Keto Chocolate Loaf / Cake-Bread

Might not be a “90 Second Cake,” but it’s worth a wait.

Recently I shared a 90 second chocolate cake with you and I felt as if we needed more of a “legit” recipe, without using the microwave.  This recipe also calls for Coconut Flour, unlike most of my other recipes with Almond Flour.

This recipe is pretty flexible – you can substitute most any ingredients … use more cocoa powder in place of a baking chocolate bar / chips or substitute baking soda with more baking powder.

Don’t have Coconut Flour?  You can convert the amount necessary of Almond Flour.

See this link for a conversion to substitute almond or coconut flour, depending on which keto-friendly or keto-approved flour alternatives you have in your pantry.

Table of Contents

Ingredients - Coconut Flour Chocolate Cake
Ingredients – Coconut Flour Chocolate Cake


  • 3/4 cup Coconut Flour
  • 1/2 cup Sugar Substitute (Pyure Bakeable Stevia)
  • 1/4 cup Unsweetened Cocoa Powder
  • 2.5 teaspoons Baking Powder
  • 1/2 teaspoon Instant Coffee or Espresso, optional
    I added espresso to the melted butter/chocolate.
  • 1/2 teaspoon Pink Himalayan Salt
  • 1/4 teaspoon Xanthan Gum
  • 6 Large Eggs
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Liquid Stevia
  • 2 teaspoons Vinegar
  • 1 stick Kerrygold Irish Salted Butter
  • 1 ounce Baking Chocolate (Lily’s)
  • 2 tablespoons Lily’s Chocolate Chips


  1. Preheat oven to 350.
  2. Combine dry ingredients in one bowl.
  3. Combine wet ingredients in separate bowl.
  4. Melt chocolate and butter in a third bowl.
  5. Add wet ingredients into dry ingredients, mix.
  6. Add melted chocolate/butter and mix well.
  7. Pour immediately into bread pan (I used a 9×5) lined with parchment paper.
  8. Bake for 20-30 minutes depending on pan size.  Check at 20 minutes for a dry knife or toothpick.

Nutrition Facts

  • Total Servings:  10 slices
  • Serving Size:  1 slice
  • Total Carbs:  8.5g
  • Net Carbs:  3.4g
  • Fat:  16.1g
  • Protein:  5.5g

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