Keto Valentines Day Cake
Published February 11, 2021 • Updated February 3, 2026
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Easy to make and absolutely delicious, this chocolate heart cake is about to sweep you off your feet! It's gluten-free, low-carb, and the perfect dessert to share with your valentine.
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Sugar Free Keto Chocolate Cake Ingredients
1 cup almond flour -
1/4 cup coconut flour
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1/4 cup 100% unsweetened cocoa powder
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/4 cup monkfruit blend sweetener
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4 eggs
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1/2 cup heavy cream
Sugar Free White Chocolate Cream Cheese Frosting Ingredients
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8 oz cream cheese, softened
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3/4 cups unsalted butter, softened
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1 tablespoon vanilla extract
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1 cup sugar-free white chocolate chips, melted
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1 cup powdered erythritol
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food coloring, optional
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat the oven to 350 degrees. Grease two 6 inch cake pans with cooking spray and line the bottom with a circle of parchment paper. Set aside.
Combine dry ingredients
To a medium bowl, combine flours, cocoa powder, baking powder and salt. Set aside.
Cream wet ingredients.
In a large bowl, cream the butter and sweetener until smooth and fluffy. Add in eggs and heavy cream. Mix until combined.
Add dry ingredients to wet ingredients
Slowly mix in dry ingredients into the wet ingredients using an electric mixer. Mix until fully combined.
Bake the cakes
Pour equal amounts of cake batter into the greased cake pans. Bake at 350 degrees for 17-22 minutes or until the cake has risen in the middle and is set. Remove from oven and let cool in the cake pan for 5-10 minutes before loosening the edges using a butter knife and flipping over onto a wire rack to cool further.
Prepare the frosting
In a large bowl, cream together cream cheese, butter and vanilla until smooth and fluffy. Pour in melted chocolate and mix until combined. Slowly add in the powder erythritol and mix until light and fluffy. Color with food coloring if using.
Make a heart shaped cake
To cut your cake into a heart shape, cut the bottom edges of the cake on both sides to form the bottom V shape of the heart. Move those cut piece to the top to form the M shape of the heart. Use frosting to glue these edges on.
Let's make a two-tiered cake
Spread a thick layer of frosting on the top of your heart cake. Repeat the method above with your second cake round and place on top to form a two tiered cake.
Crumb coat
Add a thin layer of frosting all around the side and sides of cake to form a crumb coat. Freeze for 15 minutes to let set.
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
Can I use a different type of flour instead of almond or coconut flour?
Almond and coconut flour work best here. You can try sunflower seed flour or a gluten-free all-purpose blend, but the texture and flavor will be a little different.
What can I substitute for monkfruit blend sweetener?
You can substitute monkfruit sweetener with erythritol or stevia, but be sure to adjust the quantity based on the sweetness level of the substitute you choose.
How should I store the leftovers of this Keto Valentine's Day Cake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for longer storage; just wrap them well in plastic wrap and foil before placing them in the freezer.
Is there a dairy-free option for this cake?
Yes! You can substitute the unsalted butter with coconut oil or a dairy-free butter alternative, and use coconut cream instead of heavy cream for a dairy-free version.
How many servings does this cake yield, and what is the approximate nutritional information?
This cake serves 8. Check the nutrition card above for exact macros per slice.
I almost skipped this because every coconut flour dessert I've tried turns into a dry brick. Not this one. The crumb is actually soft, and the cocoa comes through without tasting like a protein bar.
Yeah it's mostly almond flour, the coconut is just 1/4 cup. That ratio is what keeps it from going brick. Pure coconut flour cakes are brutal.
Pull these out at 22 minutes even if the center looks barely set -- they firm up as they cool. Waiting the full 25 and the edges get dry before the frosting can do anything about it. The cream cheese layer is forgiving but the cake isn't.
22 minutes is the sweet spot for me too. The cream cheese frosting can only do so much if the edges are already toast.
Good but needed an extra 5 min in the oven, center was still soft
Yeah chocolate cakes are tricky, the center should still look slightly underdone when you pull it. It firms up as it cools. But if yours was still soft after that, go the full 40 min next time.