Wow, talk about a chocolate lover’s dream! This Keto Chocolate Cake with Chocolate Cream Cheese Frosting is proof that any recipe can be turned keto-friendly. It’s chocolate on chocolate with more chocolate! The rich, sweet chocolate cake topped is topped with a creamy chocolate frosting. It’s almost impossible to have just one bite!
Believe it or not, you can have this homemade cake and frosting made and ready to serve in less than an hour. It’s sure to become a regular dessert on your family’s menu!
The secret ingredient in this recipe is mayonnaise. But don’t let the idea of mayonnaise in a cake scare you away. Mayonnaise is made from oil and eggs which is in most cake recipes. This cake is moist and decadent.
You’ll start by preheating the oven to 350 degrees. Grease an 13×9 inch pan.
Sift together flour, swerve, cocoa powder, and baking powder. Add mayonnaise, brewed coffee (or water), and vanilla. Beat for 2 minutes and pour into prepared pan.
Bake for 30-35 minutes. You’ll know the keto chocolate cake is ready when you can insert a toothpick into the middle of the cake and it comes out clean. The cake will continue to set as it cools, so don’t be surprised if it’s not totally set right out of the oven. Let cake cool completely before frosting with Chocolate Cream Cheese Frosting.
Next up, is making the chocolate cream cheese frosting. While the cake is cooling, prepare the frosting. Using a hand mixer or stand mixer, cream together butter and cream cheese until light and fluffy, for about 3 minutes. Slowly add in the Swerve, sifted cocoa powder, vanilla, liquid stevia, and salt until combined.
If frosting’s not your thing, you can also serve the cake as is, or with a light dusting of confectioner’s-style Swerve.
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- 🔪 Prep 20 mins
- 🔥 Cook 30 mins
- ⏱ Total 50 mins
- 🍽 Yield 12 people
Ingredients
Chocolate Sheet Cake
Chocolate Cream Cheese Frosting
Instructions
9 stepsChocolate Sheet Cake
- Preheat oven to 350 degrees and grease a 13x9 inch pan.
- Sift together almond flour, swerve, cocoa powder, and baking powder. Add mayonnaise, brewed coffee (or water), and vanilla. Beat for 2 minutes and pour into prepared pan.
- Bake for 30-35 minutes. If you insert a toothpick into the middle of the cake it should come out clean.
- Let cake cool completely before frosting with Chocolate Cream Cheese Frosting.
Chocolate Cream Cheese Frosting
- While cake is cooling, prepare the frosting.
- Using a hand mixer or stand mixer, cream together butter and cream cheese until light and fluffy, for about 3 minutes.
- Slowly add Swerve, sifted cocoa powder, vanilla, liquid stevia and salt until combined.
Notes
You’ll find more decadent and sweet keto friendly dessert recipes here. If you love chocolate as much as I do, don’t miss these keto brownies. Yum! 
14 Comments
Arlene Espada
April 28, 2021 at 3:44 pmI don’t like mayonnaise. Can you taste it still in this recipe?
Suzanne Ryan
April 28, 2021 at 4:40 pmHi There! I know mayonnaise may not sound appetizing in a cake, but don’t worry, you cannot even taste it 🙂
Robin
May 5, 2021 at 5:48 pmHi Suzanne,
I made this cake exact to recipe but it did not set. Was just wondering if eggs are missing from the recipe?
Suzanne
May 6, 2021 at 6:38 amHey Robin. This cake isn’t missing eggs as the mayo serves as the eggs and oil, plus makes the cake very moist. With most almond flour based cakes, it may come out of the oven a little soft but sets as it cools. Based on your oven, you may need to bake it a little more.
Robin
May 16, 2021 at 6:10 amThank you for replying! I used a vegan mayo so that’s where I went wrong, will make it again soon!
Suzanne
May 18, 2021 at 12:52 pmYeah, you need to use regular mayo
Lori
May 5, 2021 at 8:19 pmHi there! Looking forward to making this in a few weeks for my son’s birthday. Is there a sub for liquid stevia? Thanks!
Suzanne
May 6, 2021 at 6:40 amMonk fruit works too!
Lori
May 6, 2021 at 5:17 pmSorry I should have been more clear with my question lol! I meant to ask, does it have to be a liquid sweetener? I have lakanto classic which is granular erythritol and monkfruit extract.
Daniel Barbush
May 12, 2021 at 7:39 amWe love this recipe. I have made this recipe many times however one thing you may want to change is the size of the baking dish and the cooking time. I found that using the 6″X10″ and adding 4 minutes to the baking time make for a better cake. Love it.
Ashley
June 12, 2021 at 12:41 pmI was wondering if I can sub the mayo for sour cream? I’ve subbed that before for oil so I’m curious…tempted to try it. We’re a miracle whip family 😉
Suzanne
June 22, 2021 at 8:27 amHey there. I haven’t tried that, but the mayo supplied the eggs and oil for the recipe, so not sure if it would bake properly without those.
Tre
August 28, 2021 at 2:06 pmCan I use granulated Allulose in place of liquid Stevia?
Suzanne
September 1, 2021 at 8:28 pmYou can try it, it may just taste a little gritty if the granulated allulose doesn’t fully resolve.