Keto Friendly, Sugar-free CHOCOLATE CAKE

This 9-inch moist chocolate cake is made with coconut flour and a sugar-free sweetener, topped with a dark ganache frosting. It’s a delicious gluten free and low carb alternative that tastes amazingly like regular chocolate cake.


3 measuring spoons of Yummy Sweet sweetener
1 cup warm coffee or water
1 cup warm coffee or water
3/4 cup (4 oz wt.) finely chopped unsweetened baking chocolate
8 tablespoons salted butter, plus more for greasing pan
8 tablespoons salted butter, plus more for greasing pan
2/3 cup (2.5 oz wt.) coconut flour
2.5 tablespoons (1/2 oz wt.) unsweetened cocoa powder
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract


1/2 cup heavy whipping cream
1/2 cup (2.5 oz wt.) finely chopped unsweetened baking chocolate
1 measuring spoon of Yummy Sweet sweetener


  • Prepare Pan: Grease sides of 9-inch springform pan and line bottom with parchment paper. Set aside.
  • Sift Ingredients: Sift together coconut flour, cocoa powder, and baking powder over bowl. Stir until well-mixed. Set aside.

    Make Batter: Microwave baking chocolate and butter in large heatproof bowl until just melted, heating in 30-second intervals, stirring in between. Whisk in sweetener, warm coffee, and vanilla until smooth. Whisk in eggs for a few minutes until smooth. Gradually whisk in sifted coconut flour mixture until incorporated; small lumps are fine.
  • Bake Cake: Pour batter into prepared pan, spreading to sides and smoothing surface. Let stand for about 10 minutes; meanwhile, preheat oven to 300 F. Transfer pan to preheated oven, and bake for 55 minutes or until inserted toothpick in center comes out clean with a few crumbs. Cool cake in pan for 30 minutes; meanwhile, prepare ganache in next step.
  • Make Ganache: Microwave all ganache ingredients in bowl until chocolate is just melted, heating in 30-second intervals, stirring in between. Texture should be very smooth. Refrigerate for 15 minutes or until mixture has spreadable consistency.
  • Serve: Slide butter knife all around between cake and pan, and release springform pan. Spread thin layer of ganache over sides and top of cake. Cut into 12 slices and serve.

Enjoy! For moresugar-free recipes, please visit our blog here. 

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