Chocolate Flourless Cake – Low Carb

Catalina Castravet
By Catalina Castravet
Updated:
Published:
3.8 from 5 reviews

Chocolate Flourless Cake is a delectable, rich and chocolaty dessert that you can enjoy even when you are on a low-carb diet! It is creamy and fudgy and great served with a low carb raspberry sauce.

I have many low-carb recipes in the blog that you can enjoy whether you are on the ketogenic diet or not! Try my recipes for Bacon-Wrapped Pork Loin, Italian Chicken Skewers, and Blackened Chicken!

photo of chocolate flourless cake

Low Carb Chocolate Cake

What I like about this Low Carb Chocolate Cake recipe is how I get to serve it to all kinds of people with different diets and get positive reviews every time. It is popular among family and friends who are not even on the keto diet.

Yes, you do not have to be on a special diet to enjoy this flourless recipe. And yes, it is possible to go flourless even for a dessert like this!

It is amazing how people love it not knowing that this is not like the regular chocolate cake that we are all used to.

This recipe yields a moist, rich, and fudgy dessert that makes for a great balance to your savory meals. And I plan to serve this in potlucks and parties this coming holiday season when parties are being held left and right. Include this in your potluck, too!

image of low carb chocolate cake

What kind of chocolate can I have on a low carb diet?

The safest answer is dark chocolate. It has a high percentage of cocoa solids and is largely unsweetened with sugar. The higher the percentage of cocoa solids is, the more favorable it is.

See, you do not have to completely eradicate chocolate in your life if you are on keto. It is an age-old favorite that has lots of antioxidants that can benefit your overall health and well-being.

But the best thing to check is the nutritional content of the one you are going to buy. Go for at least 70% cocoa solids and it should be fine for your diet.

What do You Need to Make a Chocolate Flourless Cake?

  • High-quality sugar-free chocolate – using good chocolate is very important, as its the predominant flavor in here!
  • Eggs – this recipe asks for many eggs, make sure you are prepared. I like to use, organic, cage-free eggs for the best taste.
  • Sugar – add more if you prefer your cake on your sweeter side, or if you are using bittersweet chocolate.
  • Vanilla Extract and Coffee – these ingredients are important as they elevate the chocolate flavor. You can also replace the coffee with cognac or Baileys.

photo of flourless chocolate cake

How to Make Flourless Chocolate Cake:

Prep for baking:

  • For this recipe, you will need the oven heated to 350 degrees Fahrenheit and you will use the lower-middle rack. Line your cake pan with parchment paper and spread a thin layer of butter over that. Using a springform pan? Cover the sides with foil and grease with butter, too. Also, you will need hot water later so at the start, boil some water in a kettle.

Beat the eggs:

  • Use the mixer to beat the eggs until light and fluffy. This will take around 5 minutes.

Dissolve the chocolate:

  • In a pan, mix the cream, sweetener, and coffee and let the mixture simmer until everything is dissolved nicely. Pour this mixture over chopped chocolate and butter and stir until everything dissolves. Add in the vanilla.

Add the eggs:

  • Fold in the beaten eggs in the chocolate mixture in batches, carefully and quickly so that the eggs will not cook in the warm mixture.

Bake:

  • Put the batter in the pan that you prepared earlier, put this pan in a bigger roasting pan, and then, pour the hot water around the cake pan. This will serve as the water bath as you bake. Bake for 45 minutes.

Cool:

  • Once done, let it cool down to room temperature then, remove it from the pan. Refrigerate for at least 3 hours.

Serve:

  • Serve topped with the raspberry sauce. To make the raspberry sauce, simply heat together the raspberries, lemon juice, and sweetener in a saucepan. After about 5 minutes, add the cornstarch and allow it to thicken.

image of low carb chocolate cake with raspberry sauce

Is Chocolate Flourless Cake Gluten-Free?

You have to be careful, as NOT all flourless recipes are gluten-free, so you have to check the ingredients carefully. This recipe specifically is gluten-free.

More low-carb recipes you might love

I have a lot of keto desserts because they taste good! Try these low-carb dessert recipes:

How to Store

  • Refrigerate: Put it in the fridge for up to 5 days.
  • Freeze: You can freeze it whole or just slice it up, wrap it well in plastic wrap and after that in foil or put it in freezer bags, and freeze. The cake can be defrosted in the fridge overnight.

image of low carb chocolate cake with raspberry sauce and whipped cream

Recipe Tips

  • For your choice of sweetener, you can go for xylitol or allulose. Refrain from using stevia as it could have an aftertaste that can affect the overall flavor of this dessert.
  • You can top it with fresh raspberries. Berries are keto-friendly!
  • Using the same recipe for cupcakes work, too. Just limit the baking time as you are baking smaller ones, just until the toothpick comes out clean when you insert it.
  • When done, the center of the cake should feel set to touch, and the edges will be just starting to pull away from the sides of the pan.
  • You have to remove this cake from the pan really careful. Definitely make sure you layer the bottom of the pan with parchment paper and spray it with baking spray or grease it with butter. To release the cake, run a knife through the sides of the cake. Tap the edge of the pan sharply on one side, and tap the pan again to release the cake. If it doesn’t, tap it a few more times. Another option is to bake the cake in a springform pan, but layer the insides with foil, to avoid any leakage.
  • Definitely remove the cake from the pan and cool it before refrigerating.
  • This cake is not to be served immediately. Allow it to cool at room temperature first, then cover it with plastic wrap and refrigerate for at least 3 hours, or best overnight.
  • The cake keeps well in the refrigerator for up to four days.
Save Recipe
3.8 from 5 reviews

Low Carb Flourless Chocolate Cake

Author: Catalina Castravet Serves: 16 slices
Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hr 15 mins

Ingredients

For Raspberry Sauce:

Instructions

For Raspberry Sauce:

Nutrition information

0 Calories: 272 Carbohydrates: 18 Protein: 3 Fat: 22 Saturated Fat: 14 Cholesterol: 112 Sodium: 133 Potassium: 45 Fiber: 2 Sugar: 1 Vitamin A: 473 Vitamin C: 2 Calcium: 18 Iron: 2
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Image of Chocolate Flourless Cake.

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Comments

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Whitney

It looks amazing!! I've never tried to make a flourless cake (yet!), but yours looks amazing!! Beautiful!!

Reply

Thank you Whitney, its very easy and delicious!

Reply

Michelle @ Giraffes Can Bake

This cake looks amazing! That slice? drool! Love your cake stand too, gorgeous

Reply

Thanks Michelle!

Reply

Rachel @ athletic avocado

I can't believe this is flourless! This looks so good!

Reply

Yes, its flourless, but tastes amazing!

Reply

Meredith @ The Weekday Gourmet

I just made a flourless chocolate cake recently! I served it with strawberry sauce :) I never thought about adding coffee though--I'll definitely have to try it. http://www.theweekdaygourmet.com/flourless-chocolate-cake-with-fresh-strawberry-sauce/

Reply

Yours looks really good, you can't really taste the coffee, but it makes the chocolate flavor shine :)

Reply

Jen

Is it supposed to jiggle in the middle like it's uncooked ?

Reply

Hi Jen, no its no supposed to jiggle much. Its supposed to still be soft, as it will harden at room temperature, but not to jiggle us uncooked. I would cover it with foil and leave it 10 more minutes in the oven.

Reply

Morten Pedersen

What a lovely cake. I want to eat it!

Reply

Morten

What a lovely cake. I wanna eat it all!

Reply

Donna

I've never made a flourless cake before, but have wanted to. I'm not a great baker, but this does look like I could do it. :) I can't wait to try it! And I love chocolate and raspberries together!

Reply

Ronnie

I actually love the consistency of flourless cake. There's something about the texture that makes it very enjoyable, particularly the rich taste of chocolate. I happen to love raspberries as well, so this looks like the perfect recipe to follow for my next dessert. :)

Reply

Nichole Arnold

Oh my goodness his looks so dreamy! I am licking my lips over this raspberry sauce! Putting it on my hostess with mostess recipe try out list!

Reply

Nichole Arnold

Oh my goodness his looks so dreamy! I am licking my lips over this raspberry sauce! Putting it on my hostess with mostess recipe try out list! I can't wait to try it out and I already asked my Uncle if he wants me to try it out next week! Thank you <3

Reply

Gemma Smith

Is the coffee supposed to be brewed or just the grounds?

Reply

You can use brewed or instant coffee.

Reply

Mellsbells

Not very fair to leave a 1 star review when it wasn’t the fault of the recipe 🤷🏼‍♀️

Reply

exactly :) thanks

Reply

Beth

I made this once before, and now I’m making it again because my sister-in-law requested it for her birthday! I have one question, when you add the egg are you supposed to add it all eventually, or just the foam? I had some egg that wasn’t foamy. I added it all and I think it turned out ok last time, but wasn’t sure if that’s what you are supposed to do. Thanks for the recipe!

Reply

Adele Aiken

I prefer to use regular sugar - would I just used the amounts listed for the sugar replacement?

Reply

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