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Spring is always crazy for my family – my husband, myself and both kids have birthdays within a two month time span! Not to mention half a dozen other family members. The good news? It’s an excuse to make cake. And, this gluten-free sugar-free flourless chocolate cake recipe is a new favorite.
The Key To Low Carb Keto Flourless Chocolate Cake
You may think that gluten-free flourless chocolate cake is already naturally low carb, but it isn’t. Even though there is no wheat, the sugar is a big problem!
Most flourless chocolate cake recipes don’t actually add sugar, but they do use regular chocolate in them – sweetened with sugar, of course. So even if you can make a gluten-free flourless chocolate cake with regular chocolate, it can still be very high in sugar.
So, what’s the key to keto flourless chocolate cake? Sugar-free chocolate!
I’ve tried making this flourless chocolate cake with cocoa powder or unsweetened baker’s chocolate, but the results were inconsistent. Sometimes it turned out great, and sometimes the chocolate would seize or the texture was dry. So I made it again and again until I reached a better version!
Finally, I settled on sugar-free stevia sweetened chocolate, which is one of the few stevia products where I can’t taste that aftertaste at all. Promise.
And this is why I consider this the best flourless chocolate cake ever. No sugar, and it’s still natural. I used powdered erythritol to add a bit more sweetness to offset the butter we’re adding, but you get to decide which sweetener you want to use for that part. And yes, if all you care about is gluten-free, you can even use actual powdered sugar.
But for those of us that want a healthier, low carb flourless chocolate cake, there are better options.
Why powdered? For texture. Using a granulated sweetener may yield a grainy result, and a liquid one will make the cake too runny. If you have a granulated sweetener, you could try powdering it in a coffee grinder or food processor.
Gluten-free Flourless Chocolate Cake Ingredients
Is flourless chocolate cake gluten-free? Yes. In fact, most flourless chocolate cake recipes are actually naturally gluten-free.
The difference is that this is a sugar-free keto flourless chocolate cake recipe. And like I mentioned above, it’s more customizable to use your favorite sweetener.
What about the carbs in flourless chocolate cake? The regular versions are actually pretty high because of all that sugar. But, my keto flourless chocolate cake only has 5 grams net carbs per slice.
The best part? This low carb flourless chocolate cake recipe requires only FIVE ingredients! All you need is sugar-free chocolate, butter, powdered sweetener, vanilla extract, and eggs. I love easy low carb chocolate recipes with very few ingredients like that.
I also included optional sea salt, which you can skip if you use salted butter. Don’t worry, the cake isn’t salty. It’s just there to bring out the flavors.
It was so tempting for me to make this flourless chocolate cake paleo or dairy-free. I attempted to make it with coconut oil and ghee, but unfortunately the result was just not the same.
For some reason, these fats did not mix as well as the butter does, and I ended up with little pockets of coconut oil in the cake. Not good! You can try it to see if you have better results, but I didn’t. Sorry, you need butter for this one!
So, how to make flourless chocolate cake? Let me tell you how simple it is…
How To Make Flourless Chocolate Cake
This is probably one of the easiest methods for how to make flourless chocolate cake. There is no separating eggs or whipping egg whites required. I didn’t find it necessary, because flourless chocolate cake is already supposed to be very dense, anyway. And, I’m all about easy!
How To Prepare the Batter for Flourless Chocolate Cake
Start by melting the chocolate and butter in a double boiler on the stove or at medium-low power in the microwave. Stir occasionally and don’t overheat.
It will be nice and smooth:
Pour the mixture into a large bowl, and gently beat in the vanilla and sea salt. Then beat in the eggs with a hand mixer at low speed, one by one.
Finally, beat in the sweetener, still at low speed. It might seem gritty when you begin, but as you continue it will get smooth again. It won’t be perfectly smooth like melted chocolate, though. Like this:
Why low speed? Because we don’t want to create too many air bubbles. Again, low carb flourless chocolate cake is supposed to be dense! For the same reason, don’t mix too much.
That’s it – your sugar-free flourless chocolate cake batter is ready! Pour it into a lined springform pan. Smooth the top, tap against the counter to get rid of any air bubbles, and bake.
Here is what it looks like right before baking:
How To Tell When Flourless Chocolate Cake Is Done
Now, here is the critical part. The most important step in making the best flourless chocolate cake is not over or under baking it! You want the top to start to form a very thin crust, but it should be jiggly underneath.
Use a thermometer to get it just right. The keto flourless chocolate cake is done baking when the internal temperature measures 140 degrees Fahrenheit.
How To Serve Flourless Chocolate Cake
The hardest part comes next – waiting! Resist the urge to dig in right away. Let the sugar-free flourless chocolate cake cool to room temperature right in the pan. Then, refrigerate overnight, for at least 8 hours.
Why? This helps the cake set and also finalizes the dense, silky texture. Please don’t skip the chilling step, because the texture will not be very good without it.
Remove the pan from the fridge 1 to 2 hours before serving. Pop the sides off the springform pan and carefully flip the cake onto a towel, then flip back onto a plate or cake stand.
You can dust with additional powdered sweetener if desired. I like to add raspberries!
Make sure to let the flourless chocolate cake reach room temperature before slicing. Otherwise, it will crack when you try to cut into it. Besides, the texture is best at room temp.
How To Store Flourless Chocolate Cake
How long does flourless chocolate cake last? It actually lasts quite a while. If you need a chocolate cake that’s just for you, try this chocolate mug cake!
You can refrigerate keto flourless chocolate cake for up to a few days. And again, make sure you so at least overnight. As it sits, the cake will mellow, improving its flavor and reducing bitterness.
You can also freeze the cake. Just thaw it in the fridge, then finish thawing on the counter.
After the great response I received on the vanilla gluten-free birthday cake at my daughter’s birthday last year, I was excited to serve a chocolate one this year. And, it was a hit – yay!
For all you chocolate lovers out there, sugar-free gluten-free flourless chocolate cake is your answer.
Tools To Make Flourless Chocolate Cake:
Click the links below to see the items used to make this recipe.
- Sugar-free dark chocolate – I used these chocolate bars. It’s a pack of 12 but the price per bar is a much better deal than individually. Don’t confuse this with unsweetened baker’s chocolate, it needs to be sweetened but sugar-free.
- Double boiler – A must for melting chocolate without burning it.
- Hand mixer – Sturdy, powerful, and perfect for keto flourless chocolate cake!
- Springform pan – This one is the perfect size and doesn’t leak.
- Thermometer – It’s not just for meat, it’s very useful for this cake, too.
More Low Carb Recipes To Love
Gluten-Free Sugar-Free Flourless Chocolate Cake Recipe
This gluten-free sugar-free flourless chocolate cake recipe needs just FIVE INGREDIENTS! Made with sugar-free chocolate and your sweetener of choice, this is the best flourless chocolate cake recipe ever! Naturally keto and low carb.
Click on the underlined text below to buy ingredients!
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- 1 1/2 cup Butter
- 24 oz Sugar-free dark chocolate (chopped; use sugar-free, not unsweetened!)
- 1 1/2 tsp Vanilla extract
- 1/4 tsp Sea salt (optional - skip if using salted butter)
- 6 large Egg (at room temperature)
- 1/2 cup Powdered erythritol (or powdered monk fruit sweetener, or any powdered sweetener)
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. Grease the bottom and sides.
- Melt the chocolate and butter together, in a double boiler on the stove or at medium-low power in the microwave, stirring occasionally. Do not overheat to avoid splitting.
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.
Beat in the eggs at *low* speed, one at a time.
Beat in the powdered erythritol, still at low speed. The mixture should be somewhat smooth, but a little lumpy.
Pour the batter into the lined pan. Smooth the top with a spatula. Place the springform pan onto a baking sheet to catch any leaks, just in case.
Bake for about 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.
- Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
- Remove the pan from the fridge 1 hour before serving. Pop off the sides of the springform pan and transfer to a plate or cake stand. Dust with additional powdered sweetener if desired. Let the cake reach room temperature before slicing.
Serving size: 1 slice, or 1/16 of the entire flourless chocolate cake
- Make sure to use sugar-free stevia sweetened chocolate like this, not unsweetened baker's chocolate!
Video Showing How To Make Flourless Chocolate Cake:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Flourless Chocolate Cake!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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