If you love rich chocolate desserts but also dream of warm cinnamon and cozy spice flavors, this Keto Chocolate Spice Cake is the best of both worlds.

This easy, low-carb cake is moist, perfectly spiced, and totally allergy-friendlyโ€”no dairy, no refined sugar, no regrets. Itโ€™s perfect for holidays, cozy weekends, or anytime you want a chocolatey treat without the sugar crash!

Why Youโ€™ll Love This Chocolate Spice Cake

Perfect for fall gatherings, brunches, or cozy desserts โœ…

Keto, gluten-free, dairy-free, and low-carb โœ…

Rich chocolate flavor with a warm spice twist โœ…

Simple pantry ingredients โœ…

“The best cake you’ll ever eat!”

-Jess W.

Ingredients

Dry Ingredients:

  • 1 1/2 cups almond flour (or 1/2 cup coconut flour for nut-free option)
  • 1/4 cup cocoa powder (unsweetened)
  • 2 tbsp ground flaxseed
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients:

1 tsp vanilla extract

3 large eggs (or flax eggs: 3 tbsp flax + 9 tbsp water)

1/2 cup monk fruit sweetener or allulose

1/3 cup melted coconut oil (or avocado oil)

1/2 cup unsweetened coconut milk or almond milk

Instructions

Cool: Let cool completely before slicing or frosting (if desired).

Preheat oven to 350ยฐF. Grease or line an 8-inch cake pan with parchment paper.

Mix dry ingredients in a large bowl: almond flour, cocoa powder, flaxseed, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.

Whisk wet ingredients in another bowl: eggs (or flax eggs), sweetener, coconut oil, coconut milk, and vanilla.

Combine: Add wet ingredients to dry and stir until just combined. Let batter sit for 2โ€“3 minutes to thicken.

Bake: Pour batter into prepared pan and smooth the top. Bake for 25โ€“30 minutes, or until a toothpick inserted in the center comes out clean.

๐Ÿด Optional Toppings

Top with coconut whipped cream

Dust with additional cinnamon or cocoa powder

Spread with sugar-free chocolate ganache

Drizzle with melted dairy-free chocolate chips

Storage Tips

  • Fridge: Store covered for up to 5 days.
  • Freezer: Freeze individual slices for up to 2 months. Reheat gently or enjoy cold!

This post may contain affiliate links, which helps keep this content free. Please read our disclosure for more info.

Variations & Tips

  • Nut-free version: Use 1/2 cup coconut flour + add 1 more egg for moisture.
  • Want it extra chocolatey? Stir in 1/4 cup sugar-free chocolate chips.
  • Make it a layer cake: Double the recipe and bake in two pans!
  • Add a fall twist: Sprinkle chopped pecans or pumpkin seeds on top before baking.

Final Thoughts

This Keto Chocolate Spice Cake is pure cozy comfort in every biteโ€”perfect for when you want something rich, warmly spiced, and still sugar-free. Whether you’re prepping for a holiday gathering or just treating yourself to a slow Saturday afternoon, this cake fits right into your healthy ambitions without missing a beat.

Looking for even more cozy, allergy-friendly treats? Explore my Sugar-Free Dessert Collection for recipes that actually taste as good as they make you feel!

Chocolate Spice Cake
Print

Chocolate Spice Cake

Recipe by Alexis ChitwoodCuisine: Dessert, SweetsDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

350

kcal

Ingredients

  • Dry Ingredients:

  • 1 1/2 cups almond flour (or 1/2 cup coconut flour for nut-free option)

  • 1/4 cup cocoa powder (unsweetened)

  • 2 tbsp ground flaxseed

  • 2 tsp cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • Wet Ingredients:

  • 3 large eggs (or flax eggs: 3 tbsp flax + 9 tbsp water)

  • 1/2 cup monk fruit sweetener or allulose

  • 1/3 cup melted coconut oil (or avocado oil)

  • 1/2 cup unsweetened coconut milk or almond milk

  • 1 tsp vanilla extract

Directions

  • Preheat the oven to 350หšF (175หšC). Spray an 8-inch (at least 2-inch high) round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. If your cake pan is lower than 2-inches, use a 9-inch round cake pan). Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
  • In a medium-large bowl, combine the yogurt, sugar, and eggs, and whisk together until well blended.
    Add the flour, baking powder, salt and spices and mix until all flour is combined.
    Add the oil and stir well. Don’t worry, at first it will seem to separate but keep stirring till smooth.
    Pour the batter into prepared pan.

    Bake for 35-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake.
  • Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

Notes

  • This recipe contains too much baking powder.

Similar Posts