This keto flourless chocolate cake is pure chocolate heaven. It is super rich and decadent, yet really easy to make. This is truthfully the best keto chocolate cake I have ever made!
I get a lot of people commenting that they are not fond of almond flour. If that describes you, this is the perfect recipe! It has no flour, not even almond flour. I adapted this recipe from the King Arthur Flourless Chocolate Cake Recipe.
How to make keto flourless chocolate cake
- Make the cake: Prepare a round cake pan by spraying with cooking spray and lining the bottom with parchment paper.
- Melt butter and sugar free chocolate chips together in a medium sized microwave safe bowl.
- Add the other ingredients to the melted chocolate mixture to form a thick and rich batter. Spread the batter into the prepared pan. Bake in the oven for about 22 minutes.
- Make the ganache: Heat heavy cream in a microwave safe bowl until steaming. Pour in sugar free chocolate chips and stir until melted. Spread the ganache over the cake.
- Serve warm, if desired, or refrigerate for 20 minutes to set the ganache.
Keto Flourless Chocolate Cake Recipe
This keto flourless chocolate cake is pure chocolate heaven. It is super rich and decadent, yet really easy to make. This is truthfully the best keto chocolate cake I have ever made!
Servings: 12
Calories: 184
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
Cake
- 1 cup Semi-sweet Sugar free Chocolate Chips
- ½ cup unsalted butter
- ¾ cup sugar free granulated sweetener (see my favorite on Amazon)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- ½ cup dutch process cocoa powder
Ganache
- ½ cup Semi-sweet Sugar free Chocolate Chips
- ¼ cup heavy cream
Equipment
- 8 inch round cake pan
Instructions
- Preheat the oven to 375F. Spray an 8 inch round cake pan with cooking spray and line the bottom with parchment paper.
- For the cake, combine the chocolate chips and butter in a medium sized microwave safe bowl. Microwave on high for 1 minute. Stir together until the chocolate is fully melted. You may need to heat for 10 more seconds.
- Stir in the sweetener, salt, vanilla extract, and eggs. Finally, stir in the cocoa powder. Scoop the batter into the cake pan and spread in an even layer.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick has just a few crumbs. Let cool in the pan for 10 minutes.
- For the ganache, heat the cream in a small microwave safe bowl for 1 minutes. Remove from the microwave and immediately stir in the chocolate chips. Stir until the chocolate is completely melted.
- Invert the cake onto a plate and remove the parchment paper. Spread the ganache over top. Serve warm (the best way in my opinion) or allow the ganache to setup in the refrigerator for 20 minutes.
Notes
Storage: This cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
Servings: 12
Nutrition per serving
Calories: 184 | Carbohydrates: 11g | Protein: 3g | Fat: 17g | Fiber: 7g
Sheila says
This is truly the BEST cheesecake! And its grain free! Follow the directions exactly and you will be amazed!!!!
Lori says
There is no cream cheese in this recipe. It's just a cake.
Ann says
Delicious cake! I will 100% make again.
Maria waters says
Looks absolutely delicious ???? ????. Will have to try this ????
stephanie says
Easy and so tasty! Really recommend if you want a quick easy cake that tastes delicious
Shari says
What can I substitute for the eggs? Unable to have dairy. I use plant based butter.
Jennifer Banz says
I do not have an egg substitute. Also, eggs are not dairy.
JHG says
I just made this. It is good.
How am I supposed to store the leftovers?
Jennifer Banz says
Thank you for bringing this omission to my attention! Storage: This cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
Luci says
Absolutely amaze-bomb! I’m allergic to nuts, so recipes with almond flour are no-go for me. When I found your recipe, I was excited. My daughter and I enjoyed it! It was done before dinner, so we had dessert first! Sheer decadence.
Nieta World says
Just made this and it is truly decadent! I will reduce the sweetener to 1/2 cup.
Denise says
This looks delicious!
Do you have suggestions for baking temp and timein an air fryer?
Jennifer Banz says
I sure don't.
Teresa says
Are the carbs you calculated net carbs?
Jennifer Banz says
They are total carbs