Go Back
+ servings
image of low carb chocolate cake with raspberry sauce and whipped cream

Low Carb Flourless Chocolate Cake

Low Carb Chocolate flourless cake that is rich, velvety and silky smooth. Served with an easy homemade raspberry sauce, to go with the chocolate flavor.
Course Dessert
Cuisine American
Keyword Flourless Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 slices
Calories 272kcal
Author Catalina Castravet


  • 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.


Serving: 0g | Calories: 272kcal | Carbohydrates: 18g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 133mg | Potassium: 45mg | Fiber: 2g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg