A quick, 7-ingredient Flourless Keto Chocolate Cake recipe that is sinfully rich and fancy yet so easy to make. Share this sultry cake with your loved ones to fully celebrate the glory of chocolate.
If you’re a lover of chocolate, this simple yet decadent Flourless Keto Chocolate Cake is a MUST MAKE!
Even if you don’t follow a low-carb or ketogenic diet, this cake is notably spectacular. For all those times you’ve wished you could wrap your entire being in chocolate, this is that blanket.
I almost whipped up a chocolate buttercream frosting for this cake but quickly realized the world would rotate 90 degrees on its axis and financial institutions would quit intervening in the market, which would just be too much stimulation.
Which is to say, this cake is profoundly stimulating.
It’s pure sex.
But don’t freak out… if you follow more of a paleo lifestyle and/or don’t consume sugar-free sweeteners, you can whip my my paleo version of this Flourless Chocolate Cake, which is sweetened with pure maple syrup.
Let’s jump into this crazy cake.
Ingredients for Flourless Keto Chocolate Cake:
Unsweetened Baking Chocolate: The majority of the deep, dark chocolate goodness in this cake recipe comes from unsweetened baking chocolate bars. I use Guittard 100% Baking Chocolate Bars, which are found in the baking aisle of my grocery store. If you aren’t keto, you can use baking chocolate that is a different percentage, although I would recommend using 85% or higher to preserve the dark chocolate flavor.
Coconut Oil: The richness of this cake comes largely from the combination of ultra dark chocolate and the fat from coconut oil. If you aren’t dairy-free, use butter instead of coconut oil!
Full-Fat Coconut Milk: Similar to the coconut oil, full-fat canned coconut milk provides creaminess and richness to the cake. If you aren’t dairy-free, you can replace the coconut milk with half & half or cream.
Cacoa Powder: Raw Cacao Powder (or unsweetened cocoa powder) adds even more chocolate richness to this cake. It also acts as a flour to give the cake a consolidated texture.
Sugar-Free Sweetener: In order to keep the cake sugar-free and low-carb, we use sugar-free sweetener. You can go with your favorite brand of granulated sweetener – Truvia, Swerve, or Lakanto are always my top three recommendations.
If you aren’t keto, you can use regular granulated sugar instead of the sugar-free sweetener.
Eggs: This cake requires a great deal of eggs to hold everything together in place of flour, and also enhances the richness and smooth texture of the cake.
Pure Vanilla Extract & Sea Salt: Adding warmth and enhancing the flavor of the cake, we use vanilla extract and sea salt to round out the whole experience.
Do as I do and serve the cake as is, or smear it with your favorite sugar-free frosting or serve with low-carb ice cream.
How to Make Flourless Keto Chocolate Cake:
Preheat the oven to 375 degrees F and line an 8-inch or 9-inch springform pan with parchment paper. Grease or oil the sides of the springform pan too (this will help release the cake from the pan once it is fully baked).
Chop the chocolate and place it in a sauce pan with the coconut oil and coconut milk. Heat over low heat, stirring consistently, just until melted (avoid bringing the mixture to a boil…it should be heated just enough to melt the chocolate but not become particularly hot).
Add cocoa powder, sweetener, vanilla extract and sea salt and stir well.
Whisk the eggs in a separate bowl mixing bowl until well-beaten.
Pour in the chocolate mixture and stir well until combined.
Transfer the cake batter into the prepared cake pan and place on the center rack of the preheated oven. Bake 30 to 35 minutes, or until cake has set up in the center. (I do 30 minutes, turn off the oven and leave the cake in the still hot oven for 5 minutes more).
Allow cake to cool at least 45 minutes before releasing it from the springform pan, slicing and serving. You can serve the cake with a simple glaze made with sugar-free powdered sugar, coconut whipped cream (or regular whipped cream), seasonal fruit, and/or low-carb ice cream.
Recipe Adaptations:
- Replace the coconut oil with avocado oil or melted butter or ghee.
- Use half & half or heavy cream instead of coconut milk.
- Replace the sugar-free sweetener with regular cane sugar or coconut sugar.
- Add chocolate chips or chocolate chunks to the cake batter for even more richness.
- Make chocolate ganache, chocolate buttercream, or frosting of choice for an even more decadent dessert.
More Keto Dessert Recipes:
- Keto Chocolate Pie
- Easy Low-Carb Chocolate Fudge
- Keto Mug Brownies
- Dairy-Free Keto Coffee Cake
- Keto Double Chocolate Chip Cookies
- Espresso Keto Brownies
I hope you love this sultry love hunk as much as I do!
Flourless Keto Chocolate Cake
Ingredients
- 8 ounces unsweetened baking chocolate chopped
- 1 cup coconut oil or butter
- 3/4 cup full-fat canned coconut milk
- 1 tsp pure vanilla extract
- ½ cup cocoa powder
- 3/4 cup sugar-free sweetener
- ½ tsp sea salt
- 6 eggs
Instructions
- Preheat the oven to 375 degrees F and line an 8-inch or 9-inch springform pan with parchment paper. Grease or oil the sides of the springform pan too (this will help release the cake from the pan once it is fully baked).
- Chop the chocolate and place it in a saucepan with the coconut oil and coconut milk. Heat over low heat, stirring constantly, just until melted (avoid bringing the mixture to a boil...it should be heated just enough to melt the chocolate but not become particularly hot).
- Add cocoa powder, sweetener, vanilla extract and sea salt and stir well.
- Whisk the eggs in a separate bowl mixing bowl until well-beaten. Pour in the chocolate mixture and stir well until combined.
- Pour the cake batter into the prepared cake pan and place on the center rack of the preheated oven. Bake 30 to 35 minutes, or until the cake has set up in the center. (I do 30 minutes, turn off the oven and leave the cake in the still hot oven for 5 minutes more).
- Allow the cake to cool at least 45 minutes before releasing it from the springform pan, slicing and serving.
Nutrition
Made this tonight. I used butter, not the coconut oil, Truvia for the sweetener, and Lily’s sugar free chocolate chips. This. Is. So. Good. What a great recipe! Thank you so much!
My pleasure, April! I’m so thrilled you enjoy the recipe! xo
This flourless Keto chocolate cake was a disaster. I made this for Christmas Eve dessert for my grandson who is T1D and it seemed like the perfect ingredients. Well, I have been baking for over 60 years and I have never had a cake make such a mess in my oven with the coconut oil spilling thru the spring form pan. Regardless of the amount of eggs (6) that it requires, it came out about 1 inch high in an 8″ springform pan. Then, the taste was bitter, the texture weird and I even sprinkled some powered sugar over the top to brighten it up. How embarassing. I will never make this cake again.
p.s. my grandson never even tasted it
Hi Elsie! I’m so sorry you didn’t have a good experience with the recipe. Did you make any substitutions? For instance, did you use a different type of non-dairy milk other than full-fat canned coconut milk? Did you use cocoa powder instead of the unsweetened chocolate bars? Either case would make a big difference to the result. Let me know if you made any changes and I can help troubleshoot from there. I hope your family had a marvelous Christmas Eve in spite of the cake disaster. xo
I use Swerve sugar substitute. Is this okay? Will it be the same carbs?
Hi Mary!
Yes, absolutely! I use Swerve often and it works great. The nutrition facts will be the same 🙂 xo
I’m also confused by the carb count. If I add up the net carbs in the chocolate (2 grams net per 1.5oz), the cacao powder (1 gram net per teaspoon) and one of the lower carb coconut milks (2 grams net per 1/3 cup) and divide the total by the 12 servings, I get a tad over 3 carbs net per serving. Not bad for such a delicious looking dessert, but not zero.
Can I freeze this cake after it’s made and thaw and serve a cou ple days later?
Yes, absolutely! That’s exactly what we do 🙂
For the flourless chocolate cake can I use an 8 or 9 in cake pan instead of a springform pan?
Hi Teri! Yes, absolutely! You can always use a regular cake pan instead of a springform for any of my recipes that mention springform. I just use springform for easy presentation 🙂 Hope you enjoy! xoxo
This is by far my favorite chocolate ANYTHING dessert that I have ever made. I’ll be making it every week so that I have it on hand for clients and husband. I’ve given the recipe away so many times. I even picked up some locally made high end chocolate for the next batch, which will be coming out of the oven in an hour.
That is so amazing to hear, Rachel! It’s one of my all time favorites too. Love that you’re using locally sourced chocolate for the next round! Enjoy! xo
I am a long-time subscriber and as such I have tried numerous recipes. I can’t say enough about this chocolate cake, it is amazing. I added some cinnamon and cayenne pepper because we like those flavors. Try this recipe!
I’m so happy you like it, Lynne! And thanks so much for the sweet note and continued support – that means a lot! I’ll have to try the cake with cayenne and cinnamon – I love those flavors too 😀 xoxo
I’m trying to decipher net carbs based on the nutrition info… 18 carbs, 7 fiber, 7 sugar, and 11 sugar alcohol = how many net carbs?
Sounds delicious!
Hi there! My apologies for the confusion. There are 18 grams of carbohydrate per slice, 7 of which are fiber (from the chocolate) and 11 of which are sugar alcohols from the sweetener, resulting in zero net carbs 🙂 Hope that helps! xoxo
A coworker is coming over for dinner tonight. This is a perfect recipe to make!