Craving a rich, moist chocolate cake but following a keto diet? Look no further. This flourless keto chocolate cake recipe is the perfect solution for your sweet tooth. With just three simple ingredients, whip up a decadent dessert that is both low-carb, moist, and delicious.
This recipe is part of our keto desserts collection, where you’ll find other super simple treats such as our creamy keto custard, our delicious no-churn ice cream, and decadent strawberry mousse recipes.
The Easiest Keto Cake You’ll Ever Make
This cake is incredibly easy to prepare, making it a great option for both novice and experienced bakers alike. You won’t need any special equipment or complicated techniques. Simply melt the ingredients together, mix, bake, and enjoy!
Why You’ll Love This Cake
- No Flour: That’s right, no flour at all, not even almond flour. This cake is so simple yet so delicious that you’ll be amazed that it tastes so good yet is so simple to make.
- Just 3 ingredients: Yep, only 3 simple everyday ingredients that you can pick up at any grocery store
- Quick and easy: Just mix all of the ingredients and bake. Simple!
The 3 Ingredients
- 1 cup of unsalted butter
- 3 cups of sugar-free dark chocolate chips
- 8 large eggs, room temperature
Optional: Dust with powdered natural sweetener to garnish and add a little more sweetness, we use powdered monk fruit or erythritol. We also used our keto whipped cream to top the cake, but you don’t have to.
How to Make Flourless Keto Chocolate Cake
- Preheat And Prepare: Preheat your oven to 170°C/340°F. Grease and line the base of a 10-inch springform cake tin.
- Melt The Decadence: In a heatproof bowl over simmering water, melt the butter and chocolate chips together, stirring until almost fully melted. Set aside to cool slightly.
- Whip Up Some Airiness: In a separate bowl, whisk the eggs on high speed until they double in size and become fluffy.
- Combine And Conquer: Gently fold a cup of the egg mixture into the chocolate mixture to temper it. Then, gradually fold in the remaining egg mixture until you have a smooth batter.
- Bake To Perfection: Pour the batter into the prepared tin and bake for 30-45 minutes, or until the center is just set. The cake will sink slightly as it cools.
- Cool And Enjoy: Let the cake cool in the pan for 20 minutes before transferring to a serving plate. Dust with powdered erythritol if desired, then slice and savor!
Storage
Refrigerate: This keto chocolate cake can be stored in the fridge for up to 4 days, covered in cling wrap or an airtight container.
Freezing: This cake can be frozen for up to 3 months and covered in cling wrap. I like to cut and store in individual servings, as you do not want to thaw and refreeze again.
Thawing: This cake is best thawed in the refrigerator overnight.
Tips For The Perfect Cake
- Use high-quality chocolate: For the best flavor and texture, choose a good quality sugar-free dark chocolate.
- Don’t overbake: Watch the cake closely as it bakes. It should be just set in the center. To test, insert a skewer or toothpick, if it comes out dry, it’s done.
- Cool completely: Allow the cake to cool completely before slicing to prevent it from falling apart.
Frequently Asked Questions
Yes. Keto chocolate cake uses no flour or any gluten-containing ingredients, so it’s safe for those on a gluten-free diet.
Yes, this chocolate cake freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Keto Flourless Chocolate Cake – 3 Ingredients
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Ingredients
- 1 cup Unsalted Butter
- 3 cups Sugar-Free Dark Chocolate Chips
- 8 large Eggs room temperature
- Powdered Erythritol (optional)
Instructions
- Preheat your oven to 170C/340F. Grease and line the base of a 10in springform cake tin and set aside.
- Place a heatproof bowl over a small saucepan of simmering water, ensuring that the water does not touch the bowl. Add the butter and chocolate.1 cup Unsalted Butter, 3 cups Sugar-Free Dark Chocolate Chips
- Heat, stirring often, until the mixture is about 80% melted, then remove from the heat and set aside to cool slightly.
- Place the eggs into a large mixing bowl and use a hand mixer with a whisk attachment on high speed until the eggs are fluffy and have doubled in size.8 large Eggs
- Add a cup-full of the egg mixture into the chocolate and fold together to help the mixtures combine, then pour the chocolate mixture into the eggs.
- Fold the chocolate and eggs together until you have a thick, smooth batter.
- Pour the batter into your prepared tin.
- Bake for 30-45 minutes, until the center of the cake only jiggles slightly when moved. The cake will sink a little in the center as it cools.
- Leave to cool in the pan for 20 minutes before turning out onto a serving plate.
- Once completely cooled, dust with powdered erythritol, cut into slices and serve.Powdered Erythritol
Video
Notes
Nutrition
Looking for more delicious Keto Cake recipes? Try our;
To make a larger batch of this Keto Flourless Cake recipe, adjust the servings above.
