Best ever Keto chocolate cake

This decadent, fudgy sugar-free cake is really easy to make, takes just 40 minutes to both prep and bake, plus, requires only 5 ingredients. This cake recipe is suitable for the Keto/Banting followers on the LK Fitness App. You can have a 50-60g piece as a snack. Moderation is advised.

Serving size

Serves 12


300g unsweetened chocolate. see tips
300g butter unsalted (1⅓ cup melted)
6 eggs
50g almond flour
150g powdered erythritol sweetener or 110g powdered xylitol sweetener
pinch of salt

  1. Heat the oven to 170℃. (If you are baking at a high altitude, increase the oven temperature by 10℃.)
  2. Melt the butter and chocolate in the microwave for roughly 90 seconds, then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heatproof bowl placed over a pan of boiling water). Set aside.
  3. In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
  4. Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
  5. Line the bottom of a 20cm cake tin with parchment paper and grease the sides with butter. Pour in the cake batter and bake for 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
  6. Leave to cool before releasing it from the cake tin. Once the cake is completely cooled, dust with cocoa powder. (Wait with dusting the cake until it’s completely cooled. If it is still warm, the cocoa powder will melt and become sludgy.)
  1. Take your time when melting the chocolate. If you overheat it, it can separate into cocoa and cocoa butter and become sludgy. If you melt it in the microwave, break it up as much as possible and heat it in 2 x 30-second bursts, followed by 10-second bursts. Take it out before it’s fully melted and just stir a few times, letting the rest melt on its own.
  2. Use good quality butter and chocolate. If your products contain additives such as water or oils, you’ll end up with fat separating and pooling on top of your cake.
  3. For best results use an erythritol-based sweetener.

Source: Katrin Nürnberger from

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