Chocolate Flourless Low Carb Cake Recipe (Keto Cake)
Just because you follow a keto or low carb diet does not mean you have to go without cake! This is hands down one of the best chocolate flourless low carb cake recipe!
This cake recipe works well for both the low-carb diet as well as the keto diet. Some even call this keto cake.
If you are looking for some other tasty low carb recipes to try, here are a few to check out.
- Dirty Keto Strawberries and Cream Shot
- Easy Keto Cinnamon Bread Bites
- Best Keto Low Carb Angel Food Cake Recipe
Simple Ingredients Need For Keto Cake:
Butter: no tasty cake is not complete without old-fashioned butter! While you can use salted if you want to we used unsalted.
Keto-Friendly Chocolate Chips: there are several good brands on the market these days. I personally like Bake Believe chips. You can use dark or semi-sweet.
Sugar Substitute: lots of different ones will work such as Splenda, allulose, or monk fruit but we recommend Swerve granular.
Espresso Powder: this helps to give this low carb cake recipe a little pep!
Vanilla Extract: you can use the real deal of the imitation both will work just fine. Just be careful as some of the imitation ones have sugar in them so just be sure to read the label.
Eggs: large or medium eggs will work.
Cocoa Powder: you want to make sure you get regular cocoa powder and not the sweetened cocoa mix like you make hot chocolate with.
Heavy Cream: this will be whipped up to make homemade whipped cream to top the cake with. You could also use premade sugar-free whipped cream if you wanted.
Raspberries: these will also be used to garnish the top of this low-carb cake recipe. Fresh is best as the frozen ones are too watery.
How To Make This Low Carb Cake Recipe:
- Preheat the oven to 350 degrees.
- Line the bottom of an 8-inch cake pan with parchment and then spray with non-stick cooking spray or grease with butter.
- In a medium microwave-safe bowl, mix the butter and chocolate chips. Heat in the microwave for 30 seconds at a time and stir well between each heat interval until fully melted.
- In another medium bowl, combine the eggs, Swerve, espresso powder, cocoa powder, and vanilla. Whisk until fully combined.
- Pour the chocolate mixture into the egg mixture a little at a time and whisk to thoroughly combine. Don’t dump all at once or it will cook the eggs.
- Transfer the batter to the cake pan.
- Bake in the preheated oven for approximately 25-30 minutes or until the edges are set and the center comes out clean.
- Remove from oven and allow to cool before removing from the pan. When ready to remove, run a butter knife between the pan and the cake to help release the sides, then invert and give a gentle tap. Place the cake on a serving platter to decorate.
- Once the cake is completely cool, it can be decorated. In the bowl of a stand mixer, combine the whipped cream and Swerve.
- Whip on medium speed until stiff peaks form. Do not overmix.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
- Pipe a spiral of whipped cream around the edge of the cake and then a few small mounds in the center.
- Sprinkle with a dusting of cocoa powder. Top with a few raspberries or other berries of choice.
Expert Teaching Tips:
It is best if you do not add the whipped cream or berries until you are ready to serve. If you put it on sooner the whipped topping will start to liquify and run.
To store this cake it should be stored in an airtight container (without toppings) in the fridge for up to 3 days.
Cake can also be frozen without toppings for up to three months. Just be sure that it is wrapped tightly.
Frequently Asked Flourless Chocolate Cake Questions:
Q. Can I use strawberries in place of raspberries?
A. Yes! You can use any type of low-carb berry or fruit that you want.
Q. What is the texture like for this keto cake?
A. This flourless cake is more like the texture of a chewy brownie rather than a light and fluffy cake.
Q. Can I top with ice cream in place of the whipped cream?
A. You can as long as it is a low-carb ice cream. Just keep in mind that any changes you make from our recipe it will change the carb count slightly.
Chocolate Flourless Low Carb Cake Recipe
Ingredients
Cake Batter:
- ½ Cup Butter unsalted
- 1 Cup Keto-Friendly Chocolate Chips used dark chocolate
- ⅔ Cup Swerve Granular
- 2 tsp Espresso Powder
- 2 tsp Vanilla
- 4 Eggs
- ⅓ Cup Cocoa Powder
Toppings (optional):
- 1 Cup Heavy Cream
- ½ Cup Swerve
- 1 Tbsp Cocoa Powder for dusting
- 6 Fresh Raspberries for garnish
Instructions
- Preheat the oven to 350 degrees.
- Line the bottom of an 8-inch cake pan with parchment and then spray with non-stick cooking spray or grease with butter.
- In a medium microwave-safe bowl, mix the butter and chocolate chips. Heat in the microwave for 30 seconds at a time and stir well between each heat interval until fully melted.
- In another medium bowl, combine the eggs, swerve, espresso powder, cocoa powder, and vanilla. Whisk until fully combined.
- Pour the chocolate mixture into the egg mixture a little at a time and whisk to thoroughly combine. Don’t dump all at once or it will cook the eggs.
- Transfer the batter to the cake pan.
- Bake in the preheated oven for approximately 25-30 minutes or until the edges are set and the center comes out clean.
- Remove from oven and allow to cool before removing from the pan. When ready to remove, run a butter knife between the pan and the cake to help release the sides, then invert and give a gentle tap. Place the cake on a serving platter to decorate.
- Once the cake is completely cool, it can be decorated. In the bowl of a stand mixer, combine the whipped cream and swerve.
- Whip on medium speed until stiff peaks form. Do not overmix.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
- Pipe a spiral of whipped cream around the edge of the cake and then a few small mounds in the center.
- Sprinkle with a dusting of cocoa powder. Top with a few raspberries or other berries of choice.
Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
