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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.
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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 ½ cup low carb sugar substitute 1:1 sugar replacement
- ¼ teaspoon stevia concentrated powder see note for alternative
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ 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
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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.
Lu Purcell
I had high hopes…Before I move forward, let me say that this is the best keto-type recipe I’ve made so far, so there is that. However, still not what I would have hoped for. After all the hype about zucchini making it moist it was still pretty dry. I’ve yet to have artificial sweeteners actually taste sweet with baking. Maybe I just suck at this though. I am a good cook otherwise. I will attempt her carrot cake and hope for the best. Also, cooking low-carb and keto is so expensive. My math says this cake costs between $12-$15. Going to eat this with some Rebel mint chip ice cream and will see if that helps. Thanks for the recipe Lisa.
Lisa MarcAurele
$12-$15 is still MUCH cheaper than it would cost to buy a keto-friendly cake from a bakery. My daughter pays $70 for a smaller cake that is gluten-free and dairy-free from a local bakery.
Krista
How long would I bake this as cupcakes?
I’ve made this cake many times, always with great success and everyone loves it, whether or not they know it is sugar free, low carb, and full of zucchini. It’s amazing, and I really want cupcake size servings for my son’s birthday, but I don’t want to over cook them and dry it out.
Lisa MarcAurele
My keto chocolate cupcakes recipe is just this recipe modified for cupcakes so take a look there.
Mare
I liked the recipe very much but it does need tweaking. The shredded zucchini needed to be further shredded or run through the food processor so that you don’t get shreds running through the cake. It was hard to mix it in because the batter was so dry but it did come out fairly moist after baking. The texture would have been better if I had run the zucchini through the food processor. The frosting was really good but then again I used heavy cream instead of coconut milk. It was delicious. Still low carb. I’ll have to experiment with more recipes!
Beth
This cake is wonderful. It is so chocolatey and moist. I could eat it without frosting, but frosted it with a frosting made with sugar free chocolate pudding.
My family did not realize it was low carb and make with monk fruit sweetener.
aylin urgun
I made half batch of recipe. I added 2tbsp sunflower seed flour, I added half cup hot coffee, I used only white part of egg, this zucchini keto chocolate cake best ever. Life time recipe for me.Thank you so much.
aylin urgun
I used stevia, Zucchini cake is so much better than avacado keto cake.
Monica
Amazing!
I cream the eggs first, 6-7 minutes, then add sugar and oil and beat until creamy and smooth.
I don’t peel the zucchini.
And if you add some grated coconut it’s even better.
Ana Loredana Iordache
Hi,
Do you think I could substitute zuchinni for apple? I want to make this for my brother’s birthday and he doesn’t like zuchini at all and I am not sure how much he would be able to taste it. Would shredded apple maybe work?
Lisa MarcAurele
I haven’t tried apple because of the carb content, but it should work similar to zucchini.
Ed
I want to make this for my father, but both he and I hate the taste of monkfruit sweeteners. It has a horrible aftertaste. I was just wondering why you would use 2 different sweeteners instead of just more of one kind.
Can we just use more stevia? since he will definitely not like it if we have to use lakanto… Is it a one to one swapout for stevia? I just wanted to know the reasoning behind that was, and if it’s possible to not use monkfruit sweetener.
Thanks!
Lisa MarcAurele
I find blending three or more sweeteners gets rid of any aftertaste.
Ray A. Lucero
Great keto cake recipe!
Renee Smith
I have tried many low carb chocolate cake recipies and was disappointed but I took your word for it and this one IS the best! I cut the recipe in half because only I will eat it but I will definitely make this again. I keep it in the fridge, cut a small piece, warm it in the microwave and add a dollop of whipped cream. Delicious! No need for frosting.
Claire
Awful website. Shame as recipe looks interesting. Conversion to metric button doesn’t work, which is the most annoying thing.
Will try a recipe elsewhere.
Lisa MarcAurele
The conversion link works for me. It’s an issue on your end not mine. Perhaps your browser is restricting the code used.
Venessa
This really is the BEST cake!!! My picky son and hubby said they don’t care to have any other cake!
Nonya
Will this cake freeze?
Lisa MarcAurele
Yes. The cake freezes well for at least 3 months.
Carrie
Made this cake 2 times
The taste is great but it is really moist on bottom
It does not come out of pan easy and crumbles
What am I doing wrong
I did use a mixer instead of by hand
Lisa MarcAurele
It sounds like you may have had too much moisture in the zucchini. I’d try putting the grated zucchini in a kitchen towel and pressing it gently to remove some of the liquid before using. The cup measurement of zucchini can also be off. I don’t pack it when measuring. So you may have just used too much zucchini.
Kerry
Made the cake yesterday. Great flavor, added the chocolate chips which enhances the rich chocolate flavor. Very moist. Will make again.
Kerry
Can you suggest a replacement for the 1/4 tsp concentrated Stevia powder? Just wonder if I can omit completely. For the low carb sugar replacement I use Swerve granular sugar. Thanks in advance for your help.
Lisa MarcAurele
The replacement is provided in the recipe notes –> “2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the concentrated stevia powder.”
Kerry
Sorry I’m new to this way of baking. Will use Lakanto classic and for the sweetener will use monkfruit powder rather than Stevia. looking forward to trying.
Maureen
My cake batter came out runny and i followed the ingredients exactly. Only thing i did different was use my kitchen aid to blend it up and included the finely shredded zucchini with the juice from shredding it. I Hope it comes out and bakes ok. Ingredients were expensive. Any suggestions?
Lisa MarcAurele
The coconut flour should have absorbed a lot of the liquid. If not, you could have added a little more coconut flour. The absorbency of coconut flour can vary.
camille
Tried this, and It is really delicious. not to sweet 🙂 I replaced the sugar with erythrithol 🙂 and melt the dark chocolate bar (60% cacao) as an icing for the cake. it worked very fine <3 i am still amaze that it has zucchini but does not look like it ahhah! 🙂
Thank you for sharing this <3