This keto flourless chocolate cake recipe is a dream come true for chocolate enthusiasts. It's incredibly rich, fudgy, and decadent, yet surprisingly easy to make, requiring only one bowl for preparation. This cake is perfect for those avoiding almond flour or following a ketogenic diet, as it contains no flour at all.
Why This Recipe Works
Flourless chocolate cakes are celebrated for their intensely chocolatey and fudgy texture. This keto version maintains those qualities while being low in carbohydrates. The recipe is incredibly simple: melt the chocolate, mix in the remaining ingredients, and bake.
Ingredients
Here's what you'll need for this delightful keto flourless chocolate cake, plus some notes on ingredient selection:
- Keto Chocolate: I don’t recommend using sugar-free chocolate chips, as they don’t have the best texture once melted.
- Unsalted Butter: Using unsalted butter allows you to control the salt level in the recipe.
- Granulated Sweetener: I recommend a monk fruit/allulose blend, xylitol, or pure allulose for the low-carb sweetener.
- Salt: Enhances the chocolate flavor.
- Espresso Powder: Optional, but it deepens the chocolate notes.
- Vanilla Extract: Adds a touch of warmth and complexity.
- Eggs: Provides structure and richness.
- Cocoa Powder: Contributes to the intense chocolate flavor.
For the Ganache:
- Sugar-Free Chocolate Chips: For a rich and decadent topping.
- Heavy Cream: To create a smooth and luscious ganache.
- Optional Keto-Friendly Sweetener: To adjust the sweetness of the ganache if desired.
Step-by-Step Instructions
Here's how to make this easy keto flourless chocolate cake:
Step 1: Prep
Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment paper, leaving a 2-inch overhang for easy removal. This step is crucial to prevent the cake from sticking. To line with parchment paper: 1) Place the pan on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper.
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Step 2: Melt the Chocolate
Combine the chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute, then stir until the chocolate is fully melted. If needed, heat for an additional 10 seconds. Alternatively, you can melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Stir in cocoa powder, espresso powder (optional) and salt. If you're using sugar-free chocolate with erythritol (such as Lily's), the mixture will turn very thick- worry not!
Step 3: Make the Cake Batter
Stir in the sweetener, salt, vanilla extract, and eggs into the melted chocolate mixture. Add the eggs one at a time, whisking as you go. Finally, stir in the cocoa powder until just combined- do not overmix.
Step 4: Bake
Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 5: Cool, Frost, and Serve
Remove the cake from the oven and let it cool completely in the pan. Invert the cake onto a plate and remove the parchment paper. Prepare the ganache by heating the heavy cream in a microwave-safe bowl until steaming. Pour in the sugar-free chocolate chips and stir until melted and smooth. Spread the ganache over the cake. Cool, frost, and serve. Remove the cake from the oven and let cool completely in the tin. Leave 2 inches of parchment paper sticking out. So it’s easier to remove the cake from the pan.
Frosting Options
Feel free to swap the ganache for other keto-friendly frosting options, such as:
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- Keto buttercream frosting
- Whipped coconut cream
- A dusting of keto-friendly powdered sweetener
Tips for the Perfect Keto Flourless Chocolate Cake
- Avoid Overbaking: The texture of this cake is best when it's fudgy. Overbaking will result in a dry cake. The cake is done when the center is barely set, and a toothpick inserted into the center comes out slightly moist (but not drenched!).
- Use Room Temperature Eggs: Using eggs at room temperature helps create a smoother batter. Place the eggs in a bowl of warm water to bring to room temperature and set aside.
- Choose High-Quality Cocoa Powder: The quality of the cocoa powder significantly impacts the cake's flavor.
- Sweetener Selection: Allulose and xylitol are top choices for chocolate goodies. Erythritol also works, but may result in a slightly harder cake once cooled. If using erythritol, use a powdered form for best results.
- Don't Skip the Parchment Paper: This ensures the cake doesn't stick to the pan.
- Cool Completely: Allow the cake to cool completely in the pan before frosting. For extra clean edges, place it in the freezer for 10 minutes before cutting.
Variations and Substitutions
- Dairy-Free: Replace the butter with non-dairy butter or refined coconut oil (to minimize coconut flavor). Substitute heavy cream in the ganache with coconut cream.
- Paleo: Replace the sweetener with coconut palm sugar, use coconut oil instead of butter, and replace the heavy cream with coconut cream.
Storage Instructions
This cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap leftover cake slices in parchment paper, transfer them to a freezer-safe container, and freeze for up to 3 months.
Nutritional Information
Nutrition is provided as a courtesy only. This keto flourless chocolate cake is keto-friendly, coming in at only three net carbs per slice! I recommend a monk fruit/allulose blend, xylitol, or pure allulose for the low-carb sweetener. If using pure allulose and not an allulose blend, keep in mind that it's only 70% as sweet as other sweeteners.
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