Keto Chocolate Cake Balls

These easy Keto Chocolate Cake Balls are so luscious, rich in flavor, and gluten-free. The perfect treat without the guilt for those who are on the keto-diet and need a low-carb treat. 

A healthy and low carb chocolate cake recipe

Love chocolate cake? We made this healthy chocolate cake recipe into cake bites for easier grab and go and smaller servings. They are low in carbs, so rich and tasty, and perfect for those who are watching their carb intake. Now you can enjoy chocolate cake while on a diet!

How to make healthy Keto chocolate cake

• Preheat oven to 350 F and prepare a 9×9 inch cake pan with parchment paper. 
• Mix dry ingredients: In a bowl, stir together the almond flour, erythritol, cocoa powder, baking soda, and salt.
• Mix wet ingredients: In another bowl, whisk together the eggs, coconut oil, milk, and vanilla until smooth.
• Combine wet and dry ingredients: Add the wet ingredients to the dry and stir until combined and no dry spots remain.
• Bake: Transfer to the pan and bake for 24-28 minutes or until a toothpick comes out clean. Let cool. 
• Make the cake balls: Once cooled, remove the cake from pan and use your hands to crumble the cake into small pieces and then transfer them to a large bowl stand-alone mixer. Melt ¼ cup of the chocolate and add it into the cake crumbles and mix until combined. The mixture should resemble dough. Use a cookie scooper to make 24-25 cake balls and place them on a baking sheet lined with parchment paper.
• Coat cake balls with chocolate: Melt the remainder of chocolate with 2 teaspoons of coconut oil and drizzle over each cake ball. Chill until chocolate is solid.

Tips and substitutes

• Makes about 24 cake balls. The serving size is one cake ball.
• Use any keto-friendly chocolate chips
• Must use Granulated Erythritol for keto, any preferred brand
• Any dairy-free milk in place of almond milk
• Store in an airtight container and keep in the fridge for up to 10 days

• You may freeze for up to 3 months. Place in a tightly sealed container before storing it. Allow them to thaw on your counter or fridge.

Making these keto chocolate cake balls?

We would love to know what you think of these flourless and healthy chocolate cake ball recipe. Leave us some feedback in the comments section below. Also, don’t forget to share it with friends and family.

More Easy Keto recipes:

• Double Chocolate Keto Brownies
• Keto Chocolate Cupcakes
• Easy Keto Almond Butter Cups
• Keto Chocolate Cheesecake Mousse
• Baked Keto Jalapeno Poppers
• Keto Tuna Salad Lettuce Wraps
• Fluffy Keto Pancakes

Is Flourless Chocolate cake gluten-free

Yes. All cakes that are made without flour, or use almond or coconut flour are Gluten-free. There are also gluten-free flour options available at most grocery stores so you don’t have to skip on recipes that call for flour so long as you use gluten-free flour. Alternatively, these keto chocolate cake balls are not only low in carbs, but they are also gluten-free.

How long is chocolate cake good for

These keto chocolate cake recipes are good in the fridge for 5-7 days. They can be stored in the freezer for up to 3 months and thawed when ready to eat. Store in an airtight container.

Which chocolate is best for melting

Candy melts are best for coating desserts like cake balls. Unless they are sugar-free, they won’t be suitable for making these keto chocolate cake balls. Using chocolate chips is just as good but you have to add some sort of shortening such as coconut oil.

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Keto Chocolate Cake Balls

Rich chocolate cake balls made with almond flour, eggs, and sugar-free chocolate. Easy, rich in flavor, keto-friendly, and gluten-free.

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 24

Calories: 101kcal

Author: Rena

Ingredients

• ▢ 1 ½ cup Almond Flour
• ▢ ½ cup Granulated Erythritol
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ 1 tsp Baking Soda
• ▢ Pinch Sea Salt
• ▢ 1 tsp Vanilla Extract
• ▢ 3 Eggs room temp
• ▢ 2 tbsp Coconut Oil
• ▢ ½ cup Almond Milk room temp
• ▢ 1 cup Sugar-free Chocolate Chips separated.
• ▢ 2 tsp Coconut Oil

Instructions

• Preheat oven to 350 F and prepare a 9x9 inch cake pan with parchment paper.
• In a bowl, stir together the almond flour, erythritol, cocoa powder, baking soda, and salt. In another bowl, whisk together the eggs, coconut oil, milk, and vanilla until smooth.
• Add the wet ingredients to the dry and stir until combined and no dry spots remain. Transfer to the pan and bake for 24-28 minutes or until a toothpick comes out clean. Let cool.
• Once cooled, remove the cake from pan and use your hands to crumble the cake into small pieces and then transfer them to a large bowl stand-alone mixer.
• Melt ¼ cup of the chocolate and add it into the cake crumbles and mix until combined. The mixture should resemble dough. Use a cookie scooper to make 24-25 cake balls and place them on a baking sheet lined with parchment paper.
• Melt the remainder of chocolate with 2 teaspoons of coconut oil and drizzle over each cake ball. Chill until chocolate is solid.

Notes

Serving size:

Makes about 24 cake balls. The serving size is one cake ball.

Substitutes

• Use any keto-friendly chocolate chips
• Must use Granulated Erythritol for keto, any preferred brand
• Any dairy-free milk in place of almond milk

Storage

• Store in an airtight container, and keep in the fridge for up to 10 days
• You may freeze for up to 3 months. Place in a tightly sealed container before storing

Nutrition

Calories: 101kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Calcium: 26mg | Iron: 1mg

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