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Keto Mocha Chocolate Cake 🍰

Published: · Updated: by · 8 Comments

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Are you ready for a treat? Let's get baking with our Keto Mocha Chocolate Cake. This low-carb keto cake recipe is perfect for those who love a good, fudgy cake that fulfills their chocolate cravings, and at only 3g net carbs per slice, it's guilt-free too. So, grab your apron and your favorite cast iron skillet, and let's get started on this delightful dessert.

Keto Mocha Chocolate Cake in a cast iron skillet

This keto mocha chocolate cake recipe is sponsored by our friends at Bob's Red Mill. Thank you for supporting the brands that make CIK possible!

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Preparation and cooking overview

This is the easiest keto mocha coffee cake recipe! Simply preheat your oven and warm a cast iron skillet. Blend melted chocolate and butter, then add cacao powder, almond flour, sweeteners, coffee, salt, coconut milk, and vanilla extract. Whisk in egg whites for a lighter batter, pour into the skillet, and bake for 20-22 minutes. And that's it! Your cake is ready to be served. Enjoy the simplicity and satisfaction of keto baking!

Chef's note

To make the cake more interesting, add chopped nuts like walnuts or pecans to the batter. They'll give each bite a nice crunch. For a different flavor twist, try adding some orange or lemon zest. Alternatively, a sprinkle of chili powder could provide a surprising but pleasant kick. These simple modifications can help customize your chocolate mocha cake, making it even more enjoyable and unique to your palate.

  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

🍰 Ingredients for this keto mocha chocolate cake recipe

Here's a list of ingredients you need for this keto mocha cake:

  • 6 ounces of sugar-free semi-sweet chocolate chips
  • ½ cup unsalted butter cut into chunks + 1 tablespoon for greasing pan
  • 5 tablespoons cacao powder
  • ½ cup + 2 tablespoons Bob's Red Mill Almond Flour
  • ½ cup powdered keto-friendly sweetener
  • ¼ cup granulated keto-friendly sweetener
  • ½ tablespoon finely ground coffee
  • ¼ teaspoon salt
  • 3 tablespoons full-fat coconut milk or milk of choice
  • ½ tablespoon vanilla extract
  • 5 large eggs at room temperature

Ingredient substitutions

Looking to make some substitutions? No problem! Here are some keto-friendly alternatives to the ingredients listed:

  • Full-fat coconut milk: Replace the full-fat coconut milk with unsweetened almond or cashew milk based on your preference or dietary needs.
  • Chocolate: If you don't have sugar-free semi-sweet chocolate chips, use any keto-friendly dark chocolate. Just make sure it's sweetened with a keto-friendly sweetener, such as stevia or erythritol.
  • Butter: If you're dairy-free, you could substitute coconut oil for butter. It's a high-fat, keto-friendly alternative.
  • Almond flour: If you have a nut allergy, you could replace almond flour with coconut flour. Note that coconut flour absorbs more liquid, so you might need to adjust other ingredients accordingly.
  • Sweeteners: If you don't have powdered and granulated keto-friendly sweeteners on hand, you can use a liquid sweetener like stevia. Just adjust the quantity, as it's much sweeter.
  • Eggs: If you're vegan or have an egg allergy, use flax or chia eggs as a substitute.

Additional ingredients

Feel free to get creative and experiment with these optional additions to make the mocha keto chocolate cake uniquely yours:

  • Chopped nuts: Add chopped nuts like walnuts, almonds, or pecans to the batter to provide a delightful crunch and enhance the flavor profile of the cake. 
  • Unsweetened shredded coconut: For a tropical twist, sprinkle some unsweetened shredded coconut on top of the cake before baking. 
  • Peanut butter: Swirl some sugar-free peanut butter frosting on top to create a delicious peanut butter and chocolate combination. 
  • Sugar-free raspberry sauce: Drizzle a sugar-free raspberry sauce over the cake before serving to provide a tangy and fruity contrast to the rich chocolate. 
Keto Mocha Chocolate Cake in a cast iron skillet

Cooking tools required

To make this mocha keto chocolate cake recipe, you'll need these tools:

  • Cast iron skillet 
  • Microwave-safe bowl
  • Whisk
  • Sifter
  • Spatula
  • Clean and dry mixing bowl
  • Measuring cups and spoons
  • Microwave or double boiler

Tools substitute options

  • Cast iron skillet or cake pan: If you don't have a cast iron skillet, use a regular oven-safe skillet or a round cake pan of similar size.

How to make Keto Mocha Chocolate Cake: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Chop the sugar-free semi-sweet chocolate chips into small pieces.
  2. Cut the unsalted butter into small chunks, setting aside an additional tablespoon for greasing the skillet later.
  3. Measure the almond flour, powdered keto-friendly sweetener, granulated keto-friendly sweetener, finely ground coffee, and salt, and set them aside.
  4. Ensure the eggs are at room temperature for easy mixing.

Cooking instructions

  1. Start by preheating your oven to 350°F. Place the cast iron skillet inside the oven as it warms up.
  2. Meanwhile, put the chopped chocolate into a microwave-safe bowl and heat in 20-second intervals. Be sure to stir after each interval.
  3. When the chocolate starts to soften, add half of the butter chunks into the bowl and heat for another 15-20 seconds. Stir well.
  4. Continue adding the remaining butter chunks into the mixture, stirring until all the butter melts and integrates into the chocolate.
  5. Using a sifter, gradually add in the cacao powder to the chocolate-butter mixture, mixing continuously to avoid lump formation.
  6. Next, stir in the almond flour, sweeteners, coffee, and salt. Mix well.
  7. Gradually incorporate the coconut milk and vanilla extract into the mixture.
  8. Separate the eggs. Mix the egg yolks into the batter, then place the egg whites into a separate clean, dry bowl.
  9. Whisk the egg whites until they become frothy, then continue whisking until you achieve soft peaks.
  10. Using a spatula, gently fold the egg whites into the cake batter until they're just combined.
  11. By now, your skillet should be hot. Carefully remove it from the oven and add the reserved tablespoon of butter, spreading it evenly across the bottom and sides.
  12. Pour the batter into the skillet, smoothing the top with your spatula.
  13. Place the skillet on the middle or top oven rack and bake for 20-22 minutes.
  14. Once baked, allow the cake to cool slightly before slicing and serving. If you like, top the cake with sifted powdered sweetener or cacao powder for an extra touch. Enjoy your keto mocha chocolate cake!

Chef's pro tip

For a light and fluffy cake, gently fold in the whipped egg whites into the batter. Be careful not to mix too much, as it can make the cake dense. Keeping the airiness of the egg whites intact ensures a delightful texture for your cake.

  • Keto Mocha Chocolate Cake in a cast iron skillet
  • Keto Mocha Chocolate Cake in a cast iron skillet

What to serve with keto chocolate cake

Elevate your keto chocolate cake experience with these delightful pairing options:

  • Fresh berries: Berries offer a refreshing contrast to the chocolate cake.
  • Whipped or coconut cream: The fluffy texture and subtle sweetness of the cream perfectly complement the rich flavors of the cake.
  • Sugar-free ice cream or yogurt: Pair the warm cake with a cool, creamy element for balance.
  • Keto-friendly chocolate sauce: An extra drizzle enhances the cake's rich chocolate flavor.

How to make it healthier

You can make this low-carb chocolate mocha cake even healthier by following these tips:

  • Replace the unsalted butter with a healthier alternative, like coconut oil or avocado oil. These oils contain healthier fats and can contribute to a better nutritional profile.
  • Increase the fiber content by adding a tablespoon or two of ground flaxseed or chia seeds to the batter. This can improve digestion and provide additional nutrients.
  • Use dark chocolate with a higher percentage of cocoa to increase the antioxidant content.

Time-saving tips

  • Clean as you go: Cleaning your tools and bowls as you go can save you time in the end, leaving you with less mess to deal with after the cake is in the oven. It also helps to keep your workspace organized, making the whole process more enjoyable and efficient.

What can I prepare ahead of time?

  • Pre-measure the dry ingredients: Before you start baking, measure out the cacao powder, almond flour, sweeteners, ground coffee, and salt. Place them in separate containers or small resealable bags.
  • Melt and cool the chocolate: Melt the chocolate ahead of time and let it cool. Once cooled, store it in an airtight container or wrap it in plastic wrap. 
  • Ready the toppings: While the cake bakes, prepare any toppings or side elements like whipping the cream or washing and slicing berries. This way, everything is ready when the cake is done.
Keto Mocha Chocolate Cake in a cast iron skillet

Storage and reheating instructions

Storage tips

  • Room storage: Store the sugar-free keto mocha cake at room temperature for up to two days.
  • Refrigerator: For longer storage, refrigerate in an airtight container, where it can last up to five days.
  • Freezer: To freeze, wrap the untopped cake tightly and store it in a freezer-safe bag for up to two months. Note that freezing may slightly alter the cake's texture.

Reheating tips

  • The keto mocha cake is best enjoyed at room temperature or slightly chilled, so reheating is not recommended.

Recipe wrap-up and conclusion

Congratulations on cooking your Keto Mocha Chocolate Cake! This decadent, fudgy delight will surely satisfy your chocolate cravings, offering rich flavors without breaking your keto commitments. Remember that with the right ingredients and passion, you can transform any recipe into a delicious masterpiece. So continue cooking, exploring, and enjoying your keto journey with a hearty appetite and a cheerful spirit!

Frequently asked questions

When stored properly in an airtight container in the refrigerator, the cake can stay fresh for up to 5 days. Enjoy it within this time frame for the best taste and texture.

Absolutely! Adjust the amount of powdered sweetener according to your preference. Start with the recommended measurement and taste the batter before baking. You can always add more sweetener if desired.

Yes, you can substitute unsalted butter with dairy-free alternatives like coconut oil or vegan butter. Use non-dairy milk, such as almond milk or coconut milk, in place of regular milk. Ensure that the chocolate chips you use are also dairy-free.

No, regular chocolate chips contain sugar and are not suitable for a keto-friendly recipe. Stick to sugar-free chocolate chips to keep the cake low in carbs.

📖 Recipe

Keto Mocha Chocolate Cake in a cast iron skillet

Keto Mocha Chocolate Cake

This Keto Mocha Chocolate Cake is an absolute dream! It's fudgy, decadent, and only 3g net carbs per slice!
4.86 from 7 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: keto cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 184kcal

Ingredients

  • 6 ounces sugar-free semi-sweet chocolate chips
  • ½ cup unsalted butter cut into chunks + 1 tablespoon for greasing pan
  • 5 tablespoon cacao powder
  • ½ cup + 2 tablespoons Bob’s Red Mill Almond Flour
  • ½ cup powdered keto-friendly sweetener
  • ¼ cup granulated keto-friendly sweetener
  • ½ tablespoon finely ground coffee
  • ¼ teaspoon salt
  • 3 tablespoons full-fat coconut milk or milk of choice
  • ½ tablespoon vanilla extract
  • 5 large eggs room temperature
  • Powdered keto-friendly sweetener or cacao powder for dusting
US Customary - Metric

Instructions

  • Start by preheating your oven to 350 degrees Fahrenheit. Place the cast iron skillet inside the oven as it warms up.
  • Put the chopped chocolate into a microwave-safe bowl and heat in 20-second intervals. Be sure to stir after each interval.
  • When the chocolate starts to soften, add half of the butter chunks into the bowl and heat for another 15-20 seconds. Stir well.
  • Continue adding the remaining butter chunks into the mixture, stirring until all the butter melts and integrates into the chocolate.
  • Using a sifter, gradually add in the cacao powder to the chocolate-butter mixture, mixing continuously to avoid lump formation.
  • Stir in the almond flour, sweeteners, coffee, and salt. Mix well.
  • Gradually incorporate the coconut milk and vanilla extract into the mixture.
  • Separate the eggs. Mix the egg yolks into the batter, then place the egg whites into a separate clean, dry bowl.
  • Whisk the egg whites until they become frothy, then continue whisking until you achieve soft peaks.
  • Using a spatula, gently fold the egg whites into the cake batter until they're just combined.
  • By now, your skillet should be hot. Carefully remove it from the oven and add the reserved tablespoon of butter, spreading it evenly across the bottom and sides.
  • Pour the batter into the skillet, smoothing the top with your spatula.
  • Place the skillet on the middle or top oven rack and bake for 20-22 minutes.
  • Once baked, allow the cake to cool slightly before slicing and serving. If you like, top the cake with sifted powdered sweetener or cacao powder for an extra touch. Enjoy your keto mocha chocolate cake!

Notes

- Use room temperature eggs to help the egg whites foam and stiffen up quickly. Make sure you crack the egg whites into a clean and dry glass or metal bowl. Any moisture introduced will affect the eggs from whipping properly.
- If you use a keto, sugar-alcohol sweetened chocolate in lieu of a very dark chocolate, you may want to adjust the sweetener slightly. Taste the batter prior to adding the eggs and adjust sweetener to fit your taste.

Nutrition

Nutrition Facts
Keto Mocha Chocolate Cake
Amount Per Serving
Calories 184 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 89mg30%
Sodium 76mg3%
Potassium 65mg2%
Carbohydrates 8g3%
Fiber 5g21%
Sugar 1g1%
Protein 4g8%
Vitamin A 335IU7%
Calcium 25mg3%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Lisa says

    Yum! I love the addition of espresso powder!

    Reply

  2. Jennifer says

    What size skillet are you using for the recipe?

    Reply

    • Cast Iron Keto says

      10" or 10.5" will both work nicely!

      Reply

  3. Sarah Webber says

    5 stars
    I don't see where the diameter of the cast iron pan is mentioned. What size did you use for this recipe?

    Reply

  4. Charles says

    5 stars
    Great tasting and easy to make. Everyone who sampled this cake loved the dark chocolate flavor and the dense texture. Keeper 😉

    Reply

  5. Victoria Murray says

    5 stars
    This was great! So chocolatey, reminded us of a mix between cake and brownie. I cut it into 8 pieces and adjusted the counts accordingly. I also poked a bunch of holes in it and made an icing for it out of powdered swerve, cocoa powder and coconut milk, then put it on top while it was slightly warm. So good!

    Reply

  6. Jon Clayton says

    Want to make it this weekend. Curious question, why both powdered and regular sweetener in the cake mix? I usually cut back on sweetener in recipes anyway and would want to adjust.

    Reply

    • Cast Iron Keto says

      Hi Jon, we find that a combo of both sweeteners leads to the best texture of the cake. Hope this helps!

      Reply

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