Flourless Keto Chocolate Cake

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!

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4.20 from 30 votes

Flourless Keto Chocolate Cake

A sinfully delicious, moist and dense rich chocolate cake that is sugar-free, flourless, and dairy-free.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Desserts & Treats

Cuisine: American

Servings: 1 8-inch cake

Calories: 356kcal

Author: Julia

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

Serving: 1of 12 | Calories: 356kcal | Carbohydrates: 18g | Fat: 34g | Fiber: 7g | Sugar: 7g