Keto Chocolate Cake w/ Peanut Butter Icing

by hungryelephant

GUYS – this is the best keto chocolate cake I’ve ever had in my LIFE. It tastes just like a regular full of wheat cake!!! The peanut butter frosting is to DIE for.


For this recipe, I used black cocoa powder, which gives it the dark colour. Hershey’s has a dark cocoa powder as well as King Arthur but if you can’t find it, you can replace it with normal cocoa powder but it just won’t be as dark of a cake. In Canada you can find black cocoa in Bulk Barn.


On another note – the cocoa powder I used is not Dutch processed, meaning it has no baking powder additives. So because the cocoa is natural, it is acidic meaning it pairs well with baking SODA when cooking. If you use ALL cocoa that is Dutch-processed, best to use baking POWDER instead. If you’re confused, just check the ingredients on your cocoa.

If you like this recipe, make sure to check out some other delicious keto cake recipes like my keto Japanese cheesecake, Mississippi mudpie and strawberry shortcake.

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Keto Chocolate Cake w/ Peanut Butter Icing

Keto Chocolate Cake w/ Peanut Butter Icing

Yield: 10
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

A keto chocolate cake for the books. One of the best ones I've tried! Sugar, gluten and grain free!





In a bowl, mix together your sour cream, cocoa and water. Add in your sugar substitute and melted butter.

Add in one egg at a time, whisking the egg into the mix.

Once all your eggs are in, whisk in your almond flour.

Separate the batter into two bowls equally. In a small bowl, stir together 1 tbsp of white vinegar and 1/2 tsp of baking soda. It will start to foam. Pour that into one bowl with the batter and mix in.

Take that bowl with the baking soda mixed in, and pour the batter into a lined cake pan. I used a 7-inch cake pan.

Bake at 350 for roughly 40 minutes or until the cake passes the toothpick test. Set aside and let it cool.

In the meantime, stir the remaining baking soda and vinegar together and pour it into the other bowl of batter.

Pour into a lined cake pan and bake.

For the icing, it's super easy, just use a mixer to blend together all the ingredients.

Once your cakes have cooled, you can ice them and and you're ready to go! Top with some blueberries if you'd like.

Keep in the fridge and it will last about a week. You can also freeze it.


This makes roughly 10 slices.


  • CALS: 320
  • FAT: 29.1
  • CARBS: 8.1
  • FIBRE: 3.2
  • PROTEIN: 9.6

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Kathryn April 14, 2018 - 10:11 am

How much is 100 grams melted butter US? 1/2 cup?

hungryelephant April 14, 2018 - 10:11 am

Yes! 1/2 cup!

Angela April 14, 2018 - 1:04 pm

Is the water 1 cup or 1/4 cups?

hungryelephant April 14, 2018 - 1:05 pm

1/4 cup! I have changed it – thanks for pointing that out!

Angela April 14, 2018 - 2:47 pm

Thank you. I am definitely trying this tonight!

Candice April 14, 2018 - 3:14 pm

Could you just make as 1 layer cake?

hungryelephant April 14, 2018 - 3:16 pm

yes for sure! you may have to just leave it in the oven longer to cook!

Chris Walker April 22, 2018 - 6:47 pm

Vinegar TBSP or tsp?

hungryelephant April 22, 2018 - 6:52 pm


Nicole May 19, 2018 - 12:56 am

Recipe says tsp???

hungryelephant May 19, 2018 - 12:59 am

I will change it!

Alfreda May 14, 2018 - 1:18 am

Can you use coconut flour?

hungryelephant May 14, 2018 - 4:07 am

Yes but I’d use maybe 1 cup and go from there!

Ann May 14, 2018 - 4:48 pm

Hershey’s Special Dark Cocoa says it’s “a blend of natural and Dutched cacao,” and is “processed with alkali.” Hershey’s regular cocoa powder is not Dutched. If using both, so some Dutched and some not, do you think it would be better to use baking soda and vinegar or baking powder?

hungryelephant May 14, 2018 - 3:53 pm

I think just baking powder would be best! But I’m not 100% sure

Sheila Mikulin July 26, 2018 - 9:01 pm

Why not bake the 2 at the same time – why one and then the other?

hungryelephant July 26, 2018 - 4:07 pm

I only had one cake pan

Traci August 9, 2018 - 6:41 pm

What sugar substitute did “you” use.

hungryelephant August 9, 2018 - 6:46 pm

Hi Tracy, I used an erythritol/monk fruit blend that is 1:1 with sugar. Hope that helps!

Barbie November 15, 2018 - 4:46 pm

Can you use a substitute for the sour cream?

hungryelephant November 15, 2018 - 11:51 am

Greek yogurt is the best substitute!

Carolyn June 9, 2019 - 9:06 am

I just made this and am calling it a major fail. The two cakes came out flat, dry, and dense like cardboard. Thoughts about what happened?

hungryelephant June 9, 2019 - 10:50 am

hey! what kind of cocoa did you use and did you use baking powder or soda? Let me know cause I think that’s the issue!

Carolyn June 9, 2019 - 11:50 am

The dark cocoa had alkaline in it but the regular did not, so I did half and half powder and soda with the vinegar.

hungryelephant June 9, 2019 - 2:04 pm

Hmmmm thats probably why. I suggest just sticking to baking powder next time and omitting the soda.

Sam July 27, 2019 - 8:43 am

Why do you have to use both dark and regular cocoa powder?

Can I just sub 6 tbsp cacao powder without any other changes?


hungryelephant July 27, 2019 - 11:38 am

Just for a bit more flavour but you can use the 6 tbsp without any additional changes!

Heather Callister October 2, 2019 - 11:36 am

I have organic cacao. Is that the natural cocoa you’re referring to? I’m also at 4,500” high altitude. Any adjustments that you know that would help?

hungryelephant October 2, 2019 - 4:25 pm

Yes natural cocoa would be fine! not sure about the altitude however. Just keep an eye on it in the oven as it may need less or more time!


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