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    Home » Keto

    Low-Carb Keto Flourless Chocolate Cake With Ganache

    Published: Apr 9, 2021 Updated: Dec 31, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    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.

    slice of cake with strawberries on white plate
    slice of cake with strawberries

    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.

    Jump to:
    • Frequently asked questions
    • Sweetener
    • Chocolate chips
    • Butter
    • 🔪 Easy instructions
    • Ganache
    • Storage instructions
    • 💭 Top tips
    • Looking for more recipes?
    • 📖 Recipe
    • 💬 Comments

    Frequently asked questions

    Can I make this recipe paleo and dairy-free?

    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.

    Is flourless chocolate cake keto?

    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 prefer to use a powdered monk fruit/allulose blend, xylitol, or pure allulose. They all 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.

    💭Tip: For granulated sweeteners, such as xylitol, use 1 cup. For powdered sweeteners, use 1 ¾ cup. This is because 1 cup of granulated sweetener = 1 ¾ cup of powdered sweetener.

    Erythritol-based sweeteners will work too, though! The crumb just won't be quite as soft and you will definitely need to use the powdered variety because it doesn't dissolve as well.

    *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

    eggs in a bowl of warm water
    eggs in a bowl of warm water

    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.

    melted chocolate and butter in pot
    melted chocolate and butter in a pot

    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.

    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.

    Step #3: Add remaining ingredients.

    Cake Batter in pot
    batter in pot

    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.

    Freshly baked cake in cake pan
    freshly baked keto flourless cake in pan

    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.

    Cake on cooling rack
    cake on a cooling rack

    Allow to slightly cool, then invert onto a cooling rack to cool completely.

    Ganache

    Pouring cream over chocolate chips

    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.

    Melted ganache in white bowl
    ganache in white bowl

    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!

    close up of ganache poured over cake
    close up of ganache poured over the flourless cake

    Place the Keto Flourless Chocolate Cake on a cake plate or stand, then pour the warm ganache over the cake.

    Slice of cake being cut
    slice of cake being cut

    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.

    slice of cake with strawberries
    slice of cake with strawberries

    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 prefer to use a powdered monk fruit/allulose blend, xylitol, or pure allulose. They all dissolve beautifully, leave ZERO aftertaste, and make the crumb extra soft and fudgy! However, a powdered erythritol-based sweetener can also be used.
    • A granulated sweetener can be substituted. For granulated sweeteners, 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?

    I think you'll love these...

    • Classic Keto Vanilla Cake Or Cupcakes
    • Chocolate Cake Or Cupcakes
    • Keto Truffles {Paleo, Dairy-Free, & Vegan}
    • Keto Chocolate Cupcakes Or Cake Recipe {Paleo & Gluten-Free}
    • Lemon Poppy Seed Bundt Cake

    Or these gluten-free cocoa powder brownies from Tessa Domestic Diva look delicious too!

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    square image of keto flourless chocolate cake

    Low-Carb Keto Flourless Chocolate Cake With Ganache

    This Keto Flourless Chocolate Cake has a silky ganache that is a chocolate lover's dream! It's intensely rich, decadent, chocolatey, and is the perfect dessert for any celebration.
    *See notes below to make this cake paleo.
    4.67 from 3 votes
    Print Pin SaveSaved!
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Chill Time: 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 24 Slices
    CALORIES :173kcal
    CARBS :25g
    FIBER :22g
    Author: Cassidy Stauffer

    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) - cut into Tablespoon-sized cubes
    • 1 ¾ cup Cup Powdered Monk Fruit/Allulose Sweetener - see notes below for substitutions (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

    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
    Prevent your screen from going dark

    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.

    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

    Click here to add your own private 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 prefer a powdered monk fruit/allulose blend, xylitol, or pure allulose. They all dissolve beautifully, leave ZERO aftertaste, and make the crumb extra soft and fudgy! Erythritol-based sweeteners will work too, though! The crumb just won't be quite as soft and you will definitely need to use the powdered variety because it doesn't dissolve as well.
    • A granulated sweetener can be substituted, even though the powdered variety is recommended for the smoothest texture. If using the granulated variety of sweeteners, 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

    Serving: 1Slice With Ganache | Calories: 173kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 106mg | Potassium: 156mg | Fiber: 22g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

    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

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

    1. Janet says

      May 09, 2021 at 8:01 pm

      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.

      Reply
      • Cassidy Stauffer says

        May 10, 2021 at 1:53 pm

        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

        Reply
    2. May Blom says

      April 05, 2021 at 5:13 am

      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.

      Reply
      • Cassidy Stauffer says

        April 05, 2021 at 12:41 pm

        Oh, thank you May Blom!!! I'm so excited it was a hit 😍

        XO,
        Cassidy

        Reply

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    Head Shot Of Cassidy Stauffer

    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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