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: 268
Rating: 3.72
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: 268
Rating: 3.72
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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78 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
      Sharon O Connell
      April 1, 2018 at 10:32 pm

      My mixture separated but when i added the egg whites in I just kept folding it together and it worked back and baked beautifully. if the oil searates just keepgoing. Great recipe thanks.

  • 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.

      • Reply
        Donna Head
        February 10, 2018 at 10:36 pm

        Sahil, I am going to try this Chocolate cake, I brand new to the KETO diet and haven’t tried too many new recipes. Can I use half and half since it’s like a cream? Too COLD to go out today to run to the store and buy whipping cream!!

        • mm
          Reply
          Sahil Makhija
          February 11, 2018 at 4:00 am

          I think it should work.

  • Reply
    Maria
    January 31, 2018 at 3:40 am

    Heavy whipping cream or sour cream???
    Whay idas heavy cream

    • mm
      Reply
      Sahil Makhija
      January 31, 2018 at 11:24 am

      Heavy whipping cream.

  • Reply
    The80sShow
    February 4, 2018 at 3:42 am

    Hi I had an epic fail this evening. I think it’s b/c I used 100% chocolate….and once i put the cream in it didn’t feel right. It never recovered….in the oven now with a puddle of oil on top…erg….I soooo wanted to make this work. I can’t imagine it will taste good…will find out in about an hour….

    • mm
      Reply
      Sahil Makhija
      February 4, 2018 at 4:07 am

      Oh damn, it’s a bit tricky but it takes some time to get together again if it does split.

  • Reply
    Camila
    February 7, 2018 at 4:09 am

    Mine also separated and it looked almost granular, 🙁 this happened after i added the eggs, i’m guessing because the eggs where cold?
    Right now in the oven, but I have he sinking feeling it will be a dud

  • Reply
    Alexander
    February 8, 2018 at 4:10 pm

    Can I use a stevia and erythritol sweetened chocolate (65% with 3g net carbs per 100g)?

    • mm
      Reply
      Sahil Makhija
      February 9, 2018 at 3:53 am

      Yes of course.

  • Reply
    Adeela C
    February 19, 2018 at 4:11 am

    I just started Keto about a week ago, and was craving something sweet so gave this cake a try. It honestly tastes better than a regular chocolate cake. The texture is truly to die for. 5 stars.

  • Reply
    Tara
    February 23, 2018 at 8:08 pm

    I’ve made this cake several times and I love it! Gonna make it tomorrow again! I ran out of almond flour so this is my best chance to eat some keto chocolate desert 🤘🏽❤

  • Reply
    Nat
    March 10, 2018 at 6:05 am

    Is it possible to make this using cocoa powder instead of a chocolate bar? Thanks!

    • mm
      Reply
      Sahil Makhija
      March 11, 2018 at 8:25 am

      Nope, not unless you want a chocolate omelet 😀

  • Reply
    cydharta
    March 17, 2018 at 9:05 pm

    Feeling like a barefoot keto contessa right now, Sahil! Can’t thank you and your beautiful girlfriend enough for this wonderful recipe! To think I even just whipped the egg whites by hand and only got it to froth stage and not stiff peaks! I’ve been craving something chocolatey lately and this really hits the spot, can’t tell it’s a low carb recipe too. From the bottom of my happy heart, my hips and I thank you!

  • Reply
    monika
    March 27, 2018 at 1:15 am

    Coconut milk (the thick part out of the can of coconut milk) instead of the dairy cream?

    • mm
      Reply
      Sahil Makhija
      March 27, 2018 at 11:11 am

      Sure should be no issue.

  • Reply
    Rashmi
    April 5, 2018 at 4:20 am

    Hi! After I addded the yolks in, the chocolate seem to harden up. Possible causes and fixes?

  • Reply
    Archana Iyer
    April 5, 2018 at 12:46 pm

    Hi,
    Could you please tell me how you calculate macros for each serving?

    • mm
      Reply
      Sahil Makhija
      April 6, 2018 at 3:23 am

      I calculated the macros for the full cake, cut the cake into 8 slices, divided total macros by 8 to get the macros for each serving. Pretty easy.

  • Reply
    Eduardo Huertas
    April 29, 2018 at 9:26 pm

    Should it be saved in the fridge or can it be left out?… and if so, for how long ?

    • mm
      Reply
      Sahil Makhija
      April 30, 2018 at 1:11 pm

      Fridge please.

  • Reply
    EK
    May 18, 2018 at 1:39 am

    Thanks so much for this recipe…Just made this and ate it shortly after it came out of the oven… amazingly moist and delicious!

  • Reply
    Karen North
    May 23, 2018 at 6:30 am

    Do you think I could use raw cacao powder? If so how much?

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:21 pm

      Will taste like chocolate omelet.

  • Reply
    Lily Brdaric
    May 27, 2018 at 5:27 am

    Worked out very well. Cooked for 45 mins, and it cooked perfectly. Given its richness, a small piece is very satisfying; and filling. This recipe is a keeper. Thank you.

  • Reply
    Isha
    May 27, 2018 at 9:11 pm

    Is it 6g carbs per slice(1/8 cake)? Or 6g carbs for the whole cake?

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:19 pm

      6g per slice (1/8th of the cake). It will be even less if you use 100% chocolate.

  • Reply
    Pam
    May 31, 2018 at 12:31 pm

    What did I do wrong? Cake ended up never setting. It turned out to be like thick chocolate pudding; no cake texture at all.

    • mm
      Reply
      Sahil Makhija
      June 1, 2018 at 3:56 am

      Did you bake it?

      • Reply
        Mary Rickinso
        November 7, 2018 at 4:36 am

        Bahahah!!! SAHIL, YOU’RE HILARIOUS! Sahil = doesn’t suffer fools

  • Reply
    Jeremiah Newell
    June 6, 2018 at 2:18 am

    I made this cake last night. First of all, I’ll need to try this recipe a couple times. Here are a few things I noticed. Make sure the egg yolks and chocolate mixture are close to the same temp. When I added the egg yolks I got an oily separated layer and the chocolate mix was more dense (the eggs basically came right out of the fridge while the chocolate was melting). I thought it was lost, but simply fired up the double broiler again and returned the bowl for a bit and mixed it back together (using the power mixer I used on the egg white prep). I also think I baked it little long as it was a little dry after it cooled and a little flat. The wife and I really enjoyed it however, and It’s definitely something I’m going to get better at. Great culinary challenge, a little like making hollandaise from scratch. Two thumbs up!

  • Reply
    Ruchi
    June 11, 2018 at 4:33 pm

    Hi can we use Erythinol instead of Truvia?

    • mm
      Reply
      Sahil Makhija
      June 12, 2018 at 9:06 am

      Yes,

  • Reply
    Kerry
    June 17, 2018 at 11:24 am

    Made these tonight. Another awesome recipe! I used jumbo muffin cups/tin (single servings) and baked for 25 minutes … worked perfectly! Topped with whipped cream and a sprinkle of cocoa powder!

  • Reply
    kpazdetodo
    June 29, 2018 at 10:34 am

    When I made this for the first time about a month ago, my husband and I had been on the keto diet for about six months. We started out kind of hard core and only occasionally served dessert and when I did, it was fresh fruit. Lovely, but after losing about 10 kilos or so apiece, we were ready for a real treat. This did not disappoint by a LONG shot! I nearly wept… ; )

    This is basically a baked chocolate mousse. It does require you to master the art of folding a base into stiffly beaten egg whites, which, while not rocket science, does require a little practice. If your cake falls or deflates dramatically when cooling, I recommend you watch the video and try again. Use a spatula, FOLD the chocolate-butter base into the egg whites GENTLY, but completely and handle it gently when you bring it out of the oven.

  • Reply
    kpazdetodo
    July 2, 2018 at 12:05 pm

    I should have mentioned in my previous note that, to stabilize the beaten eggwhites, I added a 1/4 teaspoon each of salt and cream of tartar to them. Delicious as is, but I add a teaspoon each of vanilla extract and instant espresso to the chocolate mixture before folding into the eggwhites.

    I wonder if there are other ways to use stiffly beaten eggwhites for other cake-like desserts…

  • Reply
    Constance Finch
    July 21, 2018 at 8:45 am

    We just made this and it came out great, it hardly fell at all

  • Reply
    Sasha Greyling
    July 31, 2018 at 12:40 am

    I want to make this as a birthday cake so many say it deflates what can you suggest? Make two and make two layer cake? I would like to ice it and put candles in it. I will need to be made in the afternoon and transported to restaurant…

    • mm
      Reply
      Sahil Makhija
      July 31, 2018 at 2:19 am

      Yes it will deflate so if you want a really big cake then you will need to make 2 of these and then you can layer one over the other and ice it with whatever you like. You would want to make it the day before and keep it overnight in the fridge. However it’s a VERY dense and rich cake so there is also an almond flour cake on the website which you can use that might be better if you want to create a layer cake. You can also double this recipe and bake it in a much bigger cake tin.

  • Reply
    Prasanthi
    August 4, 2018 at 6:26 pm

    How to make keto chocolate cake using cocoa powder?

    • mm
      Reply
      Sahil Makhija
      August 5, 2018 at 6:28 am

      Check my other cake recipes.

  • Reply
    Robert Vaughn
    August 12, 2018 at 4:22 am

    Loved the recipe, perfect decedents for the chocolate lovers in its all. Only thing I changed was 180g on 86% Lindt dark chocolate. Regardless perfection on a plate. Thank you very much for the recipe.

  • Reply
    JanieG
    August 12, 2018 at 4:52 pm

    Finally tried your recipe…it is delishhhhh. thank you for sharing ..

  • Reply
    Annette
    August 21, 2018 at 6:29 am

    OMG! You guys rock! I added 1/4 teaspoon of espresso powder, and wow! It added just a little extra depth of flavor. You guys have the best keto recipes online! Thank you!!!

  • Reply
    Rachel
    September 1, 2018 at 9:45 am

    Hi i was just wondering how do you stop the dark chocolate from being so bitter even when I add cream and sweetener its still bitter I use 85%

    • mm
      Reply
      Sahil Makhija
      September 5, 2018 at 10:32 am

      You will need to add a lot more cream then.

  • Reply
    Rob in AZ
    September 1, 2018 at 7:09 pm

    I cooked this a coconut oiled Belgian waffle iron…..holy moly! This is so good it is dangerous!

  • Reply
    Anu Sant
    October 1, 2018 at 11:13 am

    Can one use the unsweetened herseys cocoa powder instead of the chocolate? Or use sugarfree chocolates?

    • mm
      Reply
      Sahil Makhija
      October 2, 2018 at 2:14 am

      Sugarfree chocolate YES! Just the cocoa powder no.

  • Reply
    Nada
    October 14, 2018 at 8:01 am

    Hello Sahil,

    I made the cake yesterday and was perfect in every way except the bitterness although i added 5 Tbsp of erythritol/stevia sugar but it was still too bitter for my taste, just wanted to ask is it possible to make it with canderel chocolate/no added sugar and low carb as well, as it already has artificial sweetener and i think it won’t need adjustment, you can check the below link. thank you.

    http://canderel-me.com/our-ranges/chocolates/slabs/

  • Reply
    old bat
    October 16, 2018 at 12:45 am

    but it CONTAINS SUGAR. the chocolate has SUGAR. BAD FOR KETO.

    • mm
      Reply
      Sahil Makhija
      October 16, 2018 at 2:38 am

      That amount of sugar does absolutely nothing. I live in a country where I don’t get 100% chocolate so I make do with darker chocolate. Sugar won’t kill me or anyone else who makes this recipe on Keto. It’s very minimal and makes no difference.

  • Reply
    Soumya
    October 24, 2018 at 1:19 pm

    I made this for my husband’s birthday and I am surprised at how good it turned out. Fed it people at work not on keto and they loved it too. Fantastic outcome not just amongst the keto recipes but overall.

  • Reply
    Mehreen
    October 24, 2018 at 4:08 pm

    Can i use sugar free dark cooking chocolate instead of lindtt?

    • mm
      Reply
      Sahil Makhija
      October 25, 2018 at 4:33 am

      Absolutely!

      • Reply
        Mehreen
        October 30, 2018 at 10:20 am

        I followed ur video..the cake broke..it was too soft..where did I go wrong? I followed ur video to follow each and every step..the entire cake crumbled..it taste good though..plz tell me where I went wrong and how to improve?

        • mm
          Reply
          Sahil Makhija
          October 31, 2018 at 2:19 am

          If it’s too soft then it’s probably just under cooked. It liquid like and gooey or fully hard and crumbling? I can’t imagine why myself. Did you whip the egg whites to stiff peaks?

  • Reply
    Krissie
    October 27, 2018 at 5:31 am

    I’m new to keto – 3 weeks in – and wanted a keto cake so I didn’t undo my hard work. My husband made this for my birthday cake covered in whipped cream. I am a pretty awesome cake maker but this was the BEST cake I’ve had. Thanks so much for sharing this recipe!

  • Reply
    Donna
    October 30, 2018 at 2:54 am

    Mine is in the oven right now. I used the whisk on my electric hand mixer to mix the egg yolks in one at a time. I slowly added the cream and had no problem with anything separating. It was amazing how much volume the stiff egg whites made.
    Ok, out of the oven, cooled then refrigerated. I think I may have over cooked it, but it didn’t fall at all. I whipped up some cream for on top and took it to a meeting tonight. 7 people ate it and it was a hit. It will be my go to cake from now on. It was amazing. Thank you so much for the fabulous recipe. So simple. I like simple recipes.. Thank you again!!

    • mm
      Reply
      Sahil Makhija
      October 31, 2018 at 2:16 am

      So glad to hear that.

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