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My keto flourless chocolate cake recipe yields the most fudgy, moist, addictive cake! Made in one bowl, I love how simple the ingredient list is! 4 grams of net carbs.
Love keto dessert recipes? Make my keto cheesecake, keto cupcakes, and keto chocolate pudding next.
Although I have a few keto cake recipes on the blog (hello, keto carrot cake, keto coffee cake, and keto pound cake), I have yet to create a keto cake recipe that uses NO flour of any kind–not even almond flour–until now.
It seems like a no-brainer, and honestly, this is my best flourless dessert yet.
Table of Contents
Why I love this recipe
- Incredible texture. Flourless chocolate cakes are notorious for being fudgy, rich, and incredibly decadent. This keto cake ticks all those boxes.
- Made with one bowl. No multiple bowls, no blender, nada. Just one bowl (or pot) and a cake pan are all you need.
- Perfect for chocolate lovers. Like my classic flourless chocolate cake, I’ve never met a chocolate lover who didn’t fall in LOVE with this cake.
- So simple. Melt the chocolate, then fold in the rest of the ingredients and bake it in the oven. It’s really that simple.
Ingredients needed
- Keto chocolate. I don’t recommend using sugar-free chocolate chips, as they don’t have the best texture once melted. For this recipe, use a chopped-up unsweetened dark chocolate bar.
- Butter. Use unsalted butter since we’re adding salt to this recipe. If you only have salted butter, omit the added salt.
- Granulated sweetener. I love allulose or monk fruit sweetener, but other types of sweeteners will work, too.
- Salt. To amplify the other ingredients.
- Espresso powder. Optional, but it’ll intensify the chocolate flavor, and you won’t be able to taste the espresso.
- Vanilla extract. A must for any cake recipe.
- Eggs. Room temperature, preferably.
- Cocoa powder. I’ve tested so many different kinds of cocoa powder over the years, and I always prefer unsweetened Dutch-processed cocoa powder for its richer, smoother flavor.
- Frosting. Make a chocolate ganache with melted sugar-free chocolate chips and coconut milk, or buy keto frosting at the store.
How to make keto flourless chocolate cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F. Grease an 8-inch cake tin and cover it with parchment paper.
Step 2- Melt the chocolate. Using a microwave or saucepan, melt the chocolate and butter until combined.
Step 3- Make the cake batter. To the chocolate mixture, stir in the sweetener, vanilla, and espresso powder. Add the eggs one at a time, whisking as you go. Add the cocoa powder and stir until just combined.
Step 4- Bake. Pour the batter into the cake pan and bake for 25 minutes or until a crust forms on top.
Step 5- Cool, frost, and serve. Remove the cake from the oven and let cool completely in the tin. Remove from the tin, frost, and serve.
Arman’s recipe tips
- Leave 2 inches of parchment paper sticking out. So it’s easier to remove the cake from the pan. Alternatively, you can use a springform pan.
- Avoid overbaking. The texture of this cake means it’s easy to overbake. Since it’ll continue to cook as it cools, remove it from the oven as soon as the edges begin to dark and it reaches an internal temperature of 200F.
- Swap the frosting. Use any of my keto frostings, or better yet, enjoy it unfrosted!
- Decorate the cake with berries, mint leaves, a drizzle of almond butter, or keto whipped cream.
Storage instructions
To store: Leftover cake should be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks.
To freeze: Wrap leftover cake slices in parchment paper, transfer them to a freezer-safe container, and freeze for up to 6 months.
More low carb cakes to try
Keto Flourless Chocolate Cake
Ingredients
- 1 cup unsweetened chocolate chopped finely * See notes
- 1/2 cup butter dairy free, if needed
- 3/4 cup allulose
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract optional
- 1 teaspoon espresso powder optional
- 3 large eggs room temperature
- 1/2 cup cocoa powder
Frosting
- 1 cup coconut milk
- 1 1/4 cups chocolate chips of choice
Instructions
- Preheat the oven to 180C/350F. Grease an 8-inch cake tin and cover with parchment paper, leaving 2 inches overhanging for easy removal.
- Using a microwave or small saucepan, heat up the chocolate and butter, and whisk until combined.
- Stir through the allulose, along with the vanilla and espresso, if using it. Add the eggs, one at a time, beating into the batter gently, until smooth. Add the cocoa powder until just combined- do not overmix.
- Transfer the batter into the cake tin. Bake the flourless keto chocolate cake for 25 minutes, until a gentle crust has formed on top.
- Remove from the oven and allow to cool completely in the tin. Remove from the tin either using the parchment paper overhang or flipping it gently onto a plate. Frost it and enjoy.
I know you included a vegan recipe, but can I use the egg substitute in this recipe, or will the structure be different
Not sure! I didn’t have a good result with it.
Hey Arman,
I’d like to make a layer cake like in the picture. I count according to the metric system and it comes out that including chocolate bars and chocolate chips in this dough (including the frosting) there will be almost a kilo of chocolate in it 🙂 2 x 170 g + 2 x 290 g = 920 g…and I want to make sure I am not mistaken?
This was fantastic. I can’t have eggs, but am also keto, so couldn’t follow either recipe option… so I used the force and amended it a little bit. I used the keto version, but instead of eggs, I used flax eggs with a little bit less water than I normally would. (I used 3 T flax meal to 7 T hot water.) (I usually use 2.5 T hot water to each T flax meal.) I don’t typically want things as sweet as recipes call for, so I used less sweetener (I used approximately 1/2-ish cup xylitol) and compensated by adding a little extra cocoa (I used cacao) powder (for a total of approximately a heaping 1/2 cup of cacao powder). I may have baked it a little bit too long, because it was a bit crumbly on top when we ate it the evening of the bake, BUT refrigerated overnight… SO GOOD. Tastes like dense, fudgy brownies. This egg free keto girl will definitely be making this again. Thank you!
😀 Thanks, Emily!
Thank you!
Hey Arman, what’s between the two layers? looks like a layer of salted caramel 🙂
Chocolate frosting! : )
This looks amazing and I really want to make it for my fiance’s birthday! Do you think you could use liquid monkfruit in place of liquid stevia?
What can I use for the frosting please if I dont have coconut milk ? Would regular full fat milk work?
It needs to be coconut milk 🙂 or you could make one of my keto frostings instead
Hello!
It seems delicious!
I would like to try it without using butter but not necessarily vegan as my only issue is dairy.
Could I substitute the butter for coconut oil?
Many thanks 🙂
Hi! I haven’t tried, you’ll need to experiment and see 🙂
Hello arman,
I wanted to say thank you for sharing this recipe!
Ive been wanting to bake for a while, but after I decided to stop eating dairy and eggs, it was very difficult to find any recipes I could eat.
Then i came across your recipe and when i tried it out, it turned out really tasty. The cake was rich and sweet and friends loved it as well!
Thank you so much for sharing this with us!
Koyo
You are so welcome, Koyo!