Keto Sauerkraut Chocolate Cake
Published April 10, 2023 • Updated February 3, 2026
Moist chocolate cake with a secret ingredient
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This chocolate cake is unconventional, but not because it's made with almond flour and oat fiber or that it's sugar-free. The secret ingredient is SAUERKRAUT, which makes it incredibly moist while adding subtle tanginess to balance the rich cocoa flavor.
This unconventional combination of sauerkraut in a chocolate cake sounds strange, but trust me – it works! The sauerkraut adds moisture and a subtle tanginess to the cake. Don’t let the unusual ingredient discourage you from trying this recipe – no one can tell it’s there. Plus this tender cake is sure to be a hit with all chocolate lovers.
Most low-carb cake recipes can be dry since sugar substitutes don’t trap moisture like regular sugar. Sour cream, yogurt, or buttermilk are often added to balance this, like in my keto spice cake. But the shredded sauerkraut in this chocolate cake works similarly to carrots in carrot cake – it adds moisture without extra fat. The result is a tender, spongy cake!
Top with a creamy sugar-free buttercream chocolate frosting or a light chocolate mousse. This is my go-to keto chocolate cake for birthdays and special occasions!
How to make this chocolate cake
- Prepare sauerkraut – Open a can of sauerkraut. Transfer about 3/4 – 1 cup to a strainer or mesh sleeve. Press the excess moisture out using a paper towel. Finely chop the sauerkraut.
- Combine dry ingredients – Mix together almond flour, oat fiber, cocoa powder, baking powder, baking soda and salt. Set aside.
- Combine wet ingredients – Cream together butter with sugar free sweetener. Then stir in eggs and vanilla.
- Finish cake batter – Slowly add in the dry ingredients and chopped sauerkraut – alternating between the two.
- Thin it out – Stir in a cup of water to thin out the batter.
- Bake – Divide cake batter between two 8 inch cake pans and bake at 350 degrees for 35 minutes.
- Make frosting – While cake is cool, make the buttercream frosting using butter, sugar free sweetener, cocoa powder, melted chocolate, cream, vanilla and salt.
- Frost cake.
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Keto Sauerkraut Cake Ingredients
3/4 cup shredded sauerkraut -
2 cups super fine almond flour
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1/2 cup oat fiber
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 1/3 cup sugar free sweetener
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3 eggs
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1 teaspoon vanilla extract
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1 cup water
Sugar Free Chocolate Buttercream Frosting Ingredients
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2 cups unsalted butter, softened
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3 cups powdered sugar free sweetener
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1 cup unsweetened cocoa powder
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6 tablespoons heavy whipping cream
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4 teaspoons vanilla extract
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1/4 teaspoon salt
Step by Step Instructions
Step by Step Instructions
Prepare sauerkraut
Open the can of shredded sauerkraut. Measure out 3/4 cup and strain out liquid through a strainer or mesh sleeve. Using a paper towel, press out excess liquid from the sauerkraut. Place shredded sauerkraut on a cutting board and finely chop. Set aside.
- 3/4 cup shredded sauerkraut
Mix dry ingredients
In a medium bowl, whisk together almond flour, oat fiber, cocoa powder, baking soda, baking powder and salt. Set aside.
- 2 cups almond flour
- 1/2 cup oat fiber
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Combine wet ingredients
In a large bowl, cream together softened butter and sweetener using an electric mixer until combined and fluffy. Add eggs one at a time, beat well after each addition. Add vanilla extract. Mix to combine.
- 1/2 cup unsalted butter (softened)
- 1 1/3 cup sugar free sweetener
- 3 eggs
- 1 teaspoon vanilla
Finish cake batter
Slowly mix in dry ingredients and sauerkraut, alternating between the two until fully combined. Batter will be thick similar to brownie batter. Pour in 1 cup of water to thin it out into a cake batter consistency. Mix until combined.
- 1 cup water
Pour into cake pans
Grease two 8 inch cake pans with cooking spray or butter. Place a parchment circle on the bottom of each pan. Evenly divide the chocolate cake batter between the two pans.
Bake and cool
Bake in a 350 degree oven for 35 minutes or until a knife inserted into the center of the cake comes out clean. Remove from the oven, loosen the cake away from the sides of the cake pan with a knife. Let rest for 10 minutes before placing a wire rack on top of the pan and inverting to release the cake. Continue to let cool completely.
Frosting time
To a large bowl, cream butter until light and fluffy. Slowly mix in powdered sweetener and cocoa powder. Pour in cream, vanilla and salt. Mix until smooth and creamy. Decorate the cooled cake with frosting.
- 2 cups unsalted butter, softened
- 3 cups powdered sugar free sweetener
- 1 cup unsweetened cocoa powder
- 6 tablespoons heavy cream
- 4 teaspoons vanilla extract
- 1/2 teaspoon salt
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 (Free) →Frequently Asked Questions
Will the cake taste like sauerkraut?
No, you can't taste the sauerkraut in this cake. Especially if you drain the liquid off of the sauerkraut. The slightly tangy flavor will pair perfectly with the bitter cocoa powder.
Can I omit the sauerkraut if I don't have any?
Yes, but then it wouldn't be sauerkraut cake, would it?
Can I make cupcakes instead of a cake?
Yes! You can make cupcakes instead. Pour into a muffin tray lined with liners and bake at 350 degrees. Check after 20 minutes – they're done when a knife inserted in the center comes out clean.
this recipe calls for oat "FIBER" not 'FLOUR' they are different- oat fiber is zero net carbs. Its all fiber. some people choose not to consume oat fiber on the keto diet (because its derived from a grain) but I just wanted to clarify that there is a difference- ;-)
Can you use an alternative to the oat flour?
I haven't tried any substitutions for that yet. But if I were to try, I would sub out the oat fiber for coconut flour. Maybe try 1/4 cup.