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A dense flourless chocolate cake for those following a low carb keto diet. It’s a simple dessert that only requires five common ingredients.
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.
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.
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.
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
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.
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Flourless Chocolate Cake
Ingredients
- 1/3 cup water
- 1/4 teaspoon salt
- 1/2 cup low carb sugar substitute
- 12 ounces unsweetened baking chocolate
- 2/3 cup butter or ghee, cut into tablespoon size pieces
- 4 large eggs
- boiling water
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
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Note 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.
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Kendall
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!
Michele Kaliner ka
It seems that your recipe didn’t specify how much boiling be water?
Lisa MarcAurele
It’s the first ingredient listed.
Fran
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
Lisa MarcAurele
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.
Sinda Swanson
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
Lisa MarcAurele
The low carb sweetener is a one-for-one sugar sub so the amount should be about the same.
Laura
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.
Lisa MarcAurele
It sounds like a temperature issue. If you let it cool a bit, it should have blended in.
Noel
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.
Lisa MarcAurele
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.
Pamela Lee
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
Lisa MarcAurele
Yay! Glad it worked out. A la mode is always a good option.
Larry Lovering
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!
Lisa MarcAurele
Sounds like a beautiful and delicious chocolate cake!
Nan
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?
Lisa MarcAurele
You could try the conventional sub of 3 tablespoons cocoa plus 1 tablespoon butter or coconut oi.