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, my 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.
A low-carb Hershey's chocolate cake recipe would become a must for this girl. Like the majority of the keto ones I share, this one usually starts 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 love 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 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.
Low-Carb 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 want 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 the keto diet. Yay!
Ingredients Needed For A Hershey's Chocolate Keto Cake
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The following are the ingredients needed for this keto cake. Note that the full printable recipe card is at the bottom of the page.
- 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, are used as leavening agents.
- 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 softened at room temperature
- Sugar substitute confectioner's sugar
- Hershey's unsweetened natural cocoa powder
- Sea salt
- Heavy cream
- Vanilla extract
How To Make This Keto Chocolate Cake
I'll admit that at first, I thought that converting this classic recipe into a keto-friendly option would 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's cake produced a moist, flat-out delicious cake.
It's now one of our family's favorite cake recipes!
Just like the original recipe, you will start by mixing the dry and wet ingredients in two separate bowls.
However, I did replace the vegetable oil called for in the original with melted, cooled butter. Butter is always a good idea, don't you agree?
You can also use melted refined coconut oil or ghee instead 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 ½ cup of heavy whipping cream and ½ cup of water. The milk is way too high in carbs.
This cream and water combo works as a great substitute.
I also used three 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-friendly 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 this recipe's thin batter; this is exactly the consistency you want and mimics the traditional Hershey's cake.
Is Hershey's Cocoa Powder Keto-friendly?
If you are wondering if Hershey's cocoa powder is keto-friendly, rest assured it is.
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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 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.
A Keto Chocolate Cake For A Magnesium Boost
Usually, when I find myself craving chocolate, it is a sign that my magnesium levels might be a little low. When that happens, I make sure to take some magnesium and then head to the kitchen, which often results in baking a low‑carb chocolate cake.
It is amazing how our bodies can communicate what they need when we learn to pay attention.
If you want to understand your own nutrient levels more clearly, checking out Superpower is a great way to dive deeper into personalized micronutrient testing and take the guesswork out of what your body may be asking for.
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. That'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 aftertastes. 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 half 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.
Tag Us
I sure hope you will give this keto-friendly chocolate cake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.
It's what encourages this girl to keep sharing and perfecting her recipes.
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I pray these keto cookbooks will help make keto a delicious breeze for you.
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Keto Hershey’s Chocolate Cake (Gluten-Free)
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.
Ingredients
- 1 cup finely milled almond flour
- ¾ cup coconut flour
- ½ cup of heavy whipping cream & ½ 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
- ¼ 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
- ⅔ cup of Hershey's unsweetened natural cocoa powder, divided
- ¼ teaspoon of sea salt
- ⅔ cup of heavy cream
- 1 teaspoon of vanilla extract
Instructions
- 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 ¼ 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 ⅓ 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 ⅔ cup of heavy cream and beat on high till thoroughly combined.
- Add the frosting to a fully-cooled cake.
- Any leftover frosting should be refrigerated and allowed to come to room temperature before being used as frosting.
- This recipe makes enough frosting to generously frost one 10x10-inch cake, two 9-inch-layer cakes, a three-layer 8-inch cake, or 12 cupcakes.
Notes
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
ONE-PAN CAKE:
Grease 10x10-inch baking pan. Heat oven to 350 degrees Pour batter into prepared pan and bake for 35 minutes.
THREE-LAYER CAKE:
Grease three 8-inch round pans and pour batter into prepared pans and bake for 30-35 minutes.
BUNDT CAKE:
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.
CUPCAKES:
Line muffin 12 cups (2-½ 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: 1Amount Per Serving: Calories: 205Total Fat: 15.2gSaturated Fat: 5.3gCholesterol: 90mgSodium: 75mgCarbohydrates: 4.9gNet Carbohydrates: 3.4gFiber: 1.5gSugar: 0.5gProtein: 5.7g
Linda Gallipo says
I am baking it and realized I forgot the salt 🙁 will that cause a problem?
Hilda Solares says
Hi Linda, forgetting the salt is not a deal-breaker. The salt is added to enhance the flavor but will not affect the rise, etc. in any way.
Kelly Olsen says
In your nutritional information, are the carbs listed NET carbs? Or do I have to subtract the fibre to get the net carbs?
Hilda Solares says
Yes Kelly, just subtract the fiber from the carbs listed to get the net carbs. Enjoy!
Brenda says
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
Hilda Solares says
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.
Maryann says
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!
Hilda Solares says
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.
Shanta says
My cupcakes are sunken in the middle. What went wrong?
Hilda Solares says
Shanta, it sounds that sounds like you took them out of the oven a little early. Do note that they will not rise as high as traditional cake.