This Keto Chocolate Almond Cake is a rich, moist dessert that combines the deep flavor of cocoa with the subtle nuttiness of almond flour. It has a tender crumb and a golden crust topped with sliced almonds, providing a classic cake experience without the use of grains or refined sugar.

About This Recipe

To achieve a light and airy texture, it is important to whisk the eggs thoroughly with the melted butter and almond milk before combining them with the dry ingredients. Mixing the batter until it is completely smooth helps the baking powder distribute evenly, ensuring the cake rises uniformly in the pan. Letting the cake cool completely in the pan is a necessary step, as the almond flour structure needs time to firm up before slicing to prevent crumbling.

The base of the cake is almond flour, which provides moisture and a dense, satisfying bite. Unsweetened cocoa powder and a keto-friendly sweetener create a balanced sweetness that highlights the chocolate without a bitter aftertaste. The addition of almond milk and melted butter ensures the cake remains soft for several days, while the sliced almonds on top offer a light crunch that contrasts with the soft interior.

This cake works well for a variety of occasions, from a simple afternoon snack to a more formal dessert when paired with berries or cream. The recipe is easy to customize; you can swap the almond extract for vanilla or add a layer of sugar-free frosting once the cake has cooled. Because it stores well in the refrigerator or freezer, it is a solid option for those who want to prepare a dessert in advance.

Why You’ll Love This Recipe

Rich, chocolatey flavor with almond nuttiness
Moist, tender crumb thanks to almond flour
Naturally gluten-free and low-carb
Elegant enough for special occasions, simple enough for weekdays
Freezer-friendly for make-ahead desserts

What You’ll Need for This Keto Chocolate Almond Cake

2 cups almond flour
½ cup unsweetened cocoa powder
1 cup powdered erythritol or monk fruit sweetener
1 tsp baking powder
½ tsp salt
4 large eggs
½ cup butter, melted
½ cup unsweetened almond milk
1 tsp almond extract (or vanilla extract)
¼ cup sliced almonds (for topping)

Step-by-Step Preparation

Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, whisk almond flour, cocoa powder, sweetener, baking powder, and salt.
In another bowl, whisk eggs, melted butter, almond milk, and almond extract until smooth.
Combine wet and dry ingredients, mixing until batter is smooth.
Pour batter into cake pan and smooth the top. Sprinkle sliced almonds on top.
Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before slicing and serving.

FAQ

Can I use coconut flour instead of almond flour?
No — it absorbs differently. Stick to almond flour for best texture.
What’s the best sweetener for this cake?
Powdered erythritol or monk fruit works best for smoothness.
Can I add frosting?
Yes — a sugar-free chocolate ganache or cream cheese frosting pairs perfectly.
Does this cake freeze well?
Absolutely — wrap slices individually and freeze up to 3 months.

Variations & Substitutions

Add chopped bacon or sausage for extra protein.
Use different cheeses for variety.
Top with hot sauce or salsa for a spicy kick.

Serving Suggestions

Serve with sugar-free whipped cream or vanilla ice cream.
Pair with fresh raspberries or strawberries for a fruity contrast.
Enjoy with coffee or espresso for a café-style dessert.

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