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Free Printable: Low Carb & Keto Food List
Get It NowThis Flourless Chocolate Cake Is Like A Giant Truffle
Spring is always a little chaotic at our house — my husband, both kids, and I all have birthdays within two months of each other, plus at least half a dozen extended family members. But the bright side? I get a lot of excuses to make cake. One year, my daughter requested something extra rich and chocolatey, and this flourless chocolate cake was the answer. Here’s why I keep coming back to this healthier dessert:
- Tastes like a giant truffle – That’s the best way I can describe it! The texture is rich, smooth, dense, and fudgy, and the flavor super chocolaty dark chocolate. Even a narrow slice is surprisingly satisfying. If you like my fudge-like flourless cookies, you’ll enjoy this cake, too.
- Easy to make – Just 6 simple ingredients! You don’t even need to separate the eggs or whip anything. My version is simpler than most flourless chocolate cake recipes I’ve seen.
- Better for you than most cakes – This one is naturally gluten-free, with no white flour or added sugar, and still tastes like it came from a fancy bakery.
Whether you’re celebrating a birthday, Valentine’s Day, or just craving a chocolate fix, this flourless chocolate cake is the perfect dessert. Grab a bowl and make it with me!
Reader Review
“Baked this for people at a winery during a cornhole tournament, and the employees loved it so much they took a piece out to the owner (who lives behind the winery). People were hiding pieces of the cake from others who were trying to steal more. It was hilarious, fun, and delicious!” –Lisa
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my best flourless chocolate cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Dark Chocolate Chips – I’ve made this cake with both regular and sugar-free dark chocolate chips, and both work great. You can use regular or semi-sweet chocolate chips. Even with regular chocolate, the sugar is still much lower than most desserts, so just choose what fits your lifestyle.
- Unsalted Butter – I really wanted this cake to be dairy-free, so I tested it with both coconut oil and ghee… but no luck. The fat just wouldn’t blend properly, and I ended up with greasy little pockets in the cake. Butter is the only fat that gave it that smooth, rich texture.
- Powdered Sweetener – I’ve tried this with several sweeteners over the years, and Besti Powdered Monk Fruit Allulose Blend is by far the best. Other than powdered sugar, Besti is the only one that dissolves fully into the batter and gives the smoothest texture. I used to make this cake with erythritol and the texture wasn’t even close.
- Eggs – Room temp eggs mix in more easily and help the texture stay silky. I usually just set them out on the counter while I prep everything else.
- Vanilla Extract & Sea Salt – If you’re using salted butter, you can skip the extra salt.
How To Make Flourless Chocolate Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the chocolate and butter. Gently heat the butter and chocolate together on the stove or in a large microwave-safe bowl. Stir until smooth. Don’t overheat, or the chocolate can seize.
- Blend in the vanilla, salt, eggs (one at a time), and powdered Besti. I keep the mixer on low, which helps get the right texture in the final result.
- Bake in a water bath. Pour the cake batter into your prepared pan, smooth the top, and set the pan inside a larger dish filled with hot water. Bake until the edges are set but the middle still looks soft and a bit jiggly.
- Chill and serve. Let the flourless chocolate cake cool in the cake pan, then refrigerate until firm. For the creamiest texture, bring it to room temp before serving. I topped mine with fresh raspberries and extra powdered Besti, but a swirl of whipped cream is nice, too.
My Recipe Tips
- Line the bottom of your springform pan with parchment paper and grease the sides well, so the cake releases easily. I like greasing with avocado oil in this glass sprayer, but butter works, too.
- Chocolate can seize if it gets too hot, so melt it slowly and gently. Make sure your bowl or double boiler is completely dry, too. Even a small amount of water can cause problems with the chocolate.
- When making the batter, keep the mixer on low speed the entire time. This keeps the texture dense and prevents too many air bubbles. This flourless chocolate cake is supposed to be rich and fudgy, not airy.
- I bake this cake in a 9-inch cake pan. I like using this springform one because the sides release, making it easy to transfer the cake to a serving plate without messing up that smooth, fudgy texture.
- After pouring the batter into the pan, smooth out the top and tap the pan gently on the counter. This helps remove air pockets and keeps the texture even when it bakes.
- If you bake the cake too long, the butter can separate and pool on top. Stop baking as soon as the edges start to set and the internal temperature reaches 140 degrees F. I use an instant-read thermometer to check the temp.
- Once the flourless chocolate cake cools to room temperature, refrigerate it for at least 8 hours, but overnight is best. This helps it set fully and gives it that dense, silky bite you’re after.
- Serving temp makes a difference. You can bring the cake to room temperature before serving for a creamier texture, or let it sit on the counter for about 15 minutes if you like it firmer. I don’t recommend slicing it straight from the fridge because it’s too hard and crumbles easily.
Flourless Chocolate Cake (Only 6 Ingredients)
My flourless chocolate cake is rich, fudgy, and naturally gluten free. It feels fancy but comes together fast with just 6 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. Grease the bottom and sides.
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In a double boiler on the stove or at medium-low power in the microwave, melt the chocolate and butter together, stirring occasionally. Be careful not to overheat.
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Remove from heat and pour the chocolate mixture into a large bowl. Use a hand mixer to beat in the vanilla and sea salt at *low* speed.
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Beat in the eggs at *low* speed, one at a time.
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Beat in powdered Besti, still at low speed. The mixture should be mostly smooth, but a little lumpy.
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Pour the batter into the lined pan. Smooth the top with a spatula.
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Bring a kettle or pot of water to a boil (I recommend a kettle for easy pouring). Place a rimmed baking sheet or baking dish (large enough to fit the springform pan) onto your oven rack. Place the cake inside the outer pan and pour boiling water into the outer pan (this is a water bath).
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Bake the flourless chocolate cake for 18-25 minutes, until the top just starts to form a very thin crust on the edges only, and the internal temperature in the center via thermometer is 140 degrees F (60 degrees C). The cake will not look done, which is normal, so go by the temperature and appearance of the edges.
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Let the cake cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
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To serve, run a knife along the edges of the cake and pop off the sides of the springform pan. Transfer to a plate or cake stand. Let the cake sit at room temperature for 15-30 minutes before slicing. Feel free to dust with extra powdered sweetener if you like.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 of the entire cake
- Tips: Check out my recipe tips above to help you get the perfect texture and make the process easier.
- Storage & meal prep: Keep the flourless chocolate cake covered in the refrigerator for up to 3-5 days. It actually tastes even better after sitting overnight — the flavor mellows and any bitterness fades.
- Freeze: Wrap it tightly in plastic wrap, then again in foil, and freeze for up to 3 months. When you’re ready to serve, thaw it in the fridge overnight, or on the counter if you need it faster.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Try More Of My Recipes
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Flourless Chocolate Cake
More Chocolate Cake Recipes
If you’re as obsessed with chocolate as I am, you’ll definitely want to try a few more of my favorite chocolate cake recipes next:
171 Comments
Philip
0What fat would you suggest to make this dairy free?
Maya | Wholesome Yum
0Hi Philip, I covered results of my testing with this in my substitutions section above. Unfortunately I haven’t found a dairy free alternative that works well in this recipe.
Elizabeth Ford
0What was the original recipe before it switched to sugar free?
Maya | Wholesome Yum
0Hi Elizabeth, This is my original recipe. You can use regular chocolate chips if you like.
Gayla
0Made this for the first time and it turned out perfect! Looks beautiful with the allulose powdered sugar sprinkled on top. Does it need to be kept in the fridge? I’m thinking so because of the butter?
Maya | Wholesome Yum
0I’m glad it turned out well, Gayla! Yes, keep this in the fridge. I do bring it to room temperature for serving because the texture is better that way.
Lisa B.
0I am a fair scratch cook, long past box cakes. I have worked before with double boilers and melted chocolate. I’d hoped to make a dessert that wouldn’t spike my beloved’s blood sugar, and eagerly purchased the ingredients for this cake. I am allergic to dairy, EpiPen allergic, so I substituted plant-based for real butter. That may have been the fatal flaw. When I beat in the six (room temp, one-at-a-time-at-the-lowest-speed) eggs, the chocolate/margarine mixture took on a curdled look. I beat in the sugar substitute (at the lowest speed) and hoped for the best. I spread the very rough batter in the springform pan and set it on a baking sheet, adding a catch pan underneath as the springform began to leak. At least I didn’t have to worry about the fat content of the cup and a half of margarine as it all ran out of the cake, nearly setting the oven on fire. At the end, it didn’t even taste good. It’s currently out the back door, still leaking oil. We’ll see if animals will eat it. A recipe this finicky is out of my league. With the enormous amount of specialty chocolate, this has been an expensive failure.
Wholesome Yum D
1Hi Lisa, My recipe calls for butter, not margarine. That was likely the reason it didn’t work.
Deborah
024 oz chocolate? or 2.4?
Wholesome Yum D
0Hi Deborah, 24 oz is correct.
Kathy G
0I made your cake and was so excited!!!! Before I placed the pan in the oven, I noticed the butter separating from the chocolate. Hmmm… I assumed it would all come back together in the oven and bake just fine. WRONG! When the 25 minutes was up my cake was already more than 140 degrees so I took it out. There was a pool of melted butter on top. After all that work! 🙁 Do you have any idea what I may have done wrong? The cake is cooling right now. I’m not going to pitch it just yet. It’s for a BD. Hoping part of what’s left will taste good???
Wholesome Yum D
0Hi Kathy, It sounds like overheated the chocolate and butter when melting it.
Coleen Nolan
0Wow! Delicious, decadent, rich chocolate cake! Made for my husbands BDay, and wanted to try lower sugar/carb option. I messed up & used granulated Monkfruit/erythritol instead of the powdered form in the recipe. I also used 1/2 of the sugar free dark chocolate & 1/2 regular chocolate chips. I was nervous when checking it the next morning, but it turned out great! I dusted with powdered stevia sugar, had fresh raspberries around the outside edge, and served with vanilla ice cream & walnuts. It was fantastic! Will def make it again! Thank you!
Lisa
0Baked this for people at a winery dining a cornhole tournament and the employees loved it so much they took a piece out to the owner!!! (Who lives behind the winery). People were hiding pieces of the cake from others who were trying to steal more pieces. It was hilarious and fun and delicious!!
Elizabeth Jackson
0Hi, As this recipe has no frosting on top I was wondering if you have any recommendations for how I can stick on any cake toppings for my sons birthday. Many thanks Elizabeth
Wholesome Yum D
0Hi Elizabeth, If you are looking for a frosting for this cake you can use my sugar-free chocolate frosting recipe.
Elizabeth Jackson
0Wonderful will use thank you ?
Colleen
0This looks wonderful! Looking at the nutrition and I’m wondering where the 12 grams of fiber comes from? Thanks
Wholesome Yum D
0Hi Colleen, The fiber in this recipe comes from the chocolate bars.
Louise
0Does Stevia powder measure the same as your sweetener? I haven’t made the cake yet but I WANT to!
Wholesome Yum D
0Hi Louise, No, stevia does not measure the same as Besti. Besti measures 1:1 with real sugar.
Kathy
0What percent of Cocoa should the chocolate bar be?
Wholesome Yum D
1Hi Kathy, I used 70% Cocoa.
Jill
0She was right about the oil separating but I took a shot anyway. Strict dairy free so I used Mykonos vegan butter. I took out when it reached 140 degrees but there was a pool of liquid on top and in the baking sheet. I poured off the liquid and let it cool. Refrigerated overnight. It probably was a completely different cake but it was dense, oh so chocolatey, and yummy. Even my non keto friends thought it was decadent. Needed a steak knife to cut thru to serve. But tasted great and easy to eat with a fork. Will make again.
Diane Jackson
0Firsts time looking at this site. 24oz of chocolate for the flourless chocolate cake ??????????? Seems like a lot!! It looks delicious, but I’m unsure of amount.
Wholesome Yum D
0Hi Diane, That is the correct amount.
J.
0The taste was good but mine came out watery and never became dense. I cooked it for 30 minutes and it seemed to be a good consistency. But then it became watery. Any idea what happened? I used vegan butter but I’m not sure that would cause this issue.
Wholesome Yum D
0Hi, Sorry this recipe didn’t meet your expectations. Did you follow the recipe as written?
Takara Juntunen
0AMAZING!! I’ve been waiting for this moment. I was careful to follow each and every step and made sure not to rush ANYstepp. I literally cannot believe how incredible this cake is… my mom is diabetic (type 1) and she did NOT believe that this had no sugar in it. She’s been checking her sugars over the last 2 hours because she said ‘it’s impossible something sugar free tastes THIS good!!’ I’m SO happy to say I’ve found my new go-to for parties where we have many Gluten-Free, Sugar-Free, Keto people. Now they can enjoy something without sacrificing their health! Thank you SO much for sharing this recipe. This is a literal LIFE SAVER for diabetics!!
Erin
0Can this be frozen?
Wholesome Yum D
0Hi Erin, Yes, it can be frozen.
LF
0Hi, I love the recipe but would like to make the cake less dense. How could I adapt the recipe to do that. Thanks.
Wholesome Yum D
0Hi, Most flourless cake is very dense, I recommend trying my keto chocolate cake recipe.
Amy S.
0Hello…this looks wonderful. Just checking, is 6 eggs correct? Only two are used in the video.
Thank you!
Wholesome Yum D
0Hi Amy, Yes, 6 is correct.
Yara
0I made this before and it was delicious! Followed the recipe to a T and it came out great! But I have a question! Would it be ok to half this recipe to make 2 mini 3 inch cakes?
Wholesome Yum D
0Hi Yara, Yes that should work for you.
Rochelle
0It looks beautiful if you have a doiley you can put on top of the cake and use the powdered allulose to make a design.
Lisa
0Help! I have the following springform pans – 4, 6, 7, 8, and 10 inches. Do I have to add a 9 inch or can I use the 8 or 10? How would I adjust the cooking time? I made a different recipe for a flourless cake and the texture was OK, but the taste wasn’t good and I am sure it must have been the sweetener. I will try yours this time.
Wholesome Yum M
0Hi Lisa, Yes either an 8 or 10″ pan would work. The time will vary slightly, I would start checking it about 10 minutes early for the larger 10″ pan.
RJ Roper
0Excellent recipe!
Jodie DeNardis
0I made this dessert for Laboratory Professionals Week at the hospital. I have two employees that are on Keto. This cake was a HUGE hit even with the employees that do eat sugar! Thank you for sharing!! I did add 1tsp of coffee extract to bring out the chocolate but honestly this cake is perfect the way it is! Thank you for sharing!!
Bella
0I made this for my mom’s birthday cake, and it was perfect. She cannot eat a lot of foods due to reactions she has to them, so being able to eat cake made her really happy. The cake was a little overpowering on its own, but it was perfect eaten with some sort of cream (we used dairy free ice cream). The leftovers were delicious warmed in the toaster oven, and the chocolate melted into a sort of lava cake. Thanks for the recipe!
Candace Ganjavi
0Five stars! It won’t let me rate it….
Okay. Before tackling this amazing looking venture, I did read through the comments. And while some people did have “trouble”, I was sold at “butter floating on top” and “too much chocolate”. Done. I made this just like the recipe called for…besides having 4 children running around so maybe I heated the chocolate too long or maybe I didn’t count right or maybe I didn’t include a crucial ingredient…and sure enough! I had a glorious cake with butter floating on top and loads of chocolate. I could hardly wait the 8 hours…yes I counted and may have had it for breakfast…it was perfect. As soon as I pulled it out of the oven, I carefully walked it over to the stove top to rest. Butter and all. I didn’t have a spring form pan but just a regular cake pan. It worked out fine. Maybe I had more butter in my cake that way. Anyways. This is a very forgiving recipe. You can “screw it up” and it’s still dagum delicious. Thank you! I’ll be making this for birthdays and special occasions for sure!
Michelle
0This cake is UNBELIEVABLE! I’m borderline for gestational diabetes and with 8 weeks to go, I thought my cravings for sweets would do me in. This recipe is simple and absolutely satisfies those cravings. I used Stevia that I had on hand and could only find sugar free chocolate chips, rather than bars, so I used those. But it turned out excellent regardless! Thank you for posting this recipe!
Leila
0Is it possible to make this cake with *just* pure powdered monkfruit extract as the sweetener? I can’t have xylitol in the house b/c of pets and erythritol and allulose both give me severe GI distress in even small amounts. Thanks! 🙂
Wholesome Yum M
0Hi Leila, I have not tested this, but I think the recipe should still work. You’ll need to check with the manufacturer of your monk fruit to figure out exactly how much you will need for the recipe, as brands can vary in sweetness. Best wishes!
Carol
0Good Morning/Afternoon/Evening
I tried to make this cake this morning 9/23/2020). I used a double boiler and watched the butter and Lily’s sugar-free dark chocolate slow melting/melding process very carefully. Once everything was melted/melded together, stirring occasionally, the mixture looked great. However, during beating in the vanilla and sea salt (on low speed) there was a noticeable amount of liquid butter clinging onto the sides of the mixing bowl. I went ahead and beat in the room temperature eggs one at a time at low speed and the butter seemed to re-incorporate. I forged ahead and added the Besti powdered sweetener, again at low speed, and the mixture was lumpy smooth but there was still some liquid butter on the sides of the mixing bowl. At this point there was no turning back so I went ahead and poured the batter into the prepared springform pan, smoothed the top, placed it on a baking sheet, and put in a preheated 350 degree oven.
I checked it’s process 15 minutes into it’s 25 min baking time only to find that it was swimming in butter. The butter was covering the top of the entire cake as well as bubbling around the entire circumference. I didn’t know what to do at this point but decided to mop up as much butter as possible with paper towels and continued to bake the required time as well as 140 degrees F in center. I removed the cake, mopped up a little more butter, and allowed it to cool, covered it, and placed it in the refrigerator. It looked ok when I placed it in the refrigerator but i’m 99.9% sure that it will not be edible tomorrow. After expelling all that butter I think the texture will be brick-like. I don’t actually know where I went wrong since I followed your recipe to the nth degree. I did not leave a rating.
I would appreciate your feedback,
Carol
Jodie Denardis
0Hi.
I have a question about the springform pan. Can I split the recipe into 2 tinier springform pans? Would there be any time adjustments? Thanks!!
Wholesome Yum M
0Hi Jodie, This will probably work if you use two 6-inch springform pans, but it will make more than two cakes if you are using a size smaller than that. The bake time will be less depending on the size pan you use. Remember that you are looking for a specific temperature – 140 degrees, so be prepared to check the temperature a couple of times.
Wholesome Yum M
0Hi Carol, I am sorry this has happened to you. Butter separation can occur when the chocolate and butter mixture get too hot. A double boiler helps to regulate the temperature, but it can still get too hot. Chocolate shouldn’t exceed 120 degrees or else it can cause problems with separation. Once your chocolate is mostly melted, pull it off the water bath. The remaining small bits of chocolate will melt with the residual heat and it will help to keep the temp lower. I hope you decide to give this recipe a try again in the future.
Susan
0I can’t wait to try this! Your link goes to the crystallized ( BESTI MONK FRUIT SWEETENER WITH ALLULOSE – CRYSTALLIZED). Did you mean the powdered Besti allose? Also, I don’t have a double boiler. Any tips about making this without one?
Wholesome Yum M
0Hi Susan, Thank you for catching this, yes, please use powdered sweetener. The chocolate can easily be melted in the microwave at medium-low power, stirring occasionally. Do not overheat to avoid splitting. Enjoy!
angie
0I made it and it’s so good. I would like to make it again but wonder how I might further lower the carb count for this. Will using Swerve work?
Wholesome Yum M
0Hi Angie, A different sweetener will not change the carb count. Look for sugar-free chocolate that has the lowest carb count, that’s really the only way to reduce carbs any further in the recipe. Best wishes!
Belinda
0Thank you for this great recipe, it turned out perfectly. I was just wondering if I could use stevia sweetened milk chocolate next time as some of my friends don’t like dark chocolate?
Wholesome Yum M
0Hi Belinda, Yes that will work great. Enjoy!
Marcia
0I just made the cake and it has all the butter running out! all around the pan and if I touch the top of the cake it pools out. I used everything you recommended. What the heck happened? I’m going to put it in the fridge and see what it looks and tastes like tomorrow. Was the amount of butter correct? 1 and 1/2 cups?
Wholesome Yum M
0Hi Marcia, The amount of butter is correct. Unfortunately, this can happen when the chocolate and butter mixture gets too hot.
Joan
0I’m hoping to make this next week for a friend’s birthday. I am unfamiliar with sugar substitutes though. I only have access to xylitol but I am unfamiliar with using alternative sweeteners. Would it be an exact sub 1/2C xylitol instead of 1/2C monk fruit blend sweetener?
Wholesome Yum M
0Hi Joan, Yes the level of sweetness will be the same, but xylitol is typically granulated, which won’t work because the result would be grainy. You’d need to powder your xylitol to the consistency of powdered sugar in a coffee grinder or food processor. The result is also creamier and smoother with allulose based sweeteners such as the one in the recipe, so if you want to try it, you can get powdered monk fruit allulose blend here.
Jennifer Bailey
0I am so sad and frustrated. I have been looking forward to trying this recipe for ages. I followed the instructions *to a tee. I read the entire recipe through before beginning, gathered all of my ingredients and began. I was very careful not to over melt the chocolate mixture. I used a double broiler and as soon as it was all melted, I removed it from the heat source. I added the salt and vanilla and mixed on low as instructed. I then began to add the eggs. (Room temp) with each egg, the mixture got grittier and grittier (much more so than in the video). I kept at it and added the sweetener and poured it into the pan as instructed. I checked it after 20 mins and there was a pool of melted butter on top. The temp was only 120 so I put it back in for 3 more minutes, checked it, same thing. I finally took it out after 28 total minutes because I was afraid to over bake it. I blotted the butter from the top because I did not think that congealed butter on top would be any good. I am going to cool and refrigerate as instructed, but I am not hopeful. I am so upset, I was going to serve this in Easter. I just don’t know where it went so wrong any ideas???
Wholesome Yum M
0Hi Jennifer, I am sorry this recipe didn’t turn out as expected. The batter does appear to get “gritty” once you remove it from the heat and add the remaining ingredients. If it became too gritty to mix, it’s probably due to the eggs still being too chilly. The temperature change between warm and cold will shock the batter and make it too thick and gritty. The only other possibility is that somehow water had gotten into your batter. This would cause the chocolate mixture to seize and become too thick to mix. I hope this helps!
Marcy
0I halved the recipe and poured into greased paper-lined muffin tins. Filled about 2/3 full, it made 16. I baked at 350 degrees for 15 minutes as the thermometer read 160! Next time I may try a 325 degree oven, but these came out divine! Delicious:)
Megan
0In mixing the butter separated from the batter. Not sure what I did wrong. I tried mixing it again before pouring into the pan and it still was separating as soon as I stopped mixing. Currently baking anyways to see what happens.
Wholesome Yum M
0Hi Megan, Did the chocolate butter mixture start to bubble or boil? If the chocolate gets too hot, it can cause separation.
Linda Windham
0I think there is a misprint (or misunderstanding) in the ingredients. To me, at first, I read it as 24 oz. of chocolate. Shouldn’t it read two 4oz. bars of chocolate?
Maya | Wholesome Yum
0Hi Linda, No, the recipe card is correct. It’s 24 ounces, not 2 4-ounce bars. Thanks!
Deb
0We love this recipe. I make it with Lilly’s semi sweet chocolate baking chips and leave out the additional sweetner, delicious everytime!
Becci
0Can I swap the “besti powdered monk fruit allulose blend” for truvia stevie leaf extract at all? I’m unable to find it anywhere? Thankyou
Maya | Wholesome Yum
0Hi Becci, Sorry, no, your cake will be gritty using that sweetener. You can find Besti Powdered Sweetener here.
Hélène
0Can I use unsweetened chocolate plus stevia instead of sugar-free dark chocolate?
Wholesome Yum A
0You can Hélène, but you may have to adjust the sweetener in the rest of the recipe so it doesn’t become overly sweet.
Judy Woods
0I can’t wait to pick up supplies to make this fabulous recipe, do I measure the stevia for 1/2 cup? Thanks so much~
Wholesome Yum M
0Hi Judy, There are several types of stevia, it really depends on the form you buy. For the best results, it is recommended to use allulose as a sweetener.
Marie
0Made this yesterday for my husband’s birthday today. Everyone really liked it… most of all, my diabetic husband loved it.
I was very surprised when I checked the temperature just 15 minutes into baking and it had reached 140 as my oven does not run particularly hot. So thanks for providing the temp. That gave me the confidence to take it out early, which based on taste was the right thing.
I recalculated the carbs and, figured the erythritol at 50% which is recommended for diabetics on insulin, since erythritol is partially absorbed. While it made the cake a little carby at 10 carbs for 1/16 of the cake, it was a birthday treat. With this calculation, his insulin dosing was just right and he did not spike or drop. But the cake was so good that my normally very self-controlled husband was really bad – He dosed himself for another 10 carbs and had a second piece!
Thanks for a recipe that was such a hit!
Mary
0Kinda disappointed so far. Everything was going well, I took the chocolate off the double boiler before it was 100% melted, it never came to a boil. Eggs mixed in nicely. When I got to the last ingredient that’s when things went south. I used powdered monk fruit with erythritol, not allulose, maybe that was the problem. After I added the sweetener the butter immediately separated. I tried to move quickly to get it in the springform pan, butter was leaking out. I put it on a baking sheet and put it in the oven for 25 minutes. When I took it out the temperature was good, 150°, but there was butter everywhere, on the baking sheet and a pool sitting on the cake. The pool of butter on top eventually seeped through the cake and out the bottom. I’m going to cool it as instructed and taste it and hoping it tastes good. Do you think using the erythritol instead of the allulose caused it to separate? I’ll let you know how it turned out.
Wholesome Yum D
0Hi Mary, Overheating the chocolate can cause it to separate from the butter. However, Besti monk fruit sweetener with allulose would be the best option in this reicpe.
Susan
0I followed directions exactly as written, except that I substituted 24 oz of sugar-free, dark chocolate chips for chopped chocolate bars. Texture was beautiful, silky and melt in your mouth fabulous. Fantastic, easy, and I’ll make it again. ❤️
Valerie Stewart
0Absolutely perfect dessert. Thank you so much for giving the internal temp. I would totally have over baked it! And I was sure it was going to be gross and gooey inside. I took it to exactly 140 degree and it was PERFECT tonight when I cut into it!
Libby
0Can I use sugar free chocolate chips?
Wholesome Yum
0Absolutely, Libby!
Michaela
0OMG! This is NEXT LEVEL AMAZING!!
I only used half the chocolate (cos that’s all I had in the pantry) and it was still rich, fudgy ans chocolatey.
I don’t think anyone would have a clue this was keto/sugar free if you didn’t tell them
Only issue was mine concaved a bit, might be the less amount of chocolate? But who cares, it tastes like heaven!!
Sharon. Ambeau
0Hi where do u buy powdered sweetener for diabetic recipe. Ty
Maya | Wholesome Yum
0Hi Sharon, The sweetener I use is linked in the recipe card above.
Linda
0The butter separated from the cake even though the chocolate and butter were melted at low temperature. We are at high altitude (5200 feet). Is there an adjustment for high altitude?
Wholesome Yum M
0Hi Linda, I think that water bath would be beneficial for baking this cake at high altitude. Make sure water can’t leak into the springform pan by covering the outside of the pan with aluminum foil. Place in a larger casserole dish and pour hot water to roughly the halfway point of the springform pan. Baking time will change, so start checking it around the 18 minute mark. Be sure to use a thermometer to confirm if it is baked through properly.
Amy
0Hello, each chocolate bar is 3oz and your recipe calls for 24oz of chocolate, did you use 8 bars?
Wholesome Yum L
0Hi Amy, yes, this recipe calls for quite a bit of chocolate.
Pamela Faucette
0Are you using 24 oz of the chocolate to make ONE cake? Or are you just using 3 oz? Somewhere I saw 24 ounces of sugar-free dark chocolate, which I bought, but only 9 oounces of Lilly’s dark chocolate sugar-free chips. Do you mean I need to buy two more bags before I can make one cake? That’s a lot of chocolate for one cake it seems.
Pam
Maya | Wholesome Yum
0Hi Pamela, Yes, flourless chocolate cake is mostly chocolate 🙂