Table of Contents
Description
This Keto Blackout Cake is ultra-rich, sugar-free, and low-carb — a decadent chocolate dessert that satisfies cravings without guilt!
Introduction
If you’re a chocolate lover following a keto or low-carb lifestyle, this Keto Blackout Cake is about to become your new obsession. 🍫 Rich, dark, and intensely chocolatey, this cake delivers everything you love about a classic blackout cake—without the sugar crash or carb overload.
We’ve all been there: a special occasion rolls around, cravings hit hard, and suddenly it feels impossible to stay keto. That’s where this recipe shines. This easy keto dessert is moist, fudgy, and layered with deep chocolate flavor that tastes just like a bakery-style cake. No one will believe it’s sugar-free!
Perfect for birthdays, holidays, or anytime you want a healthy keto-friendly treat, this recipe uses simple low-carb ingredients and straightforward steps. Whether you’re new to keto baking or a seasoned pro, you’ll love how foolproof and indulgent this cake is. Best of all, it fits perfectly into a low-carb, sugar-free lifestyle while still feeling like a true dessert splurge.
Let’s bake a cake that proves keto desserts can be just as satisfying as the real thing!
Ingredients
For the Keto Chocolate Cake
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- ¾ cup powdered erythritol or monk fruit sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs (room temperature)
- ½ cup unsalted butter, melted
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
For the Chocolate Ganache Frosting
- ¾ cup heavy whipping cream
- 1 cup sugar-free dark chocolate chips
- 2 tbsp butter
Why these ingredients work:
Almond flour keeps the cake moist and low-carb, cocoa powder delivers deep chocolate flavor, and keto sweeteners provide sweetness without spiking blood sugar.
Recipe Equipment
- 2 (8-inch) round cake pans
- Parchment paper
- Mixing bowls
- Hand mixer or whisk
- Saucepan
- Cooling rack
- Offset spatula
Step-by-Step Instructions
- Preheat and Prep
Preheat your oven to 350°F. Line your cake pans with parchment paper and lightly grease them to prevent sticking. - Mix Dry Ingredients
In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt until smooth and lump-free. - Combine Wet Ingredients
In another bowl, beat the eggs, melted butter, almond milk, and vanilla extract until creamy and glossy. - Make the Batter
Slowly fold the wet mixture into the dry ingredients. The batter will be thick, smooth, and deeply chocolatey. - Bake the Cake
Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. - Cool Completely
Let cakes cool in the pans for 10 minutes, then transfer to a rack to cool fully. - Prepare Ganache
Heat heavy cream until steaming. Pour over chocolate chips and butter, let sit for 2 minutes, then stir until silky and glossy. - Assemble the Cake
Spread ganache between layers, then frost the top and sides generously for that classic blackout cake look.
Ingredient Notes
- Almond Flour: Use finely ground almond flour, not almond meal, for best texture.
- Sweetener: Powdered sweeteners blend better and prevent graininess.
- Cocoa Powder: Dutch-processed cocoa adds a darker, richer flavor.
Pro Tips & Variations
Want to elevate your Keto Blackout Cake even more? Add a teaspoon of espresso powder to intensify the chocolate flavor. For a dairy-free version, swap butter for coconut oil and use coconut cream for the ganache. You can also turn this into cupcakes by reducing bake time to 18–20 minutes. Store slices individually for quick desserts throughout the week. If you love texture, sprinkle sugar-free chocolate shavings on top for a bakery-style finish.
Serving Suggestions
- Serve with keto whipped cream or sugar-free vanilla ice cream
- Pair with coffee or unsweetened almond milk
- Garnish with fresh raspberries for a pop of color
Storage Information
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze slices individually for up to 2 months
- Tip: Bring to room temperature before serving for best flavor
Nutrition Facts (Per Serving – Estimated)
- Calories: 320
- Net Carbs: 4g
- Fat: 28g
- Protein: 9g
Recipe Stat Sheet (Quick View)
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 10 |
| Difficulty | Easy |
| Diet | Keto, Low-Carb, Sugar-Free |
This Keto Blackout Cake proves that you don’t need sugar or carbs to enjoy a truly decadent dessert. It’s rich, comforting, and perfect for sharing—or keeping all to yourself 😉. If you try this recipe, let us know how it turned out in the comments! Don’t forget to share it with fellow keto friends and save it for your next celebration.
Happy baking! 🍰