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chocolate cake


Adapted from:




Yield: 20 cupcakes // OR two 8" round cakes

Serving Size: 1 cupcake // OR 1/10 of a whole cake




  • 1/2 cup + 2 tbsp (65g) unsweetened dark cocoa powder (Dutch-processed)

  • 1 cup (230ml) water // OR unsweetened nut milk

  • 1 + 3/4 cup (300g) powdered erythritol / Swerve confectioner's sweetener

  • 3/4 cup (150g) xylitol / isomalt / sorbitol (you can sub all of this for erythritol to lower the carb count, but the cake's texture won't be quite as good)

  • 1 tsp salt

  • 3/4 cup (170g) melted unsalted butter

  • 9 large** eggs (490g total out of shell, 55g each)

  • 1 tbsp (15ml) vanilla extract

  • 1/4 tsp (15ml) coffee extract // 1 tsp instant coffee powder

  • 1.5 cups (160g) almond flour // OR other nut flour

  • 1/2 cup + 2 tbsp (60g) coconut flour // OR 1/3 cup (30g) psyllium husk powder // OR 1/2 cup + 2 tbsp oat fiber

  • 1 tsp baking powder

  • (optional) 1/2 tsp. xanthan gum // OR 1 tsp. guar gum



** PLEASE do not use a different size/amount of egg. Low-carb baking relies heavily on eggs for structure, and therefore using different amounts can have a noticeable effect on the outcome of your dessert, especially when it comes to texture and moisture content.







1. Preheat the oven to 180C/350F. Butter your 8" round baking pans or 20 cupcake tins, then dust with a thin layer of cocoa powder and dump out the excess (skip if using cupcake liners).


2. In a large bowl, mix together the cocoa, water, sweeteners, salt, and butter. Melt in the microwave until very warm but not hot (30 seconds).


3. Let the cocoa mixture cool down a bit, then whisk in the egg, vanilla, and coffee flavoring.


4. In a separate bowl, mix together the almond flour, coconut flour, and baking powder. Sift this mixture over the cocoa mixture and mix together thoroughly until fully incorporated.


5. Divide equally between your cupcake tins, or pour into your prepared cake pan and tap a few times on the counter/table to pop any large bubbles.


6. Bake for 20 minutes for cupcakes, but for whole cakes turn the temperature down after the first 20 minutes to 325F / 163C and bake for another 20-30 minutes, or until the tops spring back when poked.






Chocolate Ganache Frosting:

For a really simple, delicious chocolate frosting, click here for a sugar-free chocolate ganache recipe. There are 3 options that I use for chocolate truffles, I recommend using the densest version, as it does not need refrigeration to hold its shape.










Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.



TPH KETO Chocolate Cake (1 serving):

kcal 160 / net Carbs 2g / Sugars 0g / Fat 16g / Protein 6g

(made with erythritol only, w/o frosting)



FULL-CARB Chocolate Cake (1 serving):

kcal 190 / net Carbs 20g / Sugars 14g / Fat 10g / Protein 3g

(w/o frosting)






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