Keto Almond Flour Creamy Cocoa Cake

A decadent creamy cocoa cake made with almond flour.

Creamy Cocoa Keto Chocolate Cake- Recipe

The way of preparation – easy

Prep time

  • Prep time – 15 minutes
  • Cooking time – 40 minutes

Yields – 12 servings


  • 3 eggs
  • 150 ml olive oil (plus more for greasing)
  • 50 grams of good-quality cocoa powder (sifted)
  • 150 ml boiling water
  • 2 teaspoons best vanilla extract
  • 150 grams Almond Flour
  • 1/2 tablespoon Baking Soda
  • pinch of Salt
  • Stevia to taste
  • 500 ml heavy whipping cream
  • 100 grams dark chocolate

Instructions on how to make this Creamy Cocoa Cake

  • Preheat oven to 325 F.
  • Grease a 9-inch springform pan with a little oil and line the base with baking parchment.
  • Measure out the cocoa and whisk it into the boiling water until you have a smooth chocolate paste.
  • Add in the vanilla extract, mix and set aside to cool.
  • In another bowl, combine the almond flour, baking soda and salt well.
  • Using an electric mixer, whisk together the olive oil, eggs, and sweetener for about three minutes until it becomes pale and frothy.
  • Add egg mixture to the cocoa mixture and whisk until well blended.
  • Slowly tip in the almond flour and mix until everything is combined.
  • Pour into the cake tin and bake for about 30 minutes.
  • Let it cool for about 10 minutes.
  • Meanwhile, make a heavy whipping cream.
  • Spread a whipped cream over the cake.
  •  If you like you can add the sweetener into the heavy cream.
  • Cover with melted chocolate.
  • Serve and enjoy

Nutritional Information ( amount per serving)

  • Calories – 379
  • Total Fat – 38 g
  • Total Carbs – 6 g ( Fiber 2 g)
  • Protein – 6g
  • Cholesterol – 104 mg