Keto Dairy Free Chocolate Ganache for Cupcakes or Cake

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Many of you know I own a keto bakery since 2019. In the first few years I received several requests for dairy free baked good in addition to grain free and sugar free. Happily, I discovered I could make a keto dairy free chocolate cake and a keto dairy free chocolate ganache.

We sell these as mini cakes at the farmer’s market and coffee shop and customers have been thrilled to have a dairy free option.

Dairy Free Chocolate Ganache Cake Keto

Making a dairy free keto chocolate ganache cake was a challenge at first, and then I discovered making the cake and the ganache with full fat unsweetened coconut milk worked beautifully. In fact, the coconut milk performs equally if not better than sour cream for the cake. The coconut milk works just as well as heavy cream for the chocolate ganache.

How to Make a Keto Dairy Free Salted Chocolate Ganache

The most important part of this (in my opinion) is using Choc Zero Dark Chocolate Chips. It has the right taste and amount of fat to make a luxurious ganache as I did in this traditional recipe using heavy cream.

Made in a bain marie (double boiler) on top of the stove in mere minutes, it becomes a smooth, chocolatey sauce that will cool to smooth, soft fudge topping. Dairy free chocolate ganache will satisfy any chocolate lover, and you won’t taste the coconut.

Keto Chocolate Ganache
Chocolate Ganache

My Favorite Unique Liners for Keto Cupcakes

I personally love the flat tart-shaped mini cakes that I bake in these cake liners. You CAN still bake these in traditional cupcake liners, but these are easy to eat, store, share and freeze. You can also use this recipe to make mini bundt cakes in these silicone pan molds.

Dairy Free Keto Chocolate Ganache Cake

This is my tried and true recipe which can make a bundt cake, a layer cake, a sheet cake and cupcakes. You will love this cake as much as my customers do. These are the cakes sold in coffee stops and farmer’s markets.

Keto chocolate bundt cake

Ingredients for Dairy Free Chocolate Cake

You’ll notice I like to add a little espresso powder to my chocolate cake. It’s optional, but does add another layer of flavor. Most of the products are purchased on Amazon, where I do earn a small commission.

This is my keto dairy free raspberry chocolate version which I’ll be publishing soon.

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Chocolate Cupcakes with Chocolate Ganache
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Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Keto Dessert
Cuisine: American
Keyword: gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake
Servings: 12 pieces
Calories: 252kcal
Author: Angela Roberts


Chocolate Cake

Dairy Free Chocolate Ganache

  • 1 cup Choc Zero Dark Chocolate Chips
  • 1/2 cup full fat coconut milk
  • Dash sea satl or Maldon Flaked Salt


  • Preheat oven to 350 degrees F. or 180 C.
  • I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
  • Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum except optional espresso powder. Set aside.
  • Beat eggs in mixer until very well incorporated on high.
  • Stream oil in while mixer is running. This emulsifies the oil to the eggs.
  • Add Swerve or erythritol of choice.
  • In separate bowl mix cocoa powder, espresso powder with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
  • Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick.
  • Add this cocoa mixture to egg mixture.
  • Add in dry mixture, and mix just until mixed. Do not over-mix.
  • If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 20 minutes.
  • If making in a sheet pan, spray pan first with non-stick spray. Bake 20-25 minutes. Check Internal Temperature

Dairy Free Chocolate Ganache

  • Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
  • Pour over each cupcake. I use the Wilton Drizzle Spoon.
  • You can eat warmed up, cold or room temperature. Freezes well.


You can use 1/4 cup heavy cream with 1/4 cup water also.
DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 


Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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