Keto Flourless Chocolate Cake (4.5g Net Carbs)

This Keto Flourless Chocolate Cake is the most delicious keto chocolate cake recipe made with no flour, nut-free, and perfect for celebrating any occasion. This chocolate cake is also gluten-free, with a dairy-free option, and contains only 3.5 grams of net carbs per slice.

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I love chocolate cake like my keto coconut flour cake or almond flour chocolate cake. But, I often receive requests for a nut-free keto chocolate cake made without almond flour. So here’s the solution, a delicious flourless chocolate cake.

The batter is easy to make and only takes 15 minutes to whip up. Then, the longest part is the cooling process, as the cake gets all its texture after being cool down in the cake pan.

A flourless chocolate cake is a dense cake made from simple ingredients like eggs, butter, unsweetened cocoa powder, and usually sugar. This sugar-free version is made with natural sugar-free sweeteners to cut the carb count per slice but enjoy a delicious chocolate cake without flour.

Ingredients and Substitutions

All you need to make this flourless cake recipe are:

• Large Eggs – You must use eggs in this recipe. It won’t work with any egg replacer or flax eggs.
• Dark Chocolate Chips – I am using dark chocolate chips sweetened with stevia. As a result, I decreased the sugar-free granulated sweetener in the recipe to keep a good balance of sweetness. If you use unsweetened baker’s chocolate, you will have to increase the sweetener in the recipe or the cake will be too bitter.
• Granulated Sugar-Free Sweetener – Pick your favorite keto crystal sweetener. I like erythritol or allulose.
• Unsweetened Cocoa Powder or cacao powder, also known as Dutch cacao powder.
• Espresso Powder – This is optional, but it brings out all the chocolate flavor in chocolate cake recipes.
• Vanilla Extract – for flavor.
• Unsalted Butter or coconut oil – to avoid a coconut flavor, pick a refined coconut oil for this low-carb flourless chocolate cake recipe.

How To Make Keto Flourless Chocolate Cake

1. First, in a non-stick saucepan, add the chocolate chips and butter or coconut oil.
2. Keep it on low heat to melt while stirring once in a while until the mixture is fully melted and shiny. You can also place chocolate and butter in a microwave-safe bowl, microwave in 30-second bursts, stir and repeat until the mixture is fully melted.
3. Transfer the melted chocolate mixture into a large mixing bowl and stir in espresso powder.
4. Let it cool down for 1 to 2 minutes then, crack the eggs in the bowl, and add the erythritol, vanilla extract, and espresso powder.
5. Now, whisk everything together until well combined. Then, whisk in unsweetened cocoa powder until it forms a thick chocolate cake batter.
6. Preheat the oven to 350°F (180°C). I found it much easier to use an 8-inch springform cake pan for this recipe. It makes it much easier to release the cake compared to a fixed pan.
7. First, spray some oil all over the pan, then cover the pan’s bottom and sides with parchment paper. Spray some oil again on the paper.
8. Now, pour the cake batter in the pan and spread it evenly.
9. Bake the flourless cake for about 20 to 25 minutes or until the sides are set, and the top is set but still soft. If you insert a pick in the center of the cake, there should be some crumbs on it. That’s normal. If you overbake the cake, it becomes very dry, so watch out.
10. Let the cake cool down for 1 hour in the pan or overnight for an easy release.
11. Open the springform pan gently, then place a plate on top of the cake before flipping it upside down. The bottom of the cake becomes the top.
12. Unpeel the parchment paper and transfer the cake to a board for decoration.

Decorating the Cake

You have a few options for decorating and serving a flourless chocolate cake. You can dust some powdered sugar-free sweeteners like powdered allulose or powdered erythritol. Or you can dust unsweetened cocoa powder on top of the flourless cake to add a bitter cocoa flavor to the cake.

Then, add some berries in the center, like chopped strawberries or raspberries.

Serving Suggestions

Serve the cake with:

• Unsweetened whipped cream
• Yogurt
• Sugar-free vanilla ice cream

Allergy Swaps

Below are some ideas to substitute ingredients in this recipe if you have some food allergies:

• Dairy-free – Use dairy-free butter or coconut oil instead of butter.

This recipe doesn’t work without eggs or with an egg replacer.

Storage Instructions

Store this cake in the fridge in an airtight cake box for up to 3 to 4 days. Slice it just before serving to keep the cake moist. Adding berries will release juice and moisture on top of the cake and won’t store for more than 1 to 2 days. You can freeze leftovers in an airtight container and thaw them in the fridge the day before.

Frequently Asked Questions

Here’s the answers to your most frequent questions about this cake recipe.

More Keto Chocolate Dessert Recipes

Below are some more low-carb chocolate dessert recipes.