Keto Flourless Chocolate Cake

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 35

Servings Servings

Calories 144kcal

Author Arman Liew

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

US Customary - Metric

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.

Notes

* You can also use sugar free chocolate chips

If making a layer cake (as pictured), double all the ingredients, including the frosting.

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.

Nutrition