This is best keto low carb chocolate cake recipe ever! Shredded zucchini makes it moist and nutritious. The kids will never know you are sneaking in a vegetable.
If you’re looking for a keto chocolate cake recipe, this is for you. There are lots of recipes for low carb and keto desserts out there, but this one is a hidden gem.
It doesn’t need a ton of ingredients, you can prep it and bake it in less than an hour, and everyone will love it (even those who aren’t low carb fans).
If you’ve tried this German Chocolate Zucchini Cake, you know what I’m talking about! But if the idea of zucchini and chocolate are new to you, you’re in for a treat.
With this updated adaptation of that reader favorite, you can bake a decadent chocolate layer cake using two 9-inch round cake pans, make a 9×13-inch sheet cake, or even serve up 24 cupcakes.
This recipe is a healthy, low carb treat that tastes better than any boxed cake mix you’ve tried (and even many of the recipes from scratch!). You could even make the cupcakes without frosting and call them a keto breakfast muffin.
Ingredients For The Best Low Carb Chocolate Cake
This recipe is really the best option for a gluten free, sugar free birthday cake because the texture is so traditional none of your guests will realize it’s a “diet” cake. And if you’ve been eating low carb for a while, you probably have everything you need on hand.
So what ingredients do you need to make this delicious dessert?
- Coconut flour
- Unsweetened cocoa powder
- Low carb sugar substitute
- Stevia concentrated powder
- Baking soda
- Baking powder
- Sea salt
- Coconut oil
- Vanilla extract
- Optional: Sugar free chocolate chips
While many low carb cakes use a blend of flours such as almond and coconut, this one uses only coconut flour.
That’s perfect for gluten free and keto baking recipes with which you are using very wet ingredients, as it’s quite dry. And since there’s no milk or whipping cream or butter, this is also a dairy free cake if you need one (just use a dairy free frosting).
The #1 Tip For Moist Low Carb Cake
Do you know the best way to get a moist cake when you’re following a keto diet and need to keep gluten at bay? Add zucchini!
If you’ve never baked with it before, you are in for a treat. This adds the moistness that all good cakes have…plus it tastes ah-mazing.
The key is shredding it finely. You can use a box grater or food processor, whichever you prefer.
It takes about one large or two small zucchini to get 4 cups shredded. There’s no need to be exact, so just get close.
And you don’t have to drain it very much, unlike other zucchini recipes, as you want the cake to be moist. In fact, you shouldn’t.
Coconut flour is such a thirsty gluten free flour that the added moisture in the zucchini is important. It’s so easy!
Baking The Best Keto Chocolate Cake
The shredded zucchini is going to add a lot of moisture and that light texture that’s often missing in low carb cakes. But there are also a few other factors that will make a big difference.
Making Your Cake Extra Fudgy
Now, this next part is completely optional, but if you’re looking for an extra chocolatey cake with just the right amount of decadent fudgy feel to you, you’re going to want to include those optional chocolate chips.
Personally, you can never have too much chocolate and why not? I say go for it!
Pick The Right Frosting
Topping your cake with the best low carb frosting is also important. That’s because you’ll want one that is creamy with just the right amount of sweetness. But you also don’t want that notorious cooling sensation.
You really can’t go wrong with buttercream frosting. Chocolate goes well if you want a super rich experience.
For a celebration cake that you are going to decorate, a traditional vanilla sugar free buttercream like this one is a great option.
Make It Ahead Of Time
Did you know that making your low carb baked goods a day early helps with the taste? It’s true.
When you let them sit, any cooling flavor from the low carb sweeteners disappears. While this cake’s combo of sweeteners and other ingredients will make that barely noticeable, if you’ve got sensitive taste buds enjoying it just make it one day early.
This is a general rule that will apply to nearly all your low carb baked goods. If this has been something you’ve noticed in the past, this simple tip will be game changing for you!
Storing And Freezing Your Chocolate Cake
This low carb chocolate cake actually freezes well and you can make up the layers ahead of time and have them ready to thaw and frost before use.
This is actually a great way to do it if you’ll be focusing on the decorating, too, since it will keep the cake from crumbling if you frost it when it’s only about ¾ thawed.
You can also make the batter up as cupcakes ahead of time, flash freeze them, and then store them until it’s time to bring them to room temperature and spread or pipe some frosting on top.
If you’re looking to store already frosted leftovers, you can use the freezer or simply store in the fridge in an airtight container for several days.
The Best Low Carb Chocolate Cake Recipe
This is the most requested cake from those in my family who avoid sugar and gluten, and I’m sure your family will enjoy it, too.
You may also enjoy this fabulous keto carrot cake; it’s also made with grated zucchini to give it a moist and authentic texture.
Best Low Carb Chocolate Cake
Recipe Video (Click on Image to Play)
- 1 cup coconut flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cup low carb sugar substitute 1:1 sugar replacement
- 1/4 teaspoon stevia concentrated powder see note for alternative
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil melted
- 8 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups zucchini shredded
- In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
- Mix in eggs, coconut oil, and vanilla until well combined.
- Stir in zucchini (and optional chocolate chips if using).
- Spread out into greased 9×13-inch pan (or two round 9-inch pans).
- Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
- Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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