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This homemade Chocolate Fudge Cake is low carb and keto! A super easy, moist, airy, and ridiculously delicious cake recipe that is going to satisfy all your chocolate cravings!
A TOTALLY ADDICTIVE KETO CHOCOLATE CAKE
This Chocolate Fudge Cake is also LOW-CARB, SUGAR-FREE, and really, really good!!
Say whaaat?! I KNOW! Low-carb dessert lovers (and need-ers), rejoice, because our time for dessert has finally come. This is also great for those following a keto-diet.
And, since it’s chocolate cake in low-carb-form, ( and sugar free!! ) we all know what that means… we can EAT the whole damn thing!
Ok… let’s compromise on half for me, half for you.
My chocolate-addict of a husband has decided to go on an almost no-sugar kind of diet. He said he wants his 28-year old bod back… good luck, bud.
Therefore, being the good wife and friend that I am, I decided to play a bit in the kitchen and possibly create a Valentine’s Day dessert that wouldn’t interfere with his diet. The only way his journey will work is if there’s, one, support and, two, chocolate fudge cake.
Imagine a decadent chocolate cake that is a cross between a chocolate soufflé and fudge cake. That’s this cake wrapped in a nutshell. It will rise up and cook up like chocolate soufflé, but without the molten center. The texture is fudgy and denser than a soufflé dessert. Make sense? Coo’.
RECIPE INGREDIENTS
Don’t worry – the ingredients are NOT anything fancy schmancy. You will need the following:
- butter
- unsweetened baking chocolate
- stevia/sweetener
- almond flour
- heavy cream
- cocoa powder
- and eggs
There’s only 1 or 2 ingredients up there that might not be in your pantry – almond flour and stevia. Put them on your grocery list, stat!
HOW TO MAKE KETO CHOCOLATE FUDGE CAKE
1. Preheat your oven to 350F and grease your baking dish.
2. Melt the butter and baking chocolate together. The one thing I couldn’t really skimp out on was the butter, and you will need quite a bit. 12 tablespoons… I KNOW! This cake serves about 6, which is equal to 2 tablespoons of butter per serving.
3. Combine wet ingredients. In a small bowl, whisk together the heavy cream and vanilla.
4. Combine dry ingredients. In another bowl, combine the almond flour, cocoa and salt.
5. Whip the eggs. In a stand mix or a large bowl with a hand held beater, whisk the eggs on high for 1 minute. Gradually add your sweetener and continue to beat for 5 minutes until the eggs are pale yellow.
6. Make the batter. Slowly add the chocolate and melted butter mixture. Mix until combined, then slowly add the almond flour mixture and continue to beat for 1 minute or until thickened.
7. Bake in a Water Bath. Transfer the batter to your baking dish. Place the baking dish with the batter on a sheet pan and pour hot boiling water in the sheet pan. This will bake your cake in a water bath like with a cheesecake. Bake 35 to 40 minutes until the cake is set and puffed up. It should be 160F in the center.
8. Cool and Serve. Remove the finished cake from the oven and let cool for 10 minutes before serving. Scoop this cake straight out of the baking dish and serve it as is, or add a tablespoon of low carb whipped cream on top. The chocolate fudge cake tastes best while still warm.
TIPS FOR THE BEST KETO CHOCOLATE CAKE
- Use room temperature eggs and cream. This helps everything mix together and will result in a smoother batter when you add the dry ingredients.
- Measure accurately. Level your almond flour using a spatula or butter knife to ensure you are using the right amount.
- Use the water bath. Don’t skip the water bath when baking this cake. The water bath helps give this cake it’s gooey, fudgey center.
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Low Carb Keto Chocolate Fudge Cake
Ingredients
- 12 tablespoons (3/4 cup) unsalted butter,, cut into chunks
- 2 ounces unsweetened baking chocolate, chopped
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/3 cup almond flour
- 1/8 teaspoon salt
- 5 large eggs
- 2/3 cup stevia baking blend OR your choice of a sweetener for baking
- 1 1/2 cups hot boiling water
- low carb whipped cream, for serving, (optional)
- mint leaves, for serving, (optional)
Instructions
- Preheat oven to 350F.
- Lightly grease a 2-quart oval au gratin dish and set aside.
- Combine butter and chopped chocolate in a saucepan; set over low heat and stir until melted. Set aside to cool.
- In a small mixing bowl, whisk together the heavy cream and vanilla.
- In a separate mixing bowl, combine almond flour, cocoa powder, and salt; whisk until thoroughly incorporated.
- Place eggs in the bowl of your stand mixer with the whisk attachment; beat on high speed for 1 minute.
- Gradually add in stevia/sweetener and continue to beat on high speed for 5 minutes, or until thick and pale yellow.
- Turn mixer speed to low and slowly add in the melted butter and chocolate mixture. Mix until combined.
- Gradually add in the almond flour mixture; mix until thoroughly incorporated.
- Set the mixer at medium speed and slowly add in the heavy cream mixture; continue to beat for 1 minute, or until thickened.
- Transfer the cake batter to previously prepared baking dish.
- Grab a sheet pan and pour the hot boiling water in it.
- Set the baking dish in the water bath.
- Bake for 35 to 40 minutes, or until cake is set, puffed up, and has reached 160F in the center.
- Remove from oven and let stand 10 minutes. Cake will deflate.
- Scoop out cake into serving bowls.
- Optionally, garnish with low carb whipped cream and mint leaves.
- Serve.
Notes
- Scoop this cake straight out of the baking dish and serve it as is, or add a tablespoon of low carb whipped cream on top.
- This chocolate fudge cake tastes best while still warm.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Apparently my oven is too hot, because I baked this less than 35 mins, and there was no gooey in the bottom of the pan. But the taste was fabulous! Made this for Thanksgiving for our family who has one gluten free person and several diabetics. So this was a big hit! Next time I will check it at 20 minutes, and then go from there.
Glad to hear it was a hit! Checking it at 20 minutes next time is a good idea to get that perfect gooey texture! Thank YOU! 🙂
Thanks
This was pretty easy to fix and soo soo delicious! The silky texture is to die for. It is also super rich so we had smaller pieces…more for later. Yum! I used Sukrin Gold for sweetener and you can hardly tell that the cake contains a sugar substitute. I don’t have a stand mixer but my electric hand mixer worked just fine using the same mix speeds and duration.
Thanks for sharing the recipe!
Could I use a different pan? I onky have spring form, round, cake pans, and pyrex.
I just made this and they loved it. It was actually rich enough we had smaller portions, bonus…less carbs. Question: can left overs be stored and what would be the best way?
Hi!! I have left this cake covered on the counter for 2 days and it was still good. 😀 I would suggest keeping the cake in an airtight container (or on a stand, covered with a cake dome) in a cool, dry place for a day or two, and in the fridge for up to 5 days.
I made this today and it didn’t puff up in the center… Is it supposed to? I’m new to using these ingredients. The toothpick came out clean, so I’m assume it was done.
Unfortunately we do not have unsweetened bakers chocolate in Germany… Do you have suggestions how I could sub this? I would love to try this recipe!
I made this cake today and added the receipe to the My Fitness Pal app and it did NOT come up as only 9 grams of carbs! It was more like 31! Not sure how you came up with the only 9 grams?
Hi!
Did you plug in the amount of servings? I just used two other calculators to make sure I was getting the correct amount and on both it’s coming up as 7.3 grams of carbs.
Any chance that you e tried this with another type of flour with good results? We’ve got a bit allergy in our home which precludes the use of almond flour, but this looks ah-mazing! Wondering what flax meal/coconut flour blend might be like? I’d love your two cents!
*nut allergy (wow, I should proofread…)
I made this using pumpkin seed flour that I made myself in a food processor as I didn’t have almond meal. Turned out great! I would say I prefer it after being stored in the fridge though. Hot out of the oven, it was liquidy inside, so I even put it in an extra 10 minutes. After being in the fridge, it’s very nice and fudgy.
Recipe looks Great! I followed it in detail and for some reason my mix would not thicken):
Just made this, looks amazing but not really the nicest cake… guess that’s ‘diet’ cake for you! Thankyou for your great instructions, they were perfect, it cooked perefcto to!