Keto Flourless Chocolate Cake
This Keto Flourless Chocolate Cake with rich and silky chocolate ganache is a decadent fudgy dessert that’s the perfect guilt-free treat for any occasion.
Download FREE COPY OF
Easy Keto Dinners eBook
15 Easy Keto friendly dinners made in 30 minutes or less!
❤️ Why You’ll Love this Flourless Chocolate Cake Recipe
- Rich and decadent chocolate flavor
- Thick fudgy texture
- Made in under 30 minutes
- Sugar-free and family friendly
- Great for anyone who has nut allergies
Calling all chocolate lovers, this one’s for you! If you’ve never tried a flourless chocolate cake, you’re in for such a treat. It’s the perfect combination of chocolate cake and brownies. And the best part about this recipe is, it’s so easy to make using simple low carb ingredients.
The rich fudgy-like cake is topped with a sugar-free ganache that makes the cake elegant enough for special occasions. With only 10 minutes prep time, you can have this keto dessert ready anytime the chocolate cravings hit!
What makes this recipe so great is that you’ll never know it’s low-carb, sugar-free and gluten-free. While that may sound too good to be true, after you take the first bite, you’ll see that this cake recipe can hold its own against any sugary cake mix or bakery chocolate cake.
If you like chocolatey desserts, you should also check out these Salted Caramelized Keto Brownies and these Double Chocolate Chips Cookies!
🛒 What’s in Flourless Chocolate Cake
- Sugar-free semi-sweet chocolate chips
- Monk fruit/allulose
- Butter
- Heavy cream
- Unsweetened cocoa powder
- Eggs
- Vanilla extract
- Instant coffee
- Salt
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Keto Flourless Chocolate Cake
To Make the Cake
Preheat oven to 375°F
Add the butter, instant coffee and chocolate chips into a microwave safe bowl and melt in the microwave for about 1 minute. If not fully melted, reheat in 10 second increments and stir.
Tip: It helps to start with room temperature butter.
Once the chocolate and butter mixture has slightly cooled, add in the sweetener, vanilla and salt and whisk to combine.
Whisk in the eggs and mix just until combined.
Whisk in the cocoa powder.
Tip: The batter will closely resemble a brownie batter.
Pour into an 8” cake pan lined with parchment paper and sprayed with nonstick spray. Spread using an offset spatula.
Bake for 18-20 minutes or until the top has barely set and a toothpick, when inserted, comes out moist, but not with runny batter. It will be puffy at first, but it will settle down and become more level and even a little sunken in the middle.
Let it cool 10 minutes in the pan, then place a serving plate or cake stand on top and invert the cake onto the plate.
Allow to cool completely at room temperature, before making the ganache.
Tip: If you’re in a hurry, you can put it in the fridge for a little while to speed up the process.
To Make the Chocolate Ganache
Add the heavy cream and chocolate chips to a microwave safe bowl and heat in the microwave for 1 minute. Stir and continue heating in 10 second increments until the chocolate has melted.
Whisk until well combined then chill in the fridge for about 20 minutes or until thickened and spreadable. It should resemble the texture of a frosting.
Spread over the top and sides of the cooled cake.
Chill in the fridge for at least 1 hour or until the ganache has set, before you cut and serve.
Tip: Topping it with fresh berries adds a brightness that lightens up this rich decadent cake.
If you don’t have instant coffee, you can omit it. It doesn’t make the cake taste like coffee, it just enhances the chocolate flavor.
Does this Gluten Free Chocolate Cake Have to Be Refrigerated?
You can leave this cake out for an hour or so while serving it. Since the ganache will soften the longer it sets out, you’ll want to store it in the fridge in an airtight container.
Does this Flourless Chocolate Cake Have Carbs?
There are only 5 net carbs per serving in this cake. That’s significantly less than traditional chocolate cake, which has 28 grams of carbs or more per serving!
Is a Flourless Cake the Same as Gluten-Free?
Not exactly. Flourless cake typically means no flour added at all, like this recipe. Gluten-free cake CAN BE flourless, but it can also mean that they used a gluten-free flour to make the cake, like almond flour or coconut flour.
Is Cocoa Powder Keto Friendly?
Cocoa powder is made by grinding cocoa beans and contains no fat or sugar. Cocoa powder is deeply rich and flavorful and is a wonderful addition to many Keto dessert recipes. Because it is mostly fiber, for one whole tablespoon there is only one net carb.
Creative Toppings for Keto Chocolate Ganache Cake
Berries are always a great choice because they’re slightly tart, which adds wonderful contrast to the sweet and rich cake. Raspberries, strawberries and blueberries with a simple dusting of powdered sweetener looks so pretty on the chocolate ganache.
You can also add crushed pecans, white chocolate shavings or even some edible gold leafing to the top of the cake for and elegant finish.
What Does a Flourless Cake Taste Like?
Flourless chocolate cake is going to have a denser texture than cake recipes with gluten. They taste like a perfectly moist and fudgy brownie and cake combination.
More Keto Cake Recipes
- Chocolate Cake
- Strawberry Lemonade Cake
- Lemon Curd Layer Cake
- Pound Cake
- Lemon Ricotta Cake
- Strawberry Shortcake
Download FREE COPY OF
20 Easy Keto Dinners eBook
Easy and delicious Keto recipes that anyone can make!
Keto Flourless Chocolate Cake
Ingredients
For the Cake
- 1 cup sugar-free semi-sweet chocolate chips
- 3/4 cup monk fruit/allulose
- 1/2 cup butter, room temperature
- 1/3 cup unsweetened cocoa powder
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee
- Pinch of salt
For the Ganache Topping
- 2/3 cup heavy cream
- 1 cup sugar-free semi-sweet chocolate chips
Instructions
To Make the Cake
- Preheat oven to 375°F
- Add the butter, instant coffee and chocolate chips into a microwave safe bowl and melt in the microwave for about 1 minute. If not fully melted, reheat in 10 second increments and stir.
- Once the chocolate and butter mixture has slightly cooled, whisk in the sweetener, vanilla and salt and whisk to combine.
- Whisk in the eggs and mix just until combined.
- Whisk in the cocoa powder.
- Pour into an 8” cake pan lined with parchment paper and sprayed with nonstick spray. Spread using an offset spatula.
- Bake for 18-20 minutes or until the top has barely set and a toothpick, when inserted, comes out moist, but not with runny batter. It will be puffy at first, but it will settle down and become more level and even a little sunken in the middle. Let it cool 10 minutes in the pan, then place a serving plate or cake stand on top and invert the cake onto the plate.
- Allow to cool completely at room temperature, before making the ganache. If you’re in a hurry, you can put it in the fridge for a little while to speed up the process.
To Make the Chocolate Ganache
- Add the heavy cream and chocolate chips to a microwave safe bowl and heat in the microwave for 1 minute. Stir and continue heating in 10 second increments until the chocolate has melted. Whisk until well combined then chill in the fridge for about 20 minutes or until thickened and spreadable. It should resemble the texture of a frosting.
- Spread over the top and sides of the cooled cake.
- Chill in the fridge for at least 1 hour or until the ganache has set, before you cut and serve.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe
This recipe is fantastic and so easy to make. the cake is decadent – rich and delicious.
Thank you so much! I love how rich this cake it also.