Easy Keto Chocolate Cake
Published June 6, 2020 • Updated March 1, 2026
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I came up with this because I got tired of pulling out almond flour, cocoa powder, eggs, and six other things every time I wanted something sweet after dinner. Four ingredients. That’s all this takes. You crush up some keto double chocolate cookies, mix them with heavy cream, press the batter into a ramekin, and microwave it. The whole thing is done before your coffee finishes brewing. It has replaced every other quick chocolate fix in my rotation.
I’ve made a lot of low-carb desserts over the years, and most recipes like this one call for 8 to 12 ingredients and actual oven time. This skips all of that. No almond flour, no coconut flour, no eggs, no cocoa powder. The cookies already have the flavor and sweetness built in, so you’re basically remixing something that already works.
The texture surprised me most. I expected it to be crumbly or dry, but the heavy cream turns the cookie base into something genuinely cakey. Soft in the center with just a little bit of structure around the edges. Almost like a warm brownie but lighter. If you’ve tried my chocolate mug cake, this one is richer and denser because the cookie base gives it more body than a flour-based batter.
I top mine with a quick glaze (just sugar-free chocolate chips and coconut oil melted together) and that takes it from snack to actual dessert. The glaze sets into a thin shell as it cools, so you get that slight crack when you press your fork through it. You could also skip the glaze and add a scoop of ice cream on top or pipe on some buttercream frosting if you want it to look like a real celebration cake.
One thing I tested carefully was the microwave timing. I ran this through three different wattage ranges and the differences matter. A 1200 to 1700 watt microwave needs 60 to 70 seconds. A 1000 watt microwave needs 65 to 70 seconds. And if yours is 700 watts, go 70 to 80 seconds. Start with the lower end of your range and check it. You want the center to look just barely set because it firms up as it cools.
This is the keto cake I reach for when I want something warm and rich but don’t want to deal with a pile of bowls and measuring cups. If you like almond flour baking for other recipes, great. But for a weeknight when you need a single-serve treat with almost no cleanup, this is it. Four ingredients, one bowl, two minutes.
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Ingredients
4 Keto Double Chocolate Cookies -
2 tablespoons heavy whipping cream
-
2-4 tablespoons sugar-free chocolate chips
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1 teaspoon coconut oil
Step by Step Instructions
Step by Step Instructions
Get a small bowl
In a small bowl, mash together the cookies with the heavy cream and mix until cookies are crumbled and a batter is formed.
Press & microwave
Press cake batter into a greased ramekin. You can also line the inside of the ramekin with parchment paper if you wish to pop your cake out of the ramekin after baking. Microwave for 60-70 seconds for a 1200 to 1700 Watt microwave. Microwave for 65-70 seconds for a 1000 Watt microwave. Microwave 70-80 seconds for a 700 Watt microwave.
Prepare the glaze
Remove from the microwave and let cool. Meanwhile prepare the sugar free chocolate glaze. In a small bowl, add chocolate chips and coconut oil. Microwave in 30 second intervals until the chocolate is melted – stir between each interval.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why use cookies instead of almond flour?
I wanted a cake that didn't need me to measure out five different dry ingredients. The cookies already have the sweetener, the cocoa, and the binding worked out. When I crush them with heavy cream, I get the same rich base without any of the extra steps. I've made plenty of cakes with almond flour, like my carrot cake, and they turn out great. But this method is just faster.
Can I bake this in a regular oven instead of the microwave?
I've done it. Press the batter into a greased ramekin and bake at 350F for about 12 minutes. The texture comes out a little firmer than the microwave version, more like a dense brownie. I personally prefer the microwave because the center stays softer, but the oven works if that's all you have.
How do I know when the cake is done?
The edges should look set and the very center should still look slightly underdone. I pull mine at that point because it keeps cooking for another 30 seconds from residual heat. If you wait until the whole surface looks dry, it will end up too firm once it cools.
Can I double this recipe to make a larger cake?
I've doubled it and used a small microwave-safe bowl instead of a ramekin. You'll need to add about 30 extra seconds of microwave time and check the center. It works, but I actually prefer making two individual ramekins side by side. They cook more evenly that way.
What can I use instead of heavy whipping cream?
I've tested coconut cream and it works well if you're avoiding dairy. The texture is nearly identical. I've also tried unsweetened almond milk and it does work, but the result is a bit less rich since almond milk is so much thinner. My preference is still heavy cream, but coconut cream is a close second.
How should I store leftovers?
I keep mine in an airtight container in the fridge for up to 2 days. Pop it in the microwave for about 15 seconds before eating. It tastes so much better warm. Honestly though, this is a single-serve recipe so I rarely have anything left.
Can I add different flavors or toppings?
I add a pinch of flaky salt on top of the glaze sometimes and it makes a big difference. A splash of vanilla extract in the batter is good too. For toppings, I've done whipped cream, a drizzle of chocolate mousse, and a few extra sugar-free chips. My go-to is the glaze plus salt.
Can I freeze this cake?
I've frozen these and they hold up fine for about a week. I wrap the ramekin tightly in plastic wrap after the cake has fully cooled. When I want one, I microwave it for 30 to 40 seconds straight from the freezer. The texture is slightly denser after freezing but still good. I'd skip the glaze before freezing and add it fresh after reheating.
Gotta chocolate craving?? You need to fix it fast with a quick & easy 
To prevent the cake from sticking and to make it easy to remove from the ramekin, line it with a strip of parchment paper around the sides before you add the cake batter. You can also do a little circle of parchment paper on the bottom but this isn’t necessary.
Four months keto and I thought chocolate cake was just gone from my life. Two minutes in the microwave, that warm chocolate glaze on top, and I actually teared up a little. This is exactly what I needed.
Four months without chocolate cake is rough. Those cookies already have the cocoa and sweetener sorted, so it tastes like actual cake, not a substitute.
One thing I figured out after a few tries: let the cake cool for a full two minutes before adding the glaze, not just 30 seconds. First time I rushed it and the glaze ran straight into the cake instead of sitting on top. Also switched to Lily's dark chocolate chips for the topping and it set firmer with less sweetness, which works better against the cookie base. This has become my snow day thing now. Two minutes of actual work, warm chocolate cake, no oven. I did not expect it to be this simple when I first made it.
The two minute thing is real. I've had people tell me the glaze disappeared and it's always the cooling time. Lily's dark chips also set up better here than semi-sweet, less sweet overall which works with the cookie base.