Who Needs Flour with our Flourless Keto Chocolate Cake?
Keto flourless chocolate cake is a low carber’s best friend. Omitting flour completely in these dense, rich low carb cake recipes eliminate gluten and cut carbs drastically! You barely have to make any other changes to the recipe when you are able to take out this high carb ingredient.
Throw chocolate into the mix and you’ve got yourself a decadent dessert that will impress even the biggest chocoholic. Because flourless cake recipes don’t use any flour and barely rise at all, they can be a little denser than a regular cake. In order to make our cake a little more fluffy and light, we decided to separate the eggs we used and fluff them up. 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 (don’t worry, they will still be super chocolatey!). The more gentle you are when folding the egg whites into your cake batter, the airier the cake will become.
We had a bit of a heavy hand when it came to folding in the whites so we ended up with a denser flourless chocolate cake than we initially dreamt of, but it tasted amazing none-the-less. So, if you want that dense texture in your chocolate cake, just mix the batter a little more!
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For this low carb flourless chocolate cake recipe, make sure to use unsalted butter and unsweetened.. pretty much everything. Unsweetened cocoa powder is an absolute must and unsweetened chocolate is also ideal. If you can’t find unsweetened chocolate, look for a keto brand of chocolate like Lily’s which sweetened their chocolate chips with erythritol. I also love to have Lily’s chocolate’s on hand just for snacking on when that chocolate craving hits. A guilt-free chocolate bar that I can pop in my mouth is totally necessary!
If you only have semisweet chocolate, you will need to omit the erythritol by at least half and adjust your macros accordingly. Semi-sweet chocolate can work in a pinch but unsweetened or keto-friendly chocolate is ideal.
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! It is almost unbelievable that this much flavor can have so few carbs. We know that this is going to be your go-to chocolate ket dessert- it really is incredible.
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?
If you loved this recipe, you might like the version of keto chocolate cake from Simply So Healthy. Unlike ours, it uses almond flour but is completely keto-friendly and absolutely delicious!
- 4 oz. unsweetened baker's chocolate
- 1/2 cup butter
- 1 cup So Nourished erythritol sweetener (separated into 1/2 cup, 1/4 cup, 1/4 cup)
- 3 eggs (separated)
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 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.
- Dust with powdered erythritol and enjoy!
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!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Can you make this recipe with liquid stevia or is the ethrytol necessary?
You can if you’d like!
Does the brand of Erythritol matter? My store sells a different one than the one you linked. Would measurements be the same no matter which brand I use?
Definitely! Use whatever brand you have on hand. One thing to note: if the brand is a blend of erythritol and something else, the measurement may differ slightly, but not significantly. A bit of trial and error will help here 🙂
Hi. What size springform tin should I use.
Hi Karen! We used a standard sized springform pan, which I believe is 9 inches.
I am preparing this for my daughter, she is on the Pacific Coast Trail and doing keto diet while hiking. I thought this would be a nice treat for her resupply.. However, I am on the East Coast. Do you have any idea how long this will stay fresh and any ideas how to pack it for shipping.
Honestly, I have no idea, but I would suggest eating this fresh. I don’t think it’ll last long in transit.
Hi! Thank you for the recipe. It’s currently baking! Is this intended to be eaten cold?
Usually, you should let low carb baked goods “set” before eating. So I would eat this at room temperature, or even straight out of the fridge for a more dense cake.
Do you have recipe adjustment suggestions for a 7″ pan?
I wouldn’t change the ingredient quantities at all. Just keep an eye on it in the oven. The cake will be ready when a toothpick inserted into the middle comes out clean 🙂