This Gluten-Free Keto Flourless Chocolate Cake (which can also be made paleo!) has a silky ganache topping and is a chocolate lover's dream! It's intensely rich, decadent, chocolatey, and is the perfect dessert for any celebration.
If you love yourself some chocolate, this paleo and keto flourless chocolate cake is your dream cake! It is super-rich, chocolatey, and decadent with a fudgy texture that melts in your mouth.
It's like a Keto Chocolate Cake on steroids with the intensity turned as high as it will go, lol 🤣
The cake is naturally gluten-free and made low-carb using keto-friendly sweetener and chocolate chips.
It's then topped with a silky ganache frosting and is a perfect sugar-free dessert for any diehard chocolate fan.
Plus, the cake is simply mixed in one bowl and is super easy to make.
Or if you're looking for more keto cake recipes, I think you'll love these layered vanilla cake, chocolate cupcakes, and red velvet cake recipes!
Or these gluten-free cocoa powder brownies from Tessa Domestic Diva look delicious too!
Frequently asked questions
Yes, you can! Simply replace the sweetener with 1 cup of coconut palm sugar, use coconut oil instead of butter, and replace the heavy cream with coconut cream.
Normally, flourless chocolate cakes are not keto due to the sugar and chocolate chips. However, this cake uses a low-carb sweetener and sugar-free chocolate chips making this cake keto-friendly, coming in at only 3 net carbs per slice!
Sweetener
For the low-carb sweetener, I recommend a monk fruit/allulose blend, xylitol, or pure allulose. They dissolve beautifully, leave ZERO aftertaste, and make the crumb extra soft and fudgy!
If using pure allulose and not an allulose blend, keep in mind that it's only 70% as sweet as other sweeteners. So if you choose this option, you'll need to add an additional ⅓ cup per 1 cup of sweetener.
Erythritol-based sweeteners may make the crumb dry.
*NOTE- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code "CRAVEABLE" at checkout.
Chocolate chips
I love ChocZero because they are low-carb, dairy-free, soy-free, and taste amazing!
However, you can choose any brand you prefer. Just be sure they're high quality! The taste of this cake will largely depend on the sugar-free chocolate chips so be sure to use some that taste good!
Butter
I always use grass-fed butter because it is anti-inflammatory, has K-2 (which is good for clearing out the arteries!), has healthy fats, and tastes so much better than conventional butter. Plus, many people who are sensitive to dairy tend to do fine with grass-fed butter.
However, if you are dairy-free, feel free to replace the butter with non-dairy butter or coconut oil.
If using coconut oil, use refined coconut oil to reduce the coconut taste. I'd imagine ghee would work as well, but I have not tested this cake with ghee.
🔪 Easy instructions
Step #1: Bring the eggs to room temperature.
Start by putting 6 eggs in a bowl of warm water to bring them to room temperature.
While this step won't make or break the recipe, cold eggs tend to cool down and solidify the butter making the already thick batter even thicker and hard to stir.
Step #2: Melt butter and chocolate chips.
Bring a small pot of water to a boil. In a large heatproof bowl, add 1 cup (or 2 sticks) of butter that has been cut into chunks and 8 oz. of chocolate chips.
Depending on the size of your chocolate chips and how you measure them, this will be around 1 ⅓ cups. Place the bowl of the boiling water and stir until melted.
💭Tip: If chocolate melts too fast or unevenly it will ruin, which is why we melt the chocolate chips in a double boiler or in increments in the microwave.
After everything is nice and melted, remove it from the heat.
Step #3: Add remaining ingredients.
Stir in the sweetener, cocoa powder, sea salt, and pure vanilla. Then, slowly stir in some beaten eggs.
Mix until just combined, the mixture will be thick and hard to stir.
Step #4: Bake and cool.
Pour the batter into a well-greased 9-inch cake pan lined with parchment paper.
Bake at 350 degrees for 33 to 38 minutes, or until it's just firm in the center.
Allow to slightly cool, then invert onto a cooling rack to cool completely.
Ganache
For the ganache (or frosting), place 1 cup of keto chocolate chips, pure vanilla, and some powdered sweetener (if desired) into a large bowl.
Heat ½ cup of heavy cream (or coconut cream for dairy-free and paleo) on the stove until it boils, then pour over the chocolate chips and stir.
Cover the bowl and let it sit undisturbed for 5 minutes.
Remove the lid, and stir until the chocolate chips are creamy and smooth.
If for some reason they didn't melt all the way, microwave the mixture in 15-second increments until melted.
Be sure to stir well between each increment!
Place the Keto Flourless Chocolate Cake on a cake plate or stand, then pour the warm ganache over the cake.
Serve the cake immediately, or place uncovered in the fridge for 30 minutes to an hour to allow the ganache to harden and set up.
Serve with berries and a sprinkle of powdered sweetener.
Storage instructions
- Store: Store the low-carb cake covered tightly in the fridge for up to 3 days.
- Freeze: Wrap individual slices tightly with plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before eating.
💭 Top tips
- Line the pan with parchment paper. If you skip the parchment paper you will have trouble with the flourless cake sticking. To line with parchment paper: 1) Place the pan on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal of the cake.
- Do not over-bake. If you over-bake the flourless chocolate cake, it will be dry instead of fudgy with a melt-in-your-mouth texture. The cake is done when the center is barely set and a toothpick inserted into the center comes out slightly moist (but not drenched!). Keep in mind that it will continue to cook while cooling and will firm up a bit in the fridge.
- For the low-carb sweetener, I recommend a monk fruit/allulose blend, xylitol, or pure allulose. They dissolve beautifully, leave ZERO aftertaste, and make the crumb extra soft and fudgy! An erythritol-based sweetener may make the crumb dry.
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code "CRAVABLE" at checkout.
If you’ve tried this Keto Flourless Chocolate Cake With Ganache or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Flourless Chocolate Cake With Ganache
Ingredients
Flourless Chocolate Cake:
- Oil Of Choice - for greasing pan
- 10 oz Keto Chocolate Chips - or chocolate chips of choice (roughly 1 ⅓ cups of regular-sized keto chocolate chips)
- 1 Cup Unsalted Butter (preferably grass-fed) - cut into Tablespoon-sized cubes
- 1 ⅓ Cup Allulose - or 1 cup xylitol
- 1 Cup Natural Cocoa Powder
- ¼ tsp. Sea Salt
- 1 tsp. Pure Vanilla
- 6 Large Eggs - slightly beaten
Ganache:
- 6 oz. Keto Chocolate Chips - or chocolate chips of choice (roughly 1 cup)
- 1 tsp. Pure vanilla
- 1 Tbsp. Keto Powdered Sweetener - optional (while a powdered erythritol-based sweetener will work, it can sometimes be gritty in glazes and frostings. I recommend powdered allulose or a powdered monk fruit/allulose blend because they dissolve beautifully!)
- ½ Cup Heavy Cream
Instructions
Flourless Chocolate Cake:
- Preheat oven to 350 degrees and line a 9-inch cake pan with parchment paper and grease with oil.
- Place the eggs in a bowl of warm water to bring to room temperature and set aside.
- Bring a small saucepan of water to a boil. In a large, heat-proof bowl, add the chocolate chips and the butter cut into small cubes. Place the heatproof bowl over the saucepan of boiling water. Stir until melted then remove from heat. *Note- If you prefer, you can melt the chocolate chips and butter in the microwave. Simply place in a microwaveable-safe bowl and heat in 15 to 20-second increments, stirring well between each increment, until melted.
- Remove from heat and stir in the sweetener, cocoa powder, sea salt, and pure vanilla.
- In a medium-sized bowl, lightly whisk the eggs.
- Stir in the eggs, a little at a time. Mix until just combined, the batter will be thick.
- Pour into prepared pan and bake for 25 to 30 minutes, or until the center is just set and a toothpick inserted comes out slightly moist (not drenched!).
- Allow to slightly cool then invert onto a cooling rack to cool completely. Top with ganache. Serve immediately or place uncovered in the refrigerator for 30 minutes to an hour to allow ganache to harden and set up. Store covered tightly in the refrigerator up to 3 days.
Ganache:
- Place the chocolate chips, vanilla, and sweetener (if using) into a large bowl.
- In a small saucepan, add heavy cream and bring to a boil.
- Pour the cream over the chocolate chips and stir. Cover the bowl and leave undisturbed for 5 minutes.
- Remove the lid and stir until the chocolate is creamy and smooth. If for some reason the chocolate didn't melt all the way, heat in 15-second increments in the microwave, being sure to stir well between each increment.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Full Flourless Chocolate Cake YouTube Video!
- The ganache is fairly thick. If you're planning on using it for something such as a drip over a semi-naked cake, I recommend slightly thinning it with additional cream for beautiful long drips!
- Line the pan with parchment paper. If you skip the parchment paper you will have trouble with the flourless cake sticking. To line with parchment paper: 1) Place the pan on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal of the cake.
- Do not over-bake. If you over-bake the flourless chocolate cake, it will be dry instead of fudgy with a melt-in-your-mouth texture. The cake is done when the center is barely set and a toothpick inserted into the center comes out slightly moist (but not drenched!). Keep in mind that it will continue to cook while cooling and will firm up a bit in the fridge.
- For Paleo: To make this cake Paleo, use 1 cup coconut palm sugar for the sweetener, coconut oil instead of butter, and coconut cream instead of heavy cream.
- For the low-carb sweetener, I recommend a monk fruit/allulose blend, xylitol (xylitol can sometimes slightly raise blood sugar), or pure allulose. They dissolve beautifully, leave ZERO aftertaste, and make the crumb extra soft and fudgy! You can also use the powdered variety, just be sure to use 1 ¾ cups, as powdered sweeteners measure differently than granulated. Erythritol-based sweeteners will make the crumb dry.
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code "CRAVABLE" at checkout.
- The chocolate chips: I love ChocZero because they are low-carb, dairy-free, and soy-free. However, choose any brand you prefer. Just be sure they're high quality! The taste of this cake will largely depend on the chocolate chips so be sure to use some that taste good!
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Tabbi says
Dry as a bone and even cooked it for less time
Cassidy Stauffer says
Oh no, I'm sorry! While I've had a lot of people successfully make this recipe, you are the second person to say it turned out dry! As soon as I read your comment I immediately went into the kitchen to try to troubleshoot the problem, and I figured out it's the erythritol-based sweetener. Is this the sweetener you used? Even though it's not recommended, I had it as an option - so I removed the option from the recipe. I also increased the chocolate chips to 10 oz just to add a little bit more fat to make it extra fudgy. SO SORRY AGAIN!!! I hope you give it another shot!
XO,
Cassidy
Janet says
I made this today. I guess I cooked too long, only 33 minutes, but it’s really dry. The flavor is good so I may try again at a later time.
Cassidy Stauffer says
Oh no Janet, I'm sorry!!! Does your oven run hot? I've been making this for probably 10 years and it's never dry! I would definitely try it again without cooking it so long. Sorry again!!!
XO,
Cassidy
May Blom says
I made this for Easter and it was a hit! I was so afraid I had burnt it because it was so dark when I took it out of the oven but I guess that was just the dark chocolate I used! So yummy with the coconut cream and I used “Swerve” powdered sugar.
Cassidy Stauffer says
Oh, thank you May Blom!!! I'm so excited it was a hit 😍
XO,
Cassidy