Almond Flour Chocolate Chip Cake: Keto Recipe
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Introduction
Once in a while, I crave cake that isn’t covered in some kind of thick and creamy frosting. Cake with frosting is good, yes, but it can feel too heavy at times. I just want a tasty, light, fluffy, and moist cake, you know? And while we’re at it, make it low-carb too! I want to be able to easily fit it into my keto diet and eat it anytime I want.
Well thankfully, we here at ButterTogether have a yummy recipe that fits the bill: this keto chocolate chip cake recipe. With this, we’ll be able to make a low-carb cake that’s moist, fluffy, and packed with rich chocolatey flavor! Not to mention that it’s tasty even without a frosting.
This low-carb chocolate chip cake is the breakfast of champions! Say goodbye to always having eggs for breakfast. It’s time to include this cake in your breakfast menu.
Key Ingredients for Almond Flour Chocolate Chip Cake
Almond Flour
Regular wheat flour is out of the picture since it’s high-carb, so we’ll be using almond flour instead. It’s a low-carb, high-fat flour that’s naturally gluten-free, which makes it a great base for keto cake recipes. Unlike almond meal, which is coarser because it includes the skins, almond flour gives a finer crumb. Just keep in mind that almond flour isn’t a 1:1 swap for wheat flour — it has no gluten and behaves quite differently in baking — so it’s best to follow a recipe built around it, like this one. It isn’t a 1:1 swap for coconut flour either: coconut flour soaks up far more liquid, so trading one for the other leaves you with a dry, crumbly cake.
Almond flour will provide our keto chocolate chip cake with its needed structure. It also contributes a moist and tender texture to our cake.
Tip: Use blanched almond flour, which is made from almonds with the skins removed for a finer and smoother texture. It will result in a lighter and more tender chocolate chip cake. Wholesome Yum Blanched Almond Flour is a great choice. If you’re making it at home, slivered almonds are a convenient option.
Lakanto Monk Fruit Sweetener
To ensure that our chocolate chip cake is as low-carb as possible, we won’t be using sugar. Instead, we’ll be using the keto-friendly Lakanto Monk Fruit Sweetener. Lakanto describes it as all-natural and zero-glycemic, with no aftertaste. It also has a 1:1 ratio to sugar, making it easier to convert traditional chocolate chip cake recipes into keto-friendly ones. It will provide our cake with its needed sweetness, only without the carbs. Maple syrup is not a direct swap here because it adds both extra carbs and extra moisture. Coconut sugar also isn’t a like-for-like keto substitute for this recipe.
Baking Powder
Using baking powder, not baking soda, will ensure that our chocolate chip cake rises properly. It acts as the main leavening agent that creates air bubbles in the batter. This causes the cake to rise and achieve its light and fluffy consistency during baking.
Tip: Make sure that you’re using unexpired baking powder. When baking powder expires, it becomes inactive, which will cause the chocolate chip cake to not rise properly.
Butter
Butter adds a rich buttery flavor to our keto chocolate chip cake, making it a more enjoyable treat. It also contributes moisture, making sure that our cake doesn’t become hard and dry. It aids in browning the cake’s exterior during baking, which is how it achieves its golden-brown color.
We’re using unsalted butter in this recipe as it allows for more control over the salt content of the cake. But salted butter works fine too. You’d have to reduce the amount of salt you add, or you can omit it.
Make sure to let your butter sit at room temperature for a few minutes so that it softens. This will make it more workable and easier to incorporate into the batter. Melted coconut oil or vegetable oil would change the texture and flavor, so butter is preferred here. Olive oil can work in some cakes, but it gives this recipe a different flavor profile.
Eggs
Eggs mainly act as a binding agent in this chocolate chip cake recipe, making sure that the batter doesn’t fall apart during mixing and baking. Aside from that, they also help the baking powder do its job by contributing moisture. They are also a great source of protein, which is essential for a keto diet.
Tip: Use room-temperature eggs, as they mix better with the batter.
Lily’s Chocolate Chips
Finally, to give our cake its chocolate flavor, we’ll be using Lily’s Chocolate Chips, specifically the dark chocolate variant. It doesn’t contain any sugar, which makes it keto-friendly. We’ll fold the chocolate chips into the batter so that every bite has a taste of chocolate, and sprinkle some on top of the finished cake as garnish. That chocolate chip almond combination is what makes this cake especially appealing.
Ingredients
All Ingredients
- 2 cups almond flour
- 1 cup butter, unsalted, softened
- 1 cup lakanto classic monkfruit sweetener
- 5x large egg
- A pinch of salt
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp vanilla extract
- ⅓ cup lily's dark chocolate chips
Nutrition Facts
9 servings per recipe| Per Serving 410 | Per Recipe 3670 | |||
| 16 servings of almond flour (2 cups) @ 90 each | 160 | 1440 | ||
| 16 servings of butter, unsalted (1 cup) @ 100 each | 177.78 | 1599.99 | ||
| 5 servings of large egg (5 x) @ 60 each | 33.33 | 300 | ||
| ⅓ serving of xanthan gum (1 tsp) @ 5 each | 0.19 | 1.67 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1.33 | 12 | ||
| 5 ⅓ servings of lily's dark chocolate chips (⅓ cup) @ 60 each | 35.52 | 319.68 | ||
| 39g | 50% | 348g | 446% | |
| 16 servings of almond flour (2 cups) @ 8 g each | 14.22 g | 128 g | ||
| 16 servings of butter, unsalted (1 cup) @ 11 g each | 19.56 g | 176 g | ||
| 5 servings of large egg (5 x) @ 4 g each | 2.22 g | 20 g | ||
| 5 ⅓ servings of lily's dark chocolate chips (⅓ cup) @ 4.5 g each | 2.66 g | 23.98 g | ||
| 16g | 80% | 143g | 717% | |
| 16 servings of almond flour (2 cups) @ 0.5 g each | 0.89 g | 8 g | ||
| 16 servings of butter, unsalted (1 cup) @ 7 g each | 12.44 g | 112 g | ||
| 5 servings of large egg (5 x) @ 1.5 g each | 0.83 g | 7.5 g | ||
| 5 ⅓ servings of lily's dark chocolate chips (⅓ cup) @ 3 g each | 1.78 g | 15.98 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 170mg | 57% | 1530mg | 510% | |
| 16 servings of butter, unsalted (1 cup) @ 30 mg each | 53.33 mg | 480 mg | ||
| 5 servings of large egg (5 x) @ 210 mg each | 116.67 mg | 1050 mg | ||
| 110mg | 5% | 990mg | 43% | |
| 5 servings of large egg (5 x) @ 70 mg each | 38.89 mg | 350 mg | ||
| 4 servings of baking powder (1 tsp) @ 160 mg each | 71.11 mg | 640 mg | ||
| ⅓ serving of xanthan gum (1 tsp) @ 10 mg each | 0.37 mg | 3.33 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.04 mg | 0.4 mg | ||
| 32g | 12% | 290g | 106% | |
| 16 servings of almond flour (2 cups) @ 3 g each | 5.33 g | 48 g | ||
| 24 servings of lakanto classic monkfruit sweetener (1 cup) @ 8 g each | 21.33 g | 192 g | ||
| 5 servings of large egg (5 x) @ 0.99 g each | 0.55 g | 4.95 g | ||
| ⅓ serving of xanthan gum (1 tsp) @ 7 g each | 0.26 g | 2.33 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| 5 ⅓ servings of lily's dark chocolate chips (⅓ cup) @ 8 g each | 4.74 g | 42.62 g | ||
| 5g | 18% | 45g | 161% | |
| 16 servings of almond flour (2 cups) @ 1 g each | 1.78 g | 16 g | ||
| ⅓ serving of xanthan gum (1 tsp) @ 7 g each | 0.26 g | 2.33 g | ||
| 5 ⅓ servings of lily's dark chocolate chips (⅓ cup) @ 5 g each | 2.96 g | 26.64 g | ||
| 2g | 16g | |||
| 16 servings of almond flour (2 cups) @ 1 g each | 1.78 g | 16 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| 21g | 192g | |||
| 24 servings of lakanto classic monkfruit sweetener (1 cup) @ 8 g each | 21.33 g | 192 g | ||
| 6g | 53g | |||
| 16 servings of almond flour (2 cups) @ 2 g each | 3.56 g | 32 g | ||
| 5 servings of large egg (5 x) @ 0.99 g each | 0.55 g | 4.95 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| 5 ⅓ servings of lily's dark chocolate chips (⅓ cup) @ 3 g each | 1.78 g | 15.98 g | ||
| 9g | 19% | 83g | 167% | |
| 16 servings of almond flour (2 cups) @ 3 g each | 5.33 g | 48 g | ||
| 5 servings of large egg (5 x) @ 6 g each | 3.33 g | 30 g | ||
| 5 ⅓ servings of lily's dark chocolate chips (⅓ cup) @ 1 g each | 0.59 g | 5.33 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat your oven to 350°F (175°C) and prepare your baking dish.
Line an 8x8 cake pan or baking dish with parchment paper, or grease it with butter or cooking spray, so the cake releases cleanly.
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Pour softened butter, eggs, Lakanto Monk Fruit Sweetener, vanilla extract, and a pinch of salt into a large bowl.
Mix together using a whisk or electric mixer at medium speed. Beat until smooth.
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Into a separate bowl, pour almond flour, baking powder, and xanthan gum.
Blend the ingredients together until they become homogenous.
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Gradually add the almond flour mixture to the butter mixture, all the while mixing them together.
Continue mixing until a smooth cake batter forms.
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Fold Lily's chocolate chips into the batter.
Make sure to evenly distribute them throughout the batter. You want every bite of your cake to have that chocolatey taste.
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Transfer your cake batter onto a lined or greased 8x8 baking dish.
Use a spatula or a cake knife to smoothen the top of your batter.
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Place the baking dish in the preheated oven.
Bake the cake for 45–50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
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Take your cake out of the oven and let it cool completely.
Serve it as is, or slice it into mini chocolate chip cakes. Garnish with powdered sweetener and even more chocolate chips, and enjoy!
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Notes
Tools
- Mixing bowls: you’ll be needing at least two mixing bowls, one for the butter mixture (mostly wet ingredients) and another for the almond flour mixture (dry ingredients).
- Whisk or electric mixer: you’ll be using this to mix your ingredients together.
- Spatula: this is handy for folding in the chocolate chips. It’s also useful for smoothening the top of the batter.
- Measuring cups and spoons: these are great for getting accurate measurements of your ingredients.
- Baking dish or cake pan: this is where you’ll be transferring your batter for baking. An 8x8 baking dish is ideal.
- Parchment paper: you’ll be lining your baking dish with this to prevent the chocolate chip cake from sticking.
Preparation
- The baking time provided in this recipe is only a general guideline. Ovens can vary in power, and it might take less or more time for your chocolate chip cake to fully bake. To ensure that your cake is fully baked, insert a toothpick into its center. If it comes out clean or with only a few crumbs, then it’s done. If not, you will need to bake it in the oven for a few more minutes.
- It’s recommended that you sift your almond flour before using it to remove any clumps. This will help ensure a more consistent texture in the final product.
- The ingredient amounts here are written for an 8x8 pan. A different size or shape spreads the same batter thinner or deeper, which changes the bake time — a wider pan bakes faster, a narrower or deeper one slower — so go by the toothpick test rather than the clock.
Storage
- Store your chocolate chip cake in an airtight container at room temperature. It will stay good on the counter for up to 3 days. Or store it in the fridge for a longer period (up to 5–7 days).
- You can also store it in the freezer for a far longer period. Tightly wrap the cake in plastic wrap, then add a layer of aluminum foil before placing it in a freezer-safe bag or container. Store it in the freezer for up to 2–3 months.
Serving Suggestions
- Feel free to frost your chocolate chip cake with a keto-friendly frosting! You can frost it with chocolate ganache for even more chocolate flavor, or with homemade buttercream frosting.
- Dust your chocolate chip cake with powdered sweetener, or top it with your favorite keto toppings such as chopped nuts, sugar-free sprinkles, or sugar-free mini chocolate chips. You can even turn your simple chocolate chip cake into cake à la mode by topping it off with keto-friendly vanilla ice cream or a dollop of whipped cream. This also works well as an almond flour cake for a casual dessert or breakfast.
Frequently Asked Questions
Can I use milk chocolate chips instead of dark chocolate?
You can, but make sure that you use one that’s sugar-free and low-carb. Most commercially available milk chocolate chips have a high quantity of sugar, so avoid those. Lily’s offers milk chocolate chips that have no added sugar.
Wrap-Up
Thanks to using low-carb ingredients such as almond flour, Lakanto Monk Fruit Sweetener, and sugar-free chocolate chips, we can proudly say that this tasty almond flour chocolate chip cake recipe is keto-friendly. This almond flour chocolate chip cake is also a simple alternative for readers who want a lower-carb option. The chocolate chips are well incorporated into the batter so that you can taste chocolatey goodness in every bite.
Each serving of this chocolatey, moist treat keeps net carbs low, so this almond flour chocolate chip cake fits right in if you want something low-carb and gluten-free. And since it’s so light, there’s plenty of room for customization! Add some keto-friendly mix-ins or garnish it with keto-friendly toppings. If you enjoy baking with almond flour, our keto chocolate chip muffins are a good place to go next. But even without the extra additions, this chocolate chip cake is delicious on its own.
Whether you love chocolate chips or just want a low-carb treat that you can enjoy any time of the day, this keto chocolate chip cake recipe is perfect for you. It delivers the rich feel of a chocolate cake while staying light and moist.
Updated — September 3, 2026: Added guidance on flour, sweetener, and fat substitutions, plus clearer notes on freezing the cake and what to serve alongside it.
