This Gluten-Free Flourless Chocolate Cake (which can be made keto and paleo!) has a silky ganache topping that 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's is super-rich, chocolatey, and decadent with a 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 or Paleo depending on the sweetener and oil you choose.
It's then topped with a silky ganache that can be made dairy-free simply by subbing the heavy cream for coconut cream - with no coconut taste detected!
Oh, and I almost forgot the best part, it's crazy easy to make!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel! Watch the full video here: Flourless Chocolate Cake YouTube Video
Sweetener
For the low-carb sweetener, any of them will work! Allulose, Monk Fruit, and Xylitol (or a combination of these) are my top choices in terms of taste.
If you choose to use pure allulose, 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.
However, erythritol-based sweeteners will work too! The only problem with erythritol is that it needs a little extra help dissolving. So if using erythritol, be sure to use the powdered variety.
For Paleo, you can use coconut palm sugar - it works just as good!
If using the granulated variety of sweetener, use 1 cup. For powdered sweeteners, use 1 ¾ cup. This is because 1 cup of granulated sweetener = 1 ¾ cup of powdered sweetener.
*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 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!), 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
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.
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, this will be around 1 ⅓.
Place the bowl of the boiling water and stir until melted. We heat it like because if chocolate melts too fast or unevenly it will ruin. This method ensures that it melts perfectly without ruining.
After everything is nice and melted, remove it from the heat.
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.
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 dairy-free ganache, place 1 cup of keto chocolate chips, pure vanilla, and some powdered sweetener (if desired) into a large bowl.
Heat ½ cup of coconut cream (or heavy cream if you're not dairy-free) 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!
Coconut cream
For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream.
I recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may not separate as well or leave a funny aftertaste.
These are 3 brands I know will work well for this recipe and leave no aftertaste or coconut flavor.
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. Store covered tightly in the fridge for up to 3 days.
💭 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 Paleo: To make this cake Paleo, use coconut palm sugar and coconut oil instead of butter.
- For Keto: Any low-carb sweetener will work! Allulose, Monk Fruit, and Xylitol (or a combination of these) are my top choices in terms of taste. However, erythritol-based sweeteners will work too! The only problem with erythritol is that it needs a little extra help dissolving. So if using erythritol, be sure to use the powdered variety.
- If using the granulated variety of sweetener, use 1 cup. For powdered sweeteners, use 1 ¾ cup. This is because 1 cup of granulated sweetener = 1 ¾ cup of powdered sweetener.
- 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.
Looking for more recipes?
Or these gluten-free cocoa powder brownies from Tessa Domestic Diva look delicious too!
If you’ve tried this Flourless Chocolate Cake {Keto & Paleo} or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Flourless Chocolate Cake {Keto & Paleo} With Ganache
Ingredients
Flourless Chocolate Cake:
- Oil Of Choice - for greasing pan
- 8 oz Keto Chocolate Chips - or chocolate chips of choice (roughly 1 ⅓ cups of chocolate chips)
- 1 Cup Unsalted Butter (preferably grass-fed) - or non-dairy butter or coconut oil, cut into Tablespoon-sized cubes
- 1 ¾ cup Cup Keto Powdered Sweetener - see notes below (can slightly reduce if you don't like super sweet desserts)
- 1 Cup Natural Cocoa Powder
- ¼ tsp. Sea Salt
- 1 tsp. Pure Vanilla
- 6 Large Eggs - slightly beaten
Dairy-Free 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 Coconut Cream - or heavy cream if you're not dairy-free
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 33 to 38 minutes, or until just firm in the center and toothpick inserted into the center 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.
Chocolate Ganache:
- Place the chocolate chips, vanilla, and sweetener (if using) into a large bowl.
- In a small saucepan, add the coconut cream or 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.
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!
- For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Thai Kitchen, Native Forest, or Sprouts brand. Some brands may not separate well or leave an after-taste. These are 3 brands I've tested and know will work well for this recipe.
- 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 and coconut oil instead of butter
- For the low-carb sweetener, any sweetener will work! While granulated will work, I prefer the powdered variety for an extra smooth texture. Allulose, Monk Fruit, and Xylitol (or a combination of these) are my top choices because they make a more fudgy texture. However, erythritol-based sweeteners will work too! The only problem with erythritol is that it needs a little extra help dissolving. So if using erythritol, you'll definitely need to use the powdered variety.
- If using the granulated variety of sweetener, use 1 cup. For powdered sweeteners, use 1 ¾ cup. This is because 1 cup of granulated sweetener = 1 ¾ cup of powdered sweetener.
- If using pure allulose, it's only 70% as sweet as other sweeteners so you'll need to add an additional ⅓ cup per 1 cup of sweetener.
- 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
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
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.
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
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.
Oh, thank you May Blom!!! I'm so excited it was a hit 😍
XO,
Cassidy