Keto Rich Dark Chocolate Cake

Name: Keto Rich Dark Chocolate Cake
Prep time: 100 min
Cook time: 20 min
Total time: 120 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 bars 90% dark chocolate, roughly chopped; 1 stick unsalted butter, cut into pieces; 1 cup almond flour, sifted; 1/4 cup raw cacao powder or Dutch process cocoa powder, sifted; 1 tsp gluten-free baking powder, sifted; 6 large eggs, at room temperature; 3/4 cup granulated low-carb sweetener such as Allulose or Erythritol; 1 tsp sugar-free vanilla extract; 1/2 cup heavy whipping cream or coconut cream; 1 bar 90% dark chocolate, broken into pieces; 1 to 4 tablespoons powdered low-carb sweetener such as Allulose or Erythritol, for ganache

This decadent chocolate cake combines 90% dark chocolate with almond flour for an intensely rich and moist dessert. The double-chocolate experience comes from melted dark chocolate in the batter plus a glossy ganache topping made with heavy cream. Using low-carb sweeteners like erythritol or allulose keeps the sugar content minimal while maintaining sweetness. The almond flour base creates a tender, dense crumb that's naturally gluten-free. Perfect for special occasions or when you want an indulgent chocolate fix, this cake develops even better flavor after chilling overnight. The ganache can be adjusted for sweetness preference, and the cake stores beautifully for up to a week refrigerated.

Prep: 1 hr 40 min
Cook: 20 min
Yield: 1 cake (12 slices)
Level: medium
Cuisine: American

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Vegetarian Gluten-Free Keto

Ingredients

Yield: 1 cake (12 slices)

2 bars 90% dark chocolate, roughly chopped
1 stick unsalted butter, cut into pieces
1 cup almond flour, sifted
¼ cup raw cacao powder or Dutch process cocoa powder, sifted
raw cacao powder1:1
either works well
1 tsp gluten-free baking powder, sifted(optional)
6 large eggs, at room temperature
¾ cup granulated low-carb sweetener such as Allulose or Erythritol
1 tsp sugar-free vanilla extract
½ cup heavy whipping cream or coconut cream
heavy cream1:1dairy-freeadds dairy
for dairy-free option
Full guide →
1 bar 90% dark chocolate, broken into pieces
1 to 4 tablespoons powdered low-carb sweetener such as Allulose or Erythritol, for ganache(optional)

Method

16 steps

1
Preheat oven to 300°F fan assisted or 350°F conventional
2
Line springform pan with parchment paper
3
Roughly chop chocolate and melt with butter in double boiler over medium heat
4
Remove from heat and cool completely
5
Sift almond flour, cacao powder and baking powder in separate bowl
6
Crack eggs into third bowl and add sweetener and vanilla
7
Beat eggs mixture until smooth and frothy
8
Slowly drizzle in cooled melted chocolate while mixing
9
Add dry ingredients and mix on low until smooth
10
Pour into prepared tin and cover loosely with foil
11
Bake 40 to 50 minutes until firm and skewer comes out clean
12
Remove foil and cool completely in tin then refrigerate
13
Heat cream until hot without boiling
14
Add broken chocolate pieces and let sit undisturbed for 5 minutes
15
Whisk ganache until smooth and glossy
16
Cool ganache slightly then spread on chilled cake

Tips

Tip 1

You can omit baking powder for a denser, fudgier texture if preferred.

Tip 2

Use a sieve when mixing dry ingredients to remove any clumps for smoother batter.

Tip 3

Don't over-mix the ganache or it may split - whisk just until smooth and glossy.

Good to Know

Storage

Refrigerate up to 1 week covered, or freeze sliced portions up to 3 months

Make Ahead

Cake can be made 1-2 days ahead and stored covered in refrigerator

Serve With

Serve chilled or at room temperature, cut with sharp knife

See pairing guide →

Common Mistakes

Watch

Don't add hot chocolate to eggs or they will scramble

Watch

Don't over-mix ganache or it will split and become grainy

Substitutions

Dairy-Free Swaps

coconut cream→

heavy cream1:1dairy-freeadds dairy

for dairy-free option

Full guide →

General Alternatives

Dutch process cocoa powder→

raw cacao powder1:1

either works well

sugar-free chocolate→

90% dark chocolate1:1

if you prefer sweeter

Find more substitutions →

FAQ

Can I make this without a springform pan?

Yes, use a regular 8-inch round pan lined with parchment. The cake may be slightly harder to remove but will taste the same.

What if I don't have low-carb sweetener?

You can substitute regular granulated sugar using the same amount, though this will increase the carb content significantly.

How do I know when the ganache is ready?

The ganache should be smooth, glossy, and coat the back of a spoon. If it's too thick, add a tablespoon of warm cream.