• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Start Keto
    • What Is The Keto Diet?
    • The Benefits Of A Keto Diet
    • What Are Macros In Keto?
    • Best Keto Fruits
    • Best Keto Vegetables
    • 5 Types Of Keto Diets
    • Low Carb vs Keto?
    • The Keto Food Pyramid
    • Keto Supplements
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casserole Recipes
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Cuisines
      • Asian
      • Italian
      • Mexican
      • Southern
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Air Fryer
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • 30 Minutes or Less
  • Fast Food Menus
  • Breakfast
  • Dinner
    • Beef
    • Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Shop
    • 5-Ingredient Keto Cookbook
    • Simple Keto Meals Cookbook
    • Low Carb Casseroles eCookbook
    • Low Carb Keto Products
Home / Recipes / Cakes

Keto Flourless Chocolate Cake - Gluten Free

By Lisa MarcAurele · Jul 5, 2020 · 61 Comments

4.9K shares
Jump to Recipe
Keto mini flourless chocolate cake

A dense flourless chocolate cake for those following a low carb keto diet. It's a simple dessert that only requires five common ingredients.

low carb chocolate cake
Article Index
  • Low Carb Keto Flourless Chocolate Cake - Gluten Free
  • Recipe

It's been super crazy over the last week. I've been spending a lot of time reformatting all the recipes on the site.

You may have noticed that the layout of the recipes of starting to look different. That's because I'm converting each one to use the latest standard coding for recipes.

With close to five hundred recipes on this website, the task is huge. But, I've decided to do it myself rather than pay someone to do it for me.

That means, I've had less time to spend in the kitchen developing new recipes. And, I'm totally not prepared for the holidays.

keto flourless chocolate cake

I did find a little time to bake up a low carb flourless chocolate cake last weekend. It's a simple cake that doesn't take much time to put together.

This isn't the first time I've baked a flourless cake. But the previous one used chocolate chips. This time I thought it would be easier to just use unsweetened baking chocolate.

I also prefer desserts a lot less sweet these days. So, this low carb flourless chocolate cake isn't very sweet.

Low carb keto flourless chocolate cake

Eventually, I'm hoping to move to desserts that only require a couple drops of stevia per serving. Or, add a few berries for small amount of fruit sugar.

I did use Swerve as the sweetener in this recipe. But, I may try using concentrated stevia next time.

The inspiration for this recipe came from one I found at allrecipes.com. However, my low carb keto version is less sweet.

There was a raspberry sauce used on the original recipe. I left mine plain and served it with some fresh raspberries.

sugar free flourless chocolate cake

You can certainly add a low carb raspberry sauce if you wish. It would be an easy thing to add.

I thought this dense flourless chocolate cake tasted like a rich fudge brownie. It's very chocolaty.

If you want an easy decadent cake that's super filling, give this recipe a try. You may even want to try changing up the flavor a bit.

I was thinking it might be nice to add some nuts and Mexican spice. How does a chili lime chocolate cake sound?

Low Carb Keto Flourless Chocolate Cake - Gluten Free

Low carb keto flourless chocolate cake

Be sure to check out the flourless keto brownies and the flourless sugarless cookies too! And don't forget to leave a comment to let us know how the cake turned out.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Low carb keto flourless chocolate cake

Flourless Chocolate Cake

4.05 from 21 votes
A dense flourless cake for those following a low carb keto diet. It's a simple chocolate dessert that only requires five common ingredients.
Prep Time:15 minutes mins
Cook Time:45 minutes mins
Total Time:1 hour hr
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 12
Calories: 295

Ingredients

  • ⅓ cup water
  • ¼ teaspoon salt
  • ½ cup low carb sugar substitute
  • 12 ounces unsweetened baking chocolate
  • ⅔ cup butter or ghee, cut into tablespoon size pieces
  • 4 large eggs
  • boiling water
US Customary - Metric

Instructions

  • Line bottom of 9-inch springform pan with parchment paper.
  • In small pot, heat water, salt, and Swerve over medium heat until salt and sweetener are dissolved.
  • Melt baking chocolate in double boiler or microwave.
  • Mix melted chocolate and butter in large bowl with electric mixer.
  • Beat in the hot water mixture.
  • Add in egg, one at a time, beating well after adding each.
  • Pour mix into prepared springform pan. Wrap outside well with foil.
  • Place springform pan in larger cake pan and add boiling water to the outside pan about 1 inch deep.
  • Bake cake in water bath for 45 minutes at 350°F. Remove and cool slightly on wire rack.
  • Chill cake overnight in refrigerator. Then remove side of springform pan.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 73g | Calories: 295 | Carbohydrates: 8g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 89mg | Sodium: 158mg | Potassium: 259mg | Fiber: 5g | Sugar: 0g | Vitamin A: 450IU | Vitamin C: 0mg | Calcium: 40mg | Iron: 5.2mg

Additional Info

Net Carbs: 3 g | % Carbs: 4.4 % | % Protein: 8.9 % | % Fat: 86.7 % | SmartPoints: 13
Values
Array
(
    [serving_size] => 73
    [calories] => 295
    [carbohydrates] => 8
    [protein] => 6
    [fat] => 26
    [saturated_fat] => 16
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 5
    [trans_fat] => 0
    [cholesterol] => 89
    [sodium] => 158
    [potassium] => 259
    [fiber] => 5
    [sugar] => 0
    [vitamin_a] => 450
    [vitamin_c] => 0
    [calcium] => 40
    [iron] => 5.2
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

« Tomato Mozzarella Appetizer with Spinach and Bacon
Almond Flour Cookies with Cranberries and Walnuts »

Related Posts

Reader Interactions

Comments

  1. Elizabeth

    May 23, 2022 at 7:37 am

    Having been eating keto for over 2 years, we really can’t eat sugar. It’s way too sweet. So I was excited to try this cake. It was really bitter, needed much more sweetness. We had to pour Choczero sugar-free strawberry jam on it to even be able to eat it. (I used 3/4 c allulose in recipe.)

    Has an ingredient been left out of recipe? Cream is mentioned in a comment response above, but no cream is listed in ingredients list.

    I’ll try this again, but I’ll use more sweetener. I love the texture!

    Reply
    • Lisa MarcAurele

      May 23, 2022 at 9:56 am

      I'm going to have to make this again but I do believe adding cream will make it more of a milk chocolate and get rid of some of the bitterness. You can also replace some of the baking chocolate with ChocZero milk chocolate baking chips.

      Reply
  2. Kendall

    June 02, 2020 at 12:00 pm

    5 stars
    This is my FAVORITE low carb cake. The texture is amazing since you're not fussing with almond/coconut flours. I use hot coffee instead of water for more depth of flavor, and no one even knows it's low in sugar. 😉 Definitely make it! Thank you for the recipe!

    Reply
  3. Michele Kaliner ka

    May 20, 2019 at 9:43 am

    It seems that your recipe didn't specify how much boiling be water?

    Reply
    • Lisa MarcAurele

      May 20, 2019 at 2:49 pm

      It's the first ingredient listed.

      Reply
  4. Fran

    January 28, 2019 at 8:11 am

    Hi there.
    Can I freeze this cake once I make it to avoid eating it all at once?
    Also, how long would it keep in the fridge or cupboard?
    Kind regards
    Fran

    Reply
    • Lisa MarcAurele

      January 28, 2019 at 8:36 am

      The cake can probably be frozen safely for at least 3 months, but I haven't tried it myself. In the fridge it should last a week or two. I recommend keeping it in the refrigerator as there isn't any sugar in it.

      Reply
  5. Sinda Swanson

    January 24, 2019 at 5:52 pm

    Just kinda started a low carb diet and am not into fake sweeteners. Could this be made with real sugar and how much?? Thanks. Anxious to try as I am a chocoholic

    Reply
    • Lisa MarcAurele

      January 25, 2019 at 5:05 am

      The low carb sweetener is a one-for-one sugar sub so the amount should be about the same.

      Reply
    • Laura

      June 02, 2019 at 8:59 pm

      I don’t know what I could have done wrong as I followed the directions completely and I am a decent baker but the mixture ended up separating for me once I slowly added the eggs in. It was a complete waste. I decided to put it in the oven just to see what would happen knowing it wouldn’t be right and it was just a clumpy, oily mess. I used the stevia powdered baking sweetener, but didn’t deviate in any other way. I’ve never seen anything like it.

      Reply
      • Lisa MarcAurele

        June 03, 2019 at 5:38 am

        It sounds like a temperature issue. If you let it cool a bit, it should have blended in.

  6. Noel

    January 16, 2019 at 4:35 pm

    I made it for some friends who are doing keto. I want to believe I did something wrong because it wasn't even "pourable" and had to be scraped out of the mixing bowl. I then read more reviews and feel that I'm not alone. It was sooooo bitter. It tasted completely like the unsweetened cocoa. I used Stevia as the sweetener.

    Reply
    • Lisa MarcAurele

      January 16, 2019 at 9:16 pm

      You can add in more cream if it's too thick and more sweetener to offset the bitter taste of the cocoa. The cream also makes it more of a "milk" chocolate which lessens the bitterness of the cocoa.

      Reply
  7. Pamela Lee

    January 13, 2019 at 9:45 pm

    5 stars
    I made this on my birthday and it was amazing! Kind of like a very thick brownie.
    I added a scoop of my homemade vanilla ice cream - SO DELICIOUS!

    Gotta save this and make it again and again! I used swerve for sweetener

    Reply
    • Lisa MarcAurele

      January 14, 2019 at 8:24 am

      Yay! Glad it worked out. A la mode is always a good option.

      Reply
  8. Larry Lovering

    December 22, 2018 at 4:19 pm

    5 stars
    I made this in two loaf pans for a Tuxedo Cake, with Chocolate Pastry Cream and Vanilla pastry Crème. The two cakes were baked for 30 minutes, refrigerated overnight and assembled with a panel of 90% chocolate (melted and formed in a loaf pan) between the two pastry cremes. The two cakes were on the bottom and top. A ganache finished the top. This is a wonderful recipe, Lisa; Thank you!

    Reply
    • Lisa MarcAurele

      December 24, 2018 at 6:58 am

      Sounds like a beautiful and delicious chocolate cake!

      Reply
  9. Nan

    December 05, 2018 at 5:07 pm

    4 stars
    I made this cake to today. I used Sweve (powdered/confectioners) after mixing really well it was too bitter so I added another 1/2 cup of the Swerve the batter. (Total of one cup) i didn’t do the water bath because I don’t have big enough pans, so I filled a Pyrex dish with water and placed into the oven This turned out DELICIOUS!! It’s still not too sweet and the consistently is like a brownie. Will top with sweetened whipping cream and berries! Thank your for the recipe!

    Ps - could I somehow use unsweetened coca powder instead of the solid?

    Reply
    • Lisa MarcAurele

      December 06, 2018 at 7:46 am

      You could try the conventional sub of 3 tablespoons cocoa plus 1 tablespoon butter or coconut oi.

      Reply
  10. Carrie

    December 02, 2018 at 11:23 am

    2 stars
    3/4 pound of dark chocolate? Are you sure you used that much? I made this, using your recipe, and it tasted like chalky dark chocolate. It was so dry and chalky that it was literally like compressed cocoa powder.

    I was hesitant after spending nearly $10 on chocolate but went for it anyway. What a waste!

    I love eating those bakers bars, I love the taste but your recipe messed them up, big time.

    Reply
    • Lisa MarcAurele

      December 03, 2018 at 5:19 am

      Perhaps a little more liquid or less baking chocolate would help. I'll put this one on my list to experiment with more.

      Reply
  11. Mira

    May 26, 2018 at 6:58 pm

    I was going to try this dessert, but hesitate based on comments left. I have made flourless cakes the conventional way with wheat flour, and you usually whip the egg whites to firm peaks and fold them in to the yolk/chocolate mixture before baking. Is there a reason why you just added the whole eggs to the batter and not treat them separately? This would make a difference in the finished dessert.

    Reply
    • Lisa

      May 27, 2018 at 5:13 am

      It's based on a cookbook recipe I've used in the past which didn't separate.

      Reply
  12. Jane A Zappia

    May 20, 2018 at 8:28 am

    5 stars
    This turned out great. After a good overnight chillin', I set it out for 5 hours before serving to soften it, and sprinkled it with stevia and garnished with raspberries. I added liquid stevia to the recipe because I was concerned about it being a little bitter due to the dark unsweetened chocolate.

    Reply
    • Lisa

      May 21, 2018 at 6:12 am

      Thanks for sharing Jane! It is best to serve this one at room temperature and a little sweetener is usually needed for those who haven't been on keto long.

      Reply
  13. LaDonna

    May 15, 2018 at 7:32 pm

    Okay just finished this was going to top with a chocolate mousse. The cake was sooo bad, didn’t want to waste the mousse on it. What a waste of chocolate and eggs and it was way more chocolate than other recipes. Someone’s been on a Keto diet waaay too long if they think this is good. Sorry and I can’t even remove the one star I have it!!

    Reply
    • Lisa

      May 16, 2018 at 7:20 am

      You may not have been on keto long enough to dislike sweets.

      Reply
  14. LaDonna

    May 15, 2018 at 5:10 pm

    3 stars
    I am hoping this tastes better than the little batter I tasted and the crumbs on the plate. It has no sweetness at all!!!

    Reply
    • Lisa

      May 16, 2018 at 7:19 am

      You can add extra sweetener if desired. Those on strict keto limit sweets so it's preferable to have treats that aren't very sweet to eliminate cravings.

      Reply
  15. Jeff

    May 12, 2018 at 12:47 am

    This is absolutely horrible. Made per the recipe. Tasted like chocolate sand. Pebbly needs more fat.

    Reply
    • Lisa

      May 12, 2018 at 8:18 am

      There's plenty of fat in this one. It may have been the sweetener.

      Reply
  16. Heidi Kaivalya

    April 14, 2018 at 4:01 pm

    Hi, sadly, I somehow made a disaster out of this recipe. I used mini cupcake pan to try to make bite sized cakes. The butter got bubbly in the batter and boiled over the pan and got all over the stove and created a lot of smoke.?
    I even accidentally used less butter than it called for 1/2c instead or 2/3. It was extremely buttery.
    Have you run into anything like this with this recipe before?i obviously over filled the cups but I would imagine that even in a spring form it would bubble quite a bit. I'll try it again another day.

    Reply
    • Lisa

      April 14, 2018 at 5:36 pm

      Did you place the cupcake pan in a pan of water like the springform pan was? I didn't have any butter bubbling over.

      Reply
  17. Sue

    March 05, 2018 at 8:47 am

    Hi, Lisa

    I wanted to ask if this would still work if I cut the amount of sugar sub. to 1/4c and used 99% Lindt bars?

    Thanks

    Reply
    • Lisa

      March 06, 2018 at 5:21 am

      It should, but you may need to add more liquid as sweetener is a liquid.

      Reply
  18. Kris

    February 24, 2018 at 1:57 pm

    Oh boy... learning my lesson about reading the entire recipe in advance. I just put the cake in the oven and have to bring it to a keto friends house in 2.5 hours. Can I stick it in the freezer to avoid the overnight cooling?

    Reply
    • Lisa

      February 25, 2018 at 6:37 am

      That probably would work.

      Reply
    • Karen

      June 02, 2018 at 11:45 pm

      5 stars
      I served it shortly after making it. Not sure why it needs to go in the fridge. It was perfect. Also I used a cake pan not a spring form pan-no problem getting it out of the pan.It was delicious. Everyone loved it.

      Reply
  19. Julie

    January 26, 2018 at 3:39 pm

    have you ever tried to make these in muffin pans? What would be the adjusted baking time?

    Reply
    • Lisa

      January 27, 2018 at 5:42 am

      It's hard to say, but I'd start checking after 15 minutes.

      Reply
  20. Eileen

    January 26, 2018 at 2:44 pm

    Also water got into the aluminum foil and the cake pan. Luckily the parchment paper kept it from touching the cake. Do you have a secret way of wrapping the springform pan in foil that keeps this from happening? As you can tell this was my first attempt at using a springform pan.
    Thanks for any helpful hints.

    Reply
    • Lisa

      January 27, 2018 at 5:44 am

      I use a thick foil and bend the edges around the top of the pan.

      Reply
  21. Eileen

    January 26, 2018 at 2:11 pm

    When cooling cake in the fridge overnight do you cover it?

    Reply
    • Lisa

      January 27, 2018 at 5:44 am

      I don't, but I make sure it in a good spot in the fridge like at the very top.

      Reply
  22. daniela

    January 26, 2018 at 12:20 am

    sounds yummy except for the sweeteners. There is no low carb sweetener, including stevia that tastes good.

    Reply
    • Lisa

      January 26, 2018 at 9:09 am

      Have you tried blending sweeteners? I find the best taste comes from combining them. My favorite is to combine stevia and monk fruit. Even my 5 year old eats plain yogurt sweetened with those two. And, adding in a touch of vanilla makes the taste even better!

      Reply
  23. Nancy

    January 23, 2018 at 12:31 pm

    4 stars
    Hi - sounds wonderful - have you developed the recipe using concentrated (or plain, no fillers) stevia - I'm finding I can't do the sugar alcohols - too much GI upset
    Love the idea of chili/chocolate - so great !! Thanks !!

    Reply
    • Lisa

      January 23, 2018 at 2:50 pm

      I used a bulk sweetener with erythritol, but you could try adding more liquid and subbing with a concentrate.

      Reply
  24. Jamie

    November 19, 2017 at 7:48 pm

    Will Lily's sugar free chocolate chips work for this?

    Reply
    • Lisa

      November 20, 2017 at 8:14 am

      Yes! Any low carb chocolate pieces are fine.

      Reply
  25. Cinthia

    June 23, 2017 at 4:29 pm

    Hi
    My son is turning 3 & is on a special diet- Keto. I'm trying to use your recipe for an Elmo shaped cake pan. Any suggestions?

    Reply
    • Lisa

      June 24, 2017 at 8:08 am

      This recipe is equivalent to one box mix so you should be able to use that as a guide.

      Reply
  26. Bridget Whitaker

    April 07, 2017 at 5:37 pm

    I am so disappointed! Not sweet enough and 45 min was too long. I probably have $10 in this cake. I am going to have to think of some way to sweeten.

    Reply
    • Lisa

      April 07, 2017 at 6:07 pm

      Add a ganache? Keto desserts typically aren't very sweet as most keto dieters have no longer crave sweetness.

      Reply
  27. Cici

    February 01, 2017 at 7:19 am

    Will the water make the chocolate seize?

    Reply
    • Lisa

      February 01, 2017 at 3:03 pm

      You do need to be careful, but that didn't happen for me.

      Reply
  28. Barb

    January 02, 2017 at 9:18 am

    Is that powdered swerve or granulated? I have both and never know which to use.
    Started this new lifestyle 5 months ago for health reason. Finding your site has made it an easy transition. Thank you for all the great information and recipes.

    Reply
    • Lisa

      January 02, 2017 at 11:34 am

      I used the regular granular, but you could use powdered.

      Reply
  29. Rochelle Ferriell

    December 23, 2016 at 8:59 am

    Sounds very good. I need some clarification on the mixing of butter with the melted chocolate: you put the cold butter pats into the melted chocolate and beat, or do you melt the butter along with the chocolate?
    Thank you.

    Reply
    • Rochelle Ferriell

      December 23, 2016 at 9:01 am

      Never mind. I saw the picture of the butter pats in the melted chocolate. Duh.

      Reply
      • Lisa

        December 23, 2016 at 11:26 am

        I was just going to tell you I used cold Kerry Gold from the fridge.

4.05 from 21 votes (12 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

BEST Keto Fall Recipes

Here are some of our most popular keto fall recipes you can make this season! From homemade dips to quick and easy dinner recipes, these low-carb recipes will be on repeat all summer long!

  • Keto Beef Stew Featured Image
    Easy Keto Beef Stew Recipe
  • Pumpkin Cheese Ball
  • Keto Pumpkin Deviled Eggs
  • overhead of shredded pot roast in the slow cooker after cooking with two forks in it.
    Mississippi Mud Roast (Crockpot Recipe)
  • healthy pumpkin smoothie featured image.
    Healthy Pumpkin Smoothie (With Pumpkin Pie Spice)
  • hot dog mummies on halloween platter.
    Keto Mummy Hot Dogs

Popular Fall Keto Desserts

Desserts can be a challenge while on a keto or low-carb diet. We have wonderful recipes to satisfy your sweet tooth while watching those macros!

  • Keto peanut butter cookies featured image.
    3-Ingredient Keto Peanut Butter Cookies
  • Keto cinnamon churro featured
    Cinnamon Churros (Keto + Low-Carb)
  • pumpkin chocolate chip muffins on wire rack
    Pumpkin Chocolate Chip Muffins (Keto + Gluten Free)
  • pumpkin truffles candy featured image
    Keto Pumpkin Truffles Recipe (Sugar-Free Candy)
  • keto snowball cookies
    Keto Snowball Cookies
  • sugar free snickers Featured Image
    Sugar Free Snickers Bar

Footer

Featured On:

Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

Keto

  • Get Started
  • Keto Calculator
  • Low Carb vs Keto
  • Low Carb Food List

Recipes

  • Breakfast
  • Desserts
  • Dinners
  • Salads
  • Sides

About

  • About
  • Contact
  • Newsletter
  • Work With Us

↑ back to top

LowCarbYum.com makes money through affiliate partner links: If you click on a link, we may earn a commission. Our writers create all reviews, recipes, and other content to inform readers, with no influence from our advertisers. LowCarbYum.com may earn from qualifying purchased made on Amazon.com. Learn more about our policies and disclosures.

Copyright © 2025. Low Carb Yum. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.