This is the best low carb keto chocolate cake recipe ever! Shredded zucchini makes it moist and nutritious. The kids will never know you are sneaking in a vegetable.
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If you’re looking for a keto chocolate cake recipe, this is for you. There are lots of recipes for low-carb and keto desserts out there, but this one is a hidden gem.
It doesn’t need a ton of ingredients, you can prep it and bake it in less than an hour, and everyone will love it (even those who aren’t low-carb fans).
If you’ve tried this german chocolate zucchini cake, you know what I’m talking about! But if the idea of zucchini and chocolate is new to you, you’re in for a treat.
With this updated adaptation of that reader favorite, you can bake a decadent chocolate layer cake using two 9-inch round cake pans, make a 9×13-inch sheet cake, or even serve up 24 cupcakes.
Why I Love This Recipe
This recipe is a healthy, low-carb treat that tastes better than any boxed cake mix you’ve tried (and even many of the recipes from scratch!). You could even make the cupcakes without frosting and call them a keto breakfast muffin.
Do you know the best way to get a moist cake when you’re following a keto diet and need to keep gluten at bay? Add zucchini!
If you’ve never baked with it before, just wait and see. It adds the moistness that all good cakes have...plus it tastes ah-mazing! This keto chocolate cake is about to become your new favorite dessert.
Recipe Ingredients
This keto chocolate cake recipe is really the best option for a gluten-free, sugar-free birthday cake because the texture is so traditional none of your guests will realize it’s a “diet” cake.
And if you’ve been eating low carb for a while, you probably have everything you need on hand. So what ingredients do you need to make this chocolate keto cake recipe?
Coconut Flour
Coconut flour is a thirsty gluten-free flour, so the added moisture from the zucchini is important. While many low-carb cakes use blends of coconut and almond flour, this one uses only coconut flour. It’s so easy!
Coconut flour is perfect for gluten-free and keto baking recipes that use very wet ingredients, as it’s quite dry.
And, since there’s no milk or whipping cream, or butter in this recipe, it can also be a dairy-free cake if you need one (just make sure to use dairy-free frosting, too).
I would not substitute with almond flour or almond meal. If you try to use only almond flour in this sugar-free chocolate cake, the entire balance of dry and wet ingredients will be altered, and the cake will be almost soggy.
Unsweetened Cocoa Powder
Cocoa powder is what gives the deep chocolate flavor to this keto chocolate cake. Always make sure you are using unsweetened cocoa powder!
Low Carb Sugar Substitute
In order to make keto chocolate cake, you need to sweeten it with a sugar substitute - any type will work.
Then, add some stevia concentrated powder to it too. Monk fruit sweetener is my favorite.
Misc. Baking Ingredients
You'll also need the common ingredients that you might use in other keto cake recipes. Namely - cinnamon, baking soda, baking powder, sea salt, and vanilla extract!
Fats
I used a combination of coconut oil and eggs as emulsifiers and healthy fats for this easy keto chocolate cake.
Zucchini
It takes about one large or two small zucchini to get 4 cups shredded. There’s no need to be exact, so just get as close as you can.
Sugar-Free Chocolate Chips
You can use homemade chocolate like my stevia chocolate, cut up a low-carb chocolate bar, or use sugar-free chips like Lily’s or Good Chocolate! The chips are optional but will give the cake a richer chocolate flavor than without.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Recipe Tips
- Shred the zucchini finely. This is key for this recipe. Use a box grater or food processor to shred - whichever you prefer.
- Don't drain the zucchini. Unlike other zucchini recipes, you shouldn't drain the shredded zucchini for this ake very much, if at all. You want the cake to be moist.
- Add chocolate chips. Now, this next part is completely optional, but if you’re looking for an extra chocolatey cake with just the right amount of decadent fudgy goodness, you’re going to want to include those optional chocolate chips!
- Make muffins. Bake in muffins tins and enjoy as chocolate breakfast muffins.
Recipe Instructions
Making a keto birthday cake is so easy! Here's a bit more information about each step so you can make your own keto chocolate cake.
1. Mix The Chocolate Batter
First, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
Then, mix in the eggs, coconut oil, and vanilla until well combined.
2. Shred The Zucchini
The shredded zucchini is going to add a lot of moisture and that light texture that’s often missing in low-carb cakes. But, there are also a few other factors that will make a big difference.
3. Add Zucchini to the Chocolate Batter
After the zucchini is prepped, add it to the chocolate batter that you prepped.
4. Bake The Cake Until Done
Finally, spread the batter out in the 9x13 pan. Alternatively, you can bake it in two round 9-inch pans too. Bake for about 40 minutes at 350°F.
Make It Ahead Of Time!
Did you know that making your low-carb baked goods a day early helps with the taste? It’s true! When you let them sit, any cooling flavor from the low-carb sweeteners disappears.
While this cake’s combo of sweeteners and other ingredients will make that barely noticeable, if you’ve got sensitive taste buds, just make this cake one day early.
This is a general rule that will apply to nearly all your low-carb baked goods. If this has been something you’ve noticed in the past, this simple tip will be game-changing for you!
Serving Suggestions
I like to serve other low-carb desserts with the easy keto birthday cake. Add a scoop of your favorite keto vanilla ice cream on the side.
Since this is such a decadent dessert, I also like to enjoy it with a cup of coffee. Or, for the best of both worlds, make some coffee ice cream. It's delicious!
Common Recipe FAQs
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
This low-carb chocolate cake actually freezes well, and you can make up the layers ahead of time and have them ready to thaw and frost before use.
This is actually a great way to do it if you’ll be focusing on the decorating, too, since it will keep the cake from crumbling if you frost it when it’s only about ¾ thawed.
You can also make the batter up as cupcakes ahead of time, flash freeze them, and then store them until it’s time to bring them to room temperature and spread or pipe some frosting on top.
If you’re looking to store already frosted leftovers, you can use the freezer or simply store them in the fridge in an airtight container for several days.
Topping your cake with the best keto chocolate frosting is also important. You'll want one that is creamy with just the right amount of sweetness. But you also don’t want that notorious cooling sensation.
You really can’t go wrong with buttercream frosting. Chocolate goes well if you want a super-rich experience.
For a celebration cake that you are going to decorate, a traditional vanilla sugar-free buttercream like this one is a great option.
If you want to make a dairy-free chocolate frosting, I suggest using dairy-free cream cheese and powdered sugar substitute.
You can also make your own frosting with either almond milk or coconut milk.
To make a delicious frosted keto chocolate cake, let it cool completely.
Then, add frosting in between the cake layers. You can decorate this dessert cuisine however you want.
I like to use a cake stand and cover the entire cake with sugar-free frosting.
Add some parchment paper to the baking dish before adding the cake batter. This will not only help the cake not stick but will make clean-up easier too.
I especially like to use this trick when I am making a cake with multiple layers.
This is the most requested cake from those in my family who avoid sugar and gluten, and I’m sure your family will enjoy it, too!
Other Related Recipes
Looking for other sugar-free treats to make for special occasions? Be sure to check out these gluten-free keto desserts. They are some of my favorite cake recipes.
- Keto Carrot Cake is also made with grated zucchini to give it a moist and authentic texture.
- Gluten-Free Lemon Blueberry Pound Cake is delightfully refreshing and the perfect thing to serve at parties.
- Keto Birthday Cake In A Mug is easy to bake in just a few minutes.
- Keto Chocolate Molten Lava Cake is rich and fudgy with the best filling.
- Keto Oreo Cookies and Cream Cheesecake has 5g net carbs in each slice and is worth every carb.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Best Low Carb Chocolate Cake
Video
Ingredients
- 1 cup coconut flour
- 1 cup unsweetened cocoa powder
- 1 ½ cup low carb sugar substitute 1:1 sugar replacement
- ¼ teaspoon stevia concentrated powder see note for alternative
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil melted
- 8 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups zucchini shredded
Optional:
Instructions
- In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
- Mix in eggs, coconut oil, and vanilla until well combined.
- Stir in zucchini (and optional chocolate chips if using).
- Spread out into greased 9x13-inch pan (or two round 9-inch pans).
- Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
- Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Chanel Brackett
Can I coconut sugar instead of the Stevia powders? If so, how much?
Lisa
You can, but it adds a lot more carbs.
Shannon Semon
I also wanted to use Coconut Sugar instead of Stevia and Monk Fruit. How much do I use?
Lisa
You'll need about 1 2/3 cups or adjust to taste. I typically keep things on the less sweet side.
Beth
I would love to make this but just can't get myself to spend almost $30 for the monk fruit. Any replacements for monk fruit?
Lisa
Did you miss the recipe note at the bottom? It tells you how to replace the monk fruit extract.
sharon
Can SPLENDA be used in place of Swerve (not sure what that is)
Lisa
Swerve is a one-for-one sugar replacement. You can sub it with any equivalent sweetener like Splenda.
carol
How long can I leave this cake on the counter? I prefer that the icing be creamy since the fridge makes it firm. Great recipe! Thank you
Lisa
I usually take it out and serve room temperature. But, if you don't want to do that, it should keep for a few days at room temp.
Cheryl
A cake that looks that scrumptious wouldn't last a few days in my house.
Lisa
That's exactly why I have to hide it out of sight!
Jo
Why is this cake so high in sodium? Is it necessary......not the best for most folks over 40......great for the young ones!
Lisa
It's not that high. All the sodium comes from the baking powder and soda. Those are needed to give a rise and comes from sodium bicarbonate.
Jo
Can I use sodium-free baking powder and baking soda?
Lisa
I don't see why not.
IPCarr
I just made this cake and it smells so good in the oven! I did have a comment- I put these ingredients in my FitnessPal app and it came out to 17 carbs and 2.4 g of fiber (net carbs 14.6). I checked the ingredients list and the coconut flour and the unsweetened cocoa are the largest carb contributors. Should I have used a specific type of coconut flour and cocoa powder to lower the carb count?
Lisa
I find coconut nutritional info varies a lot. It depends on the product chosen. I calculated with Calorie Count.
Sandy
Made this today and it was awesome!! Absolutely love the frosting also. Thanks for sharing . Is it best to keep in refrigerator ?
Lisa
I find it best to store in the fridge.
Shirley
I want to make this but what is the net carb per serving? D
Lisa
Net carbs are 2.5g (5.7g total - 3.2g fiber)
Juressa
Hi, can I clarify - are there two types of sweeteners in this? Sukrin / Pyure / Swerve and then monk fruit or the monk fruit substitute?
I have stevia which is plenty sweet enough with 1/4 teaspoon - would you recommend any recipe adjustments where I could omit the former altogether? I really don't need additional sweetener. Thank you very much
Lisa
For the whole recipe, it would be better to use at least 1/2 to 1 teaspoon stevia. You could taste the batter and adjust to taste. With the amounts listed, it's not a very sweet cake.
Laura Rose
What type of stevia powder are you referring to? I use Sweetleaf, but buy the type with no filler in it whatsoever. So, for example, 1/16th of a teaspoon makes a sweet cup of coffee...as if you used two splenda packets. Which kind are you referring to? The Sweetleaf in the grocery store has filler. Thanks for the clarification.
Lisa
It's the concentrated stevia with no fillers. I use Now Foods Better Stevia.
Angie
Can an all purpose gluten free flour mix be use in place of the coconut flour? If so, what, if anything, needs to be reduced?
Thank you!
Lisa
You'd likely need more of the flour mix, less eggs, and less zucchini.
Cecilia
Has anyone come up with measurements if almond flour is used instead of coconut? Thanks!
Lisa
There would be other adjustments needed to use all almond flour. I'd think you'd need alot more almond flour as well.
Tanja Arias Quijon
I made this cake last week with buttercream frosting and it was a huge hit. The cake is really fantastic!
The only problem I had, was, that I obviously do not tolerate coconut flour. I was the only one, my kids and my partner didn't have any issues.
So, my questions is, can I substitute almond flour or almond meal,, for the coconut flour and if so, I would have to reduce the eggs, or not? Or how should I otherwise adjust the recipe?
Thanks in advance, Tanja
Lisa
You'll want to reduce the eggs and possibly add more almond flour. Also, the liquid which comes from the zucchini may need to be reduced when using almond flour. It's hard to say without experimenting with the recipe.
Tanja Arias Quijon
I'll play around with the ingredients and let You know, how it turned out!
Heather
Mother of all things Yum! Yes! This does deserve the name you have given it. I have made many low-carb cakes in my day, but I do believe this is the best. Thank you! I loved it. My husband loved it. People who don't do low-carb or sugar substitutes had no idea. Perfect recipe for a moist low-carb chocolate cake.
Lisa
So glad it was a hit for you! I've served this one to those who don't do low carb as well and they could not tell it wasn't the real thing.
Ravfood
Thanks for a great recipe. I made it yesterday and posted it on my blog. With credit to you, of course.
https://ravfood.com/2016/08/14/opskrift-lchf-sukkerfri-squash-chokoladekage/
Lisa
Thanks for sharing. Love that you topped it with Sukrin Melis!
Ravfood
You´re welcome. By the way - is the 4 cups of zucchini before or after it´s drained?
Lisa
It was before draining.
Mikaela
Can I use zucchini puree instead of shredded zucchini or would I have to decrease some of the oil to use this substitution?
Lisa
It may be too watery, but worth a try.
Laurie
This is so delicious, made it today and iced with chocolate cream cheese icing...all low carb. I added a teaspoon of instant coffee into the batter...so moist. Thankyou for a great recipe.
Lisa
A bit of coffee does enhance the chocolate flavor. Will have to try next time! And, the chocolate cream cheese frosting sounds super yummy!
Deb
Where can I find Monk Fruit powder?
Lisa
I buy mine off Amazon. Here's a link.
Kathleen
Hi. What do these ingredients do? And how can I substitute. I don't recognise the names. Are they available in Australia?
3/4 cup Sukrin+ or Pyure All-Purpose (or 1 1/2 cup Swerve).
Ta
Kathleen
Lisa
These are sweeteners. You can replace with 1.5 cups of sugar equivalent sweetener.
Anika
Kathleen i use Natvia baking blend which is the aussie version of swerve 🙂 its used one for one like sugar 🙂
Mindy
I'm totally making this because I' turning 50 this week and dang it, I want cake but I am not willing to get out of ketosis!
Lisa
It is a real cake and will make you feel like you're cheating!
Paula
Can u replace the cocoa with cacoa powder? I am excited to try!
Lisa MarcAurele
Yes! Unsweetened cocoa powder is a one-for-one replacement for cacoa powder.
Lena
Does it make much difference if peeled zucchini is used?
Lisa
I wouldn't think so. It's just easier to leave it on. And, there are nutrients in the peel.
Sharon
Could I use melted butter instead of the coconut oil?
Lisa
Butter or another fat/oil should be fine to use.
Carol Doucette
What does the Monk fruit powder do? is there a substitute?
Lisa
It's a concentrated sweetener. You can add another 2 to 4 tablespoons sugar equivalent of any other low carb sweetener to taste. I like monk fruit because it has zero carbs and no aftertaste.
Jeanette
I want to try this cake, but I'm not sure what you mean by 2 to 4 tablespoons sugar equivalent of any other low carb sweetener. Does this mean a low carb sweetener that = 2 to 4 tablespoons sugar?
So I could use 1 to 2 tablespoons of pyure all purpose sweetener which you use at a 1:2 ratio?
Lisa
That is exactly what it means. Low carb sweetener that is equivalent to sugar. I'm working on my own low carb sweetener blend so that might make it clearer.