Are you doing a keto diet and missing Hershey’s “Perfectly Chocolate” cake recipe? You know the one that’s on the back of Hershey’s cocoa powder box.
Well, this keto Hershey’s chocolate cake, is the best keto chocolate cake recipe to silence that craving!
Having grown up making Hershey’s chocolate cake, I was bound to start craving this rich chocolatey recipe.
Needless to say, a Keto Hershey’s Chocolate Cake recipe would become a must for this girl. This recipe is like the majority of the keto ones I share, usually start with an intense craving for the high-carb version.
It’s what fuels me to find a way to bring it back into my world without the need to cheat and then share it with you all.
I’m loving the idea of creating Hershey’s cocoa keto recipes that will help keep the keto community on track.
If you’re a fan of chocolate cakes, you might also want to try our Keto Chocolate Cream Cheese Pound Cake recipe.
It’s another rich dark chocolate cake that will shoosh your chocolate cravings.
I also have a keto chocolate coconut flour pound cake that uses Hershey’s cocoa powder. This makes it a nut-free option.
In case you don’t know, I have a complete list of Keto Cakes that any cake lover doing keto would enjoy exploring.
Keto Hershey’s Chocolate Cake
I am thrilled to be able to share my easy low-carb chocolate cake with you today. This keto chocolate cake is moist with a perfect rich chocolate flavor and the same smooth crumb you love from Hershey’s original.
If that’s not a win, I don’t know what is.
Because let’s face it, you can’t enjoy Hershey’s “Perfectly Chocolate” cake recipe while on a low-carb diet. Not if you’re wanting to stay in ketosis that is.
Wait, I take that back since this recipe for Keto Hershey’s Perfectly Chocolate Cake will singlehandedly allow you to enjoy this classic while doing a keto diet. Yay!
Is Hershey’s Cocoa Powder Keto-friendly?
If you are wondering if Hershey’s cocoa powder is keto-friendly, rest assured it is.
The good news is that cocoa powder has zero sweeteners and can, therefore, be used in keto baking.
This means you have the green light to use Hershey’s cocoa powder while doing keto.
Let me start off by saying that my love for Hershey’s Chocolate cake is two-fold.
One is the fact that it’s a super easy recipe to execute and two is that it boasts a rich chocolate flavor. It’s a winner for sure!
I can’t tell you with certainty, but I’m pretty sure that the recipe on the back of the cocoa box was probably the first chocolate cake I made from scratch a kazillion moons ago.
Don’t get me wrong, I know that there are some fancier brands of chocolate out there, but here’s the thing: Hershey’s brand of chocolate has never disappointed me. Not even once.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Ingredients Needed To Make A Keto Chocolate Cake With Hershey’s Cocoa Powder
- Almond flour, finely milled
- Coconut flour
- Heavy whipping cream & water (this will substitute for the milk called for in the original recipe).
- Granulated sugar substitute
- Unsweetened cocoa powder I’ve even made this cake with Hershey’s special dark cocoa powder
- Baking powder and baking soda, used as leavening agent.
- Sea salt
- Melted butter, unsalted
- Eggs, room temperature
- Vanilla extract
- Boiling water, just like the original Hershey’s cake recipe.
Keto Chocolate Butter Cream Frosting
I have also included a low carb chocolate buttercream frosting as an option that only slightly increases the net carbs from 3.4 to 4.2 net carbs.
It’s a great chocolate frosting to include for special occasions, even as a chocolate keto birthday cake.
I’ve also shared in the recipe card how to make this a layer cake, or cupcakes, depending on your choice of pans.
- Unsalted butter, room temperature softened
- Cream cheese room temperature softened
- Sugar substitute confectioner’s sugar
- Hershey’s unsweetened natural cocoa powder
- Sea salt
- Heavy cream
- Vanilla extract
How To Make A Keto Hershey’s “Perfectly Chocolate” Cake
I’ll admit that at first, I thought that my attempt in converting this classic recipe into a keto-friendly option was going to be impossible.
Thankfully, that was not the case. A little prayer before attempting to convert a recipe is the secret to my success.
Thankfully, the keto friendly version of the classic Hershey cake produced a moist cake that is also flat-out delicious.
It’s now one of our family’s favorite cake recipes!
Just like the original recipe you’re going to start by mixing the dry and wet ingredients in two separate bowls.
I did, however, replace the vegetable oil that’s called for in the original with melted cooled butter. Because butter is always a good idea. Don’t you agree?
You can also use melted refined coconut oil or ghee in place of the butter. If you opt to use coconut oil I suggest you use refined coconut oil so that the coconut flavor doesn’t overpower the recipe.
Instead of the 1 cup of milk, I used 1/2 a cup of heavy whipping cream and 1/2 a cup of water. The milk is way too high in carbs.
This cream and water combo work as a great substitute.
I also used 3 large eggs instead of the two that the original recipe called for to ensure the cake would be moist and have the perfect crumb.
Of course, in order to make this a true Keto Hershey’s Chocolate Cake, I also swapped out the sugar for a sugar substitute and the all-purpose flour for a finely milled almond and coconut flour combination.
Then it was just a matter of combining the wet ingredients with the dry and then stirring in the cup of boiling water at the end.
Don’t be surprised by the fact that this recipe has a thin batter, this is exactly the consistency you want and mimics the traditional Hershey’s cake.
A Keto Chocolate Cake For A Magnesium Boost
Usually, when I find myself craving chocolate it’s an indicator that my magnesium levels may be a little low.
At that point, I make sure I take some magnesium and then proceed to the kitchen to find some chocolate and that usually translates into a low-carb chocolate cake.
It’s pretty incredible how our bodies can tell us what we need if we learn to tune in.
My keto cake recipe is a great alternative to the original recipe. It is just as rich-tasting and easy to make. Having the ability to enjoy a classic chocolate cake without the worry of it causing you to slip is why I am so passionate about creating keto recipes.
Sugar-Substitutes That Work With This Keto Chocolate Cake
When it comes to choosing which sugar substitute to use for what our family considers the best keto chocolate cake, I have several for you to choose from.
My first choice is Lakanto Monk Fruit. This is because it really behaves the most like regular sugar as far as I am concerned. It is a monk fruit and erythritol blend.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index.
I’m however also partial to Swerve which is an erythritol blend. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.
Swerve is the name brand of Erythritol it’s unlike other sugar alcohols that have a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
But I personally am not a fan of stevia-based sweeteners because I find that I am quite sensitive to bitter aftertaste. And in chocolate recipes, this seems to be magnified.
Having said this if you are accustomed to using it and don’t have an issue then I recommend using the Pyure brand. However, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Lastly, if you can easily find a more natural sugar substitute you can also use Splenda with great success.
You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Grab Our Books & Recipe APP
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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- 1 cup finely milled almond flour
- ¾ cup coconut flour
- 1/2 cup of heavy whipping cream & 1/2 cup of water (this will substitute for the milk called for in the original recipe)
- 2 cups granulated sugar substitute
- ¾ cup Hershey’s cocoa powder
- 1 ½ teaspoon of baking powder
- 1 ½ teaspoon of baking soda
- ½ teaspoon of sea salt
- 1/4 cup of melted unsalted butter
- 3 eggs, room temperature
- 2 teaspoons of vanilla extract
- 1 cup of boiling water
Keto Chocolate Butter Cream Frosting (Optional)
- 1 cup of unsalted butter, room temperature softened
- 2 ounces of cream cheese room temperature softened
- 2 cups of sugar substitute confectioner’s sugar, divided
- 2/3 cup of Hershey's unsweetened natural cocoa powder, divided
- ¼ teaspoon of sea salt
- 2/3 cup of heavy cream
- 1 teaspoon of vanilla extract
- Preheat the oven to 350 degrees.
- Grease with butter a 10x10 inch baking pan or two 9-inch round pans. Refer to notes for pan sizes and baking times.
- Boil one cup of water and set aside.
- Melt 1/4 cup of butter and set aside.
- Combine the heavy whipping cream with the water and set aside, this will be added at the end of the recipe. Do note this is not the boiling water listed in the ingredients.
- In a large mixing bowl combine all dry ingredients, almond flour, coconut flour, sugar substitute, cocoa powder, baking powder, baking soda, and salt. Combine well.
- To the dry ingredients add the eggs, heavy cream & water combo, melted butter, and vanilla extract, and mix until combined using an electric mixer at medium speed.
- Once everything is combined add the cup of boiling water and mix until well blended.
- Pour the batter into the prepared pan (s).
- Bake for 35 minutes to 40 minutes, or until a toothpick inserted comes out clean.
- Proceed to make the frosting as the cake cools.
- Once the cake is allowed to fully cool, frost with the chocolate buttercream.
- Store any leftover cakes for 5 days in the refrigerator or freeze for up to 3 weeks.
Sugar-Free Chocolate Buttercream Frosting
- In a large bowl, cream the butter and cream cheese using an electric mixer at a high setting.
- Reduce the speed of the electric mixer to low and add 1 cup of confectioners sugar substitute and 1/3 cup of cocoa powder and salt to the cream cheese and butter mixture.
- Add the reserved confectioner's sugar substitute and cocoa powder and continue to process with the electric mixer.
- Next, add 2/3 cup of heavy cream and beat on high till fully combined.
- Add the frosting to a fully-cooled cake.
- Refrigerate any leftover frosting in the refrigerator and allow it to come to room temperature before using it as frosting.
- This recipe makes enough frosting to generously frost one 10x10 inch cake, or two 9- inch layer cakes, a three-layer 8-inch cake, or 12 cupcakes.
Note that just like the original Hershey's chocolate recipe this cake batter will be thin.
You can also use melted refined coconut oil or ghee in place of the melted butter. If you opt to use coconut oil I suggest you use refined coconut oil so that the coconut flavor doesn't overpower the recipe.
Keto Hershey's Chocolate Cake Pan Variations And Baking Times
Grease 10x10-inch baking pan. Heat oven to 350 degrees Pour batter into prepared pan and bake for 35 minutes.
Grease three 8-inch round pans and pour batter into prepared pans and bake for 30-35 minutes.
Grease and a 6-cup bundt pan. Heat oven to 350 degrees Pour batter into prepared pan and bake for 50-55 minutes. Allow the cake to cool for 15 minutes before removing it from the pan to the wire baking rack.
Line muffin 12 cups (2-1/2 inches in diameter) with paper cups. Heat oven to 350 degrees and bake for 23-25 minutes.
Cake With Frosting Nutritional Facts
Serving Size: 1 Number of Servings: 16 Calories: 275 grams Total Fat: 16.9 grams Saturated Fat: 6.3 grams Cholesterol: 120 milligrams Sodium: 86 milligrams Carbohydrates: 5.9 grams Fiber: 1.7 grams Sugar: 0.7 grams Protein: 6.3 grams Net Carbs: 4.2 grams
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 15.2gSaturated Fat: 5.3gCholesterol: 90mgSodium: 75mgCarbohydrates: 4.9gNet Carbohydrates: 3.4gFiber: 1.5gSugar: 0.5gProtein: 5.7g