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    Home » Keto Cakes » Keto Flourless Chocolate Cake

    Published: Jan 2, 2022 by Carolyn

    Keto Flourless Chocolate Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.2K shares
    Jump to Recipe Print Recipe

    This decadent keto flourless chocolate cake has the perfect fudgy texture. It’s a rich sugar-free dessert for the diehard chocolate lover. And it’s totally dairy-free!

    A slice of keto flourless chocolate cake on a white plate in front of a bowl of berries.

    I’ve been working on a secret project and this keto flourless chocolate cake is part of it. You may have seen me hinting at it a few times recently, but now the cat is out of the bag.

    I’ve put together a new e-cookbook, and it’s devoted to dairy-free desserts! I am truly excited about this one and I think you will be too.

    It goes on sale on January 4th, but I thought I’d share one of the recipes and a few other sneak peeks so you can see what’s coming.

    Jump to:
    • Easy sugar-free chocolate cake
    • Ingredients
    • How to make keto flourless chocolate cake
    • Frequently Asked Questions
    • Storage Information
    • Dairy-Free Dessert Cookbook
    • Keto Flourless Chocolate Cake Recipe
    A slice of dairy-free keto flourless chocolate cake on a white plate with two berries on top.

    Easy sugar-free chocolate cake

    There are so many delicious ways to make keto chocolate cake. But for this book, I wanted a one-layer cake that was simple to prepare but still decadent enough for a special occasion.

    And keto flourless chocolate cake was the perfect solution. You prepare the batter in a single bowl, so there’s less to clean up. And unlike many flourless cakes, there’s no need to whip the egg whites.

    It’s incredibly dense and rich, almost like biting into a piece of fudge. When you top it with sugar-free chocolate glaze, it becomes something truly special. And it all comes together in less than an hour!

    Keto flourless chocolate cake on a white cake stand with a pitcher of chocolate sauce in the background.

    Ingredients

    This one-bowl chocolate cake takes basic keto ingredients and is totally dairy-free. You will need:

    • Unsweetened chocolate – don’t confuse this with sugar-free chocolate, which contains non-nutritive sweeteners.
    • Coconut oil
    • Sweeteners – I used Swerve as well as a little allulose for the glaze.
    • Eggs
    • Coconut cream – the thick portion from the top of a can of full-fat coconut milk.
    • Cocoa powder
    • Espresso powder – this is an optional ingredient but it helps intensify the chocolate flavor.
    • Vanilla extract
    • Salt

    How to make keto flourless chocolate cake

    1. Prep the baking pan. Make sure to grease it well and line it with parchment, so it’s easier to flip the cake out at the end.
    2. Set up a double boiler. Set a heatproof bowl over a pot that has one or two inches of water, and bring the water to a light simmer. This creates a more gently heat for melting chocolate.
    3. Melt the chocolate carefully. Unsweetened chocolate is finicky at best so keep your eyes on it and stir frequently. Once it’s fully melted, remove the pan from over the heat but keep the bowl over the warm pan.
    4. Stir in the eggs. You will see the mixture thicken up considerably as you whisk in the eggs, but this is normal.
    5. Whisk in the coconut cream. Add this in right after the eggs, and whisk until the chocolate mixture smooths out again, then spread it in the prepared pan.
    6. Bake until just barely set. This cake is meant to be moist and fudgy so don’t over-bake it.
    7. Let cool. Don’t flip it out of the pan too soon or you risk baking it.
    8. Prepare the glaze. The dairy-free chocolate glaze is optional but oh my, is it ever delicious!
    9. Enjoy!
    A slice of flourless chocolate cake on a white plate with berries, with the rest of the cake in the background.

    Frequently Asked Questions

    Do I have to make this dairy-free?

    No, not at all. If you prefer to use dairy-based ingredients, replace the coconut oil with butter and the coconut cream with heavy whipping cream.

    Can I make keto flourless chocolate cake with a different sweetener?

    I developed and tested this recipe using Swerve so I really can’t guarantee the results with anything else. In my experience, allulose tends to make cakes like this softer and puffier, so it won’t be quite the same. And it make take longer to bake through and set properly.

    Can I use chocolate that’s already sweetened, like ChocZero or Lily’s?

    I don’t recommend it for several reasons. Using sugar-free chocolate rather than unsweetened chocolate raises the carb count considerably. They also have less fiber and will change the consistency of both the cake and the glaze.

    What’s the espresso powder for?

    A little bit of coffee helps intensify chocolate flavors, but it won’t make it taste at all like coffee. It is an optional ingredient so if you prefer not to use it, simply leave it out.

    Storage Information

    Keto flourless chocolate cake can be kept on the counter for 3 days and in the fridge for a week. Be sure to cover it up and place plastic wrap against any cut surfaces to keep it from drying out.

    The unglazed cake can be frozen for up to two months.

    The cover of Easy Dairy-Free Keto Desserts ebook.

    Dairy-Free Dessert Cookbook

    Eager to hear more about my new ebook? I am so proud of this one and excited to share it with you. It’s been in the works for over a year!

    Easy Dairy-Free Keto Desserts contains 50 easy and delicious keto dessert recipes. Some are already here on the blog but about two-thirds of them are completely new.

    I worked with a designer this time around to make it a truly beautiful and useful e-cookbook. Many thanks to Melissa from Fine Lime Designs, for bringing my ideas into fruition. Check out this sneak peek of all the recipes!

    The table of contents for Easy Dairy-Free Keto Desserts ebook.

    For the time being, it is available only as a downloadable PDF. However, I am considering trying to upload it to Amazon as a Kindle book as well. That may take me a little while to figure out!

    It goes on sale on Tuesday, January 4th so keep your eyes peeled for that!

    A slice of dairy-free keto flourless chocolate cake on a white plate with two berries on top.

    Keto Flourless Chocolate Cake Recipe

    This decadent keto flourless chocolate cake has the perfect fudgy texture. It's a rich sugar-free dessert for the diehard chocolate lover. And it's totally dairy-free!
    4.96 from 24 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto flourless chocolate cake, sugar-free chocolate cake
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 servings
    Calories: 214kcal

    Ingredients

    Cake:

    • 4 ounces unsweetened chocolate chopped
    • ⅓ cup coconut oil
    • ¾ cup Swerve Granular
    • 1 teaspoon vanilla extract
    • 1 teaspoon espresso powder optional
    • ¼ teaspoon salt
    • 3 large eggs room temperature
    • ¼ cup coconut cream
    • ½ cup cocoa powder

    Glaze:

    • ⅓ cup coconut cream
    • 1 ½ ounces unsweetened chocolate chopped
    • 3 tablespoon powdered Swerve Sweetener
    • 1 tablespoon allulose or BochaSweet
    • ½ teaspoon vanilla extract
    US Customary – Metric

    Instructions

    Cake:

    • Preheat the oven to 350F and lightly grease an 8 inch round metal baking pan. Line the bottom with parchment paper and grease the paper.
    • In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the coconut oil. Stir until melted and smooth.
    • Remove the pan from heat but keep the bowl over the warm water. Stir in the sweetener, vanilla, espresso powder, and salt until well combined.
    • Add the eggs and stir to combine. The mixture may thicken considerably so add the coconut cream quickly and keep stirring until it smooths out again. Stir in the cocoa powder until well combined.
    • Pour the batter into the prepared baking pan and smooth the top. Bake 15 to 20 minutes, until the sides are set and the top is just barely firm to the touch. Do not over-bake.
    • Remove and let cool 30 minutes in the pan, then flip out onto a cake platter and remove the parchment (the bottom will become the top).

    Glaze:

    • In a small saucepan over medium heat, bring the coconut cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
    • Add the sweeteners and vanilla extract and whisk until smooth. Let sit a few minutes to thicken and then spread over the top of the cake.
    • Refrigerate 20 minutes to set the glaze.
    Nutrition Facts
    Keto Flourless Chocolate Cake Recipe
    Amount Per Serving (1 serving = 1/12th of cake)
    Calories 214 Calories from Fat 175
    % Daily Value*
    Fat 19.4g30%
    Carbohydrates 6.2g2%
    Fiber 3.5g14%
    Protein 4.1g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    6.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Kimberly Ann Ward says

      June 13, 2023 at 9:41 am

      Could I substitute carob (unsweetened) for the chocolate and reduce the sweetener a tad? I can’t have chocolate and carob is naturally sweet. Thanks for your advice.

      Reply
      • Carolyn says

        June 13, 2023 at 11:33 am

        I don’t bake with carob so I am not the best person to advise but I think you should try it!

        Reply
    2. Anne says

      June 11, 2023 at 3:16 am

      Your guide to the different types of sweeteners is so useful. It will really help to understand the different ways it affects what I bake.
      I would also love to buy the e-book on desserts that came out in January.
      Thank you so much

      Reply
    3. Bethany Donoghue says

      May 13, 2023 at 6:47 am

      5 stars
      Hi! I love your recipes, I’m a huge fan! Question: I need to make enough for about 200 people… can I make and keep in the fridge for 5 days, is that unglazed? Or glazed. I own a low carb / keto food truck. Also, how many slices does this make for one 8″ pan?
      Thank you!
      Bethany
      Low Carbolicious! LLC

      Reply
      • Carolyn says

        May 22, 2023 at 9:27 am

        I am sorry, I don’t scale up that much usually so I am not really a good guide here.

        Reply
    4. F Dominick says

      May 09, 2023 at 12:21 pm

      5 stars
      So, SO good!
      Made for discerning, not keto sweet lovers and rivaled a pastry shop favorite that is no longer available and if it was would be $60.
      THANK YOU!!!

      I did replace the 3/4 cup swerve with
      1/4 cup truvia baking
      1/4 lakanto monk fruit
      1/4 allulose

      In Glaze I used granular in coffee grinder for powdered
      3 TB powdered swerve —
      1 TB truvia baking
      1 TB xylitol
      1 TB lakanto monkfruit

      I REALLY don’t like the taste of erythritol.

      I also used 1 TB Starbucks via instead of the 1 tsp by accident

      Reply
    5. Susan Bowen says

      April 20, 2023 at 12:20 am

      What is the sugar content of this flourless chocolate cake? I love your recipes but need to know the sugar content also since I am diabetic. Thank you

      Reply
      • Carolyn says

        April 20, 2023 at 7:35 am

        I am sorry, I don’t calculate that and with good reason. 1. as a fellow diabetic, I can tell you that it’s the carb content that matters most, as that’s the number that will affect your blood glucose. 2. ALL of my recipes are unlikely to have much sugar content, given that I don’t use added sugars. If they have any at all, it’s from naturally occurring sugars in things like cream or cream cheese. The sugar content will always be a small portion of the overall carb content.

        But if you find you still need that information, you should be able to calculate it easily yourself with some sort of online nutritional calculator.

        Reply
    6. Kerri Linnegar says

      April 19, 2023 at 6:38 am

      We have different brands in Australia – would Lindt 95% cocoa chocolate be suitable for this recipe?

      Reply
      • Carolyn says

        April 19, 2023 at 6:29 pm

        Yes, that should work.

        Reply
    7. Candace says

      December 31, 2022 at 8:49 am

      5 stars
      I made this cake for my NYE dinner tonight and the house smells amazing! It looks just like yours with one exception, my glaze isn’t shiny. It’s more of a matte colour. It sure does taste good though, I had to lick the whisk. Lol
      Any ideas? I followed your recipe exactly.
      Thanks for all your recipes and tips. You make keto baking fun!

      Reply
    8. Petra says

      December 06, 2022 at 12:35 pm

      5 stars
      this cake is delicious. everyone loved it. will make it again definitely. just perfect

      Reply
    9. Cindy Spohn says

      November 25, 2022 at 4:03 pm

      5 stars
      Made this Thanksgiving 2022! Made this dairy instead, one of the most delicious cakes I have made. Uber rich, but delicious. I have half left, I’m going to cube up and freeze, they will make a wonderful bite when you just need that little something. Definitely a keeper!

      Reply
      • Carolyn says

        November 25, 2022 at 6:19 pm

        GREAT idea!!!

        Reply
    10. Simone says

      November 07, 2022 at 9:01 am

      I don’t have espresso powder. Can I make an amount of espresso coffee and use the coffee liquid?

      Reply
      • Simone says

        November 07, 2022 at 9:03 am

        Sorry I just seen you said to leave it out if you don’t have it. But I like to use it is the coffee is ok to sub out?

        Reply
        • Carolyn says

          November 07, 2022 at 12:03 pm

          You will need to reduce the other liquid accordingly.

          Reply
    11. Teresa says

      October 26, 2022 at 8:45 am

      The recipe calls for 1/3 cup coconut oil. Is this measured in liquid or solid state?

      Reply
      • Carolyn says

        October 26, 2022 at 5:23 pm

        Measure solid unless it says melted.

        Reply
    12. Patty Roloff says

      August 21, 2022 at 2:14 pm

      This looks like a great recipe. I do have a few questions. Can it be frozen? If so, how does it turn out when thawed? Can I substitute something in place of espresso powder?

      Reply
      • Carolyn says

        August 21, 2022 at 10:07 pm

        The blog post already answers all of these questions.

        Reply
    13. Marla says

      May 22, 2022 at 1:52 am

      5 stars
      I made this tonight (1/2 recipe) and it does make a very intense rich chocolate cake and I like it! I made mine in a Springform pan which was actually too big for it so it came out thin but still good.

      Reply
    14. Vicki Loomis says

      April 17, 2022 at 8:25 pm

      5 stars
      This is the BEST cake ever. I served it for Easter Dinner and everyone enjoyed it.

      Reply
    15. Violet says

      April 08, 2022 at 11:01 am

      Hello! Would it be possible to use Heavy Whipping Cream instead of Coconut Cream?

      Reply
      • Carolyn says

        April 09, 2022 at 8:48 am

        Please read the Frequently Asked Questions! 🙂

        Reply
    16. Alice R says

      March 28, 2022 at 10:09 am

      Can I use granular monk fruit as opposed to swerve granular?

      Reply
      • Carolyn says

        March 28, 2022 at 10:25 am

        So “monk fruit” usually isn’t really monkfruit at all but erythritol with a tiny bit of monk fruit to make it sweeter. Turn your bag over and if the first ingredient is erythritol, then it’s a good replacement for Swerve. Please read this article for a better understanding of keto sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/

        Reply
    17. Lisa says

      March 06, 2022 at 1:40 am

      4 stars
      Uh Oh! I made your Flourless Chocolate Torte. Apparently, the recipe changed since I last printed it out & it changed A LOT! The recipe rating is for the old recipe. I made it in 2x 6″ spring form pans & topped (rather than stirred in) macadamia nuts (rather than pecans). I would have given it 5 stars but there was a good 1/4 to 1/3 cup of oil that leaked out. I’ve printed out the new recipe & will try it too. I did notice you are using a regular cake pan though & wondering why you changed from the spring form pan?

      Reply
      • Carolyn says

        March 06, 2022 at 10:01 am

        I have not idea what old recipe you are referring to? This one hasn’t been changed at all and I only first published it in January.

        Reply
    18. Wendy says

      February 22, 2022 at 6:54 am

      I just love that you include links to some of the ingredients, not only to purchase, but it’s so helpful to see what an ingredient is if it’s new to the repertoire!

      You’re the best—and I can’t wait to try this one!!

      Reply
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