Chocolate Flourless Cake – Low Carb

I am positive I just found the ideal dessert that will satisfy almost everyone! This chocolate flourless cake is sinfully delicious and decadent, while low in carbs and gluten-free. Each bite is chocolaty and fudgy, balanced by the sweet-tangy berry sauce and smooth whipped cream.

I know that, as a host, it can be so stressful to accommodate everyone’s dietary needs. Usually, my tactic is to create delicious dishes that everyone will enjoy, rather than cooking different dishes to meet various nutritional needs. I have many low-carb recipes on the blog, so it’s easy to choose something I know will be a hit with every guest. I recommend my Bacon-Wrapped Pork Loin, Italian Chicken Skewers, and Blackened Chicken!

My timeless Low Carb Chocolate Cake recipe is popular among family and friends who are not even following a low-carb lifestyle. This recipe yields a moist, rich, and fudgy dessert that balances well with a variety of savory meals. And I plan to serve it for special occasions, at potlucks and gatherings this coming holiday season, when parties are being held left and right. If you are looking for a recipe guaranteed to impress, this velvety-smooth cake is it!

Why you will love this recipe 

• It is perfect for those with a gluten allergy: There is no flour of any type in this cake, making it ideal for those who avoid gluten.   
• So dense and moist: It is similar to a brownie or truffle with a smooth, thick, and fudgy center like cheesecake, only thicker. 
• My recipe is low-carb too: If you use a low-carb sweetener and chocolate, it’s keto-friendly, and everyone can enjoy it with no guilt. 
• Never worry that it will be dry: With flourless cake, I never have to worry about a dry crumb. 

What you will need

• Chocolate: I highly recommend using chopped baking chocolate rather than chocolate chips, as chocolate chips contain stabilizers. Also, get the best chocolate because it is the main ingredient, and it must taste wonderful. 
• Wet ingredients: The eggs help bind the cake, give it a moist, fudgy texture, and allow it to rise. I use unsalted butter so my cake doesn’t have unnecessary salt. I use two sticks of butter, cut into chunks. I also add pure vanilla extract to deepen the chocolate flavor. 
• Dry ingredients: To keep this dessert low-carb, I use Swerve, but any sugar replacement will work. I use my favorite coffee, but I make it extra strong. 

For the berry sauce

• Fruit: I get fresh organic raspberries or strawberries from my local farmers’ market, if available. If not, I use frozen. 
• Sweetener: I use Swerve to sweeten the sauce. 
• Thickener: I also add cornstarch to the mixture if it is not thick enough. 

How to make 

Preheat the oven: First, I preheat the oven to 350 degrees F and place the oven rack in the lower-middle position. In the meantime, I put a whole kettle of water on to boil. While I wait for it to cook, I spray a 9-inch cake pan with cooking spray, then line it with parchment paper and respray it. 

Beat the eggs: In my stand mixer, I use the wire whisk attachment to beat the eggs at medium speed for 5 minutes. They should be light and fluffy when they are done. 

Boil the coffee: Next, I pour the coffee, sugar, and ½ cup of water into a small saucepan over medium heat, stirring as it comes to a simmer.

Melt: Once the sugar has dissolved, I pour the mixture over the butter and chopped chocolate, stirring until melted and smooth, then stirring in the vanilla. 

Combine: After, I use a rubber spatula to fold 1/3 of the whipped egg into the chocolate, stirring fast but gently. I fold the remaining foam in half the same way before adding the rest. Then, I pour the batter into the pan and smooth it out.

Make a water bath: I put the cake pan into a roasting pan, place it in the preheated oven, and then pour boiling water from the kettle into the roasting pan until it is halfway up the sides of the cake pan. 

Bake the cake: Finally, bake for about 45 minutes or until the cake has risen just a bit and the edges are set. I like to use an instant-read thermometer just to be sure. It should be about 200 degrees F. 

Cool and chill: Once it is finished, I remove it from the water bath and place it on a wire rack to cool for 3 hours, then chill for at least three more hours in the fridge. I usually leave it overnight. 

Boil the berries: To make the berry sauce, I mix the berries and sugar in a small saucepan over low heat, cooking until the berries start to break down. This should take about five minutes. Then I stir in the cornstarch and let it boil until it thickens.

Chill and top. After it cools, I pour it into a bowl and chill it a bit before pouring it on the cake to serve. 

Serve: I garnish the cake with fresh berries and serve it with low-carb whipped cream or a scoop of low-carb vanilla ice cream.

Expert tip

Using a water bath

Many people may wonder why I use a water bath when making this cake, since it is not cheesecake. Well, it has a similar texture to a cheesecake, with the eggs being the structure for rising. Because of this, it needs extra moisture to prevent it from drying out. The steam from the water bath will prevent the cake from cracking and give it a smooth, creamy texture. 

More tips to consider:

• Be sure to use the finest chocolate for this cake. It is the most essential ingredient and must be the very best. I use Ghirardelli baking chocolate, chopped into small pieces. I don’t like using chocolate chips because they are made to hold their shape, so they don’t melt as smoothly. 
• To keep the cake from sticking, grease the pan and line it with parchment paper. I also grease my parchment paper. 
• Dutch-processed cocoa powder gives it the best chocolatey flavor. That is what they use to make Oreos. 
• It should be fudgy when it is done. Do not expect it to be cakey because there is no flour. The internal temperature should be 200 degrees F when it is done. 
• When done, the center of the cake should feel set to the touch, and the edges will be just starting to pull away from the sides of the pan.
• Make sure the cake is completely cooled before refrigerating it for at least 3 hours. This is what makes it solid enough to serve. It has a cheesecake-like texture. 

Recipe variations and add-ins:

• Regular sugar: Instead of using a sugar-free sweetener, you can use regular white granulated sugar. 
• Sweeteners: You can choose xylitol or allulose. Please refrain from using stevia, as it may impart an aftertaste that affects the overall flavor of this dessert.
• Frost it: Another way to top this dessert is with some of my luscious cream cheese frosting. It can be added with the raspberry sauce on top, too. 
• No coffee: The coffee is optional. However, I feel that it intensifies the chocolate flavor and balances the sweetness without making it taste like coffee.
• Go nuts: Add some crunch to your cake by tossing in a cup of chopped pecans or walnuts. 
• Caramel sauce: To make this cake even richer and more decadent, drizzle some of my caramel sauce on top. It goes great with the raspberry sauce.   

Serving suggestions:

I remove the flourless cake from the pan really careful. To release the cake, I run a knife along the sides and tap the edge of the pan sharply on one side, then tap it again to release the cake. If it doesn’t work, tap it a few more times. Another option is to bake the cake in a springform pan, but wrap the bottom and sides outside with foil to prevent leakage.

I like to serve this cake at brunch when I go to the ladies’ club because they are always “watching their carbs,” and this is a dessert they will devour. When I serve it with my keto Italian chicken skewers and low-carb cauliflower rice, nobody leaves the table hungry, no matter what kind of diet they are on. The best part is that it all tastes incredible and only takes minutes to make.

Another delicious way to enjoy this cake is with an indulgent scoop of my Oreo ice cream. Sure, it has some sugar and carbs in it, but have one scoop, and it won’t be that bad! And there are only three ingredients, so it’s easy to make. Sometimes, I like to serve this cake with a cocktail like Irish coffee with whipped cream or the nutty Irishman, which has hazelnuts, whipped cream, graham crackers, Bailey’s, and Kahlua.

How to store leftovers:

• Refrigerate: It can be stored in the fridge, wrapped in plastic and sealed in a container, for up to a week.   
• Freezing: To freeze, I wrap leftovers in parchment paper, then put them in freezer bags for individual servings. That way, I can take out what I need. They will stay fresh for three months.   
• Defrost: I thaw them overnight in the refrigerator for the best flavor.

Frequently asked questions

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