Keto flourless chocolate cake
Savor the perfection of a keto flourless chocolate cake — an exquisite choice for any special occasion and a real delight for the chocolate lover’s taste buds.
With its heavenly truffle texture and rich chocolate taste, this 4-ingredient wonder, made from dark chocolate, butter, eggs, and sweetener, is both flourless and low in carbs (7g per slice).
Enhance the experience by pairing it with fresh berries, mint, or a dollop of whipped cream, turning it into a decadent dessert worth savoring.
Ingredients: 4
Active cooking time: 15 minutes
Baking time: 30 minutes
Chill time: 4-6 hours

Table of Contents
Why you will love this!
- Easy recipe with only 4 basic ingredients
- Bursting with chocolate flavor
- Perfect decadent dessert to satisfy chocolate cravings on a keto diet
- Keto-friendly (7 g net carbs)
- Sugar-free and gluten-free
- Ideal choice for any special occasion

Keto flourless chocolate cake recipe
Ingredients
To make this flourless chocolate cake recipe, you will need 4 simple ingredients:
- Eggs: eggs give the cake structure and help it rise slightly.
- Butter: use good quality unsalted butter (at least 82% fat) for the best flavor and a melt-in-your-mouth texture.
- Chocolate: Dark chocolate (like Lindt 90%) gives the most intense chocolate taste. You can use less bitter chocolate or sugar-free chocolate chips if you prefer, but be sure to check their carb content as well.
Low-Carb Sweetener: The best sweetener depends on your needs, here are some options:
- Allulose: This sweetener is a great choice for those who want the closest match to sugar’s taste and texture. It’s about 70% as sweet as sugar and doesn’t have any aftertaste.
- Erythritol: A popular zero-calorie option and my go-to sweetener. Erythritol has a slight cooling effect and can sometimes crystallize. It’s also about 70% as sweet as sugar.
- Monk Fruit: This natural, zero-calorie sweetener has a slightly fruity flavor and can be up to 250 times sweeter than sugar. It may have a mild aftertaste for some.
- Xylitol: Xylitol offers a clean, sugar-like sweetness and smooth texture. It has a potential cooling effect, similar to erythritol. Important note: Xylitol is toxic to dogs, so keep this in mind if you have furry friends at home.
- Stevia: Another natural, zero-calorie option, stevia can have a strong aftertaste, so it’s often best used in blends.It’s incredibly potent, being up to 300 times sweeter than sugar.
- Honey/Maple Syrup: While these natural sweeteners add a unique flavor, they contain sugar and will impact your blood sugar levels. They are suitable for a paleo diet, but not for a ketogenic diet.
Optional add-ins:
- 1/2 tsp. vanilla extract
- 1/2 -1 tsp. espresso powder
- pinch of salt
Equipment
Here is the list of the tools you will need for the recipe:
- Heatproof bowl
- Saucepan
- 1 large mixing bowl for egg yolks
- 1 medium or large bowl for egg whites
- egg separator, optional
- Hand mixer or stand mixer with whisk attachment
- Rubber spatula
- Springform pan or a cake ring
- Foil/ parchment paper (optional)
How to make diabetic chocolate cake?
Prepare Your Baking Form. To start, grease a baking pan with butter, then line it with parchment paper for easy removal later. Don’t forget to preheat your oven to 150°C (300°F) while you work!

Melt the Chocolate. Next, chop the dark chocolate and place it in a heatproof bowl, adding the butter. Create a double boiler by filling a saucepan with 2-4 cm (1-2 inches) of water and bringing it to a gentle simmer. Carefully position the bowl over the saucepan, making sure it doesn’t touch the water. Stir occasionally until the chocolate and butter melt together into a glossy ganache. Once melted, set it aside to cool slightly.


Whisk the Eggs. While the chocolate cools, separate the egg whites from the yolks and place each in separate bowls.
Whisk the egg whites until they form a fluffy cloud-like texture. In another bowl, whisk the yolks with erythritol for about 3-5 minutes, until the mixture is airy and you can see beautiful stripes forming on the surface.


Combine the Mixtures. Gently fold the cooled chocolate ganache into the whipped yolks, mixing until well combined. Then, carefully introduce the fluffy egg whites, folding them in gradually. This step is crucial for keeping the cake light and airy!


Bake to Perfection. Now it’s time to pour the luscious batter into your prepared baking form. Place the form in your preheated oven and bake for 25-30 minutes. To check for doneness, insert a wooden toothpick into the center of the cake. It should come out with a few moist crumbs—just perfect, but not overly wet or dry. Remember, the cake will continue to cook slightly as it cools, so avoid overbaking!

Cool and Chill. Once baked, allow the cake to cool to room temperature. For the best texture and flavor, refrigerate it for at least 4-6 hours, or ideally overnight.
When you’re ready to serve, feel free to decorate your cake with a dusting of cocoa powder, fresh berries, mint leaves, or a dollop of whipped cream.
Indulge in each slice—it’s a true paradise for chocolate enthusiasts!
Tips for the best keto flourless chocolate cake
Don’t Overbake: To prevent a dry cake, remove it from the oven when a toothpick inserted into the center comes out slightly moist.
Use a Detachable Baking Form/Cake Ring: This makes it easier to remove the cake without damaging it.
Prepare the baking form: Grease and line the form with parchment paper to ensure easy release.
Cool Completely: Allow the cake to cool completely in the form before removing it. This will prevent it from crumbling.

When the cake is ready?
Garnishes
The cake is already incredibly tasty and rich on its own but if you want to add an extra touch, try these ideas:
- Sprinkle cacao powder on top of the cake.
- Add a handful of berries. I recommend trying fresh raspberries, blueberries, or frozen cherries.
- Serve with a scoop of whipped cream, a classic combination that always works.

Dark chocolate: health benefits
- Antioxidant-rich (flavonoids and polyphenols);
- Dark chocolate can stimulate the production of endorphins and serotonin in the brain;
- Rich in fiber, iron, magnesium, copper, manganese, and other minerals.
Be careful if you are caffeine sensitive and don’t eat a lot of dark chocolate close to your bedtime so it wouldn’t affect your sleep.

How to choose quality dark chocolate suitable for a keto diet?
- Ensure that cocoa is listed as the first ingredient and sugar as the last.
- Aim for a high cocoa percentage, particularly if you follow a keto or sugar-restricted diet, as a higher cocoa percentage corresponds to a lower sugar content.
- Opting for high-percentage dark chocolate is beneficial for your health, as it contains a higher concentration of nutrients and antioxidants
- Avoid chocolate that contains unnecessary ingredients like milk, artificial flavorings, and trans fats.
How to store keto chocolate cake?
To store: allow the cake to cool completely, then store it in an airtight container in the fridge for up to 5 days.
To freeze: this cake becomes even better after freezing. Cut the cake into individual slices and place them in airtight containers. Use within 2 months.
To thaw: move the cake from the freezer to your countertop and let it sit for about 20 minutes.
More keto dessert recipes:

Keto flourless chocolate cake
Keto Flourless Chocolate Cake: A decadent treat for special occasions! Indulge in truffle-like texture and rich chocolate taste. Made with only 4 ingredients, it is a gluten-free and low-carb perfection!
Ingredients
- 100 g (3.5 oz.) butter
- 200 g (7 oz.) dark chocolate
- 100 g (1/2 cup / 3.5 oz. ) erythritol
- 4 large eggs or 5 small eggs
Optional add-ins:
- 1/2 tsp. vanilla extract
- 1/2 -1 tsp. espresso powder
- pinch of salt
Instructions
- Prepare the Baking Form: Grease the bottom and sides of a baking form, then line it with parchment paper. Preheat your oven to 150°C (300°F).
- Melt the Chocolate: Chop the chocolate and place it in a heatproof bowl. Add the butter. Create a double boiler by filling a saucepan with 2-4 cm (1-2 inches) of water and bringing it to a gentle simmer. Position the bowl with the chocolate and butter over the saucepan, ensuring it does not touch the water. Allow the mixture to melt, stirring occasionally, until it becomes glossy and smooth. Once melted, set it aside to cool slightly.
- Prepare the Eggs: While the chocolate mixture cools, separate the egg whites from the yolks and place them in two different bowls. Whisk the egg whites until they form a fluffy, white mass. In another bowl, whisk the yolks with erythritol for 3-5 minutes, until the mixture is airy and fluffy, leaving visible stripes on the surface.
- Combine Ingredients: Gently mix the cooled chocolate mixture with the whipped yolks. Gradually fold in the egg whites, being careful not to deflate the mixture.
- Pour the Batter: Pour the batter into the prepared baking form.
- Bake: Place the form in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a wooden toothpick into the center of the cake; it should come out with some moist crumbs, but not be overly wet or dry. Be cautious not to overbake, as the cake will continue to cook while cooling.
- Cool and Chill: Allow the cake to cool to room temperature, then refrigerate it for at least 4-6 hours or overnight for best results.
- Serve: Before serving, you may decorate the cake with cocoa powder, fresh berries, mint leaves, or whipped cream, if desired.
Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 35.5gSaturated Fat: 19.6gCholesterol: 284mgCarbohydrates: 6.9gNet Carbohydrates: 6.9gFiber: 0gSugar: 5.5gProtein: 12.2g
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