Keto Death by Chocolate Cake Recipe

Keto Death by Chocolate Cake Recipe

This Keto Death by Chocolate Cake recipe is super moist!

PREP TIME10minutes 
COOK TIME25minutes 
SERVINGS16 slices


Cake Ingredients

  • 1 cup sunflower flour
  • 3/4 cup pork panko
  • 1/3 cup cocoa powder
  • 1/2 cup monkfruit confectioners powder
  • 1/2 tsp salt
  • 1 tbs baking powder
  • 1 tsp instant coffee powder
  • 1/3 cup avocado oil
  • 1/2 tsp stevia glycerite
  • 1 tsp vanilla
  • 1/2 cup water

Frosting Ingredients

  • 1/2 cup of Lily’s chocolate chips melted
  • 2 tbs monk fruit confectioners powder
  • 1 – 13 oz can of coconut cream unsweetened
  • 1/4 tsp instant coffee powder
  • 1/4 tsp salt


Cake Instructions:

    • I’m a medium bowl combining sunflower flour, pork panko, cocoa powder,  monk fruit, salt, baking powder, and instant coffee powder ( not liquid coffee).
    • Mix all the dry ingredients until it’s fully combined.
    • Add the wet ingredients to the dry ingredients. Create a week in the middle of the dry ingredients to hold the wet ingredients in the center of the dry ingredients.
    • Pour the oil, stevia, vanilla, and water into the well.  Slowly start to mix the wet ingredients with the dry ingredients.  As you mix the batter in the center it will slowly grab the dry mix from the side and add a little bit each stir.
    • Split the batter into 2 equal parts and fill each in a 6-inch round cake pan. I prefer the Wilton nonstick pans.  I also use parchment rounds to get the cake to release from the pan after it cools.
    • Bake the cakes at 350 degrees for 25 minutes.  Do a toothpick test to make sure it’s done in the center.
  • Allow the cakes to cool and start making the frosting.

Frosting Instructions:

  • Open the can of unsweetened coconut cream.  Make sure it’s cream and not coconut milk.  There’s a big difference.
  • Remove the coconut fat from the can and leave the liquid water part.  You won’t be using the liquid.
  • Add the coconut cream to a medium bowl.
  • Add the monk fruit, cocoa powder, instant coffee powder, and salt.
  • In a microwave-safe mug, add 1 teaspoon of coconut oil to 1/2 cup of Lily’s chocolate chips. Microwave them on high for 30 seconds then stir.  Microwave it for an additional 15 seconds and stir.  Repeat this step until the chocolate chips are fully melted. It shouldn’t take more than a minute.  Be very careful not to overcook the chocolates and cause them to burn.
  • Add the melted chocolate to the cream mixture.  Use a hand mixer to mix it until it’s smooth and creamy.
  • Place it in the fridge to thicken up while the cake completely cools down.

Frosting the cake:

  • After the cake has cooled to room temperature and the frosting has thickened, it’s time to frost the cake.
  • Place the first cake layer on the cake stand or plate and frost the first layer.
  • Place the second cake layer on top of the first and frost the second layer.
  • Now frost the sides of the cake.
  • Place the cake in the refrigerator to keep it cool.  This frosting will not do well in the heat.
  • Serve cold or at room temperature.
  • This cake is rich so only a very small slice is needed.


This cake is rich so only a very small slice is needed.


Serving: 1g | Calories: 122 | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Fiber: 3g | Sugar: 1g


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