This keto flourless chocolate cake is moist, fudgy, and uses just 6 simple ingredients! Made in just one bowl, it’s sugar free and low carb, with a vegan and gluten-free option. 4 grams net carbs.
Flourless keto chocolate cakes have a different texture. As it is made with no flour and no grains, it can be a little heavier and less fluffy. However, it is just as delicious.
Also known as a low carb torte, this keto flourless cake is a game changer!
How to make a keto flourless chocolate cake
I tested this recipe out two ways, as I’d always like to offer an eggless vegan version. See further down the post for that particular option.
- Keto Chocolate– I don’t recommend using sugar free keto chocolate chips, as they don’t have the best melted texture. For this keto flourless chocolate cake, use a chopped up unsweetened chocolate bar. Although bitter on its own, you won’t taste the bitterness once baked.
- Butter– Unsalted butter or grass fed butter. Try to use a good quality butter, preferably from sticks. Cheaper brands and butter from a block can often contain added water.
- Granulated sweetener– Erythritol or monk fruit sweeter (granulated) can be used. I haven’t tried other keto sugar substitutes.
- Salt– A must for this keto flourless cake- It brings out the sweetness!
- Espresso powder– Optional, but intensifies the chocolate flavor!
- Vanilla extract- Gives a light vanilla note that enhances the chocolate.
- Eggs– Keep the eggs at room temperature.
- Cocoa Powder– Use a good quality cocoa powder, as some of the cheaper ones are clumpy and don’t have a rich chocolate flavor.
Please note, I doubled the recipe to make a flourless layer chocolate cake. If you also choose to do that, double the amounts for all the ingredients.
You can use either a microwave or stovetop to melt the butter with chocolate. I didn’t notice much of a difference between them.
When the cake is mostly baked, you’ll notice the tops having a thin crust. This is completely normal and is supposed to happen.
Let the cake cool in the pan completely. Once cool, you can gently remove it (it will have sunk slightly in the middle) or flip it upside down onto a plate.
Vegan Gluten Free Flourless Chocolate Cake Option
For a vegan gluten free flourless chocolate cake, I used the following recipe:
2 ½ cups rolled oats, 1 tbsp baking powder, 2 tbsp cocoa powder, ¾ cup sugar of choice, 1 cup mashed sweet potato (or pumpkin), 1 flax egg (1 tbsp ground flaxseed with 3 tbsp water, sitting for 10 minutes to form a gel), 1 cup dairy free milk,¼ cup coconut oil.
Low Carb Flourless Chocolate Cake Tips
- For ease of removal, don’t simply grease the cake pan. Instead, cut a piece of parchment paper to fit the base.
- If you don’t use the microwave, heat the butter and chocolate over extremely low heat.
- Do not overmix the cake batter after adding in the cocoa powder- carefully fold it through until it is just combined.
- Any chocolate frosting works. You can keep it unfrosted, and it will still be delicious!
- The low carb flourless chocolate cake must be cooled completely, before frosting.
- Be careful when transferring the cake from the pan, as it will be fragile.
Storing and Freezing Tips
- To store: Leftover flourless chocolate cake must be stored in the refrigerator, especially if it has frosting on it. Keep it covered or in a sealable container, and it will remain fresh for up to 2 weeks.
- Can you freeze a flourless chocolate cake? You can freeze this flourless chocolate cake. Keep leftover cake in a freezer friendly container, and it can be stored in the freezer for up to 6 months.
To enjoy this flourless chocolate cake from a frozen state, thaw overnight in the fridge, before allowing to thaw at room temperature the day of consumption.
DO NOT reheat using an oven or microwave, as this will thaw and cook it at the same time.
More EASY keto dessert recipes
- Flourless Brownies
- Keto Chocolate Muffins
- Keto Chocolate Cheesecake
- Cinnamon Roll Mug Cake
- Coconut Ice Cream
Keto Flourless Chocolate Cake
- 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 granulated sweetener, 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.
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