This low carb chocolate cake is an absolute dream! Wonderfully moist and fluffy just like a chocolate cake should be, with a satisfyingly full, rich chocolate flavor, it’s quick and easy to make, and is grain-free, dairy-free and low-carb/Keto-friendly to boot.

  • ¾ cup 100% cocoa powder
  • 1 cup coconut cream (Trader Joe’s is great – no additives!)
  • 1 T vanilla extract
  • ½ cup Lakanto or ChocZero low carb maple syrup
  • 3 eggs
  • 1¼ cups blanched almond flour
  • ½ tsp celtic sea salt
  • ½ tsp baking soda
  1. Preheat oven to 325°F.
  2. Warm coconut milk in a small saucepan over low heat.
  3. When milk is warm, whisk in cocoa powder, and keep whisking for a few minutes until mixture is well-combined and completely smooth
  4. Remove saucepan from heat
  5. Whisk vanilla, maple syrup and eggs into chocolate-coconut milk mixture
  6. Stir in almond flour, salt and baking soda
  7. Coat muffin tin or cake pan with oil or butter
  8. Pour batter into buttered 9″ round or 8″ square cake pan, or scoop batter into greased muffin tins (fill each muffin cup half full)
  9. Bake at 325° for 12 minutes for mini-muffins, 15 for muffins, or 25 minutes for cake
  10. Cool and serve

Makes 1 cake, 12 muffins or 30 mini-muffins. It also works to double the recipe and bake in a 9″x13″ casserole dish – add about 10 minutes baking time, until center is just set and toothpick inserted in center comes out clean.