Keto Dutch Chocolate Cake with Coffee Frosting Recipe

I made this cake two layers for pictures. Because I did that, the recipe below is doubled for two layers. If you want to make a one-layer cake, just half all of the ingredients and the net carbs. You can substitute the monk fruit sweetener and erythritol for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire batch = 68g net carbs
Cut into 12 slices, each slice = 5.67g net carbs



  • 6 large eggs
  • 2 cups almond flour
  • 2 cups vegetable oil
  • 1 cup coconut flour
  • 1 cup monk fruit sweetener
  • ½ cup dutch-process cocoa powder
  • ½ cup water
  • 2 tsp. baking soda
  • 2 tsp. imitation vanilla extract
  • 2 tsp. sea salt
  • 4 Tbsp. sugar-free chocolate chips (optional)


  • 16 oz. softened cream cheese
  • ½ cup melted butter
  • 6-10 Tbsp. powdered erythritol sweetener
  • 2 Tbsp. instant coffee
  • 2 tsp. hot water
  • 1 tsp. imitation vanilla extract



  1. Preheat oven to 325 degrees, and grease two 9″ round cake pans.
  2. In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, monk fruit sweetener, dutch-process cocoa powder, baking soda, sea salt). Mix well.
  3. Add wet ingredients into bowl (eggs, vegetable oil, water, imitation vanilla extract). Mix well.
  4. Optional: add in sugar-free chocolate chips.
  5. Pour half of batter into each cake pan.
  6. Bake for 50 minutes and let cool completely. (The cake will flatten).


  1. In a mixing bowl, combine cream cheese, butter, and imitation vanilla extract. Mix well.
  2. In a small cup, combine instant coffee and hot water. Add into bowl.
  3. Slowly add powdered erythritol while mixing. (This amount will depend on how sweet you would like the coffee taste to be).
  4. Spread frosting onto cooled cake.


  1. This is a delightful cake! It’s very moist and chocolatey without being too overly sweet, and the coffee hints are very fun and add a lot to the whole flavor. My husband isn’t too big on sweets because a lot of them he feels have way too much sugar to them, but this even managed to appeal to his picky tastes. Missed seeing your recipes on my feed!


    • Hey Jane! Thank you so much for letting me know how the cake turned out for you. My fiancé as well always turns down sweets but he’s told me this is his favorite recipe so far. I’m glad you and your husband enjoyed the cake. 🙂


    • Hi, Robert! Yes, you can use an oil of your preference, just be sure it has a neutral flavor. I did try this cake with olive oil, and the flavor changed slightly.


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