Keto Hershey’s Chocolate Cake

Keto Hershey's Chocolate Cake

Are you doing a keto diet and missing Hershey’s “Perfectly Chocolate” cake recipe? You know the one that’s on the back of the Hershey’s cocoa powder box?

Well, that’s the problem I was encountering. 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, in that they start with an intense craving for the high carb version. It’s what fuels me into finding a way to bring it back into my world without the need to cheat. 

Which is why 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 the 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 doing 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!

Keto Hershey’s Chocolate Cake

I’m loving the idea of creating Hershey’s cocoa keto recipes. I will say that 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 is sure to silence 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. 

Is  Hershey’s Cocoa Powder Keto-friendly?

Keto Hershey's Chocolate Cake


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 the fact that it’s a super easy recipe to execute and two that it boasts a rich chocolate flavor.

I can’t tell you for sure, but I’m pretty certain 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 chocolates 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.

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.

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?

Keto Hershey's Chocolate Cake

You can also use melted refined coconut oil, or ghee in place 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. Thankfully this cream and water combo works 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 alarmed with the fact that this recipe has a thin batter, this is exactly the consistency you want and mimics the traditional Hershey’s cake. 

A Low Carb Hershey’s 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. It’s pretty incredible how our body can tell us what we need if we learn to tune in.

My low carb Hershey’s chocolate cake 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.

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.

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Keto Hershey’s Chocolate Cake

Keto Hershey’s Chocolate Cake

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

It's a recipe for a low carb keto-friendly version of the classic Hershey's chocolate cake recipe found on the back of the Hershey's cocoa powder box.



Keto Hershey's chocolate cake

  1. Pre-heat oven to 350 degrees.
  2. Grease two 9 inch round pans.
  3. Boil one cup of water and set aside.
  4. Melt 1/4 cup of butter and set aside.
  5. Combine the heavy whipping cream with the water. Note this is not the boiling water. That will be added at the end of the recipe.
  6. In a large mixing bowl combine all dry ingredients and stir to combine.
  7. To the dry ingredients add the eggs, heavy cream & water combo, melted butter, vanilla extract and mix until combined using an electric mixer.
  8. Once everything is combined add the one cup of boiling water and stir until well blended.
  9. Pour the batter into the two prepared pans.
  10. Bake for 35 minutes to 45 minutes, or until a toothpick inserted comes out clean.


Just like the original Hershey's chocolate recipe this cake batter will be thin.

Keto Hershey's Chocolate Cake Variations


Grease 13x9x2-inch baking pan. Heat oven to 350 degrees Pour batter into prepared pan and bake for 40 minutes.


Grease three 8-inch round pans and pour batter into prepared pans and bake 30-35 minutes.


Grease and a 12-cup fluted tube pan. Heat oven to 350 degrees Pour batter into prepared pan and bake for 50-55 minutes. Allow to cool for 15 minutes before removing from pan to wire rack.


Line muffin cups (2-1/2 inches in diameter) with paper cups. Heat oven to 350 degrees and bake for 23-25 minutes.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 205 Total Fat: 15.2g Saturated Fat: 5.3g Cholesterol: 90mg Sodium: 75mg Carbohydrates: 4.9g Fiber: 1.5g Sugar: 0.5g Protein: 5.7g
If you would like to frost this cake below is the recipe.

Keto Chocolate Buttercream Frosting

Keto Chocolate Buttercream Frosting

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Keto chocolate buttercream frosting is a rich creamy chocolate frosting that is low in carbs and keto friendly.



  1. Cream the butter and cream cheese using an electric mixer at a high setting.
  2. Add 1 cup confectioners sugar substitute and 1/3 cup of dark cocoa powder to the cream cheese and butter mixture.
  3. Next add 1/3 cup of heavy whipping cream and beat on high till fully combined.
  4. Then add the remainder 1 cup confectioners sugar substitute and another 1/3 cup of cocoa powder. Combine well at high speed until well mixed.
  5. Lastly, end with the remainder 1/3 cup of heavy whipping cream. Mix the frosting till fully incorporated.
  6. Add the frosting to a fully cooled cake, cupcakes.
  7. Refrigerate any leftovers in the fridge and allow to come to room temperature before using as frosting.


This makes enough frosting to generously frost a two 8 inch layer cake or 12- 16 cupcakes.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 187 Total Fat: 20.1g Saturated Fat: 121.7g Cholesterol: 55mg Sodium: 166mg Carbohydrates: 3g Fiber: 1.6g Sugar: 0.2g Protein: 1.6g

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  1. Looks like a great recipe :-)
  2. I'm going to try it
  3. Yum! In winter, chocolate cake really does hit the spot. But I am intrigued about the relationship between magnesium and chocolate cravings - I had no idea!
    • Yes, there is a correlation between our chocolate cravings and our need for magnesium. I linked the word magnesium to a great article that explains it. Thanks for stopping by. ??
  4. Cheryl M Doll
    I am seriously allergic to milk, cream, soft and hard cheeses, etc., but I can eat butter thank goodness (not enough milk in there to bother me). But whipping cream is definitely not a part of the equation for me. So, have you by any chance tried subbing coconut milk for the (water + whipping cream)?
  5. Question, what sugar substitute did you use?
    • Hi Michelle, I've used several sugar substitutes with great success. This includes Splenda, Swerve, Lankanto Monk Fruit. In the recipe, I share this link Which is my current favorite. Hope this helps.
      • I didn’t quite have enough almond flour to fill the cup so I finished it with coconut flour. Followed everything else and it was pretty thick. I went ahead and am baking it now. Cross your fingers for me
      • Hi Beth, even a couple of tablespoons of coconut flour would make the batter very thick. Hopefully it still worked out for you. Here is my post on keto baking that can assist you in understanding how to bake with these alternative flours
  6. Seriously the absolute best ! I used special dark cocoa powder and it tasted like a very decadent rich chocolate cake. I use swerve sweetener.i whip up a Keto cream cheese frosting delicious!
  7. Wonderful! I happened to have a little coffee left over from breakfast and added that to make the 1 cup of boiling water. I used xylitol and stevia for the sweetener and topped it with ganache(heavy whipping cream, Bakers unsweetened chocolate, xylitol, stevia and a bit of vanilla). It's close enough to the original to suit me and all the grandkids! Thanks so much for your hard work.
  8. Hi, I'm new to your site, This sounds so good. I can't wait to make it. I know you must get tired of people asking for subs and I'm sorry to be one of them. I was wondering if you can make this into a 1/2 sheet cake.? My pan is 18 by 13 I believe. Maybe I need to do one and a half of the recipe. I am very experienced in GF baking. I also love Hershey chocolate. I use all the same ingredients as you. I made another recipe yesterday and had to throw it out. All those expensive ingredients. Her baking time was way off and I think the flour ratio also. Yours sounds solid. Looking forward to making this even if I can't make a sheet cake out of it. Thank you for all the hard work I know that goes into testing these recipes.
    • Hi Patti, Glad to hear another baker is visiting our site. I kinda feel like you that it may mean making 1 1/2 my recipe. Worst-case scenario you can make cupcakes with any leftover batter. Do let me know if this works for you Darling.
  9. Hilda, Thank you so much and I would be so happy to have extra for cup cakes for sure. Thanks again for the great recipe. I will be making them as soon as I get my sweetner. I ran out lo. This is not normal for me I usually have extra on hand. Hopefully tomorrow or next day for sure and I will let you know. Namaste
  10. This low-carb Hershey's chocolate cake looks really delicious. Thanks for sharing your recipe. I can't wait to try this at home. I'm sure my family will love this.
  11. When u say grease and flour Bundt pan, what flour do i use
    • Hi Terri, that was a mistake on my part. I guess it was a force of habit from when I did traditional baking. I updated the recipe to reflect that you only need to grease. Thank you for stopping by and making me aware.
  12. Tiffany Marie
    Do you think it will turn out okay with just almond flower? I don’t have coconut flower on hand. Thank you!
    • Hi Tiffany, this recipe uses a combination of both almond and coconut flour and to use only almond flour would completely change the recipe. Coconut flour cannot be substituted cup for cup because it's a much drier flour alternative. I encourage you to come back to this recipe once you have coconut flour on hand. The good thing is that coconut flour is significantly less expensive.
  13. Hi! Instead of sea salt, can I use regular salt, how much? Any recipe for frosting? Can I make it a day ahead? Thanks!
    • Hi Glory, Yes you can use regular salt, it would be the same amount. You can, of course, make a day ahead and it even freezes well. Check out my other chocolate cake recipe that included a chocolate frosting.
  14. I noticed in the ingredients vanilla extract is listed, but no indication to when we add it to the batter in the recipe. When do you add the vanilla extract?
    • Hi Jamie, sorry about that I just updated the recipe card. You add the vanilla extract in step 7 when you add the eggs and all the other wet ingredients. Thanks for making me aware that I neglected to mention this.
  15. Hershey’s Chocolate Cake the Keto way? Omg!!! I sooo can't wait to try this! I really do love anything sweet like cakes, chocolates and ice cream so this is really a must try for me and my mom! I am trying to lower down my sugar level that's why I am looking for recipes like this. Thank you so much for sharing this! I tried to click the 2 cups sugar substitute link however, it goes back to the same website. Did you use splenda on this one?
    • Hi Khayrie, My preference is to use Lakanto Sweetener: It's a natural option with zero glycemic impact on blood sugar levels. However, you can use Splenda as well with no issue. Enjoy!
  16. Hi! I'm gonna try the cake today and you told me about the chocolate frosting. I was wondering if I want to do the half of the frosting recipe, because I don't need too much... I can adjust it? Thanks!
  17. I also made the Original Hershey's Chocolate cake many times for co-workers. I thank you so much for this recipe. I made it today and it is delicious. May our Lord continue to bless you. You certainly are a blessing to so many of us trying to live a healthy lifestyle.
  18. I just made this cake. I used the Lakanto sweetner as directed. The flavor is great, but it was very granular and sort of crunchy. It didn’t rise like I expected. It was good, but I am not sure if I did something wrong or really should not use 2 cups of the sugar. I followed the recipe exactly and made in a 9x13 pan.
    • Hi Dawn, Not sure what of gone wrong either. I don't understand why you added to cups of sugar though? Perhaps that was the issue. It's a low carb cake no sugar only sugar substitute should be in the recipe.
    • Dawn, Granulated erythritol (used in Lakanto) is known to be hard to dissolve, leaving the crunchy texture you describe. Since this recipe works for most who try it, perhaps the boiling water you used had cooled too much. You could try dissolving the sweetener in the boiling water before adding to the rest of the ingredients. Alternatively powdered sweetener dissolves much easier, but you will need to research how much powdered to substitute for granulated.
  19. Did I miss the link to frosting somehow?
  20. Thanks so much for this recipe, I’ve made it and it’s great! I hear about how coffee really brings out the chocolate even more in recipes, so I wonder if I can substitute the 1/2 cup of water with coffee without it having a negative effect? I’ve never done it in a recipe before and am not sure what the coffee ratio should be. Can you make a recommendation, please? Thanks!
    • Hi Liz, you certainly can substitute the water for coffee. The strength of American coffee should be plenty. Let me know once you do. Sounds like the making of Keto Mocha Chocolate cake!
  21. Made this today and it was so good! Definitely a keeper! Thank you for the recipe!
  22. Hi, could I use 10% cream instead of the cream and water combo? Or would that also be too high in carbs?
  23. I made this yesterday and wow! Does it ever taste like the original Hershey’s cake! I feel like I’m cheating haha. Rich and delicious, great crumb. The coconut flour really helps the texture with the almond flour. Thank you so much for tweaking this and sharing!
  24. Sure seems like 2 cups of sugar substitute is a lot! Do you have a conversion if I am using Pyure sugar substitute? I sure want to try this!
  25. Kathleen Rainwater
    I have made this cake 2 times and both times we ate it without frosting. It is the least labor intensive and BEST ever cake. I would never had guessed it was keto.
  26. Darline Smith
    I didn't have coconut flour so. I just used almond flour. The middle did not cook, took it out it was starting to burn. I baked it for 55 minutes do you think not using coconut flour caused this? The uncooked portion on the toothpick was delicious. Thank you
    • Hi Darline, swapping the coconut flour for almond flour most definitely was a factor. Unfortunately, you can’t swap these flours and get the same results. I encourage you to read my post on Keto Baking Tips That goes into detail how to bake with alternative ingredients for keto treats. I hope you try it again once you restock your ingredients.
  27. Hi Hilda, I’m so glad I found your post! I’m strictly KETO, but my husband is on a diet that will kill him! He makes a box cake every week and puts 2 cans of processed icing and eats it every morning for breakfast! I can’t wait to make your recipe! Just one question, can I use Almond Milk instead of cream. I always have both! Thank you so much!!
    • Hi Nancy, It’s certainly a challenge to be doing a keto diet when someone in the household eats so high in carbs. But keep being an example you may just inspire him to change. And yes you can certainly use almond milk.
  28. Melanie Weamert
    This cake and frosting is absolutely decadent. Thank you so much for converting it, this will be our go to in this house for low carb birthdays. Perfect !
  29. Made the cake last night, it is SO GOOD! I'm not a big lover of chocolate cake, I'd rather go for lighter cakes usually, but I was craving chocolate cake and I'm so glad I went for this recipe. I didn't have whipping cream so I used unsweetened cashew vanilla milk and it worked perfectly fine. Also, it is very, very important to line the pan(s) with parchment paper otherwise no amount of grease would save the layers from breaking apart.
  30. Is there a way to make this and not use coconut flour? I’m cool with the almond, but am not a fan of anything coconut.
  31. Just made this today for my mom’s birthday, she’s diabetic. It was really delicious! I doubled the recipe but only added 3 cups of sweetener, and I frosted it with a keto chocolate whipped cream. It broke apart and I had to piece the layers together, but once it was all frosted you couldn’t really tell. Everyone loved it!
  32. Yvonne Rawson
    Hilda, I made this and although it tasted great, it did not rise in the center. Can you give me any ideas how to make it more cake like and less brownie like?Thank you, Yvonne
    • Hi Yvonne, the only thing I could suggest is the measuring and then sifting of the almond flour so it produces a lighter texture. It's something I now recommend in the majority of my recipes, I will update the recipe card to show this.
  33. Hi Hilda, I plan to make this cake this weekend and just wondering if I can add sour cream to make it super moist.
    • Hi Kaiden, the recipe in itself is pretty moist but if you have your heart on adding sour cream I would say to sub the heavy whipping cream for it. If you decide to try let us know how it works out. Thanks
  34. Can you use almond flour only? If so, how much and do you adjust the amount of eggs?
  35. You mentioned above a chocolate pound cake recipe that is all almond flour to a fan named Laurie. When I searched I only found coconut flour in the recipe. Can you enlighten me? Thx!
  36. Linda Gallipo
    I am baking it and realized I forgot the salt :( will that cause a problem?
  37. Kelly Olsen
    In your nutritional information, are the carbs listed NET carbs? Or do I have to subtract the fibre to get the net carbs?
  38. I just made this for the ice cream cake and have to say that I have made many a Keto and low carb chocolate cakes and none compare. Your cake is the best that I have ever made. As a matter fact, I ate some of it before I put it in the ice cream cake. 😁😁😁😁 might try the ice cream cake in large cheesecake pans next time.I experimented and couldn’t get it to come out of the pan so the next time I think I will put parchment paper in the pan if I want to frost it. Also are used dark chocolate and it is very rich and very good and the perfect sweet. This is my first time for using Monk fruit and I don’t think I will go back. Again thank you for this wonderful recipe I can’t wait to make it as a regular cake and frosting but I do plan on making it again for our prayer meeting on Friday night...blessings Brenda
    • Yay Brenda! so happy to hear that you enjoyed the recipe! Monk fruit has become my go-to sweetener of choice because it really tastes and behaves like sugar the most.
  39. I started keto about a month ago and around comes my birthday. I found this recipe and tried it last night to take to work since I know my boss would never get anything keto friendly. The flavor is great and even though I was worried the texture would be grainy (the batter was really grainy), it was great. I however had a really big problem. It raised and then sank - flat.... like pancake flat. I made a small tester in a ramekin and a full size bunt version. Both did the same thing. The cake tested "done". And when I tried to turn the bunt out of the pan, half of it fell out and the other half only the top part of the cake fell out. The pan was definitely fully lubed, but it was like the cake's structure was so moist and dense that it couldn't support it's own weight. I am in Denver, so elevation is just over 5,000 feet, but I have never had any issues with that before and have never done any high altitude modifications to other cakes or baked goods. I'm definitely going to keep at this because the flavor is really good. But any ideas on why it might have turned out more like a lava cake? Thanks!
    • Hi Maryann, I would suggest you start with a new baking powder since that is my first guess. Even though the expiration date may be fine it's possible that due to various factors it could have expired. I also recommend that you measure then sift the almond flour. It's key that it be a finely milled almond flour but by also sifting it will make the texture lighter. Not sure if you used only room temperature ingredients but that also can play a role. Lastly, I am baking in Miami, Florida where we have zero elevation. So perhaps you will have to add a little more baking powder, say 1/2 teaspoon more to help with the rise. I hope these tips help.

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