Go Back
+ servings
Print Recipe
0 from 0 votes

Raven's Nest Keto Chocolate Cake

Dare we say that this is the best Keto Chocolate Cake ever?! This cake is moist, decadent, and three layers of chocolate heaven! And the best part is that it is keto, low-carb, grain-free, and gluten-free!
Prep Time10 mins
Cook Time20 mins
Assemble10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 338kcal


For the Cake

  • 3 cups almond flour
  • 3 cups granular erythritol
  • 1 1/2 cups cacao/cocoa powder
  • 2 teaspoons xanthan gum
  • 2 teaspoons salt
  • 1 tablespoon instant coffee
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 4 eggs
  • 1/2 cup coconut oil melted
  • 1 tablespoon vanilla extract
  • 1 cup water
  • 1 cup sour cream

For the Frosting

  • 3 sticks softened butter 1 1/2 cups butter
  • 8 oz. softened cream cheese
  • 1 1/2 cups cacao powder/cocoa powder
  • pinch of salt
  • 5 cups confectioner erythritol
  • 1/2 cup heavy cream


For the Cake

  • Heat your oven to 350°F.
  • Using a pair of scissors and a ruler, cut out three circles of parchment paper that are 9-inches wide to line the bottom of your three cake pans.
  • Spray the parchment and sides of the tins with avocado oil cooking spray and set aside.
  • In a large bowl, mix together the flour, granular erythritol, cocoa powder, xanthan gum, salt, instant coffee, baking soda, and baking powder.
  • In another large bowl, mix together the eggs, oil, vanilla, water, and sour cream.
  • Pour the wet ingredients into the dry ingredients and beat for 2-3 minutes with an electric mixer.
  • Evenly divide the batter amongst the three cake pans.
  • Bake for 25 minutes or until the edges start to brown and the centers are set.
  • While the cakes are cooking, start making your frosting.

For the Frosting

  • In a large bowl, use an electric mixer to beat together butter, cream cheese, cocoa powder, salt, and confectioner erythritol.
  • Slowly add in your heavy cream, beating the frosting as your pour it in until it is fully combined.
  • Keep the frosting at room temperature while the cakes bake.
  • Cake Assembly
  • Let the cakes cool for 10 minutes once they come out of the oven.
  • Use a scissors to cut out 6-8 medium sized triangles of parchment paper. Place them on your cake stand or plate so that they resemble pie wedges.
  • Carefully invert one of your cake layers and place it on top of your parchment lined cake stand.
  • Spoon about 1 cup of frosting on top of the cake layer and slowly smooth it on.
  • Carefully flip your second cake layer upside down to remove it from the tin and place it on top of the first layer.
  • Take another 1 cup of icing and smooth it over the top of the second layer.
  • Carefully remove the third cake layer from it's tin and place it on top of the second layer.
  • Take the remaining icing and cover the top and sides completely. (Using an off-set spatula helps with this.)
  • Slowly and carefully, remove the parchment paper triangles from under the cake and discard.
  • Place your nest on top of the cake and perch your raven.
  • Decorate with flowers, spiders, or bugs.


Calories: 338kcal | Carbohydrates: 21g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 641mg | Potassium: 317mg | Fiber: 8g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg