This Keto Flourless Chocolate Cake is my absolute go-to cake. This is the best low-carb flourless chocolate cake we make for all special occasions and I’m so happy to share this with you.
It is the perfect low-carb, gluten-free, grain cake out there and it tastes amazing!
It is chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints.
This gluten-free sugar-free flourless chocolate cake recipe needs just FIVE INGREDIENTS!
Made with sugar-free chocolate and your sweetener of choice, this is the best flourless chocolate cake recipe ever! Naturally keto and low carb.
Chocolate flourless cakes are low-carber’s best friend. Omitting flour completely in these dense, rich low carb cake recipes eliminates gluten and cuts carbs drastically!
Throw chocolate into the mix and you’ve got yourself a decadent dessert to impress even the biggest chocoholic.
This easy Keto flourless cake could be stored in the fridge for up to 1 week.
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More Keto Chocolate Dessert Recipes
So what are the best keto chocolate desserts to have on keto? Here are some of our favorite low carb / no carb desserts you might like:
- Keto Chocolate Bundt Cake
- Best Keto Chocolate Cheesecake
- World’s Best Keto Brownies
- Low Carb Keto Sex In a Pan
- Best Healthy 1 Minute Keto Mug Brownie
Best Keto Flourless Chocolate Cake
This Keto Flourless Chocolate Cake is my absolute go-to cake. This is the best low-carb flourless chocolate cake we make for all special occasions and I’m so happy to share this with you. It is the perfect low carb, sugar-free, gluten-free, grain cake out there and it tastes amazing!
Ingredients
Instructions
- Preheat the oven to 350 F. Line the bottom of a 9 in (23 cm) springform pan with parchment paper. Grease the bottom and sides.
- Melt the chocolate over a double boiler, melt the butter in a small pot, then combine both. Do not overheat to avoid splitting. Remove from the heat and allow to cool slightly before adding the vanilla extract.
- Separate the eggs and put the yolks and whites in separate bowls. Add salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
- Whisk egg yolks and sweetener until smooth. Beat the together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
- Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding just until you can’t see any white streaks from the egg whites.
- Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
- Pour into the prepared tin. Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
- Bake at 180C/ 350F about 25 minutes, until the top just starts to form a very thin crust on the edges only, and the internal the temperature in the center via thermometer is 140 degrees F (60 degrees C). The cake will not look done, which is normal, so go by temperature.
- Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
Nutrition Information:
Yield: 16Amount Per Serving: Calories: 349Total Fat: 34gCarbohydrates: 14gNet Carbohydrates: 5gFiber: 12gSugar: 0gProtein: 4g
Photo credit: Vegan Food (Flickr)
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