Low Carb Keto Flourless Chocolate Cake

I’m not exaggerating when I say this keto flourless chocolate cake saved my dessert game.

Back in my early low-carb days, I tried to “keto-fy” every brownie and cake recipe with almond flour and erythritol—and they all came out… weird. Grainy. Dry. Kind of tragic.

Then I discovered flourless chocolate cake. No flour. No weird binders. Just pure, rich chocolate decadence—without the blood sugar spike.

And after a few tweaks (yes, I ruined a batch or two with the wrong chocolate), this version has become my go-to for birthdays, dinner parties, and honestly, days when I just need chocolate that feels like dessert.

What Solves the “Sad Keto” Problem

This cake ditches the dry, crumbly textures that plague so many low-carb bakes. Why?

• No flour substitutes. No almond meal, no coconut flour—nothing to mess up the texture.
• Chocolate and eggs do all the work. The fat from butter and the structure from eggs make it dense and luxurious.
• Sugar-free dark chocolate = flavor and fiber. If you pick the right one, it tastes like the real thing and cuts net carbs.

This isn’t “good for keto.” This is just good.

Ingredients That Kept It Keto

• Unsalted butter (340g / 1½ cups) – Adds richness and helps the chocolate melt smooth. If you use salted, skip the added salt.
• Sugar-free dark chocolate (680g / 24 oz) – I use bars with at least 85% cacao sweetened with stevia or allulose. Skip unsweetened baking chocolate—it throws off the flavor.
• Vanilla extract (1½ tsp) – Rounds out the bitterness of dark chocolate.
• Sea salt (¼ tsp) – Optional, but it deepens the chocolate flavor.
• Eggs (6 large) – Room temp is key. They create the structure and fudgy set.
• Powdered monk fruit-allulose blend (60g / ½ cup) – I like Lakanto or Wholesome Yum brands. No cooling effect, no weird aftertaste.

Keto Swaps That Actually Work

Want to Swap	Try This	What to Watch
Chocolate	Use 90% dark + a little extra sweetener	May taste more bitter
Sweetener	Erythritol blend	Texture may be grittier and less fudgy
Dairy-Free	Try coconut oil + coconut cream	Texture changes slightly—less creamy, more dense

⚠️ Don’t try coconut flour—there’s no flour here for a reason. It’ll soak up moisture like a sponge and wreck the texture.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Cake looked raw	It’s supposed to	Use a thermometer—60°C (140°F) = done
Chocolate seized	Overheated in microwave	Use double boiler or low-power microwave bursts
Cake was gritty	Wrong sweetener texture	Use powdered, not granular

How to Make It (Step-by-Step)

1. Preheat to 175°C (350°F). Line a 9-inch springform pan with parchment and grease the sides.
2. Melt butter + chocolate in a double boiler or microwave (medium-low, 30-sec bursts). Stir often. Don’t overheat or it’ll split.
3. Mix in vanilla and salt, then transfer to a large bowl.
4. Add eggs one at a time, mixing at low speed. You want smooth, not whipped.
5. Add sweetener and mix until mostly smooth. Slight lumps are fine.
6. Pour into pan, smooth the top, and place the springform on a baking sheet (just in case).
7. Bake for 25 mins until a thin crust forms. The center will jiggle—trust the process.
8. Cool completely, then refrigerate overnight. This is what gives it that dense, truffle-like texture.
9. Serve at room temp with a dusting of powdered sweetener or fresh raspberries if you’re feeling fancy.

Tricks That Made This Work Better

• I portion mine into 16 slices right after the first chill—makes macros easy to track.
• Want to speed things up? Chill it in the fridge for 2 hours, then finish setting in the freezer for another hour.
• I always use a thermometer now—60°C (140°F) = perfect fudgy set, no guessing.

Freezing + Reheating Without Ruining It

• Fridge: Keeps up to 5 days airtight. Still fudgy, maybe better.
• Freezer: Wrap slices in cling film, then in a container. Thaw overnight in the fridge.
• Don’t microwave to reheat—just let it come to room temp. It’s meant to be rich and dense, not warm and gooey.

What I Googled Before Making This

Will this spike blood sugar?
Nope—if you use true sugar-free dark chocolate and monk fruit/allulose blend, net carbs are low and no insulin spike.

Can I use unsweetened chocolate?
You can, but it’s not ideal. You’ll need to rebalance sweetener, and the flavor is harsh. I don’t recommend it.

Can I serve this to non-keto guests?
Absolutely. Nobody will know. It’s just a killer chocolate cake.

Nutrition Facts

Serving Size: 1 slice (1 of 16 servings)

Nutrient	Amount
Calories	349 kcal
Total Fat	34 g
– Saturated Fat	29.4 g
Cholesterol	158.7 mg
Sodium	244.9 mg
Potassium	321.6 mg
Total Carbohydrates	17 g
– Dietary Fiber	12 g
– Total Sugars	0 g
– Added Sugars	0 g
Net Carbs	~5 g
Protein	4 g

Check out More Recipes:

• Low Carb Keto Angel Food Cake Recipe
• Low Carb Keto Red Velvet Cake Recipe
• Low Carb Keto Blackberry Cobbler