Super Moist Keto Chocolate Loaf Cake
Satisfy your chocolate cravings with the ultimate keto delight – the Super Moist Keto Chocolate Loaf Cake. This simple yet heavenly creation is a quick fix for your sweet tooth, combining ease of preparation with the rich, chocolatey flavor you crave. Let me guide you through the steps to bake this irresistible treat in the comfort of your own kitchen.
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Keto Chocolate Loaf Cake Ingredients
Gather your ingredients to embark on this chocolatey adventure. You’ll need:
- ¾ cup (210g) plain Greek yogurt or sour cream
- 3 large eggs at room temperature
- ⅓ cup + 1 tablespoon (83g) melted unsalted butter or coconut oil
- 1 teaspoon (5mL) vanilla extract
- 1 ¾ cups (175g) blanched almond flour
- ½ cup (105g) granulated Lakanto monk fruit or any granulated sweetener of choice (adjust to your taste)
- ⅓ cup (35g) unsweetened cocoa powder (opt for Dutch processed cocoa powder for that extra depth)
- 2 teaspoons (8g) baking powder
- ½ teaspoon (2g) salt
- Chopped walnuts or any nuts of choice (optional)

Simple Steps for Culinary Bliss
- Preparation is Key: Preheat your oven to 350°F (180°C). Grease an 8 x 4-inch (20 x 10 cm) loaf pan, ensuring your cake won’t stick to the sides.
- Whisk It Up: In a mixing bowl, combine the Greek yogurt or sour cream, room temperature eggs, melted butter or coconut oil, and vanilla extract. Whisk the ingredients together until you achieve a smooth, homogeneous mixture.
- Dry Ingredients Unite: In a separate bowl, mix the blanched almond flour, granulated sweetener, unsweetened cocoa powder, baking powder, and salt. Ensure an even distribution of ingredients.
- Fuse the Mixtures: Slowly incorporate the dry ingredients into the wet mixture, stirring until well combined. This marriage of textures and flavors will form the base of your delightful loaf.
- Optional Crunch: If you desire a bit of crunch in every bite, add chopped walnuts or your preferred nuts to the top of the batter. This step elevates the cake to a whole new level of texture and taste.
- Into the Oven: Transfer your batter into the prepared loaf pan. Smooth the top with a spatula for an even finish. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with the tempting aroma of chocolatey goodness.
- Cool and Savor: Once baked to perfection, allow the cake to cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. This patience will be rewarded with a moist, luscious texture.

Personalize Your Keto Dessert Delight
The beauty of this Keto Chocolate Loaf Cake lies in its versatility. Top it with your favorite low-carb fruit or a scoop of keto-friendly ice cream. The options are endless, allowing you to tailor this indulgence to your specific taste buds.
Remember, you have the power to adjust the sweetness according to your preference. Whether you lean towards a more intense cocoa flavor or a slightly milder sweetness, this recipe accommodates your desires.
A Slice of Pure Pleasure
In conclusion, the Moist Keto Chocolate Loaf Cake is a testament to the fact that you can have your cake and eat it too, even on a keto diet. Indulge in the richness of chocolate without compromising your commitment to low-carb living. So, preheat that oven, gather your ingredients, and treat yourself to a slice of pure pleasure. Your taste buds will thank you.
Super Moist Keto Chocolate Loaf Cake
Course: DessertDifficulty: Easy12
servings20
minutes50
minutesIngredients
¾ cup (210g) plain greek yogurt or sour cream
3 large eggs at room temperature
⅓ cup + 1 tablespoon (83g) melted unsalted butter or coconut oil
1 teaspoon (5mL) vanilla extract
1 ¾ cups (175g) blanched almond flour
½ cup (105g) granulated Lakanto monk fruit or any granulated sweetener of choice
⅓ cup (35g) unsweetened Dutch-processed cocoa powder
2 teaspoons (8g) baking powder
½ teaspoon (2g) salt
chopped walnuts or any nuts of choice (optional)
Directions
- Preheat your oven to 350°F (180°C)
- Grease an 8 x 4-inch (20 x 10 cm) loaf pan
- In a mixing bowl, combine the Greek yogurt or sour cream, room-temperature eggs, melted butter or coconut oil, and vanilla extract. Whisk the ingredients together until you achieve a smooth mixture
- In a separate bowl, mix the blanched almond flour, granulated sweetener, unsweetened cocoa powder, baking powder, and salt
- Slowly incorporate the dry ingredients into the wet mixture, stirring until well combined
- Add chopped walnuts or your preferred nuts to the top of the batter (optional)
- Transfer your batter to the prepared loaf pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean
- Allow the cake to cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. Enjoy!
Recipe Video
Notes
- Yields 12 slices (macros per slice) NET CARBS: 2.4g FIBER: 3.0g FAT: 9.8g PROTEIN: 6.7g CALORIES: 136
Try next: Keto Blueberry Tea Cake