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Keto Flourless Chocolate Cake

This Keto Flourless Chocolate Cake is dense and chocolatey, extra decadent, gluten-free and low in carbs! Perfectly delicious and indulgent!
Course Dessert
Cuisine Chocolate, Dessert, Gluten-Free
Keyword Easy Flourless Chocolate Cake, Gluten-Free Flourless Chocolate Cake, Keto Flourless Chocolate Cake, Low Carb Chocolate Cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 165kcal
Author Chrissie

Ingredients

  • 6 large eggs separated
  • 1/2 teaspoon cream of tartar
  • 8 ounces unsweetened chocolate (about 230 grams) or use your favourite low-carb chocolate that's sweetened with Stevia or Erythritol
  • 4 tablespoons unsalted butter
  • 4 teaspoons espresso powder
  • 1/2 cup granulated stevia or use baking granulated Erythritol
  • 1/4 teaspoon salt
  • powdered stevia or erythritol for dusting and fresh berries for serving (optional)

Instructions

  • Preheat your oven to 300 degrees Fahrenheit.
  • Prepare a 9-inch spring form pan by greasing it with butter and dusting the inside with cocoa powder.
  • In a large bowl, whip the egg whites and the cream of tartar on high speed with a hand mixer (use a stand mixer if you have one) until they reach stiff peaks. Set aside.
  • In a separate bowl, add the chocolate (chop it first), the butter and the espresso powder. Melt these in the microwave on 30-50% power for 30-second increments just until melted.
  • Stir the chocolate mixture well and set aside to cool.
  • In another bowl, whisk together the egg yolks and granulated stevia (or granulated erythritol) until smooth. The mixture should be very pale.
  • Once the chocolate mixture has cooled, add the egg yolk and stevia mixture to the chocolate mixture and whisk them together well. Mix the salt in as well.
  • Switch to a silicone spatula and very gently fold in about one-third of the egg whites, just until the white streaks disappear.
  • Add another 1/3 of the egg whites and fold them in gently.
  • Add the last of the egg whites and continue folding gently until no more white streaks appear.
  • Pour the batter into the prepared cake pan and bake for 50-55 minutes at 300 degrees Fahrenheit.
  • Let the cake cool in the pan for about 15 minutes before releasing the sides of the pan and letting the cake cool on a wire rack until cooled completely.
  • Serve with a dusting of powdered stevia or powdered erythritol and some fresh berries.

Notes

This recipe contains approximately 3 grams of net carbs, however please calculate the exact number of grams of carbs in your unsweetened chocolate (this value can vary by brand). 

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 89mg | Potassium: 225mg | Fiber: 3g | Sugar: 1g | Vitamin A: 252IU | Calcium: 35mg | Iron: 4mg