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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
- Cinnamon
- Baking soda
- Baking powder
- Sea salt
- Coconut oil
- Eggs
- Vanilla extract
- Zucchini
- 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!
You can use homemade chocolate, cut up a low carb chocolate bar, or use sugar free chip like Lily’s.
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.
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Best Low Carb Chocolate Cake
Recipe Video (Click on Image to Play)
Ingredients
- 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
Optional:
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Pierrette
How long did you bake the half recipe?
Lisa MarcAurele
This is the same cake that’s used in the low-carb German Chocolate Cake recipe. So you can refer to that post for the half size.
Pierrette
I made the cake today and after 40 minutes of baking, the center of the cake was wobly. It took almost 1 hour to get the cake so that a toothpick came out dry. So the cake is not soft but dry and crumbly. I made this recipe exactly as described with good ingredients. I am very disappointed.
Lisa MarcAurele
Ingredients can vary some, especially the absorbency of coconut flour. But if your cake was dry and crumbly, it was overcooked.
Pierrette
Is it preferable to use 9 inches square pan for half the recipe instead of 9 by 13 inches pan for a full recipe ? When you say 40 minutes cooking, is it for a 9 inches round pan or a 9 by 13 inches pan? I used a 9 by 13 inches glass pan. I would like to be able to make this cake because the taste is good and I suppose is very good if it is soft. Thank you
Lisa MarcAurele
The baking time is based on using a 9×13-inch stoneware pan.
Nessa
There are no words to truly describe how delicious this is. I have made it several times and it is perfect every time. I also serve it with the buttercream frosting. The closest word that comes to mind is DIVINE!
Venessa
Can I substitute zucchini for any other vegetable? I was wondering how it would turn out using avocado?
Lisa MarcAurele
I’m not sure if avocado will provide the right moisture but you can try it. It may not be a one for one sub.
Shaz
Tried this out tonight and they are so good! Definitely would recommend making! Rather than make one big cake I made cupcakes in the hope they’ll last longer! Set the same temp and cooked for 20/25 minutes. I’ve not ever made a cake with courgette before so not sure how they should taste but it taste pretty good to me!
Thank you for the recipe! 🙂
Elaine
Pretty easy and straightforward. However, I’m not sure I’d use the cinnamon again. I thought it was odd tasting in the batter before cooking and I could still taste it after it cooked very slightly. I subbed avocado oil because it was all I had. It makes A LOT of cake and gave most away to happy neighbors
Stephanie
When measuring the coconut oil do you measure it before melting it or a full half cup of melted oil?
Lisa MarcAurele
It’s measured melted.
Gina D
Can you almond flour instead of coconut flour?
Lisa MarcAurele
Not without making other changes.
Nicole
I am new to this type of baking but should the coconut oil be refined or unrefined?
Lisa MarcAurele
It doesn’t matter in this recipe, but I typically use unrefined.
Linda hughes
Just made it today was a little skeptical every keto cake i have made calls for Almond flour
this is difently a keeper so moist and good. thank you for wonderfil recipe
Linda hughes
I am going to make this today for the swerve for cake do i use powder or Granular
Lisa MarcAurele
Either type of sweetener should be fine to use.
mjs
Just made this and I was AMAZED at how delicious it came out! After becoming diabetic, I was craving a chocolate cupcake and didn’t think I could ever have one again. I think the zucchini definitely helped make this taste like a real cake… so moist.
Yun
This recipe is so awesome!!
Anita
This is an amazing cake and I will be making it again… thank you…
Lana
I made this cake and it was a big flop. I followed the recipe exactly, the texture was like eating oatmeal. The frosting was ok. Don’t think I will try again, ingredients are too expensive.
Lisa MarcAurele
There was definitely something off in your ingredients or method. The texture is like cake, not oatmeal.
Susan
This cake turned out delicious , even without icing 😋 Why does it have to be frozen or refrigerated?
Lisa MarcAurele
Sugar is a preservative and since there’s no sugar in it, the potential is there for it to spoil after a day or two at room temperature. But it’s fine to leave out if it will be eaten in a few days.
Jeanette
My mom has recently started eating LCHF and for her 81st birthday I wanted a cake that wouldn’t derail her efforts. I made this recipe today and it was absolutely delicious! The whole family loved it even without icing (we used whipped cream instead for those who wanted some). My sister and daughter both asked for the recipe.
I made sure to squeeze as much moisture as possible from the grated zucchini and I baked two cakes in slightly smaller pans as I did have a 9 X 13. They took slightly longer to cook than the recipe suggested, but came out light, moist and evenly cooked. This recipe is a keeper! Thank you😋
Katherine Cirasuolo
Hello, looks delicious! I cant wait to try . Question, how much monk fruit powder did you use for this recipe?
Lisa MarcAurele
The monk fruit amount needed varies by brand and sweetness preference. I’ve been low carb for over a decade so I don’t use as much sweetener as someone just getting started. I used 1/8 teaspoon of NuNaturals Monk Fruit Extract Powder.
Tricia L.
I plan on making this cake next week for Thanksgiving. I have dutch-process sugar free Ghirardelli cocoa. Is it okay if I use that or do you recommend me buying regular sugar free Ghirardellli cocoa? I also plan on using 2 circular pans and layering it with my own keto chocolate mousse recipe rather than frosting. Thank you for your response, in advanced
Lisa MarcAurele
I use the regular unsweetened cocoa powder in the recipe.
James
Followed the recipe to the tee but my cake has a bitter after taste. Any idea why? Really want to perfect this cake as i would like to make this a perm treat for my family.
Lisa MarcAurele
It’s either the cocoa used or the sweetener. You may want to try adjusting the sweetener. I also find that adding the chocolate chips improves the taste.
Penny
I honestly don’t know what happened, as there were so many positive reviews on this recipe. I followed it to a tee as I didn’t want to mess it up. It was completley flavourless except for a burnt aftertaste So disappointing.
Lisa MarcAurele
The flavor is much better if you add the optional chocolate chips (I always add those). However, some cocoa is better than others and people tend to have varying degrees of preference for sweetness. I’m not sure what cocoa powder you used, I used Ghirardelli.
MJ
I love this recipe! Thank you! This is my go-to chocolate cake recipe for quite some time now. My hubby loves it and he isn’t even keto, as I am. I usually make a chocolate cream cheese frosting and it is really yummy!.
Crystal
I hate to be this person but have you ever tried almond flour instead of coconut flour I really dislike coconut and I hear the coconut flour has a similar taste to coconut .I wouldLove to try this recipe
Lisa MarcAurele
I’ve made almond flour cakes and the texture wasn’t as good. The chocolate really covers up any coconut taste. I’ve served it to people who don’t care for coconut and no one noticed.
Dorothy
Hi, just want to thank you for the recipe, l made it this week and the whole family loved it. Thank you .
Anita
This is simply Amazing!!! OMG! It tastes just like regular chocolate cake— maybe even better! I had been skeptical about using zucchini in baked foods, but not anymore! I also love how you don’t need to squeeze out the water from zucchini. I added some dark chocolate chips to make it more fudge in the center.
This is absolutely delicious! I used a 9×13 pan and freezes half of the cake. This will for sure be a staple low carb dessert in our house!
Holly
I’m using a 12×18 sheet cake pan…would I do a full recipe and a1/2……or double the recipe.?
Lisa MarcAurele
Either that or just have a shorter cake.
Stephanie
This is hands down THE best low carb keto cake recipie I have made yet! Super moist. My husband couldn’t tell it was a keto cake. Thank you thank you thank you! I will serve with pride for my sons birthday party next month.
ruby
love love love this cake. I was put on a low carb diet for health reasons and I was so worried how I was going to satisfy that sweet tooth! this is THE BEST chocolate cake – low carb or high carb I have ever eaten!. I did use only xylitol sugar and stevia sweetened cocoa powder as I did not have unsweetened and the cake was fab. It freezers beautifully and was perfect for that late night choc craving. even better with a wee bit of low carb vanilla ice-cream. Thank you
Jaclyn
I don’t normally comment on blog recipes, but this cake was hands down fabulous!! I halved the recipe and made 12 cupcakes instead of one cake. I topped the cupcakes with a lower sugar vanilla buttercream frosting. The batter was so good, I probably ate an entire cupcake worth before I even got the pan into the oven! They were a bit on the sweet side for me, so next time I am going to cut about a third of the sweetener out. I appreciated not having to squeeze and drain the zucchini as well. Thank you
Mendy P
I’ve been eating low carb for a couple of months now and made this cake last night for my birthday. While I’m an experienced baker, this is the first time I’ve ever tried sugar free/low carb baking. I used Swerve granular for the cake and Swerve powdered for the buttercream icing that you linked in the cake recipe. I didn’t add stevia to the cake or the glycerite to the icing simply because I didn’t have either. Both the cake and icing turned out amazing! Both my sugar substitutes hating husband and picky kid loved it too!
I’m so happy to have a “go to” cake now for birthdays and celebrations. Thank you !
Cheryl
I haven’t tried the recipe, yet, but it looks awesome. If I wanted to use one of those 24-count mini-cupcake/muffin pans, what would be the bake time? I don’t want to overcook them.
Lisa MarcAurele
I’d start checking/testing them at 10-15 minutes.
CARMEN
I’m a DIABETIC. CARBOHYDRATE AND ANS SUGAR RAISES THE GLUCOSE READING.
Lisa MarcAurele
That is true which is why this cake is made with low carb ingredients and no added sugar.
Marie
Can I substitute Liquid Stevia extract for the Stevia extract powder? From your chart, it looks like it would take about 1/3 tsp (however I measure THAT but I’ll figure it out 🙂 Since it’s only a small amount, I hate to buy another product.
Lisa MarcAurele
They sell measuring spoon sets with 1/3 teaspoon measure. That’s how I do it.
Alanna
I followed the instructions to a T, the cake has no flavour and it gave everyone indigestion.. I actually really liked the icing but I only had granulated erythritol so it was like chewing on sand.. I wasted so much time baking this and had to throw it all out 🙁 it’s a no from me, sorry
Lisa MarcAurele
Granulated sweeteners are not recommended for frosting. Either liquid or finely powdered sweeteners need to be used. I have made this cake many times and having a proper frosting makes it a hit even with those not on low carb. And if others got indigestion, it was likely the sweetener you used. That’s why I try to limit the amount of erythritol as it can cause digestive issues in larger amounts.
Kim
You can easily make powdered erythritol by putting the granular kind into a blender on high. Just let it settle before opening the lid. However, erythritol does tend to crystallize in the frig.
Barb C
Made these yesterday as cupcakes and they turned out fantastic!! I also used your sf chocolate frosting to top them and they were a huge hit. I have a teenager who doesn’t like most of my low carb desserts using erythritol, but she gobbled these up! thanks for another great recipe!
Debbie P
We don’t eat a lot of desserts, but we were having guests for dinner and I wanted to have something. I also didn’t want to bust my low-carb diet. I had always been intrigued by this recipe, so I decided to give it a go. I did make a couple of swaps. First, I only made a half batch. Second, I used 1/3 cup of Coconut Flour & 1/3 cup of Peanut Flour (I find too much coconut flour makes things too sweet). Third, I used just a little less than 1/2 cup of Splenda (I don’t care for Stevia), and Fourth, I didn’t have coconut oil so I used Vegetable oil. I am happy to report that it was a huge hit. In fact one of my guests that doesn’t cook asked if she could take some home. I will definitely make this again.
Joan T Shields
This cake is delicious! This will be my new go to for zucchini cake.
Tom
I made this as instructed, but The taste of coconut is not my favorite thing. Can I substitute almond flour instead and if so how much?
Lisa MarcAurele
The recipe would need more tweaking as it’s not a one-for-one substitute.
Tom
Replace every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour.
Decrease the amount of liquid in the recipe by using one less egg for every 1/4 cup of coconut flour that the recipe initially called for.
Ana
Quizás la traducción del inglés al español no sea a veces lo que queremos entender de cada una de tus recetas, sobre todo de tus prólogos que no dejo de leer ninguno, son muy amenos, pero específicamente en esta receta me salta la duda de ¿por qué utilizar bicarbonato de sodio y además levadura? he pensado siempre que uno sustituye al otro. O ¿no es así?
Gracias Lisa
Lisa MarcAurele
It is true that usually either baking powder or baking soda is used. However, I decided to try a little of both in this recipe. I don’t think there is a rule that you much use one or the other. If using just baking soda, I may need to make sure there’s enough acid in the recipe to activate the soda.
Kasara
Does it freeze well?
Lisa MarcAurele
Yes! I always freeze this cake and it still tastes amazing after thawing in the refrigerator.
Denise
Excellent. This cake was/is delicious. This was my first time making the cake. It’s so moist and the addition of the chocolate buttercream frosting is sheer perfection. It certainly satisfied my craving for chocolate cake. I will definitely be making it again.
LouiseT
It was good but we all thought we should cut back on sweetener next time in both cake and frosting:)
Sladana Redner
This cake is incredible!!! I put the buttercream frosting, but wondering do I store this in the fridge?
Lisa MarcAurele
Yes. It’s best to put any leftovers in the refrigerator or freezer to keep it fresh.
Laurie Ropp
Would like to try this, would I use 1 1/2 cups of monk fruit,sounds like alot, thank you
Lisa MarcAurele
It depends on the monk fruit product you are using. If it’s a one-for-one sugar alternative like Lakanto Classic, that is the correct amount. But feel free to reduce it to half if you don’t have much of a taste for sweetness (I usually cut sweetener in half in this recipe and add in sweetened chocolate chips)
Ali
Absolutely delicious! I actually didn’t have baking soda and doubled up on the baking powder and it turned out nicely.
Debra
Is the mock fruit sweetener the same as the mock fruit powder
Lisa MarcAurele
There’s different types of monk fruit sweetener. There’s the granular one-for-one sugar replacement and the pure monk fruit powder which can be concentrated at different levels. I’d need to know what you are referring to. But generally “sweetener” refers to a granular sweetener usually blended with erythritol and the “powder” is the concentrated form.
Marnie
My entire 7 member family loves this cake! We’ve gradually cut the sweetener down to half (so 3/4C) and still enjoy it. I forgot this time about the zucchini due to the fact that I haven’t made this cake since my zucchini bump crop last summer. But when I saw the picture I remembered it was well received and after having added all my other ingredients to the bowl I saw the zucchini and thought , damn, what now? I added 3 more big farm fresh eggs and it turned out no problem. I was also a tad short, maybe two TBSP of coconut flour, so topped up with almond flour again with no change to the taste. Lisa, you have created a wonderful, adaptable recipe here for all to enjoy. Thanks so much for taking the time.
Lisa MarcAurele
Thanks for sharing that! Coconut flour just needs a lot of liquid ingredients or it will turn out too dry. Glad the extra eggs worked out.
Alisa
Hi there ! Love this recipe ! Is a 45g serving equivalent to one cupcake ? Thanks Alisa
Lisa MarcAurele
Yes. It’s one slice or a cupcake assuming the recipe is dividing into 24 equal portions.
Kathryn
Hi! I have two questions:
Can almond flour be used in the place of coconut flour?
For the 1.5 cups of low carb sweetener, I’m going to use monk fruit sweetener (the link you provided). Since that’s a 1:1 sugar replacement, can I just add 1/4 teaspoon more in lieu of the stevia concentrated powder? The two ingredients seem redundant. Thanks!
Lisa MarcAurele
You can use all monk fruit sweetener and omit the stevia. Almond flour isn’t a one for one sub but it can work with some other minor changes. Typically, you’ll need more almond flour and less liquid/eggs.
Georgie
THIS IS AMAZING!! I have cooked gluten free as well as many vegan recipes and I must say this is so easy and with a lovely flavor. Simply wonderful and has a great texture. Thanks so much!!!!i I love the zucchini added and the moisture especially with using coconut flour, I also went half and half with cocoa and cacao powder to add some superfood to it. Loved it!!!!!! ???
Marjorie Schneider
I’m about to make the cake and realized that I have Erythritol, instead of the sweeteners mentioned. Can you tell me how much to use and do I need to add the stevia to it? Thanks
Lisa MarcAurele
There’s a handy sweetener conversion calculator under the linked sweetener conversion chart. But for this recipe, I’d use about 2 cups erythritol and adjust if needed.
Janie S
I loved this recipe, best one I’ve found! The zucchini keeps the cake moist, the chocolate flavor is scrumptious, & the texture is light & fluffy! I will definitely be making this again!! I’ve searched for a good low carb chocolate cake recipe that is tasty, this nails it!! Thank you