Keto Chocolate Fudge Cake

PREP TIME20 minutes
COOK TIME30 minutes
TOTAL TIME50 minutes



  • 1/4 + 1/8 cup almond flour
  • 1/4 + 1/8 cup coconut flour
  • 1/3 cup Pyure granular sweetener or your choice of sweetener
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 2/3 cup water

Buttercream Frosting

  • 3/4 cup butter
  • 1 cup sugar free chocolate chips
  • 1 tsp vanilla extract
  • 1/8 cup Pyure granular sweetener or your choice of sweetener



  1. Start by mixing all the almond flour, coconut flour, sweetener, cocoa, baking powder, baking soda, and salt.
  2. In a separate bowl, mix your coconut oil, eggs, vanilla and water. Make sure to beat it well.
  3. Slowly add your dry ingredients to your wet ingredients and mix well.
  4. Pour mixture into a well greased 8×8 pan
  5. Cook on 350 degrees for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean
  6. Set cake aside and let it cool.

Buttercream Frosting

  1. In a microwave safe bowl, melt your butter
  2. Add chocolate chips and stir until melted
  3. Add Pyure and vanilla and stir well. Place bowl in the fridge until the mixture is almost solid again
  4. Once it is almost solid beat it with a hand mixer until light and fluffy
  5. Frost the cooled cake and place cake unto refrigerator



Recipe makes 16 (2″x2″) servings, per serving:

198 calories, 13g fat, 5 net carbs