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.
Pierrette
How long did you bake the half recipe?
Lisa MarcAurele
This is the same cake that's used in the low-carb German Chocolate Cake recipe. So you can refer to that post for the half size.
Pierrette
I made the cake today and after 40 minutes of baking, the center of the cake was wobly. It took almost 1 hour to get the cake so that a toothpick came out dry. So the cake is not soft but dry and crumbly. I made this recipe exactly as described with good ingredients. I am very disappointed.
Lisa MarcAurele
Ingredients can vary some, especially the absorbency of coconut flour. But if your cake was dry and crumbly, it was overcooked.
Pierrette
Is it preferable to use 9 inches square pan for half the recipe instead of 9 by 13 inches pan for a full recipe ? When you say 40 minutes cooking, is it for a 9 inches round pan or a 9 by 13 inches pan? I used a 9 by 13 inches glass pan. I would like to be able to make this cake because the taste is good and I suppose is very good if it is soft. Thank you
Lisa MarcAurele
The baking time is based on using a 9x13-inch stoneware pan.
Nessa
There are no words to truly describe how delicious this is. I have made it several times and it is perfect every time. I also serve it with the buttercream frosting. The closest word that comes to mind is DIVINE!
Venessa
Can I substitute zucchini for any other vegetable? I was wondering how it would turn out using avocado?
Lisa MarcAurele
I'm not sure if avocado will provide the right moisture but you can try it. It may not be a one for one sub.
Shaz
Tried this out tonight and they are so good! Definitely would recommend making! Rather than make one big cake I made cupcakes in the hope they’ll last longer! Set the same temp and cooked for 20/25 minutes. I’ve not ever made a cake with courgette before so not sure how they should taste but it taste pretty good to me!
Thank you for the recipe! 🙂
Elaine
Pretty easy and straightforward. However, I’m not sure I’d use the cinnamon again. I thought it was odd tasting in the batter before cooking and I could still taste it after it cooked very slightly. I subbed avocado oil because it was all I had. It makes A LOT of cake and gave most away to happy neighbors
Stephanie
When measuring the coconut oil do you measure it before melting it or a full half cup of melted oil?
Lisa MarcAurele
It's measured melted.
Gina D
Can you almond flour instead of coconut flour?
Lisa MarcAurele
Not without making other changes.
Nicole
I am new to this type of baking but should the coconut oil be refined or unrefined?
Lisa MarcAurele
It doesn't matter in this recipe, but I typically use unrefined.
Linda hughes
Just made it today was a little skeptical every keto cake i have made calls for Almond flour
this is difently a keeper so moist and good. thank you for wonderfil recipe
Linda hughes
I am going to make this today for the swerve for cake do i use powder or Granular
Lisa MarcAurele
Either type of sweetener should be fine to use.
mjs
Just made this and I was AMAZED at how delicious it came out! After becoming diabetic, I was craving a chocolate cupcake and didn’t think I could ever have one again. I think the zucchini definitely helped make this taste like a real cake... so moist.
Yun
This recipe is so awesome!!
Anita
This is an amazing cake and I will be making it again... thank you...
Lana
I made this cake and it was a big flop. I followed the recipe exactly, the texture was like eating oatmeal. The frosting was ok. Don’t think I will try again, ingredients are too expensive.
Lisa MarcAurele
There was definitely something off in your ingredients or method. The texture is like cake, not oatmeal.
Susan
This cake turned out delicious , even without icing ???? Why does it have to be frozen or refrigerated?
Lisa MarcAurele
Sugar is a preservative and since there's no sugar in it, the potential is there for it to spoil after a day or two at room temperature. But it's fine to leave out if it will be eaten in a few days.
Jeanette
My mom has recently started eating LCHF and for her 81st birthday I wanted a cake that wouldn’t derail her efforts. I made this recipe today and it was absolutely delicious! The whole family loved it even without icing (we used whipped cream instead for those who wanted some). My sister and daughter both asked for the recipe.
I made sure to squeeze as much moisture as possible from the grated zucchini and I baked two cakes in slightly smaller pans as I did have a 9 X 13. They took slightly longer to cook than the recipe suggested, but came out light, moist and evenly cooked. This recipe is a keeper! Thank you????
Katherine Cirasuolo
Hello, looks delicious! I cant wait to try . Question, how much monk fruit powder did you use for this recipe?
Lisa MarcAurele
The monk fruit amount needed varies by brand and sweetness preference. I've been low carb for over a decade so I don't use as much sweetener as someone just getting started. I used 1/8 teaspoon of NuNaturals Monk Fruit Extract Powder.
Tricia L.
I plan on making this cake next week for Thanksgiving. I have dutch-process sugar free Ghirardelli cocoa. Is it okay if I use that or do you recommend me buying regular sugar free Ghirardellli cocoa? I also plan on using 2 circular pans and layering it with my own keto chocolate mousse recipe rather than frosting. Thank you for your response, in advanced
Lisa MarcAurele
I use the regular unsweetened cocoa powder in the recipe.
James
Followed the recipe to the tee but my cake has a bitter after taste. Any idea why? Really want to perfect this cake as i would like to make this a perm treat for my family.
Lisa MarcAurele
It's either the cocoa used or the sweetener. You may want to try adjusting the sweetener. I also find that adding the chocolate chips improves the taste.
Penny
I honestly don't know what happened, as there were so many positive reviews on this recipe. I followed it to a tee as I didn't want to mess it up. It was completley flavourless except for a burnt aftertaste So disappointing.
Lisa MarcAurele
The flavor is much better if you add the optional chocolate chips (I always add those). However, some cocoa is better than others and people tend to have varying degrees of preference for sweetness. I'm not sure what cocoa powder you used, I used Ghirardelli.