Who doesn’t love warm, gooey chocolate cake? This easy keto chocolate dump cake is a delicious sugar free treat. This post is sponsored by ChocZero.
I will be the first to admit that this Keto Chocolate Dump Cake isn’t the prettiest cake I’ve ever made. Nor is “dump cake” the prettiest name I’ve ever heard.
I’ve got plenty of beautiful keto cake recipes, the sort that appeal to the eye as much as they do to the tastebuds. Such as my Keto Chantilly Cake, or this decadent Keto Chocolate Cake with a drip glaze.
But just like your parents taught you, appearances aren’t everything!
Seriously gooey keto chocolate cake
This cake may look less than impressive in the pan. It may even look a little messy.
But don’t let yourself be deceived by appearances. It’s gooey and rich, and it’s the sort of cake you serve warm, scooped out of the pan. Don’t even try to get it out in nice pieces!
And it’s the perfect vehicle for some of my keto ice cream and sugar-free caramel sauce. Totally swoon-worthy!
What is a dump cake?
If you’re like me, you’d never even heard of these easy cake recipes until recently. But they are something you want to get to know right away.
Dump cake is a form of easy cake where all the ingredients are simply dumped into the pan and baked. So the name is very apropos.
There are all sorts of dump cakes out there and I have another delicious keto dump cake with a strawberry rhubarb filling. It’s out of this world!
Conventional chocolate dump cakes usually take a box of cake mix and a box of chocolate pudding. Since I was making my dump cake completely from scratch, I had to really consider my options for making it keto friendly.
How to make keto chocolate dump cake
Ready to make this insanely gooey keto chocolate cake? Here’s how it’s done:
- Melt the butter in the pan as the oven preheats. This saves time and energy, as well as avoiding extra dishes. It also greases the pan for you.
2. Whisk the dry ingredients together. Make sure you break up any clumps of almond flour or cocoa powder with a fork. You want this to be quite fine so the cake itself has not clumps.
3. Don’t skip the protein powder. It’s critical to helping the cake rise properly. If you can’t find unflavored, vanilla will work. Just be sure to leave out any additional vanilla extract. Chocolate protein powder will also work.
4. Sprinkle over the butter. You want to make sure to sprinkle it as evenly as possible over the melted butter.
5. Whisk the liquids and collagen together. This combination of cream, water, and collagen peptides replaces the “pudding mix” that most chocolate dump cakes require. The collagen helps thicken the mixture and gives added gooeyness to the cake.
Note: I used the chocolate collagen protein from Perfect Keto. If you don’t have chocolate collagen, you can use plain and add an additional tablespoon of cocoa and some extra powdered sweetener (about 3 tablespoons).
6. Bake until mostly set. You want to remove the cake when it’s mostly set but still has a touch of jiggle when you shake the pan. That helps it be extra gooey!
7. Don’t forget the chocolate chips! I topped mine with ChocZero dark chocolate chips for an extra special treat.
8. Serve warm! Let it cool 10 minutes, so you don’t burn your tongue. Then scoop out the servings and top with some vanilla ice cream and caramel sauce. So delicious!
Can you make chocolate dump cake ahead?
Absolutely, you can make this cake 1 to 2 days ahead. I recommend warming it up again gently in the oven. Or you can warm individual servings as needed.
It’s quite rich and makes 14 servings so if you want less, you can easily halve the recipe. Bake it in an 8×8 inch dish instead.
More easy keto cake recipes
- Keto Texas Sheet Cake
- Peanut Butter Mug Cake
- Chocolate Peanut Butter Lava Cakes
- Easy Keto Earthquake Cake
- Keto Cookie Cake
- The Best Keto Chocolate Cupcakes
Keto Chocolate Dump Cake
- ½ cup butter
- 2 cups almond flour
- ½ cup Swerve Sweetener
- ⅓ cup unflavored whey protein powder (or egg white protein powder)
- ¼ cup cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup heavy whipping cream
- ¾ cup water or cold coffee
- ½ teaspoon vanilla extract
- ½ cup chocolate collagen peptides
- ⅓ cup dark chocolate chips, sugar-free
- Preheat the oven to 350F and add the butter to a 9×13 glass or ceramic baking dish. Place the dish in the oven as it preheats, to melt the butter.
- In a medium bowl, whisk together the almond flour, sweetener, protein powder, cocoa powder, baking powder, and salt. Break up any clumps with a fork.
- Once the butter is melted, remove the pan from the oven. Sprinkle the dry ingredients over the melted butter as evenly as possible.
- In another bowl, whisk together the cream, water or coffee, and vanilla extract. Whisk in the collagen peptides. Drizzle this mixture over the dry ingredients as evenly as possible.
- Bake 20 to 25 minutes, until the cake is mostly set. Remove and sprinkle with the chocolate chips. Let cool 10 minutes before serving warm.