Keto Cacao Chocolate Cake

Sometimes simple is best, like with this easy to make Keto Cacao Chocolate Cake. It’s all about the chocolate!

But no matter how much we love these cakes, at the end of the day all we really want is chocolate. Chocolate cake comes in many shapes, sizes and textures — and we adore them all. Scratch that, we’re obsessed with them all.

It melts in your mouth. The cacao with coconut oil gives it a rich, creamy consistency that also transmits the cacao’s flavor perfectly, which gives you that melt-in-your-mouth feeling every time you pop a piece of this cake in your mouth. Chocolate lovers often describe this melting feeling as a true moment of ecstasy.

This keto cacao chocolate cake though is all the best parts of dessert with none of the guilt about cheating. It’s rich, dark, intense… almost like a chocolate truffle.

You should never feel “guilty” about eating certain foods, but if you’ve ever felt a little naughty when indulging in chocolate, there is ridiculously good reasons to eat cacao will help you realize that high-quality sugar free chocolate and cacao are, in fact, a fantastic, healthy addition to your diet.

Cacao is one of the healthiest foods you can consume. Cacao contains the mood improver, anandamide – known as the bliss molecule, which creates a feeling of euphoria. Plus it boosts brain levels of serotonin, the feel-good brain chemical. When women are experiencing PMS serotonin levels drop dramatically. The benefits of cacao are proven to boost the brain levels of calming hormones and restore feelings of well-being.

Also, Polyphenol antioxidants found in cacao belong to the same group of antioxidants as green tea and red wine. These anthocyanins (found in dark colored fruits) and catechins (found in green tea) protect our cells from premature oxidation or destruction and can keep us looking and feeling younger longer, and much more…

Got a craving for chocolate now? Me too! Why not make this quick and easy cake:




1/2 cup/45g/1.5 oz cacao powder

1/2 cup/125ml/4.2 oz boiling water

2/3 cup/120g/4 oz erythritol (or sweetener of choice)

3/4 cup/135g/4.7 oz coconut oil, melted

3 eggs

1 2/3 cup/150g/5.2 oz almond meal

1/2 tsp baking soda




Preheat oven to 170°C and line and grease a round cake pan.

Combine cacao powder, boiling water, and Natvia and mix until combined.

Whisk eggs until light and fluffy and a pale yellow.

Add coconut oil and mix until combined.

Add almond meal and baking soda and mix until combined.

Add cacao mixture and mix until combined.

Pour into cake pan and bake 30-40 minutes until set.

Allow to cool completely on a wire cooling rack, then serve with a dusting of cacao powder


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