Keto Chocolate Cake

This soft and juicy Keto Chocolate Cake is surprisingly delicious… Every time I serve it, people always ask for the recipe!

Keto Chocolate Cake

Ingredients for Keto Chocolate Cake:

For The Cake:
600g courgette, grated
120g coconut flour
120g cocoa
200g xylitol (or erythritol)
1 tbsp instant espresso powder
2 tsp baking powder
2 tsp bicarbonate of soda
1/2 tsp salt
6 eggs
120ml vegetable oil
2 tsp vanilla extract

For the buttercream:
4 egg whites
150g xylitol (or erythritol)
230g soft butter
1 tsp vanilla extract
80g cocoa
if necessary some cream


Preheat the oven to 350°F. Lightly grease two 20cm (8 inch) springform tins and line with baking paper. Set aside. Wash and grate the courgettes (not too pure). Set aside.

Place the coconut flour, cocoa, xylitol (erythritol), espresso powder, baking powder, bicarbonate of soda and salt in a bowl and mix well. Place the eggs in a large bowl with the oil and vanilla extract and mix well. Add the dry ingredients and mix well. Add the grated courgettes and fold in. Divide the batter between the two baking dishes, smooth out and then bake for 25-35 minutes – depending on how ‘moist’ the courgettes were, the baking time can vary greatly. Test with a wooden skewer to see if any batter sticks and only take the cakes out when the skewer comes out clean. Remove from the oven and leave to cool slightly in the tins, then carefully remove and leave to cool completely on a cooling rack.

For the buttercream, place the egg whites and xylitol (erythritol) in a heatproof bowl and set over a small pan of simmering water. Whisk the mixture until it reaches a temperature of 160°F, then transfer to the bowl of a food processor or whip with a hand mixer for 5-6 minutes until fluffy. When the meringue is stiff and glossy and the bowl is about room temperature, gradually add the butter in small pieces and stir in until you have a velvety buttercream. Add the vanilla extract and cocoa and stir in – slowly at first so that there is no cocoa cloud, then on the highest setting for a further 2-3 minutes until everything is well blended. If the cream seems too firm or feels a little crumbly, add a little cream and stir in.

To assemble the cake, place a first layer of cake on a serving plate and spread with a little buttercream, then place the second layer on top and then spread the whole cake with the buttercream. The edges don’t have to be smooth – try to work a few ripples into the cream here and there to give it some texture. Refrigerate for another 30 minutes or so until ready to serve.

More Delicious Keto Cake Recipes


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Keto Chocolate Cake
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