Flourless cakes are a low carber’s best friend. Omitting flour completely in these dense, rich low carb cake recipes eliminate gluten and cut carbs drastically!
Throw chocolate into the mix and you’ve got yourself a decadent dessert to impress even the biggest chocoholic. Because flourless cake recipes don’t use any flour and barely rise at all, we decided to separate the eggs we used. Both parts of the egg were beaten until more than doubled in volume. The egg yolks were beaten until pale yellow and the egg whites until stiff peaks formed. This helped give our cake a bit of lightness among the dense chocolatey goodness. The more gentle you are when folding the egg whites into your cake batter, the airier the cake will become.
We used a bit of a heavy hand and ended with a denser flourless chocolate cake than we initially dreamt of, but it tasted amazing none-the-less.
For this flourless chocolate cake recipe, make sure to use unsalted butter and unsweetened.. pretty much everything. If you have semisweet chocolate, you will need to omit the erythritol by at least half and adjust your macros accordingly.
Speaking of macros, each slice of this amazing flour chocolate cake will amount to only 2 net carbs! Perfect for those late night chocolate cravings!
You can enjoy this sugar free chocolate cake warm, with a scoop of sugar free ice cream or whipped cream! It’s equally as enjoyable when it’s cold out of the fridge. How do you like to eat your cake?
Flourless Chocolate Cake
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Macros per serving:
• 240 Calories
• 21g of Fat
• 5.6g of Protein
• 2g of Net Carbs
Preheat your oven to 300°F. Set up a double boiler to melt your baker's chocolate and butter together. If you don't have a double boiler set up, just use a pan on low heat.
Once the chocolate and butter are melted and combined, add in half a cup of erythritol and stir until dissolved. This may take a while so be patient and keep the flame low!
Once that's ready, set it aside while your prepare your eggs. Separate 3 eggs and beat the egg whites until they're foamy. Slowly add 1/4 cup of erythritol while beating the egg whites. They should turn glossy and form stiff peaks.
Clean off your beaters and beat your 3 egg yolks with the last 1/4 cup of erythritol. They should double in volume and turn a pale yellow.
Add your buttery chocolate mixture to these pale yellow egg yolks and stir to combine.
Add in 1/2 cup of cocoa powder and combine. Add the vanilla and salt in this step as well.
Now add a third of your egg whites at a time and fold them in gently. Repeat until all the egg whites are evenly distrubited. Do not over combine or you may deflate the egg whites too much.
Spray a spring form pan with cooking oil and pour your chocolate cake batter in. We laid our pan on a sheet of aluminum foil to catch any stray oil that seeps out. Bake for 35 minutes.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
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This recipe was made with love by our amazing readers!
Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite foods are steaks and lava cakes. She loves cats, Harry Potter, working out and learning to speak Italian. After eating keto for 3 years, she’s sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.