Keto Recipes

Flourless Keto Chocolate Cake

Where are all the keto desserts?

The most difficult part about being on the ketogenic diet for a lot of people is not being able to indulge their sweet tooth. While keto recipes are all over the internet, keto desserts are a bit harder to come by. This keto chocolate cake though is all the best parts of dessert with none of the guilt about cheating. It’s rich, dark, intense… almost like a chocolate truffle. And it’s super easy to make, with ingredients you’re bound to have around the house. Welcome to our low carb dessert recipe: the Flourless Chocolate Cake.

 

The need for a keto chocolate cake

Sahil has an inveterate sweet tooth; you’ll find him reaching for something sweet even before the last bite of food has gone down. So when we got on keto, and he couldn’t have his post-meal piece of chocolate or half a cookie, you’d find him sitting in the corner with a hangdog face and sad puppy eyes. Something had to be done.

One of Sahil’s favourite desserts is a flourless chocolate cake. It’s dense and dark, much like a chocolate truffle in cake form. To make it keto friendly, I had to swap regular dark chocolate for Lindt 85%, the darkest I could go without making the cake too bitter. A splash of cream worked to temper the bitterness, but it also added more fat to the recipe, which made for an unstable chocolate mix where the butter, chocolate and yolks would separate. The solution? Mix, mix, mix with an electric beater until the fat and the chocolate emulsified into this thick dark ganache. Fold the egg whites in with the gentlest, gentlest hand. What you will have is a thick chocolate soufflé that rises while baking, then collapses a little bit, giving you a dense but airy keto chocolate cake. Could you ask for a better keto dessert?

You can check out our other Keto Dessert Recipes here for our Keto Chocolate Mug Cake and our Keto Cheesecake.

Cheers & Keep Cooking!

Nutrition Info (Per serving)

  • Calories: 301
  • Net Carbs: 6g
  • Carbs: 8g
  • Fat: 27g
  • Protein: 6g
  • Fiber: 2g

This recipe makes 8 servings.  Get this recipe on myfitnesspal.

Keto Chocolate Cake Flourless Cake

Low Carb Keto Dessert Recipes

Yum
Votes: 5
Rating: 4.4
You:
Rate this recipe!
A rich and delicious keto chocolate cake. Completely flourless.
Servings Prep Time
8 Slices 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Slices 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Keto Chocolate Cake Flourless Cake

Low Carb Keto Dessert Recipes

Yum
Votes: 5
Rating: 4.4
You:
Rate this recipe!
A rich and delicious keto chocolate cake. Completely flourless.
Servings Prep Time
8 Slices 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Slices 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Ingredients
  • 200 Grams Dark Chocolate (85% or Higher) I use Lindt 85%
  • 100 Grams Butter cubed
  • 100 Ml Cream
  • 4 Eggs separated
  • 4 Tbsp Truvia or any low carb sweetner
Servings: Slices
Units:
Instructions
  1. Butter an 8’ cake tin
  2. Break the chocolate into even pieces. Add the butter and microwave in short bursts till the chocolate is melted. You can also do this over a double boiler.
  3. Add the cream and Truvia and mix thoroughly.
  4. Add the egg yolks, one at a time, mixing until just combined.
  5. Whisk the egg whites separately with a pinch of salt just until stiff peaks form (careful, do not over beat).
  6. Fold the egg whites into the chocolate mixture in thirds gently until no white streaks remain.
  7. Bake at 160 C (325 F) for about 45 minutes or until the rest of the cake is set but the centre just jiggles.
  8. Bring to room temperature then chill for at least 4 hours before serving. This also freezes really well.
  9. Note: Don't worry if the chocolate mix looks like it's splitting when you add the cream, just continue to whisk it for a few more minutes and it will emulsify into this shiny, rich ganache.
Recipe Notes

Tips to Keep in Mind While Making the Keto Chocolate Cake

  • You can use Bakers Chocolate , but do taste and adjust the sweetener accordingly, so your cake doesn’t become too bitter
  • Don’t fret if the butter separates from the chocolate when you add the egg yolks! Use an electric whisk and mix for a good five to seven minutes until it comes together like a thick batter.
  • If you’re really worried about it not emulsifying, just leave out the cream. You can whip it separately and top the cake with it.
  • The keto chocolate cake will rise and deflate a bit after you take it out of the oven; this is perfectly normal.
  • Use a spatula to fold the egg whites in and don’t beat it in with the whisk, as this will deflate the cake.
  • For a chocolate-orange cake, add a bit of unsweetened orange extract or the zest of one orange into the chocolate mix before you fold in the egg whites.

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17 Comments

  • Reply
    Becky
    November 17, 2017 at 10:28 am

    Hi! Love your videos and chocolate cake! How can I keep the cake from falling completely? It does more than deflate just a little, it ends up looking more like a brownie. Any ideas? I’m new to cooking Keto, thanks for any suggestions!

    • mm
      Reply
      Deepti Unni
      November 19, 2017 at 6:04 am

      Hey Becky! So this cake does have a tendency to deflate, depending on how light or heavy a hand you use to fold the eggs in and generally what the temperature difference is like when you take the cake out. What I like to do is turn off the oven 5 minutes before the specified time and then leave it in for another 15 minutes. This way it cools slower so it deflates a little less.

  • Reply
    Nss
    November 25, 2017 at 5:22 am

    May I ask the baking time for 6″ if I only use half of the ingredients?
    Thanks!

    • mm
      Reply
      Deepti Unni
      November 27, 2017 at 7:02 am

      It should be done in about 20-25 minutes. However, my no-fail test is to gently jiggle the cake around the 18 minute mark. If it’s still very jiggly all over, let it go for five more minutes before you jiggle it and again. When it’s almost ready, it’ll be firm around the sides but the centre should still wobble a bit, at which point you can turn the oven off in about a minute. Does that make sense?

  • Reply
    Nss
    November 28, 2017 at 2:14 pm

    Thanks! My cake shrinked a lot…
    Maybe because I used non-stock cloth instead of butter the mold? Or I over-cooked? Please have a look of my cake if you have time,
    https://m.facebook.com/story.php?story_fbid=1887180471309988&id=100000541603539

  • Reply
    Ticcy
    December 1, 2017 at 3:56 am

    Lovely tasting cake. I have made it twice and both times it shrunk a lot but it tastes terrific. Will give it another try next week!

    • mm
      Reply
      Sahil Makhija
      December 2, 2017 at 8:32 am

      Yes it does shrink quite a lot, it’s a akin to a souffle since it’s just eggs and chocolate. SO much like a souffle it does shrink.

  • Reply
    Carla
    December 2, 2017 at 8:59 am

    I am looking into this type of eating and previewing recipes. Looking to help with several issues such as lose weight and lower cholesterol and triglycerides and hopefully decrease risk of diabetes. So of course the first ones i check are desserts. Lol. Anyway could Baking powder or soda be added to help with the deflating or shrinking. Thanks u

    • mm
      Reply
      Sahil Makhija
      December 9, 2017 at 12:12 pm

      Hi Carla, this is quite like a souffle, it will deflate no matter what 🙂

  • Reply
    Delynn
    December 24, 2017 at 9:22 pm

    I fluffed the egg whites and as I was folding them in the batter started coming apart and getting oily. I thought maybe I didn’t whip the eggs whites enough so I carefully poured the “oil” back into my mixing bowl and it never fluffed. Poured it back in, can’t seem to get it to mix. While baking, the liquid seeped thru my spring form and had to put a drip pan under it. Any idea what went wrong? I made this last week with not issues. Only thing I changed was using 100% dark chocolate versus Lily’s chocolate.

    • Reply
      Stacey
      January 7, 2018 at 11:01 pm

      Cold eggs will make the oil separate .

  • Reply
    Franklin
    January 7, 2018 at 4:45 am

    Your video says you cooked it for 30 minutes but your recipe says 45?

    • mm
      Reply
      Sahil Makhija
      January 7, 2018 at 6:07 am

      So it’s kind of by feel, till the center is not jiggling and depending on your oven this takes anywhere from 30-45 minutes.

  • Reply
    Whitney
    January 13, 2018 at 7:25 am

    Would it be possible to make mini cakes in a muffin tin? I don’t have a springform pan and I feel like mini cakes would be great for easy portion control 🙂

    • mm
      Reply
      Sahil Makhija
      January 15, 2018 at 4:16 pm

      Yes you can do that I do remember someone doing this and posting a photo on Instagram

  • Reply
    Michelle Ann Arcilla
    January 18, 2018 at 7:40 am

    What cream should i use?whipping cream or all purpose cream?

    • mm
      Reply
      Sahil Makhija
      January 18, 2018 at 9:11 am

      Whipping cream or even just heavy cream is fine.

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