If you're craving a deeply rich chocolate cake that's low in carbs, and high in flavor, this Keto Chocolate Greek Yogurt Cake is about to become your new favorite. Made with almond flour, Greek yogurt, and a silky sugar-free chocolate ganache, this cake delivers on flavor and texture without the carb overload.
Greek yogurt adds moisture that keeps the cake tender while complementing the chocolate flavor.
At only 4.3 g net carbs per serving, my recipe is great for special occasions or simply want to indulge in a chocolate treat that fits your keto lifestyle, this recipe has you covered.
Don't forget to check out our entire collection of keto cake recipes for more yummy options!
Why You'll Love This Keto Chocolate Greek Yogurt Cake
- Rich, deep chocolate flavor enhanced by melted chocolate and cocoa powder
- Moist and tender texture thanks to full-fat Greek yogurt
- Naturally low in carbs and completely sugar-free & gluten-free
- Topped with a smooth, creamy, sugar-free chocolate ganache
- Perfect for celebrations or casual desserts
- Freezes beautifully and stores well in the fridge for easy make-ahead treats
- Can be made in a bundt pan or a loaf pan for flexibility
Ingredients & Tools Needed
The following are the ingredients and tools needed to make this recipe. Note that the full printable recipe card and nutritional data are at the bottom of the page.
Keto Chocolate Greek Yogurt Cake
- Finely milled almond flour (measured and sifted)
- Unsweetened cocoa powder
- Instant coffee (optional for enhancing chocolate flavor )
- Baking powder
- Sea salt
- Granulated sugar substitute
- Unsalted butter, room temperature
- Greek yogurt
- Eggs, room temperature
- Baking chocolate (melted) for extra chocolate flavor
Keto Chocolate Ganache Icing
- Sugar-Free Chocolate Chips
- Heavy cream
- Pinch of salt
Tools
- Electric mixer or stand mixer
- Bundt pan this is my favorite one!
- Large bowl
- Separate mixing bowl the chocolate ganace
- Wire rack, to cool the cake
How To Make This Chocolate Greet Yogurt Keto Cake
Start by preheating your oven to 325°F and generously greasing your bundt pan with softened unsalted butter to prevent sticking.
In a medium bowl, whisk together the almond flour, cocoa powder, instant coffee (if using), baking powder, and sea salt, then set the mixture aside.
Melt your baking chocolate gently in a microwave or over a double boiler and allow it to cool slightly while you work on the wet ingredients.
In a large bowl, cream the softened butter and sugar substitute with an electric mixer until the mixture is light and fluffy.
Mix in the Greek yogurt until smooth, then slowly pour in the melted baking chocolate while continuing to mix.
Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients into the wet batter in small portions, mixing until everything is fully incorporated.
Once your batter is ready, pour it into the greased bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
Make sure the cake is completely cool before adding the ganache.
Keto Ganache Icing
To prepare the ganache, melt the sugar-free chocolate chips and butter together in 30-second intervals in the microwave or over a double boiler, stirring until smooth.
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Once melted, stir in the heavy cream and a pinch of salt until the ganache is glossy and well-blended.
Drizzle it over the fully cooled cake. Store leftovers in the refrigerator for up to five days, or freeze for up to three weeks.
Best Sugar Substitutes
In place of regular sugar, I used a sugar substitute, which helps maintain the cake's sweetness without the carbs.
There are several keto-friendly sweeteners available, but make sure to choose one that measures like sugar to keep the recipe proportions accurate.
My go-to choice is granulated Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste. It is a monk fruit and erythritol blend.
I can't keep enough of this stuff stocked in my pantry because it really behaves the most like sugar in my book.
With that being said, I'm also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar.
It's also a sugar substitute that browns and caramelizes. So that's kinda neat.
You could also use the stevia and erythritol-based brand Pyure for this cake if you're a fan of stevia.
I will add that I am not a fan of using stevia in chocolate recipes because it intensifies the bitter aftertaste in stevia.
But if using Pyure, you will want to use ½ the amount called for. It's a much sweeter option.
Lastly, if you can't easily find a more natural sugar substitute, you can also use Splenda with great success.
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It's what encourages this girl to keep sharing and perfecting her recipes.
If you love Greek yogurt based recipes, be sure to also try our vanilla keto Greek yogurt cake too!
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Keto Chocolate Greek Yogurt Cake (Gluten-Free)
This keto chocolate yogurt cake is a moist, rich chocolate cake. Its tender texture is due to the combination of yogurt and almond flour. The cake also features a chocolate ganache icing, making it even more delicious!
Ingredients
Keto Chocolate Yogurt Cake
- 2 ½ cups of finely milled almond flour (measured and sifted)
- ½ cup cocoa powder
- 2 teaspoons of instant coffee (optional for enhancing chocolate flavor )
- 3 teaspoons of baking powder
- ½ teaspoon of sea salt
- 2 cups of sugar substitute
- ½ cup of unsalted butter, room temperature
- 1 cup of Greek yogurt
- 8 eggs, room temperature
- 3 ounces of baking chocolate (melted)
Keto Chocolate Ganache Icing
- 1 ¼ cup sugar-free dark chocolate chips, melted
- ½ cup heavy whipping cream
- 2 tablespoons of room temperature unsalted butter
- Pinch of salt
Instructions
- Preheat oven to 325 degrees.
- Grease the bundt panwell with unsalted butter. I used two tablespoons of softened butter for this step.
- In a medium-sized bowl, combine the measured and sifted almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
- Melt the baking chocolate in increments of 15 seconds over a double boiler or in the microwave. Set it aside.
- In a large mixing bowl, beat the softened butter and sugar substitute with an electric mixer until light and fluffy.
- Add the Greek yogurt and combine well until fully incorporated.
- Add the melted baking chocolate to the cake batter in a stream and beat the mixture until fully mixed.
- Next, add the eggs one at a time making sure to mix well after each addition.
- Add all the dry ingredients into the wet batter a few tablespoons at a time, mixing well until thoroughly combined.
- Pour the batter into your prepared bundt and bake for 50-55 minutes or until done.
- Allow the cake to cool for 10 minutes before taking it out of the bundt and then wait until the cake is fully cooled before adding the icing.
- Refrigerate leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Chocolate Ganache Icing
- Melt the sugar-free chocolate chips with the butter in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined.
- To this mixture, add the heavy cream and stir until fully combined. Set aside.
- Drizzle the sugar-free chocolate ganache over the fully cooled cake.
Notes
I can't stress enough the importance of being generous when you grease your bundt pan so that nothing get's stuck. I use two tablespoons of softened unsalted butter.
if you prefer a loaf, you'll need a 10x5 inch loaf panIf you prefer a loaf, you'll need a 10x5-inch loaf pan. If you go this route. Adding Parchment paper with an overhang to make it easier to remove the cake from the pan once baked.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 20.8gSaturated Fat: 9.9gCholesterol: 89mgSodium: 99mgCarbohydrates: 5.5gNet Carbohydrates: 4.3gFiber: 1.2gSugar: 3.2gProtein: 6.1g
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