This delicious keto mud cake is rich and fudgy and you’ll love the low-carb sugar-free cream cheese frosting with just 4g net carbs.

This low-carb chocolate mud cake is perfect for birthdays, desserts, or any other special occasion.

This keto chocolate cake recipe makes 12 serves.

Keto Mud Cake Ingredients

How to Make Keto Mud Cake

Preheat oven to 160C/320F. Grease 2 x 8-inch springform tins and line the base with parchment paper.
In a bowl, add the coconut flour, cocoa powder, baking powder, and salt. Mix together.
Add the butter and Sukrin Gold into your stand mixer and beat until pale and fluffy.
Add the eggs one at a time and combine. Add a spoonful of the flour mixture if it looks like it’s going to curdle.
Add the remaining flour mixture, sour cream, and vanilla and mix until just combined.
Pour half the mixture into each of the prepared tins and bake for 20-30 minutes until an inserted skewer comes out clean.
Set aside to cool in the tin for 10 minutes before turning out onto a cooling rack.
For the frosting:
Place the chocolate in a heatproof bowl and set over a saucepan of simmering water to melt. Once melted, set aside to cool slightly.
In a separate bowl, add the butter and cream cheese and beat with a hand mixer until combined.
Beat in the Sukrin Melis, followed by the cooled chocolate, and mix until just combined.
Place one of the cakes on your cake stand and spread with about one-third of the frosting. Place the other cake on top.
Cover the cakes with the remaining frosting, slice, and serve with Keto Whipped Cream.

Store chocolate mud cake in the fridge for up to 1 week, or freeze un-frosted cakes, tightly wrapped, for up to 3 months.

Remove the mud cake from the fridge an hour before serving.

Like Our Keto Mud Cake Recipe? Try Other Low Carb Desserts:

To make a larger batch of Keto Mud Cake, adjust the servings above.