Low Carb Classic Chocolate Cake with Chocolate Buttercream Icing

Indulge guilt-free with this Low Carb Classic Chocolate Cake with Chocolate Buttercream Icing—a decadent dessert that effortlessly fits into your low-carb or keto lifestyle. Made with rich unsweetened cocoa powder, fluffy almond flour, and naturally sweetened with erythritol, this recipe delivers all the beloved flavors of a traditional chocolate cake without the heavy carbs. The moist, tender cake layers are beautifully complemented by a luscious chocolate buttercream icing, crafted with powdered erythritol for a creamy, sugar-free finish. Perfect for birthdays, celebrations, or an everyday treat, this irresistible low-carb chocolate cake is sure to satisfy your sweet tooth while keeping things healthy. Ready in just under an hour and serving 12, this showstopper dessert is proof that you don’t have to sacrifice flavor for a low-carb lifestyle!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 0.75 cup unsweetened cocoa powder
• 1.5 cups almond flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup butter, unsalted and softened
• 1 cup granulated erythritol
• 4 large eggs
• 2 teaspoons vanilla extract
• 0.5 cup unsweetened almond milk
• 0.75 cup butter, unsalted and softened (for icing)
• 1 cup powdered erythritol
• 0.5 cup unsweetened cocoa powder (for icing)
• 1 teaspoon vanilla extract (for icing)
• 2 tablespoons unsweetened almond milk (for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a medium bowl, sift together the cocoa powder, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, using an electric mixer, cream the softened butter and granulated erythritol until light and fluffy.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the almond milk, starting and ending with the dry ingredients. Mix until just combined.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove from the oven and allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 9

For the icing, beat the softened butter in a medium bowl until creamy. Gradually add the powdered erythritol and cocoa powder, mixing until combined.

Step 10

Add the vanilla extract and almond milk to the icing mixture. Continue to beat until smooth and fluffy. If the icing is too thick, add a little more almond milk.

Step 11

Once the cakes are completely cool, spread a layer of chocolate buttercream icing on top of one of the cakes. Place the second cake on top, and cover the top and sides with the remaining icing.

Step 12

Slice and serve the cake, enjoying every indulgent, low-carb bite.

Nutrition Facts

Serving size	(1547.1g)

Amount per serving	% Daily Value*
Calories	4024.7

Total Fat 374.5g	0%
Saturated Fat 187.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1389.8mg	0%
Sodium 2076.9mg	0%
Total Carbohydrate 655.7g	0%
Dietary Fiber 127.5g	0%
Total Sugars 13.5g
Protein 118.9g	0%

Vitamin D 332.9IU	0%
Calcium 1108.7mg	0%
Iron 49.8mg	0%
Potassium 4943.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 7.4%

Carbs: 40.5%