This keto flourless chocolate cake is rich, decadent, and naturally gluten-free. It’s sugar-free and perfect for satisfying any chocolate craving, with a silky chocolate ganache for extra indulgence.
If you are a chocolate lover and looking for the best keto chocolate dessert this rich and decadent chocolate cake is going to become your favorite.
- Watch the quick video below to see exactly how to make the best flourless chocolate cake!
- The Best Paleo Gluten Free and Keto Flourless Chocolate Cake
- Ingredients for Gluten-Free Flourless Chocolate cake
- How To Make Flourless Chocolate Cake?
- Can I Make Paleo Flourless Cake?
- How To Serve Flourless Chocolate Cake
- Ways to Store Flourless Chocolate Cake
- Is it essential to use powdered sweeteners?
- How many carbs are in a flourless cake?
- Other Low-Carb Desserts You’ll Love:
- Keto Flourless Chocolate Cake Recipe
My birthday is this month, and I have to share with you a luxurious chocolate keto cake recipe that everyone loves.
I also love to make it every time for my birthday because it’s easy, and who doesn’t love a gluten-free flourless chocolate cake? It’s the fudgiest and rich keto chocolate cake with no flour.
Watch the quick video below to see exactly how to make the best flourless chocolate cake!
The Best Paleo Gluten Free and Keto Flourless Chocolate Cake
This sugar-free flourless cake is insanely delicious and perfect for that chocolate fix. I promise this keto gluten-free flourless cake recipe will become your favorite.
It’s an easy recipe, so you don’t need to be scared of the long list of instructions. If you watch the video recipe, you’ll be able to replicate this incredibly tasty flourless chocolate cake.
Is Flourless Chocolate Cake Keto?
Yes, this cake with no flour is naturally gluten-free, but is it Keto-friendly? Most flourless chocolate cake recipes use regular chocolate that’s sweetened with sugar, which means a higher carb content.
It’s almost too good to believe that using sugar-free chocolate that’s sweetened with stevia or erythritol makes this flourless chocolate cake keto.
Unsweetened Baker’s Chocolate or sugar-free stevia chocolate chops are an excellent choice for this cake recipe because there’s no after-taste.
If you aren’t on a keto diet, you can make the classic flourless cake. You won’t need any low carb flours for this keto cake, so say goodbye to almond flour or coconut flour.
In my honest opinion, this is the best flourless chocolate cake I’ve ever made. Top it with the sugar-free chocolate ganache and fresh berries for a heavenly result.
Ingredients for Gluten-Free Flourless Chocolate cake
This chocolate cake is gluten-free because most chocolate cake recipes with no flour are naturally gluten-free.
The biggest win is that this is a recipe for a sugar-free keto flourless cake. And you can use your favorite powdered sugar.
This recipe requires only five main ingredients such as:
- Sugar-free Dark Chocolate or Bittersweet Baker’s Chocolate
- Butter
- Powdered Erythritol
- Large Eggs
- Cocoa Powder
For the sake of flavor, I added a pinch of salt, espresso powder to bring that intense chocolate flavor, and vanilla extract. It’s best to make this keto cake recipe, as written in the recipe card below.
How To Make Flourless Chocolate Cake?
The instructions for this keto dessert are pretty simple.
- Start by separating the eggs, placing the yolks and whites into different bowls.
- Beat the yolks with the sweetener until the mixture becomes light and fluffy. In a separate bowl, beat the egg whites until stiff peaks form.
- Melt the chocolate and butter using a double boiler or in the microwave. If using a double boiler, ensure the bowl doesn’t touch the boiling water, as this method helps melt the chocolate evenly without overheating.
- Next, quickly incorporate the yolk mixture into the melted chocolate, stirring in the cocoa powder as well.
- Gently fold the whipped egg whites into the chocolate mixture. Your keto flourless chocolate cake batter is now ready to be transferred into a springform pan lined with parchment paper. Tap the pan lightly on the counter to remove any air bubbles.
- Bake the cake in a preheated oven for 20-25 minutes, adjusting the time based on your preference for a fudgy texture. The cake will rise as it bakes but will collapse slightly as it cools.
Can I Make Paleo Flourless Cake?
It’s an incredibly versatile recipe that can be instantly turned into a flourless paleo recipe by switching only a few ingredients
Instead of butter, use 1/2 cup coconut oil and 1/4 cup coconut cream. Replace the sweetener with powdered coconut sugar.
How To Serve Flourless Chocolate Cake
This sugar-free flourless chocolate cake is delicious to enjoy as it is or dusted with cocoa powder or powdered sweetener.
But, because I like things extra, I whip up a quick sugar-free ganache and load the cake with fresh raspberries on top. Here are all the ways you can serve it:
- top with sugar-free chocolate ganache or vanilla frosting
- decorate with fresh raspberries, blueberries, and mint leaves
- serve with fresh homemade raspberry sauce
- add a dollop of regular keto vanilla ice-cream
- drizzle creamy peanut butter
This cake is best served at room temperature, as it’s easier to slice and has a fudgy, silky texture.
Ways to Store Flourless Chocolate Cake
How long can I keep the flourless chocolate cake? It can last for up to a week when refrigerated in an airtight container, though I doubt there will be any leftovers!
Is it freezer-friendly? Yes, you can freeze the flourless cake without toppings. Just wrap it in two layers of plastic wrap. When you’re ready to eat, thaw it overnight in the fridge. Then, bring it to room temperature before serving and add the toppings.
Is it essential to use powdered sweeteners?
Yes, it’s vital for the best texture. A granulated sweetener may bring a grainy chocolate cake, and a liquid sweetener makes the sugar-free cake too liquidy.
It’s super easy to make powdered sweetener at home if you have a coffee grinder or a food processor.
How many carbs are in a flourless cake?
The classic version is pretty high in sugar and carbs. My keto flourless cake has only 7g net carbs per slice with the chocolate ganache included. If you prefer not to add any toppings, enjoy a less than 5g net carbs satisfying sugar-free, low carb dessert.
Other Low-Carb Desserts You’ll Love:
- Keto Peanut Butter Brownies
- Low Carb & Keto Chocolate Mousse
- Keto Chocolate Peanut Butter Lava Cake
- Keto French Silk Pie
- Keto German Chocolate Cake
Keto Flourless Chocolate Cake Recipe
Description
Ingredients
- 8 oz Sugar-free Dark Chocolate or Bittersweet Baker’s Chocolate
- ¾ cup butter cut in pieces
- ½ cup cocoa powder
- ½ tsp salt
- 1 tsp Espresso Powder
- 6 Large Eggs room temperature
- 1 tsp vanilla extract
- ½ – ⅔ cup powdered sweetener
- Non-stick cooking spray
For the Chocolate Ganache
- ¼ cup heavy cream
- ½ c. unsweetened chocolate chips
- Parchment Paper
Instructions
- Preheat your oven to 325°F/ 160°C. F. Line a 9" springform or round metal cake pan with a piece of parchment paper and grease well the sides.
To make the cake:
- Chop the chocolate bars into small pieces. Place the chocolate pieces or chocolate chips in a large bowl. Add the butter and place on a double boiler to melt. Stir constantly until the chocolate melts.
- Meanwhile, separate the eggs. Place the egg whites in a large mixing bowl and a pinch of salt. Using an electric mixer beat until stiff peaks start to form. Set aside.
- Place the egg yolk in another bowl and add the powdered sweetener. Mix for 2-3 minutes until they get a lighter color.
- Pour the yolk mixutre over the melted chocolate. Quickly whisk so the yolks won't scramble. Mix in the cocoa powder.
- Gently fold in ½ of the egg whites to the chocolate mixture. Add the other half of the egg whites until well incorporated. The batter should have a uniform color, and it looks light and airy. Incorporate the vanilla extract and espresso powder.
- Pour the batter into the prepared pan.
- Bake the cake in the preheated oven for 20-25 minutes until the top looks set, but it's still "giggly" when you shake the pan.
- Remove from the pan and allow to cool completely. Loosen the edges with a knife and transfer to a serving plate.
Make the Sugar-Free Chocolate Cake Glaze:
- Melt the chocolate and stir in the whipping cream until smooth.
- Top the sugar-free flourless cake with the glaze and top with fresh berries or sliced toasted almonds.
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
I think you may have meant semi-sweet cholate chips for the ganache. No sugar ones would be terrible. I used the semi-sweet ones because I knew better. The ganache was fine.
The cake had a great texture. I was very happy with that, however, your recipe says 1/2 – 2/3 cup powdered sweetener. Thinking I’d be doing myself a favor, I used only 1/2 cup. The cake was almost bitter tasting. Next time I’m using 2/3 cup for sure.
Lastly, you do not need to quickly mix the egg yolks into the batter. “Pour the yolk mixture over the melted chocolate. Quickly whisk so the yolks won’t scramble.” If you let the chocolate mixture cool for about 10-15 minutes, there is no issue. -OR- you can add just a few tablespoons of the chocolate into the yolks, and stir well. Add another few tablespoons, and stir well. Add another few tablespoons and stir well. This is called tempering, and your eggs will not cook.
I will definitely make this cake again, but will add the full 2/3 cup sugar substitute.
I just made this and there was a puddle of, I’m assuming, butter floating on top. Is this normal? As the cake sat, the liquid was absorbed back into the cake.
I did my best to follow the recipe exactly, but the batter seemed to seize when adding the sweetened egg yoke mixture to the melted chocolate. Tried with allulose and then with monk fruit/erythritol mix – same result with both sweeteners.
Any ideas?? Maybe run the sweeteners through a food processor…
Taste is GREAT…
Thank you for trying the recipe and sharing your experience! It sounds like the batter might have seized due to the temperature difference between the melted chocolate and the egg yolk mixture. Try letting the chocolate cool slightly before mixing, and whisk quickly to combine. Running the sweeteners through a food processor could also help for a smoother texture!