Keto Hershey’s Chocolate Cake

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Keto Hershey’s Chocolate Cake

Are you doing a keto diet and missing Hershey’s “Perfectly Chocolate” cake recipe? You know the one that’s on the back of the Hershey’s cocoa powder box?

Well, that’s the problem I was encountering. Having grown up making Hershey’s chocolate cake I was bound to start craving this rich chocolatey recipe.

Needless to say, a Keto Hershey’s Chocolate Cake recipe would become a must for this girl. This recipe is like the majority of the keto ones I share, in that they start with an intense craving for the high carb version. It’s what fuels me into finding a way to bring it back into my world without the need to cheat.

Which is why I am thrilled to be able to share my Easy Low Carb Chocolate Cakewith you today. This keto chocolate cake is moist with a perfect rich chocolate flavor and the same smooth crumb you love from the Hershey’s original.

If that’s not a win, I don’t know what is.

Because let’s face it, you can’t enjoy Hershey’s “Perfectly Chocolate” cake recipewhile doing a low carb diet. Not if you’re wanting to stay in ketosis that is.

Wait I take that back since this recipe for Keto Hershey’s Perfectly Chocolate Cake will singlehandedly allow you to enjoy this classic while doing a keto diet. Yay!



How To Make A Keto Hershey’s “Perfectly Chocolate” Cake

I’ll admit that at first, I thought that my attempt in converting this classic recipe into a keto-friendly option was going to be impossible. Thankfully, that was not the case. A little prayer before attempting to convert a recipe is the secret to my success.

Just like the original recipe you’re going to start by mixing the dry and wet ingredients in two separate bowls.

I did, however, replace the vegetable oil that’s called for in the original with melted cooled butter. Because butter is always a good idea. Don’t you agree?

Keto Hershey's Chocolate Cake

You can also use melted refined coconut oil, or ghee in place the butter. If you opt to use coconut oil I suggest you use refined coconut oil so that the coconut flavor doesn’t overpower the recipe.

Instead of the 1 cup of milk, I used 1/2 a cup of heavy whipping cream and 1/2 a cup of water. The milk is way too high in carbs. Thankfully this cream and water combo works as a great substitute.

I also used 3 large eggs instead of the two that the original recipe called for to ensure the cake would be moist and have the perfect crumb.

Of course, in order to make this a true Keto Hershey’s Chocolate Cake, I also swapped out the sugar for a sugar substitute and the all-purpose flour for a finely milled almond and coconut flour combination.

Then it was just a matter of combining the wet ingredients with the dry and then stirring in the cup of boiling water at the end. Don’t be alarmed with the fact that this recipe has a thin batter, this is exactly the consistency you want and mimics the traditional Hershey’s cake.

A Low Carb Hershey’s Chocolate Cake For A Magnesium Boost

Usually, when I find myself craving chocolate it’s an indicator that my magnesiumlevels may be a little low.

At that point, I make sure I take some magnesium and then proceed to the kitchen to find some chocolate. It’s pretty incredible how our body can tell us what we need if we learn to tune in.

My low carb Hershey’s chocolate cake is a great alternative to the original recipe. It is just as rich tasting and easy to make. Having the ability to enjoy a classic chocolate cake without the worry of it causing you to slip is why I am so passionate about creating keto recipes.





  • 2 cups sugar substitute
  • 1 cup finely milled almond flour
  • ¾ cup coconut flour
  • ¾ cup Hershey’s cocoa powder
  • 1 ½ tsp. of baking powder
  • 1 ½ tsp. of baking soda
  • ½ tsp of sea salt
  • 3 eggs
  • 1/2 cup of heavy whipping cream & 1/2 cup of water (this will substitute for the milk called for in the original recipe)
  • 1/4 cup of melted unsalted butter
  • 2 teaspoons of vanilla extract
  • 1 cup of boiling water


Keto Hershey's chocolate cake

  1. Pre-heat oven to 350 degrees.
  2. Grease two 9 inch round pans.
  3. Boil one cup of water and set aside.
  4. Melt 1/4 cup of butter and set aside.
  5. Combine the heavy whipping cream with the water. Note this is not the boiling water. That will be added at the end of the recipe.
  6. In a large mixing bowl combine all dry ingredients and stir to combine.
  7. To the dry ingredients add the eggs, heavy cream & water combo, melted butter, vanilla extract and mix until combined using an electric mixer.
  8. Once everything is combined add the one cup of boiling water and stir until well blended.
  9. Pour the batter into the two prepared pans.
  10. Bake for 35 minutes to 45 minutes, or until a toothpick inserted comes out clean.


Just like the original Hershey’s chocolate recipe this cake batter will be thin.

Keto Hershey’s Chocolate Cake Variations


Grease 13x9x2-inch baking pan. Heat oven to 350 degrees Pour batter into prepared pan and bake for 40 minutes.


Grease three 8-inch round pans and pour batter into prepared pans and bake 30-35 minutes.


Grease and a 12-cup fluted tube pan. Heat oven to 350 degrees Pour batter into prepared pan and bake for 50-55 minutes. Allow to cool for 15 minutes before removing from pan to wire rack.


Line muffin cups (2-1/2 inches in diameter) with paper cups. Heat oven to 350 degrees and bake for 23-25 minutes.


                                                                     NUTRITION INFORMATION

Amount Per Serving:CALORIES: 205 TOTAL FAT: 15.2g SATURATED FAT: 5.3g CHOLESTEROL: 90mg SODIUM: 75mg CARBOHYDRATES: 4.9g FIBER: 1.5g SUGAR: 0.5g PROTEIN: 5.7g

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