Keto Chocolate Cake Slice
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5 from 4 votes

Keto Chocolate Cake - "Double Choc Layer" - Rich and Moist

Our delicious, fudgy Keto Chocolate Cake is Super Rich Mist and Very Chocolatey. Make this at home ahead of time for when your Low-Carb Freinds visit.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert, Desserts
Cuisine: American
Servings: 12 servings
Calories: 363kcal
Author: Gerri






  • Preheat oven to 160C/320F. Grease 2 x 8-inch springform tins and line the base with parchment paper.
  • In a bowl, add the coconut flour, cocoa powder, baking powder, and salt. Mix together.
  • Add the butter and Surkin Gold into your stand mixer and beat until pale and fluffy.
  • Add the eggs one at a time and combine. Add a spoonful of the flour mixture if it looks like it’s going to curdle.
  • Add the remaining flour mixture, sour cream, and vanilla and mix until just combined.
  • Pour half the mixture into each of the prepared tins and bake for 20-30 minutes until an inserted skewer comes out clean.
  • Set aside to cool in the tin for 10 minutes before turning out onto a cooling rack.

For the frosting:

  • Place the chocolate in a heatproof bowl and set over a saucepan of simmering water to melt. Once melted, set aside to cool slightly.
  • In a separate bowl, add the butter and cream cheese and beat with a hand mixer until combined.
  • Beat in the Surkin Melis, followed by the cooled chocolate and mix until just combined.
  • Place one of the cakes on your cake stand and spread with about one-third of the frosting. Place the other cake on top.


Serving: 1slice | Calories: 363kcal | Carbohydrates: 8g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 82mg | Potassium: 247mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 2.8mg