Almond Flour Chocolate Cake Recipe

This Almond Flour Chocolate Cake Recipe is divine! Homemade chocolate cake with rich ganache frosting will have you sneaking just one more piece! Perfect for dessert any time of the year and a great low carb chocolate cake recipe to share with family and friends. 

I have to admit that this recipe was a bit of a happy accident. I added some homemade keto condensed milk to blondie batter while it was too hot. The chocolate chips melted which created the moistest and most delicious sugar free chocolate cake!

Since then this easy chocolate almond flour cake has been a staple in my kitchen and a reader favorite. It is perfect as a simple snack cake for an afternoon pick-me-up. Moist cake with a tender crumb, a deep chocolate flavor, and plenty of chocolate frosting? Yes, please!

If you love this almond flour recipe try my Almond Flour Cupcakes, Chocolate Almond Flour Cookies, or Keto Birthday Cake next!

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Ingredients

• Butter – I use salted butter in my baking recipes. The salt balances the sweetness and it is easier to just keep one type of butter in the house. If you use unsalted butter, make sure to add a pinch of salt.
• Sweetener – My go-to sweetener for all my baking needs is Joy Filled Eats Natural Sweetener. If you are looking for an almond flour cake and don’t need it to be keto or low carb you should be able to use regular sugar or coconut sugar instead.
• Heavy cream – Adds richness to the cake’s texture and helps to lock in that moisture. 
• Almond flour – Almond flour is perfect for the texture of this homemade cake recipe. For the best texture use finely ground blanched almond flour and not almond meal or ground almonds. 
• Large Eggs – It is best if they are room temperature because you will be adding hot liquid.
• Baking powder – Helps the cake rise. 
• Vanilla – Be sure to use real vanilla extract for the best flavor. 
• Sugar-free chocolate chips – These are so good and add so much chocolate deliciousness! 
• Pecans – Chopped pecans are the perfect texture and crunch. 

How To Make Almond Flour Chocolate Cake

Step One: Preheat the oven and prepare your baking pan by greasing with cooking spray.

Step Two: Bring the butter, sweetener, and cream to a boil on the stovetop. Let cool for 5 minutes.

Step Three: Stir the dry ingredients and the eggs in a large mixing bowl.

Step Four: Add the warm stovetop mixture into the mixing bowl with the other ingredients. The heat from the warm butter and cream will melt the chocolate chips.

Step Five: Put the cake batter into the prepared pan and bake.

Step Six: While the almond flour chocolate cake is baking, make the homemade frosting.

Step Seven: Let the cake cool and then add the frosting. Make sure the ganache cools completely before trying to slice the cake. I cut it while still warm and it was a bit messy! It helps to chill it in the refrigerator for smoother pieces.

Storage

Store in the refrigerator. You can cover the cake pan with plastic wrap or transfer leftovers to an airtight container.

Variations

• Frosting – If you want to use store-bought frosting on almond flour cake instead of making your own, use your favorite kind!
• Powdered Sweetener – Skipping the frosting altogether and just topping with a light dusting of a powdered sugar sweetener is always an option.
• Nuts – While I’m a huge fan of the pecans in this gluten-free chocolate cake recipe, crushed almonds or chopped walnuts would also be delicious.
• Coconut – Coconut flakes are another great addition to the batter or sprinkled on top of the ganache. Coconut flour will not work in this recipe.
• Layer Cake – You can easily make this moist chocolate cake into a layered cake by doubling the recipe, baking in two round cake pans or square cake pans, and then layering with icing. A springform pan also works.
• Nut Butters – Almond butter or peanut butter is a great addition on top of the cake instead of the ganache or layered under it! Peanut butter chocolate cake will taste divine.
• Dairy-Free – For a dairy free option sub in coconut oil (or mild olive oil) and coconut cream for the butter and heavy cream.

Common Questions

Does almond flour bake differently?

Sometimes, yes. Using almond flour in baking recipes works great, but the cooking times may vary. It’s important to pay attention to the recipe card for cooking times because almond flour does tend to bake quicker than regular flour.

In terms of fluffiness, almond flour may not rise as well either. You’ll find that this chocolate almond cake isn’t super fluffy, but it’s not flat either.

Can I substitute almond flour for regular flour in a cake?

You can! If you want to use almond flour in a cake instead of regular flour, it can be swapped at a 1:1 ratio. You may need to add a bit more egg if the batter appears dry, but that is something that you’ll have to decide after visually making and seeing the batter.

How does almond flour affect baking?

Personally, I think using almond flour adds a hint of sweet almond flour. It’s not anything overpowering and very subtle, but I notice it.

Is almond flour keto approved?

It is. Most on the keto diet will keep almond flour as a staple in their kitchen. It’s also great for those who live a gluten-free lifestyle as well.

What toppings go well with almond flour chocolate cake?

This is totally up to your tastebuds! I think that adding fresh berries is a delicious and healthy option, but I’d never turn down a scoop of sugar-free whipped cream, either.

You can also drizzle on some honey or maple syrup if you aren’t doing keto.

Or pair it with a big scoop of keto vanilla ice cream!

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Almond Flour Chocolate Cake

Taryn

This Almond Flour Chocolate Cake Recipe has a tender crumb, loads of chocolate, and a velvety ganache icing. It is amazing!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

• Preheat oven to 350. Grease an 8×8 baking dish.

• In a small saucepan bring the butter, sweetener, and heavy cream to a gentle boil. Let cool for 5 minutes.

• Stir together the other ingredients in a medium bowl.

• Add the warm cream mixture to the batter and mix thoroughly. The residual heat will make the chocolate chips melt.

• Bake for 30 minutes. Let cool completely.

Ganache Icing

• Put one cup of chocolate chips with 1/2 cup cream into a microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir until all the chocolate is melted. Alternatively, you can heat in a small saucepan over low. Let cool for 10 minutes. Pour over the cooled cake.

Nutrition: This recipe has 16 servings. A piece is a 2×2 square. There are 3.2 NET carbs per serving. The ChocZero chocolate chips have a lot of fiber which is why the total carb number seems a little high. If you use other chocolate chips the macros may be different. If you put the ingredients in a nutrition calculator make sure to subtract the sugar alcohols.
Notes on Sweeteners: 

 

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

Serving: 1pieceCalories: 240Carbohydrates: 10.7gProtein: 5.3gFat: 20.9gSaturated Fat: 7.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 40.6mgSodium: 41.9mgPotassium: 84.3mgFiber: 7.5gSugar: 1.8gVitamin A: 239.2IUVitamin C: 0.1mgCalcium: 81.6mgIron: 1.9mg

Originally Published February 14, 2022. Revised and Republished October 17, 2025.