FREE 5-Ingredient Recipe EBook

• Why You Need My Healthy Chocolate Cake Recipe
• Ingredients & Substitutions
• How To Make Healthy Chocolate Cake
• My Recipe Tips
• Healthy Chocolate Cake Recipe card
• Recipe Reviews

This healthy chocolate cake was the happiest accident. I originally set out to make one that uses honey (and if you know me, you know that means my natural zero sugar honey !) for sweetness, is gluten-free, and has a secret boost of protein. If you’ve made my healthy carrot cake , you know how moist these ingredients can be. This chocolate cake has all the aspects I wanted, but what really surprised me is the texture. It’s a little different from a regular chocolate cake, in the best kind of way. Make it with me and you’ll see what I mean!

Why You Need My Healthy Chocolate Cake Recipe

• Sweet, moist, and ultra rich – This cake tastes much richer and more chocolaty than most chocolate cake recipes, almost fudgy, but not quite as dense as a brownie — somewhere in between. (If you’re after something fluffier, my low carb chocolate cake is a better fit for that.)
• Clean ingredients – Almond flour, Greek yogurt, cocoa powder, no refined sugar or white flour, and 10 grams of protein per slice… I really wanted this to be a cake you could feel good about eating and sharing.
• Perfect for special occasions – I’ve made this healthy chocolate cake more times than I can count, and every time it disappears fast! It’s perfect for birthdays, Valentine’s Day , Mother’s Day , or anytime you need a healthy dessert that doesn’t derail your goals.

Ingredients & Substitutions

Here I explain the best ingredients for my healthy chocolate cake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Healthy Chocolate Cake:

• Flours – I used both my Wholesome Yum Blanched Almond Flour and tapioca flour to get the best texture. Many brands of almond flour can make your cake grainy, but this one is super fine. The tapioca adds just enough lightness so it’s soft and holds together well.
• Unsalted Butter – If you need a dairy-free swap, butter flavored coconut oil is my fave.
• Eggs – Flax eggs should work as a replacement, but the cake will be even more dense since they don’t leaven like real eggs do.
• Honey – I tested this recipe using my Wholesome Yum Zero Sugar Honey , which is natural but slightly less sweet than regular honey. If you’re using regular, reduce the amount to 1 1/2 cups so the cake doesn’t turn out too sweet.
• Greek Yogurt – I added it to this healthy chocolate cake for extra moisture and extra protein! This coconut cream with a splash of lemon juice should work as a swap, but you’ll miss out on the protein.
• Cocoa Powder – For that chocolate flavor. I use and recommend Dutch processed cocoa powder like this because it’s smoother and less bitter.
• Baking Powder ( this non-GMO brand is my favorite — and don’t use baking soda), Vanilla Extract (for flavor), and Sea Salt (to bring out the sweetness)

Creamy Chocolate Frosting:

You can use any frosting on this healthy chocolate cake (my other sugar-free chocolate frosting works great, or even cream cheese frosting or sugar-free buttercream ), but my favorite here is this one made with actual chocolate:

• Chocolate Chips – I like this sugar-free brand . Save extra for sprinkling on top!
• Unsalted Butter – The base. The butter flavored coconut oil I mentioned above works okay, but not as well as butter.
• Besti Powdered Monk Fruit Allulose Blend – This is the only sweetener I recommend here because it dissolves just like real powdered sugar. Almost all other sugar substitutes will leave a gritty texture. Plain powdered allulose (not crystalline or granulated!) will work, but increase the amount to 1 1/3 cups.
• Heavy Cream – To reach the right consistency. Full-fat coconut milk works, too.
• Vanilla Extract

How To Make Healthy Chocolate Cake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Cake:

• Cream the butter. In a large bowl, use a hand mixer to beat the softened butter, until fluffy.
• Add the wet ingredients . Beat in the honey, then the eggs, and finally the Greek yogurt and vanilla.

• Add the dry ingredients. Beat in the almond flour, tapioca flour, cocoa powder, baking powder, and sea salt, one at a time.
• Bake the cake layers. Divide the batter between two cake pans ( I like these ), and smooth the tops. Bake the healthy chocolate cakes until a toothpick comes out with just a few moist crumbs. Don’t forget to swap the pans halfway through!

Frosting:

• Melt the chocolate. Melt the chocolate chips in short bursts in the microwave, stirring in between, until smooth. Let it cool until it’s warm but not hot.
• Cream the butter and powdered Besti. I do this while the chocolate cools.
• Combine and add vanilla. Beat the melted chocolate into the butter mixture, then the vanilla.
• Adjust the consistency. Add heavy cream as needed to get your frosting smooth and spreadable.

Assembly:

Place a cake layer on a plate or cake stand. Frost the top (I use this icing spatula ), add the second layer, and frost the top again. I frost the sides last.

I’m not much of a decorator, so I just sprinkled extra chocolate chips around the edges of my healthy chocolate cake. If you make extra frosting, you can totally decorate the top with piping tips ( I just got this set and really like it).

My Recipe Tips

• Use room temperature ingredients. Your batter won’t blend as well if your eggs or Greek yogurt are cold. If you forget to take out the eggs, you can place them in a bowl of warm water to come to room temp quickly, but I don’t have a shortcut for the yogurt.
• Be careful not to overheat the chocolate chips. If they get too hot, they can seize and turn grainy instead of smooth.
• Don’t overbake the cake — the doneness test is different than most. I use the toothpick test, but you’re looking for some moist crumbs on the toothpick, rather than completely clean. Your healthy chocolate cake will be dry if you go past this point.
• Start your mixer at low speed. Tapioca flour and cocoa powder are very powdery, so they can fly everywhere at high speed. For these ingredients especially, I start the mixer on low and increase as they mix in. The many speed settings are one of the reasons I love the hand mixer I have , but you can also stir with a spatula before beating.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Cake:

• 3/4 cup Unsalted butter (softened at room temperature; or coconut oil) ▢
• 4 large Eggs (at room temperature) ▢
• 2 cups Honey (I use my natural Wholesome Yum Zero Sugar Honey ) ▢
• 1 1/2 cups Greek yogurt ▢
• 1/2 tbsp Vanilla extract ▢
• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Tapioca flour ▢
• 1 cup Cocoa powder ▢
• 2 tsp Baking powder ▢
• 1/2 tsp Sea salt ▢

Frosting:

• 8 oz Sugar-free dark chocolate chips (plus more for topping, optional) ▢
• 1 cup Unsalted butter (softened at room temperature) ▢
• 1 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢
• 1 tbsp Heavy cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Cake:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9-inch round cake pans (or springform pans) with parchment paper and spray with cooking spray.
2. In a large bowl, use a hand mixer to beat the butter, until fluffy.
3. Beat in the honey.
4. Beat in the eggs, then the Greek yogurt and vanilla.
5. Beat in the almond flour, tapioca flour, cocoa powder, baking powder, and sea salt, each one at a time.
6. Divide dough among the 2 prepared pans, and smooth the top with a spatula. Bake for 25-30 minutes , swapping the pans halfway through, until an inserted toothpick comes out mostly clean with a few moist crumbs.
7. Let the cakes cool completely in the pans, then run a knife along the sides and carefully flip to release.

Frosting:

1. Melt the chocolate chips in 15-second spurts in the microwave, stirring between spurts, until smooth. Let the chocolate cool for 15 minutes , stirring occasionally, until it’s warm but no longer hot.
2. Meanwhile, in a large bowl, use a hand mixer to beat the butter and powdered Besti for about 3 minutes , until fluffy.
3. Once the chocolate is no longer too hot, beat it into the butter. Beat in the vanilla extract.
4. Beat in the heavy cream as needed to get the consistency you like.

Assembly:

1. Place one cake layer on a cake stand or large plate. Using an icing spatula , frost the top with 3/4 cup of frosting. Place the second layer on top and frost the top with another 3/4 cup of frosting. Finally, frost the sides with the remaining frosting.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/16 of the entire cake (it’s very rich)

• Tips: Check out my recipe tips above to help you to help you get the right moist texture in your cake, and a couple gotchas I learned while developing this recipe.
• Store leftovers: You can keep them in an airtight container in the refrigerator for up to 3-5 days.
• Make ahead: Feel free to make this cake in advance and keep it covered in the fridge. A covered cake stand like this is helpful to avoid disturbing the frosting with plastic wrap, or get a carrier like this if you plan to bring it to someone’s house. The frosting does turn solid in the fridge, so let the cake sit at room temperature for 1-2 hours before serving.
• Freeze: You can freeze the entire cake or individual slices. It’ll keep well in the freezer for up to 3-6 months. If it’s frosted, I usually freeze uncovered first to let the frosting harden, then wrap in multiple layers of plastic wrap and foil.
• Note on nutrition info: I used Wholesome Yum Sugar Free Honey to calculate the nutrition facts. If you use regular hone, the sugar and carbohydrates will be higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Healthy Chocolate Cake

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Healthy Chocolate Cake

My healthy chocolate cake is rich, moist, sweet, and ultra chocolaty, with 10 grams of protein per slice. No refined sugar or white flour!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/healthy-chocolate-cake/

Ingredients

Cake:

• 3/4 cup Unsalted butter (softened at room temperature; or coconut oil)
• 4 large Eggs (at room temperature)
• 2 cups Honey (I use my natural Wholesome Yum Zero Sugar Honey )
• 1 1/2 cups Greek yogurt
• 1/2 tbsp Vanilla extract
• 2 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/2 cup Tapioca flour
• 1 cup Cocoa powder
• 2 tsp Baking powder
• 1/2 tsp Sea salt

Frosting:

• 8 oz Sugar-free dark chocolate chips (plus more for topping, optional)
• 1 cup Unsalted butter (softened at room temperature)
• 1 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tsp Vanilla extract
• 1 tbsp Heavy cream

Instructions

Cake:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9-inch round cake pans (or springform pans) with parchment paper and spray with cooking spray.
2. In a large bowl, use a hand mixer to beat the butter, until fluffy.
3. Beat in the honey.
4. Beat in the eggs, then the Greek yogurt and vanilla.
5. Beat in the almond flour, tapioca flour, cocoa powder, baking powder, and sea salt, each one at a time.
6. Divide dough among the 2 prepared pans, and smooth the top with a spatula. Bake for 25-30 minutes , swapping the pans halfway through, until an inserted toothpick comes out mostly clean with a few moist crumbs.
7. Let the cakes cool completely in the pans, then run a knife along the sides and carefully flip to release.

Frosting:

1. Melt the chocolate chips in 15-second spurts in the microwave, stirring between spurts, until smooth. Let the chocolate cool for 15 minutes , stirring occasionally, until it’s warm but no longer hot.
2. Meanwhile, in a large bowl, use a hand mixer to beat the butter and powdered Besti for about 3 minutes , until fluffy.
3. Once the chocolate is no longer too hot, beat it into the butter. Beat in the vanilla extract.
4. Beat in the heavy cream as needed to get the consistency you like.

Assembly:

1. Place one cake layer on a cake stand or large plate. Using an icing spatula , frost the top with 3/4 cup of frosting. Place the second layer on top and frost the top with another 3/4 cup of frosting. Finally, frost the sides with the remaining frosting.

Maya’s Recipe Notes

Serving size: 1/16 of the entire cake (it’s very rich)

• Tips: Check out my recipe tips above to help you to help you get the right moist texture in your cake, and a couple gotchas I learned while developing this recipe.
• Store leftovers: You can keep them in an airtight container in the refrigerator for up to 3-5 days.
• Make ahead: Feel free to make this cake in advance and keep it covered in the fridge. A covered cake stand like this is helpful to avoid disturbing the frosting with plastic wrap, or get a carrier like this if you plan to bring it to someone’s house. The frosting does turn solid in the fridge, so let the cake sit at room temperature for 1-2 hours before serving.
• Freeze: You can freeze the entire cake or individual slices. It’ll keep well in the freezer for up to 3-6 months. If it’s frosted, I usually freeze uncovered first to let the frosting harden, then wrap in multiple layers of plastic wrap and foil.
• Note on nutrition info: I used Wholesome Yum Sugar Free Honey to calculate the nutrition facts. If you use regular hone, the sugar and carbohydrates will be higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)