This Coconut Flour Chocolate Cake is a rich, moist treat made with simple, wholesome ingredients perfect for the keto and paleo lifestyle. Naturally low in carbs and free from refined sugars, it comes together quickly—great for busy people looking to satisfy a chocolate craving without compromising their health goals. Lightly sweetened with erythritol and balanced with coconut flour and cocoa, each bite is as indulgent as it is nutritious. Whether you’re following a clean diet or just want a smarter dessert, this cake is a sweet victory you can feel good about.
Ingredients
- 1/4 cup coconut flour
- 2 tbsp unsweetened cocoa powder
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 tsp baking powder
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 2 tbsp melted coconut oil
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small 4-inch or 5-inch round cake pan or line it with parchment paper.
- In a medium mixing bowl, whisk together the coconut flour, cocoa powder, erythritol, and baking powder until well combined and no lumps remain.
- In a separate bowl, beat the eggs lightly. Then add the almond milk, melted coconut oil, and vanilla extract. Whisk until the wet ingredients are smooth and fully combined.
- Gradually pour the wet mixture into the dry ingredients. Stir with a spatula or whisk until a smooth, thick batter forms. Let it sit for 1-2 minutes to allow the coconut flour to absorb the moisture.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula to smooth the top.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Once cooled, slice and serve. Optionally, top with sugar-free whipped cream or a sprinkle of cocoa powder before serving.
Nutritional Information
Calories: 190
Protein (g): 6
Fat (g): 15
Carbohydrates (g): 10
Fiber (g): 5
Sugar (g): 1
Sodium (mg): 110
Storage Instructions
Store any leftover Coconut Flour Chocolate Cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw frozen portions overnight in the fridge or at room temperature before reheating or serving.
Reheating Instructions
To reheat, place a slice on a microwave-safe plate and heat in the microwave for 15–25 seconds until just warmed through. For a softer texture and fresher flavor, cover the cake lightly with a damp paper towel before microwaving. Alternatively, warm in a preheated oven at 300°F (150°C) for 8–10 minutes.
Ingredient Swaps & Additions
To enhance the flavor and nutrition of this cake while keeping it paleo-friendly, consider adding a tablespoon of almond butter or peanut butter (if tolerated) to the batter for added richness and a protein boost. Folding in chopped walnuts or pecans can increase healthy fats and fiber. For extra micronutrients, try mixing in a tablespoon of ground flaxseed or chia seeds—they also support digestion and omega-3 intake. A few teaspoons of espresso powder can deepen the chocolate flavor without changing the texture. Always make sure any additions align with your specific dietary needs.
