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.
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!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍰 Ingredients for this keto mocha chocolate cake recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Mocha Chocolate Cake: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto chocolate cake
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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.
For more inspiration check out our Dessert recipe.
🍰 Ingredients for this keto mocha chocolate cake recipe
Here's a list of ingredients you need for this keto mocha cake:
Ingredient substitutions
Looking to make some substitutions? No problem! Here are some keto-friendly alternatives to the ingredients listed:
Additional ingredients
Feel free to get creative and experiment with these optional additions to make the mocha keto chocolate cake uniquely yours:
Cooking tools required
To make this mocha keto chocolate cake recipe, you'll need these tools:
Tools substitute options
How to make Keto Mocha Chocolate Cake: step-by-step guide
Cooking methods
Preparation steps
- Chop the sugar-free semi-sweet chocolate chips into small pieces.
- Cut the unsalted butter into small chunks, setting aside an additional tablespoon for greasing the skillet later.
- Measure the almond flour, powdered keto-friendly sweetener, granulated keto-friendly sweetener, finely ground coffee, and salt, and set them aside.
- Ensure the eggs are at room temperature for easy mixing.
Cooking instructions
- Start by preheating your oven to 350°F. Place the cast iron skillet inside the oven as it warms up.
- Meanwhile, 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.
- Next, 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!
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.
What to serve with keto chocolate cake
Elevate your keto chocolate cake experience with these delightful pairing options:
How to make it healthier
You can make this low-carb chocolate mocha cake even healthier by following these tips:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating tips
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
📖 Recipe
Keto Mocha Chocolate Cake
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
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!
Constance DeVozza says
I and my company love this Keto Mocha Chocolate Cake. I've been making this for years. Everyone wants the recipe . My only confusion is the right size cast iron skillet to use when i haven't made in a while.
Tony says
I haven't tried this yet, but I'm sure it's fantastic. I'm posting because of my sticking issues with my skillets. There are many solutions online that don't work. So, I use parchment paper ☹
Regarding this recipe, what size skillet do you use?
Cast Iron Keto says
Hi Tony,
Thanks for sharing! 😊 For this Keto Mocha Chocolate Cake recipe, we recommend using an 8" or 10" well-seasoned cast iron skillet for best results.
If you're dealing with sticking issues, you’re not alone! Besides using parchment (which works well), make sure your skillet is properly preheated and lightly greased—this helps create a natural non-stick surface. Keep going—you’re on the right track, and this cake is worth it! 🍫☕️
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.
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!
Victoria Murray says
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!
Charles says
Great tasting and easy to make. Everyone who sampled this cake loved the dark chocolate flavor and the dense texture. Keeper 😉
Sarah Webber says
I don't see where the diameter of the cast iron pan is mentioned. What size did you use for this recipe?
Jennifer says
What size skillet are you using for the recipe?
Cast Iron Keto says
10" or 10.5" will both work nicely!
Lisa says
Yum! I love the addition of espresso powder!