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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.
We love our easy keto dessert recipes here. Our favorites include keto cinnamon rolls, keto cheesecake, and this easy flourless keto chocolate cake.
I’ve been meaning to make a flourless chocolate cake keto, after making a vegan flourless chocolate cake and a classic flourless chocolate cake.
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.
The Ingredients
- 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.
The instructions
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.
Add all the ingredients into a high-speed blender or food processor and blend until smooth. Transfer to an 8-inch cake pan and bake for 25-30 minutes, until a skewer comes out clean.
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
Keto Flourless Chocolate Cake
Ingredients
- 1 cup unsweetened chocolate chopped finely * See notes
- 1/2 cup butter dairy free, if needed
- 3/4 cup granulated sweetener of choice ** See notes
- 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 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.
Thank you so much for posting this! Is there any way I could substitute the oats for coconut flour for the vegan version?
That won’t work at all, it will crumble 🙂
Dear Arman,
I am SO happy I found your page. Your recipes are fantastic and they always work. THANK YOU
You are so welcome 🙂
Thanks for sharing the recipe. I was looking for something to make for Easter that didn’t use almond flour since my brother-in-law is a allergic to nuts and I found your recipe thank you so much for sharing having a hard time finding recipes with out almond flour. I made it for Easter and it was a big hit I am made it for my mom for mother’s day thanks. Hope you have a blessed day.
Thank you so much for the feedback, Priscilla- Hope you had a fantastic Easter!
I’m making the Paleo version, but with only 2T of cocoa, it is not very brown (chocolate). Is there something missing in the recipe?
Nope, I used dark cocoa powder, which is a darker consistency.
how is this vegan? it contains eggs
Did you check out the vegan option? There is no eggs in it at all.
Hello. I just made this cake. It tastes good but it is very thin. Any way how to get it to rise?
I just made this keto version. Takes really good but it very thin. How do I make this rise?
Hi Becky! I sometimes use a smaller pan for thickness 🙂
Can you use almond flour and almond milk instead of coconut milk and coconut flour?
That won’t work or come out correctly!
Hi there. Which version does the nutritional info relate too ?
The keto version 🙂
Looks delicious! Can I substitute almond milk for the coconut milk in both the cake and frosting?
Hi there! sure, that should be fine 🙂
How is this vegan if it requires eggs?
Did you see the clearly stated vegan option?
Hi,
Does the nutrition facts include the frosting?
Thanks.
Hi it doesn’t 🙂
So… What’s the nutrition I go for the frosting?
It depends which one you use, so best to calculate it based on your ingredients.
Hi,
Any substitute to eggs in the veto version? and is the cocoa powder unsweetened ?
Nope, not that I have tried! Yes, unsweetened cocoa powder!
Have you ever tried scaling down this recipe for a personal sized cake? Or tried baking in smaller pans for multiple individual cakes? I would like to bake the keto version but I can’t finish a whole 8×8 pan by myself.
Just bake it up and freeze leftovers- They freeze beautifully 🙂
Is there a sub for chocolate chips?
Not that I have tried!