Unassuming and foolproof, this Easy Keto Chocolate Snack Cake comes together in just seconds in your blender. Pop it in the oven and brew a pot of coffee for the perfect morning or afternoon snack! Top with your favorite keto frosting or just dust with quality cocoa powder like I did!
When I first made this low carb chocolate blender cake last week, I wasn’t sure what to think of it. It didn’t come out quite the way I expected, and I considered scrapping it and having another go. Before I did though, I made a cup of coffee and had a slice while I answered some emails.
This simple chocolate cake snuck up on me, it really did. After about the third bite, I wasn’t even mad that this easy keto chocolate snack cake didn’t come out as dark and rich as I’d hoped. I was really enjoying the subtler, but still lovely chocolate flavor and hints of vanilla that it delivered.
It was delicate and slightly spongey in texture, but not in an unpleasant way.
To say that this easy keto chocolate snack cake was perfection with an afternoon espresso doesn’t even do it justice. I also had a slice for breakfast with my coffee two mornings in a row, and it had a completely different personality when chilled.
With a pleasant density reminiscent of cheesecake, it melted in my mouth almost as though frosting were built into it.
Very hard to accurately describe, but thoroughly enjoyable.
So in the end, I decided to post this easy keto chocolate snack cake recipe as is, because in its own way it really is a stand out cake.
Not epic in the classic towering layer cake way, but for a snack, a brunch, or even a casual dinner with friends, this simple but delicious low carb chocolate cake deserves a place on your table or in your lunchbox.
Easy Keto Chocolate Snack Cake Recipe Notes:
If you want to make this cake dairy free, simply replace the butter with coconut oil.
I can’t stress enough that as with all chocolate desserts, but especially this one – USE A GOOD QUALITY COCOA POWDER! Don’t reach into the back of your baking cabinet for that dusty canister of Hershey’s cocoa powder that’s been there since 1997 and expect good results. Taste whatever cocoa powder you’re going to use – is it awful and super bitter? Then your cake will be too. Your cocoa powder won’t be sweet, but it should at least taste and smell like chocolate – if it does then you will be OK.
Check out the IBIH pantry page for my recommendations for cocoa powder and other ingredients to get the best results.
Easy Keto Chocolate Snack Cake Video ??
Easy Keto Chocolate Snack Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Unassuming and foolproof, this easy keto chocolate snack cake is delicious and made in your blender! Low carb and gluten free.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated erythritol sweetener**
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 cups superfine almond flour**
- 1/3 cup coconut flour
- pinch of salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum**
- 1/3 cup unsweetened premium cocoa powder**
- 1 cup unsweetened vanilla almond milk
Instructions
- Preheat oven to 350 degrees (F)
- Grease a 9 inch springform pan with butter or non stick spray.
- Combine all of the ingredients in a blender and blend about 2 minutes, or until smooth.
- Spoon the batter into the greased pan (it will be thick) and smooth out with a spatula.
- Bake at 350 degrees (F) for 60 minutes or until a toothpick inserted in the middle comes out clean and the cake has risen slightly.
- Remove and cool for 10 minutes before slicing.
- Dust with premium cocoa powder before serving.
Notes
** For best results, check out the IBIH Pantry Page to see the brands and types of products that I use and recommend!
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Keto Chocolate Dessert
- Cuisine: European
Nutrition
- Serving Size: 1/8th cake
- Calories: 272
- Fat: 23g
- Carbohydrates: 4.5g net
- Protein: 10g
Kimberly Hannagan says
First time making this cake and I LOVE it!!!!!
I am not the best at scratch baking and only used box cake a few times. I followed exact recipe even your brands, the only thing I did different was shortened baking time to 35 minutes, turned out perfect!! My husband who is not watching his weight and is a dessert expert enjoyed 2 slices with ice cream on top. Will make again and again!!!!
★★★★★
Michele says
Wow just made this today dusted mine with cacao powder and a little monk fruit sweetener and served with a dollop of cream totally awesome
★★★★★
Lisa Quan says
So glad I found your recipe for this cake. It turned out fabulously on my very first attempt. It was lovely, moist, and light. It’s perfect for an afternoon treat or dessert after dinner. I will try out a frosting sometime to dress it up a bit, but it’s so good as is. Thank you for creating this one!
★★★★★
Ines says
This snack cake is absolutely delicious! Made as written with couple of minor changes. Only had reg unsweetened almond milk so added little dash of vanilla extract. Also cut back on swerve by just a little and added several drops of vanilla stevia. Used hand mixer since I do not have a blender and baked in an be 8×8 Pyrex for about 55 min. Does not taste like a low carb cake.at all. So good. Will make this one often. Thank you Melissa!!
Crystal says
Hi, I made this today and by far tastes just like I went to a bakery!!! Seriously did not feel like I was missing anything with this cake !! Quick question, I don’t do net carbs. Just total carbs, do you know the total carbs coubt for one slice ? Thank you!
Michele says
If I don’t have xantham gum, is there anything else I can use in it’s place?
Sarah Royce says
Can you used regular milk or cream instead of almond milk?
Mellissa Sevigny says
Milk will add carbs and cream will make it denser, but you could do a 3 parts water to 1 part heavy cream mixture and get similar results. Calories will be higher but carbs should be around the same.
Jessica says
This sounds amazing. I plan to make it tonight for my son’s birthday party tomorrow. Would making cream cheese frosting for the top taste good with it?
Mellissa Sevigny says
Sure, I don’t see why not!
Jessica says
I made this recipe and it was a hit. I put the cream cheese frosting on top. Several people asked for the recipe. I even had a piece this morning with my coffee. Very tasty!?
★★★★★
Pavithra Sarah George says
Hi Can I use splenda with this and if so, would it be the same amount as the erythritol?
Carmen says
Oh my goodness!!! This was amazing. It honestly tasted better than regular chocolate cake. My husband had it with his coffee every morning and I’d treat my self to a slice after a long workout. Having this cake really curbed my cravings while in Ketosis, I was able to break through my plateau. Mostly because I wasn’t cheating with regular chocolate. Thank you, thank you, thank you! Can’t wait to make it again. We topped it with sugar free whipped cream.
Andrea says
Will it cook ok in a greased glass baking dish if I do not have a spring form pan?
Carmen says
Yes it will! I used a glass baking dish and it turned out great!
Erin says
This cake is amazing! Thank you so much for this recipe. I’m making it for the second time this evening. It’s definitely pricy to make, but totally worth it. I’m eating Ketogenic to lose a few pounds and this cake has been a life saver since I am addicted to baked goods! I wasn’t able to get a good blend in my blender and had to do some stirring by hand. Maybe it’s time to invest in a Blendtec.
Jolene says
Sounds like the perfect cake!
Donnie MacLean says
Wow just WOW! My whole family loves this cake Melissa! You are extremely talented girl!
Lotsa Keto luuurve from Belgium :-)
Mellissa Sevigny says
Awww! Thanks so much – glad it’s a hit!
Erin says
If i don’t have almond milk, could I use HWC?
Deandra says
I am wondering the same thing. I am hoping so
Michelle Petty says
1 part Hwc to 3 parts water to substitute for the almond milk
Sue says
This is in the oven right now. Can’t wait!
Tere says
Since the cake turned out so yummy the first time, I had the idea to make mini cupcakes this time. I just pulled them from the oven (cooked in even less time than the cake) and they look fantastic. I’m hoping that after cooling, I’ll still have the wonderfully chocolate mini treat that I can fool my brain into thinking I’m eating more than allowed because of the smaller portions. So, fingers crossed ?; usually the low carb cupcakes I’ve made end up sticking majorly to the papers.
Ann says
This cake is so yummy! I made a couple of modifications because I live in a dry climate. My batter needed more moisture to move around in the blender. So I subbed half the Swerve for two droppers full of stevia and added an additional 1/4 cup of almond milk. It’s perfect! Reminds me of the Devil Foods cake I adored as a child. I’m enjoying some with tea this morning for breakfast.
★★★★★
Sarah says
Ohmigosh! Melissa this is so wonderful.
I am trying to get back on the Keto wagon and this saved me today.
Tere says
Some days a girl’s just got to have chocolate cake…
Mellissa, I made this cake today. It turned out fabulous. I was wary because of the “negatives” you cited; but, this cake wasn’t at all spongy or dry, etc. It is moist, chocolaty and delicious — wasn’t the average low carb cake that we usually have to “deal” with. I used my Ninja processor bowl instead of a blender & let it run about 3-4 minutes instead of 2. Scraped down the bowl in between. I subbed unsweetened Cashew milk for the vanilla almond milk & sweetened it w/about 1/4 teaspoon of vanilla stevia. I also pulled it from the oven after 50 minutes because it…was…done.
It almost reminds me of that box cake mix from the 70s, “Snackin’ Cake” (came with its own cake pan). This is so much better, though — and healthier, too.
This may be replacing your chocolate brownie mug cake when I can spare the extra carbs.
Thank you!!!
Rebecca Cause says
What will happen if I don’t add the xanthan gum?
Eric Pablo says
Hi! I love this recipe. I will be giving this a try since I’m tired of the plain almond bread that I’ve been making.
Cindy says
Can you just use almond flour and omit the coconut flour?
Jordanna says
This was seriously amazing. My husband HATES low carb baking and gets annoyed when I waste $ baking dry or eggy “junk”.
He ate two pieces – And took another for lunch! I feel like you downplayed this cake! Mine was moist and rich and decedent, so delicious!!
cheryl madsen says
Made this as I told you and the smell drove my husband nuts. Once we finish our Lobster and Steak he put a candle on the cake. Then cut it and it was wonderful! Thank you for the great recipe!
Seana B. says
I made this last night and it was just what I was looking for! It was moist and delicious. I can’t wait til after dinner tonight to have another slice!! Thank you so much Melissa!
★★★★★
Margot C says
This is my new thing, baking with almond milk. It’s so easy to handle it.
★★★★
Mellissa Sevigny says
It really IS an easy conversion with the almond milk and it works just as well if not better than dairy for me!
Julie says
What other sweetener can I use in substitution of erythritol? Sugar, coconut sugar, maple syrup?…..and in what amount?
Mellissa Sevigny says
The erythritol measures cup for cup like sugar so you can use the equivalent amount of sugar or whatever the conversion would be for another sweetener.
Dita MacDonald says
YUM YUM YUM. Another wonderful recipe from you. Thanks very much. Can’t wait to make and taste this!!!
★★★★★
Mellissa Sevigny says
I hope you love it as much as I did Dita!!!
cheryl madsen says
Made this early today my husband works from home and is going crazy over the smell, thanks! Have a wonderful V’day!
★★★★★
Mellissa Sevigny says
Yay!!! Hope it tasted as good as it smelled!
Autumn says
I’m new to your site and love it. Could coconut flour be substituted instead of almond, as I have a reaction to almonds? I can’t wait to try this.
Mellissa Sevigny says
It’s not a one to one sub with coconut vs almond flour so I’m not sure if it would behave the same or how much you would need unfortunately!
Candace Daniels says
I added 2T cocoa, 1/2c PB2 and 1/2c cream cheese to make it more like a cheese cake, and used my muffin pan for portion control, full of flavor and creamy velvet texture, perfect Valentines treat with red dye???
★★★★★
Mellissa Sevigny says
Sounds amazing, glad you were able to make it work for you!!
Candace Daniels says
Melissa your recipes have taught me how to cook with almond and coconut flour, getting the right consistency. When I need something sweet I turn to IBIH?My 2 faves are the avacodo truffles and the pancakes. And of course the meals are ALWAYS easy, satisfying and delicious ☺
★★★★★
Mellissa Sevigny says
Thanks so much Candace, that means a lot to me! ?
Suriyan says
Can ghee be substituted for butter?
Mellissa Sevigny says
Absolutely!
Denise Twum says
Ooooooooo, you’re killing me. Making this tonight. Hehehe
Mellissa Sevigny says
Hope it was a hit Denise!!!
Cami Valenzuela says
Yum this sounds great. Great tip on the cocoa. Thanks for this recipe.
Mellissa Sevigny says
You’re welcome Cami, hope you like it!
Susan says
Sounds fantastic thanks. But can you advise how I can sub the coconut flour which I really don’t like the taste of? Can I up the fine almond flour abit? Or add xanthan gum? Thks.
★★★★★