How to Make the Most Appetizing and Tasty Chocolate Walnut Cake

Appetizing and Truly Tasty Chocolate Walnut Cake, Chocolate Cake, keto chocolate cake -

How to Make the Most Appetizing and Tasty Chocolate Walnut Cake

We've got the perfect Chocolate Walnut Cake recipe here.

No Keto meal is complete without dessert and our collection of dessert recipes has something for everyone!

There’s nothing better than a lusciously moist chocolate cake – unless it has walnuts! This walnut cake recipe uses both walnuts and walnut oil to enhance its delicious walnut flavor.

We all know that strawberries and chocolate compliment each other nicely, but we don’t often think about pairing chocolate with nuts. Walnuts and chocolate are an amazing combination.


Appetizing and Truly Tasty Chocolate Walnut Cake.



Working with low carb ingredients can be a challenge. We use nut flours to make our baked goods and since they are completely flourless, they don’t share the same characteristic properties we are used to.

One thing I particularly love about baking with low carb flours is that they are completely gluten-free.  

The downside of using alternate ingredients is that the best results come from combining them which means longer ingredient lists! The upside is that low carb cake recipes are usually 1 bowl wonders.

That means we can add all of the ingredients to the bowl and mix away. And, over-mixing is never a problem.

Nut flours, especially walnuts, are inherently moist and result in beautifully moist cakes and muffins, but they’re heavier than traditional flours and need extra leavening.


 As I remade this chocolate walnut cake, I paid attention to the procedure and found ways to make it easier. I also decided that it tasted better with a little more sweetener.

Cocoa powder and walnuts are both bitter and the bump in sweetness really brought out some nice flavours.

When I brought the cake out of the oven I was sad that I had waited so long to make it again. It smelled amazing!

After the cake cooled, I made a quick chocolate ganache glaze. Then, I sorted through the nuts in my walnut bag and found 12 walnut halves to decorate the top.

This chocolate walnut cake has a wonderful substantial texture, so a small piece is perfectly satisfying. It’s just as perfect to serve to guests as it is to enjoy with a cup of coffee.

This Chocolate Walnut Cake is lusciously moist! Made with almond flour and ground walnuts it's the perfect flourless cake for those who need a gluten-free dessert. The simple addition of a chocolate ganache glaze transforms it into a stunning dessert.






  • 1 1/4 cup almond flour (fluff up with a whisk before measuring).
  • 3 ounces walnuts.
  • 1/2 cup Sukrin: 1 (or Swerve Granulated).
  • 1/3 cup coconut flour (fluff up with a whisk before measuring).
  • 1/3 cup cocoa powder (sift then measure).
  • 1 tbsp baking powder.
  • 1/4 teaspoon salt.


  • 4 large eggs.
  • 1/4 cup walnut oil (or melted butter).
  • 1 teaspoon vanilla.
  • 1 teaspoon stevia glycerite.
  • 1/2 cup buttermilk (or full-fat coconut milk, or heavy cream).


  • 2 oz Ghiradelli Intense Dark Chocolate 86% (or any high percentage chocolate).
  • 1/4 cup heavy cream.
  • 2 tablespoons room temperature butter (or coconut oil).



Preheat oven to 325 degrees F and position rack to the middle of the oven. Trace the bottom of an 8 x 2-inch cake pan on a sheet of waxed paper or parchment. Cut out the circle.

Spray the cake pan with baking spray and line the bottom of the pan with the parchment circle. Weigh walnuts and process in a food processor with the sweetener until a finely ground.


Measure the dry cake ingredients (including the ground walnuts) in a medium bowl and stir thoroughly with a large whisk to combine. In another bowl, add the wet ingredients and beat with a hand mixer.

Pour the wet ingredients into the dry and mix until all of the ingredients are completely incorporated.

Spoon the batter into the cake pan and gently tap it on the counter 2-3 times to dislodge any big air bubbles. Bake for approximately 30-40 minutes or until the cake still sounds moist when gently pressed with your finger and a toothpick inserted into the middle comes out clean.

Do not overbake!

Remove the Chocolate Walnut Cake from the oven and cover with a clean tea towel. Let the cake cool completely. Then wrap in plastic wrap until ready to top with ganache. Make sure the cake is at room temperature before topping with the ganache.


Finely chop the chocolate and place it in a small microwaveable bowl with the heavy cream and butter. Cover with waxed paper and microwave for 30 seconds. Let stand for 1 minute, then gently whisk to combine. The ganache should be thick and glossy. Use it right away.

Pour the chocolate ganache into the middle of the cake and spread with a spatula or knife, encouraging it to drip over the side. Decorate with optional walnut halves or walnut pieces if you wish, while the ganache is still soft.

Cut and serve after the ganache has hardened (it will still be fairly soft but not runny).

Store in the refrigerator or on the counter. If refrigerated, let it come to room temperature for 30 minutes before enjoying.

Serves 12

A keto diet can be really simple, but it helps to learn some basic skills.
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