Keto Flourless Chocolate Cake

Love keto dessert recipes? Make my keto cheesecake, keto cupcakes, and keto chocolate pudding next. Although I have a few keto cake recipes on the blog (hello, keto carrot cake, keto coffee cake, and keto pound cake), I have yet to create a keto cake recipe that uses NO flour of any kind–not even almond flour–until now. It seems like a no-brainer, and honestly, this is my best flourless dessert yet.

Why I love this recipe

Incredible texture. Flourless chocolate cakes are notorious for being fudgy, rich, and incredibly decadent. This keto cake ticks all those boxes. Made with one bowl. No multiple bowls, no blender, nada. Just one bowl (or pot) and a cake pan are all you need. Perfect for chocolate lovers. Like my classic flourless chocolate cake, I’ve never met a chocolate lover who didn’t fall in LOVE with this cake. So simple. Melt the chocolate, then fold in the rest of the ingredients and bake it in the oven. It’s really that simple.

Ingredients needed

Keto chocolate. I don’t recommend using sugar-free chocolate chips, as they don’t have the best texture once melted. For this recipe, use a chopped-up unsweetened dark chocolate bar. Butter. Use unsalted butter since we’re adding salt to this recipe. If you only have salted butter, omit the added salt. Granulated sweetener. I love allulose or monk fruit sweetener, but other types of sweeteners will work, too. Salt. To amplify the other ingredients. Espresso powder. Optional, but it’ll intensify the chocolate flavor, and you won’t be able to taste the espresso. Vanilla extract. A must for any cake recipe. Eggs. Room temperature, preferably. Cocoa powder. I’ve tested so many different kinds of cocoa powder over the years, and I always prefer unsweetened Dutch-processed cocoa powder for its richer, smoother flavor. Frosting. Make a chocolate ganache with melted sugar-free chocolate chips and coconut milk, or buy keto frosting at the store.

How to make keto flourless chocolate cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F. Grease an 8-inch cake tin and cover it with parchment paper. Step 2- Melt the chocolate. Using a microwave or saucepan, melt the chocolate and butter until combined. Step 3- Make the cake batter. To the chocolate mixture, stir in the sweetener, vanilla, and espresso powder. Add the eggs one at a time, whisking as you go. Add the cocoa powder and stir until just combined. Step 4- Bake. Pour the batter into the cake pan and bake for 25 minutes or until a crust forms on top. Step 5- Cool, frost, and serve. Remove the cake from the oven and let cool completely in the tin. Remove from the tin, frost, and serve.

Arman’s recipe tips

Leave 2 inches of parchment paper sticking out. So it’s easier to remove the cake from the pan. Alternatively, you can use a springform pan. Avoid overbaking. The texture of this cake means it’s easy to overbake. Since it’ll continue to cook as it cools, remove it from the oven as soon as the edges begin to dark and it reaches an internal temperature of 200F. Swap the frosting. Use any of my keto frostings, or better yet, enjoy it unfrosted! Decorate the cake with berries, mint leaves, a drizzle of almond butter, or keto whipped cream.

Storage instructions

To store: Leftover cake should be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks. To freeze: Wrap leftover cake slices in parchment paper, transfer them to a freezer-safe container, and freeze for up to 6 months.