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Keto Flourless Chocolate Cake Recipe

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A rich, fudgy keto flourless chocolate cake that’s low-carb, gluten-free, and easy to make. Perfect for the keto diet or anyone who loves chocolate!

Ingredients

Scale
  • 1 cup (8 oz) unsalted butter
  • 1 cup (8 oz) sugar-free dark chocolate chips (70% cacao or higher)
  • 3/4 cup powdered erythritol or allulose
  • 6 large eggs (room temperature)
  • 1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract

Instructions

  • Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
  • In a saucepan, melt butter and chocolate chips over low heat. Stir until smooth, then let cool slightly.
  • In a large bowl, whisk eggs and powdered sweetener until light and frothy.
  • Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly.
  • Sift in cocoa powder, add salt and vanilla, and fold until just combined.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for 35–40 minutes, or until edges are set, and the center has a slight jiggle.
  • Let cool in the pan for 15 minutes. Remove sides of the springform pan, then cool completely. Refrigerate for at least 2 hours or overnight for best results.
  • Serve chilled or at room temperature with optional toppings like sugar-free whipped cream or berries.

Notes

 

  • Use high-quality chocolate for the best flavor.
  • Let the cake cool and chill completely before serving to ensure the perfect fudgy texture.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 1 month.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-flourless-chocolate-cake/