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    Home » Keto Cakes » Keto Flourless Chocolate Cake

    Published: Jan 2, 2022 · Modified: Jan 1, 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.

    3.3K 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!
    4.93 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto flourless chocolate cake, sugar-free chocolate cake
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 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.
    3.3K 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. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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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