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.
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!
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.
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.
- 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.
- Once done, let it cool down to room temperature then, remove it from the pan. Refrigerate for at least 3 hours.
- 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.
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.
- 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.
Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hr 15 mins
- 8 large eggs (cold)
- 1 cup Swerve Sugar Replacement
- 1/2 cup water
- 1 pound sugar-free chocolate (chopped into small chunks)
- 1/2 pound unsalted butter ((2 sticks), cut into chunks)
- 1/4 cup strong coffee
- 1 tablespoon vanilla extract
For Raspberry Sauce:
- 1 cup raspberries
- 1/4 cup Swerve Sugar Replacement
- 1 teaspoon cornstarch (optional)
Preheat oven to 350F.
Adjust oven rack to lower-middle position.
Bring a full kettle of water to a boil.
Add parchment paper to a 9-inch cake pan and grease it with butter. You can also cover the insides of a springform pan with foil and grease it with butter. Springform pan works best for this dessert.
In the bowl of an electric mixer fitted with the wire whisk attachment, beat eggs at medium speed for about 5 minutes. They should be light and fluffy.
Add water, coffee, and sugar replacement to a small saucepan over medium heat. Simmer and stir until the sugar replacement is fully dissolved.
Add the chopped chocolate and butter to a large bowl, pour the sugar mixture over and stir until chocolate is fully melted and smooth. Stir in vanilla extract.
Using a rubber spatula, fold ⅓ of the egg foam into the chocolate mixture, stir gently, but quickly, to not cook the eggs, from the warm chocolate mixture. Stir in until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
Transfer batter into the prepared pan and smooth surface with a rubber spatula.
- Place the cake pan into a roasting pan, transfer to the oven and pour enough boiling water to come about halfway up of the pan.
Bake for about 45 minutes, until the cake has risen slightly, edges are just beginning to set, an instant thermometer inserted in the center of cake must read 140 degrees. The center of the cake should feel settled, when you touch it; the edges should come off slightly from the sides of the pan.
Remove cake pan from the water bath and set on a wire rack; cool to room temperature. Cool to room temperature, remove from springform pan, and cool in the refrigerator for at least 3 hours or overnight before serving.
For Raspberry Sauce:
Combine raspberries and Swerve in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 4-5 minutes.
Stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.
Slice the cake and serve with raspberry sauce and sugar-free whipped cream.