe for my son’s upcoming birthday, can you tell me if you think there would be any issues using UK mayonnaise (I am resident there) or should I try to find an American brand? Thank you.
I think it would be fine, as long as it’s oil and eggs as the main ingredients.
Amazing taste! So most. It tastes even better if you top it with keto whipped cream
My husband and family love this cake.
My cake is not that good. I followed all directions and ingredients and the cake is flat and tastes grainy. Why?
YOu haven’t given me much to go on here. I don’t know your brand of almond flour, or sweetener. If it’s grainy… then I think you’re using a very coarse almond flour. Could also be your cocoa powder, or your baking powder was old and didn’t help it rise. There are so many factors that make a good cake.
Newly diagnosed and having to be careful with blood sugar. I am a big fan of chocolate snack cake, but not so much frosting. This was great!! I baked it in an 8×8 pan for 35 minutes or so. I had never had a mayo cake before and was doubtful- but moist, chocolaty and delicious!
Wow!! I followed your recipe from your book and wanted to come on here and thank you. I made it with the Keto chocolate buttercream frosting. It’s just amazing. Thank you for taking the time to perfect this recipe for us – I have the biggest sweet tooth and I was worried I wouldn’t be able to enjoy an authentic tasting cake again!
So glad you liked it!
Can you use avocado oil instead of coconut oil?
In the frosting? Absolutely not. You can’t replace a firm fat like coconut oil with a liquid fat like avocado oil. Your frosting would be a watery mess.
Could I use a bundle pan? And how long do I cook it….my mom use to make a mayonnaise cake back in the 50’s…memories!
Funny, someone else just asked the VERY same question. Here is what I said: I suppose so. I don’t know the exact timing for it, though… try looking at my other bundt cakes to make an educated guess. Then check on it frequently!
I love reading all your recipes and have tried quite a few; thank-you for sharing all of your fabulous ketofriendly creations with us!
I have just one question for this… can it be made in a bundt pan?
I suppose so. I don’t know the exact timing for it, though… try looking at my other bundt cakes to make an educated guess. Then check on it frequently!
I have made this cake twice now and it is a real slam-dunk. My non-keto brother-in-law took a second piece and his 7 year-olds ate all of theirs, so I think that’s a pretty big endorsement! I like to make it with my own chocolate cream cheese icing, and like a lot of chocolate cakes I find it even better after being frozen. With cream cheese frosting I have frozen and thawed it with no issues. This was one of my first double-layer cakes and it will be in regular rotation for sure!
Thrilled to hear it!
Hi, I made this cake and it was wonderful but then I watched one of your videos where you talked about the benefits of adding protein to cake batter. Would it be a good idea to add protein to this recipe? If so, how much protein powder should I add and would I need to reduce the almond flour? Thanks so much for sharing your recipes! They are really good.
Just add 1/4 cup but be careful not to over-bake and dry it out.
Well I made this today. Praying it tastes better than it looks. It did not rise very much. It doesn’t look like yours. I must need more practice baking with almond flour.
What almond flour did you use?
Hi Carolyn (: I am going to make this cake for the first time for my grandson’s birthday. Going to make your buttercream chocolate frosting just because my non keto family doesn’t really like coconut oil and prefers butter. Here is a rather stupid question but do you grease then parchment then grease again on top of parchment? I use coconut oil spray usually. Don’t hate me but I am going to use Best foods mayo and real sugar!!! I know! I have done this before, using real sugar in keto recipes and they worked a couple times. You see my son broke my heart a year ago and told me he absolutely will not eat sugar free sugar, I even tried truvia for half carbs but no he detected it! Darnit, I was so disappointed but I go on. I make keto version for myself and a couple others in my family who will partake. Do you think this cake needs a third layer? I worry. I want to learn how to pipe rosettes etc. and have never. Do you recommend a product or kit for that? Thank you for your advice, sorry so many questions at once. I am learning from you, I love to bake too but am a beginner at keto baking. I figure at least I have to make my family desserts with healthier ingredients even with the real sugar so I use keto recipes. I detest white flour and the inflammation from high carb foods. It killed me to have to use real sugar but I survived!! haha
If you are still looking for piping help, Deb Perelman of Smitten Kitchen has some great advice for beginners–search for her “new classic wedding cake + how to.” I see no reason why her methods wouldn’t work with Carolyn’s buttercream recipes!
I never use the amount of sweetener they call for, I hate the taste, so I only use 1/3-1/2 and if you add 1tsp of instant coffee, it masks that horrid taste
It’s delicious! But now that it’s done, should I keep it at room temperature? Or should it go into the refrigerator?
Just in case anybody else is wondering – I left it out on the counter, and the frosting sort of deflated and darkened overnight. It’s still very tasty, but I’m putting it in the refrigerator now. I worried that the frosting would harden in the fridge, but I think the other ingredients will keep that from happening.