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Get It Now- The Key To Low Carb Keto Flourless Chocolate Cake
- Gluten-free Flourless Chocolate Cake Ingredients
- How To Make Flourless Chocolate Cake
- How To Store Flourless Chocolate Cake
- More Keto Cake Recipes
- Tools To Make Flourless Chocolate Cake
- Gluten-Free Sugar-Free Flourless Chocolate Cake Recipe Recipe card
- Recipe Reviews
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 monk fruit allulose blend 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.
When I first made this sugar-free flourless chocolate cake recipe, my favorite sweeteners to use for it were powdered erythritol or powdered monk fruit sweetener. However, now I recommend powdered monk fruit allulose blend because it dissolves the best and creates the best silky smooth texture.
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.
More Keto Cake Recipes
- Classic Keto Cheesecake – The most popular dessert on Wholesome Yum!
- Keto Carrot Cake – Perfect for special occasions. Don’t miss the frosting on this one.
- Keto German Chocolate Cake – Tastes just like the original version, with no white flour or sugar whatsoever!
- Almond Lemon Cake
- Keto Chocolate Cake – Perfect for birthdays, Valentine’s Day, or anytime.
Tools To Make Flourless Chocolate Cake
Tap 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.
- Powdered Monk Fruit Allulose Blend – The BEST sugar-free sweetener for the smoothest texture in flourless chocolate cake.
- 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.
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.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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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.
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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 the powdered sweetener, still at low speed. The mixture should be somewhat smooth, but a little lumpy.
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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.
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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.
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Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
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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.
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.
Recipe Notes
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!
- This recipe was originally created using powdered erythritol, but now I highly recommend Besti Powdered Monk Fruit Allulose Blend for the best texture.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
163 Comments
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 🙂
Mimi
0All the butter oozed our of the baking tin when it was in the oven. The springform pan was brand new. Baked for 10 minutes but hit 150 degrees. It was at the right temp. The cake looks beautiful but did not taste good.
It was firm and when sliced it would not cut smoothly even after sitting for more than an hour. It also tastes grainy. Disappointment.
Wholesome Yum
0Hi Mimi, I’m so sorry this one didn’t work for you. Did you follow the mixing instructions in the post above? Did you use a granulated instead of powdered sweetener? These could have caused the issues you experienced.
Kortney
0The texture of this cake is amazing. The texture is so smooth and creamy.
Jules Shepard
0Mouth is officially watering! This is amazing and honestly I’ve yet to have anything chocolate that I didn’t adore :o) Thanks for sharing this recipe!
Miroslava Magyarova
0Hello, 24 oz??? It’s 680 grams??? It’s toooo much, it’s 7 chocolate bars? Hmmmm.
Maya | Wholesome Yum
0Hi Miroslava, The amount on the recipe card is correct! Flourless chocolate cake is mostly chocolate. 🙂
Gina
0I made this dessert for Christmas dinner. It was terrible tasting. It just tasted like unsweetened chocolate, which is not a good taste. It was also hard as a rock. I took it out of the refrigerator 2 hours before serving and trying to cut. Another problem I had was that the butter separated from the batter during baking. Thank goodness I put it on a cookie sheet in the oven because all the butter leaked out the bottom of the spring form pan. I think the measurements may be off on this recipe.
Maya | Wholesome Yum
0Hi Gina, The problem was that the batter separated, causing the butter to leak out. This can happen if you let the chocolate and butter get too hot when melting. This is why it was hard as a rock, and why it didn’t taste the way it should have. Next time make sure to use a lower temperature when melting the butter and chocolate.
Heidi
0Could this be made in an Instant Pot?
Maya | Wholesome Yum
0Hi Heidi, Sorry, I haven’t tried that.
Maykell Lorenzo
0I used 2 World Market 99% Chocolate Bar
2 sticks vutter
6 eggs
Vanilla extract
Sea salt
2 scoops Organic Protein Creamy Chocolate instead of sweetener
Per serving, mine came in at:
Fat 48g
Carbs 5.9g
Fiber 4.6g
Net Carbs 1.3g
Protein 9.9g
Katie
0This looks amazing!! What size springform pan did you use? And is there a specific thermometer that you recommend? Thanks!
Maya | Wholesome Yum
0Hi Katie, I added links to the pan and thermometer I use in the post above the recipe card. Thanks!
Manuela
0Can you use the powdered cocoa so you can skip the melting-in-butter step?
Maya | Wholesome Yum
0Hi Manuela, No, sorry. I actually wrote about this in the post above. Flourless chocolate cake just doesn’t work very well with cocoa powder.
Joseph
0I followed this recipe to the letter. Before putting it in the pan, I did a little taste test. It tasted like unsweetened chocolate…so I added more sweetener. And repeated. And repeated. And repeated. As the recipe said, it looked a little less than smooth. I took it out of the oven when it had a slight crust around the edge…as the recipe said. It looked like it wasn’t done…as the recipe said. It cooled on the counter. It went in the refrigerator for at least 6 hours. When we took the first bite, we looked at each other with that “this tastes horrible “ look. It was very hard and still tasted like unsweetened chocolate. What did I do wrong? One of us is gluten free and one of us is type 2 diabetic so we were hoping this would be good for both of us.
Maya | Wholesome Yum
0Hi Joseph, Did you use unsweetened baker’s chocolate? If so, that was the issue. This recipe calls for sugar-free stevia-sweetened chocolate – there’s a link to which one I used in the ingredients list and an extra note about it on the recipe card.
Shirley
0Could you use the baking chocolate bars to make your own sweetened chocolate bars and use those in the recipe or is there something different about the particular manufactured chocolate bars you use that can’t be reproduced at home? Thanks.
Wholesome Yum M
0Hi Shirley, I believe that sugar-free chocolate works best for this recipe and don’t recommend using unsweetened. Please note that if you decide to proceed with unsweetened chocolate, you will need to adjust the amount of sweetener in your recipe.
Pooja Parmar
0Beautiful cake design!
Linda Street
0Printing doesn’t work
Maya | Wholesome Yum
0Hi Linda, Sorry to hear that. It’s working for me, but I’d be happy to help you troubleshoot if you contact me using the contact form in the menu.
Michele
0I read the recipe over a few times before and during making it. Are you sure that the amount of butter is correct? My cake has butter on the top and was not as thick as yours. The directions say 1 1/2 cups
Maya | Wholesome Yum
0Hi Michele, Sorry to hear you had issues with it. The recipe card is correct. It’s hard to say what went wrong without being in the kitchen with you. Can you please check the video and see at what point it was different? Other than that, I’ve made this a few times and did have a bit of butter on top one of those times, but it soaks back in when the cake cools at room temp, and turns out fine after chilling.
Kim
0Do you mean 2 four ounce sugar free chocolate bars or 24 oz sugar free baking chocolate? I found the Lily’s bars that have the erythritol, but they cost $5 each and they are 4 oz bars, so that would be $30 worth of chocolate! That doesn’t seem right.
Maya | Wholesome Yum
0Hi Kim, It’s 24 oz oz of sugar-free chocolate bars or chocolate chips (stevia sweetened, not sugar-free baking chocolate). I agree it’s more than most recipes, but for a special occasion I think it’s worth it, and still less than many cakes you can buy (which would be laden with sugar anyway). I buy Lily’s chocolate in bulk in stores or online.
Diana Hammons
0Would it be possible to use cocoa, coconut oil and stevia instead of the sugar free chocolate?
Maya | Wholesome Yum
0Hi Diana, I tried it with cocoa powder and coconut oil or butter in previous tests and it didn’t go well. You need chocolate for this one.
Lyle Glazer
0Hi.
I made this cake the other day and it was amazing!! I’m gonna bake it again, and I was wondering if the flavor is different using Swerve instead of the monkfruit sweetener, and also, can I refrigerate it less than 8 hours?
Thank you!
Lyle
Maya | Wholesome Yum
0Hi Lyle, I’m glad you liked it! The flavor is basically the same with either sweetener. It does need to be chilled to set. More time also develops the flavors and improves texture.
Tara
0Hi Maya! Thank you so much for sharing this and all of your recipes with us!
This was by far THE BEST chocolate dessert I have had since switching to a low carb lifestyle. I have made two now and with both of them, they leaked A LOT of the butter out while cooking and while cooling. Is this normal? The cake ended up very dense and fudge-y and I think it turned out well ( I surely enjoyed it), but I’m just curious about the amount of butter that seemed to leak from the cake and whether I did something wrong or if that was actually normal.
Thanks again for all you do!
Maya | Wholesome Yum
0Thank you so much, Tara! That means a lot and I’m thrilled that you liked the dessert. I’ve made the cake in two different pans and one of them did leak butter too, the other didn’t. So partly it may be your pan, but either way I didn’t notice much difference in the end result. Dense and fudgy is right on!
Devika
0Hi Maya, is there a way I can use honey or dates to substitute the powdered erythritol?
Can’t wait to try this recipe out!
Maya | Wholesome Yum
0Hi Devika, Sorry, I don’t think that would work well because flourless chocolate cake consistency is pretty finicky. It needs to be smooth, and also needs to set. Out of the two, I think honey would be closer because at least it’s a smooth consistency, but since I haven’t tried it, I can’t say for sure if it would set properly. If you try it, let me know!
Patti
0Hi Maya,
I love all your recipes. Can I use chocolate chips in this recipe and if so, how much?
Can you tell me the difference between the Hershey sugar free chocolate chips and the Lily’s?
Maya | Wholesome Yum
0Thank you so much, Patti! Yes, you can use chocolate chips. It’s the same amount, 24 oz. The difference between Hershey’s and Lily’s is the sweetener used. Hershey’s sugar-free chocolate chips are sweetened with maltitol, which can cause stomach upset and more importantly spikes blood sugar, so I don’t recommend those. Lily’s chocolate chips are sweetened naturally with stevia and inulin.
Deb
024 oz of chocolate? That’s 8 of the Lily’s bars as they are 3 ounces? They are $4.29 at my grocery, so that would be over $32 for the chocolate. Worth it?
Maya | Wholesome Yum
0Hi Deb, I agree flourless chocolate cake is a treat rather than an every day dessert. This is true not just with Lily’s (which is what I use, too!) but even regular non-keto flourless chocolate cake. But, as a special treat, I believe this is worth it. It lasts a really long time if you’re just making it for yourself or family since it’s so rich, so a thin slice is satisfying. For an occasion, I like being able to serve a sugar-free dessert that everyone else likes, too. Hope you’ll try it! You can try halving the recipe if that’s easier, but you’d need a smaller pan and would need to adjust the oven to less time.
Doreen
0Yum! I’m going to have to ration this otherwise I’ll be eating it every day for one of my meals! LOL! Scrumptious!!
Maya | Wholesome Yum
0Thank you, Doreen! I’m so glad you liked it.
Carol Strober
0So I’ve been using bars of sugar free chocolate I purchase at Trader Joe’s. I’ve made chocolate ganache with it with no after taste. I can buy it as I need it. It’s made by Simply Lite, sweetened by Maltitol.
Maya | Wholesome Yum
0Thank you for sharing, Carol! Those bars should work for this recipe, but keep in mind that maltitol typically does spike blood sugar (though still less than regular sugar). It can also cause stomach upset, but the amount needed to cause that varies from person to person. Since you buy these, you probably already know how they affect you, but wanted to mention it for anyone else considering them. I buy this chocolate which doesn’t tend to have these issues. Hope you liked the cake!
Bill Miller
0Awesome cake! Everyone loved it! Thanks for the recipe Maya!
Maya | Wholesome Yum
0Thank you so much, Bill!
Lynda
0Can I use sugar-free chocolate chips that are sweetened with erythritol and stevia?
Maya | Wholesome Yum
0Hi Lynda, Yes! I used a stevia sweetened chocolate bar but you can use chocolate chips instead and it should work the same.
Conni
0I can’t find the measurements for the ingredients…please help!!!
Maya | Wholesome Yum
0Hi Conni, The measurements for the ingredients are on the recipe card, above the comment area. The recipe card has a light gray background to help you find it.
Sandra
0Hi is it possible to use coconut oil instead of butter and if so how much? Also can I use powder cacao and how much,Thank you very much
Maya | Wholesome Yum
0Hi Sandra, I recommend using butter (I use grass-fed, but that’s optional). You can try the coconut oil but in my experience it didn’t turn out as well as the butter version. I’ve also attempted this recipe several times with cacao powder, but it really works better using sugar-free chocolate instead. The texture doesn’t come out right with the powder.
Sarah
0I LOVE your cheesecake and blueberry muffin recipes, so I was excited to try this. Unfortunately, I had two issues. One: Butter leaked out of my springform pan into my oven almost causing a fire and Two: There are tiny chunks of butter that are visible in the cake and it’s very off-putting. Did I do something wrong?
Maya | Wholesome Yum
0Hi Sarah, Thank you so much for the feedback. I updated the recipe method a little to address these issues. I hope you’ll try it again!
Candice
0Hi, this recipe looks great, I can’t wait to try it. Is it possible to make it without a handmixer and use a regular whisk?
Thanks
Candice
Maya | Wholesome Yum
0Hi Candice, You could try, but I don’t think you’d be able to get it smooth enough. At least I wouldn’t be able to. Sorry.
Ahmad
0Sooo.. I had a bit of a problem. Everything seemed fine until I started beating in the eggs. After about my third egg it turned from a smooth consistency into a chunky separated mix. No matter how much I beat it would not smooth out again. I had read about chocolate seizing. Is that what happened? The eggs were cold and the chocolate/butter mix warm/hot. I assume this can be avoided by waiting for everything to be room temp. Is there some way to “unseize” it if it happens again?
Maya | Wholesome Yum
0Hi Ahmad, Yes, seizing is likely what happened. Sorry I didn’t mention that! I’ve updated the recipe a bit and also added that eggs should be at room temperature and the chocolate mixture needs to cool a little first. Hope that helps and you’ll try it again!
Mary Manello
0Maya, my question concerns measuring the POWDERED ERYTHRITOL. Your recipe calls for 2 1/2 cups, but do you know how many GRAMS this would be? I do all recipes by weight, whenever possible. If you don’t know, perhaps you have a tip on measuring from the bag? (I bought Swerve Confectioners, by the way, in a 12 oz bag)
God bless you and thank you for your hard work! I’m most grateful for all your recipes and research!
Maya | Wholesome Yum
0Hi Mary, I do plan to add metric measurements to my recipes soon. In the meantime… a teaspoon of powdered erythritol is 4 grams, so 2 1/2 cups would be about 480 grams.
Nancy
0Just made this torte. My house was filled with smoke throughout the baking process. I put a tray on the rack below the pan but still have a mess to clean up. Doesn’t matter how good this may taste, I won’t make it again.
Wholesome Yum
0Hi Nancy, I’m so sorry this didn’t work for you. Did you use all the suggested ingredients? Was the pan size too small? Did you watch the recipe video? I’d like to figure out what went wrong.
Mary Stock
0The recipe shows 1/2 cup of sweetner. (Not 2 1/2 cups mentioned above) If I use Swerve powdered erithritol, should I use 2 1/2 cups instead of 1/2 cup?
Maya | Wholesome Yum
0Hi Mary, The comments you replied to were a much older version of the recipe. Use 1/2 cup of Besti Powdered Monk Fruit Allulose Blend. I don’t recommend using Swerve, as it will have a cooling effect and will crystallize when cooled, leading to a gritty cake.
Mary Stock
0Thanks Maya! Unfortunately, I have to make the cake today for a birthday tomorrow and I only have Swerve powdered. I could try to find allulose at Fresh Market or Kroger today, but I won’t be able to find the blend you suggest. Again, thank you for your response!
Shari Harberts
0Where does the Fiber come from in this recipe?
Maya | Wholesome Yum
0Hi Shari, The fiber comes from the unsweetened chocolate.
Vicki
0This looks great, would it be possible to use stevia as a sweetener instead or does the large amount of powdered erythritol add to the consistency and texture? Thanks!
Maya | Wholesome Yum
0Hi Vicki! Yes, you can substitute stevia. I hope you like it!
Meghan
0This is a REALLY good recipe!! It is the first truly delicious keto recipe I have made. I used to bake a lot and this finally hit the spot. Super rich and chocolatey. Thank you!!
Maya | Wholesome Yum
0I am so happy you liked it, Meghan!
Yvonne Hope
0Hi,
Ian just wondering if this can be dairy free and replace the butter with coconut oil?
or something.
thanks so much
Yvonne
Maya | Wholesome Yum
0Hi Yvonne! Yes, you can use coconut oil instead of butter. I hope you like it!
Ana
0thank you for sharing this recipe! I hadn’t had a truly delicious chocolate cake in such a long time (even bakery-bought) …so thank you!!!!
I quickly whipped up a dark chocolate cream cheese frosting to finish up mine and it turned out so so so decadently good!!!
Maya | Wholesome Yum
0I am so happy you liked it, Ana! Thanks for stopping by!
Anindita Mou
0Really Great Article. I Appreciate it.
Jo
0This looks delicious! Do you think I could give it a try in the microwave – I don’t have an oven.
Maya | Wholesome Yum
0Hi Jo, Unfortunately I don’t think this is suitable for the microwave. It would probably burn easily, and I have no idea what the right amount of time would be to reach the intended 140 degree internal temperature. You can try, I just don’t know how it would turn out. I do have lots of other recipes that would be better suited for the microwave – try doing a search for “mug cake” on this site.
Natalie
0It looks really beautiful
If I make this, I’m gonna add some peanuts for the mix. It would be great, I think xD
Maya | Wholesome Yum
0I hope you like it, Natalie! Thanks for stopping by!
Michelle
0Just in time for our 21st Wedding Anniversary tomorrow! I will be making this first thing in the morning and chilling for 8 hours. I will remove it from the fridge just before we go out to dinner (and dare our teenagers to touch it if they want to live). Thanks so much Maya!
Maya | Wholesome Yum
0Happy Anniversary, Michelle! I hope you like the cake!