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    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 mins
    Cook Time:45 mins
    Total Time:1 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.

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    Reader Interactions

    Comments

      « Previous 1 2
    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
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