Enjoy this simple keto flourless chocolate cake made with super basic ingredients which is totally dairy free. It’s perfect for a rich, fudgy dessert that does not require carbs or gluten in your diet.

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There are so many ways to make keto chocolate cake, but For this book, though I wanted one-layer cake that is simple in preparation, but delicious enough for an occasion.

And keto flourless chocolate cake is the perfect solution. You prep the batter in one bowl-so there’s less of a mess to clean. And unlike many flourless cakes, no need to whip egg whites.

Extremely rich and dense, it’s almost like a bite of fudge. Once that sugar-free chocolate glaze is poured on top it really is something special. And all of this comes together in under an hour!

INGREDIENTS

It’s a super easy one-bowl chocolate cake that uses simple keto ingredients, is fully dairy-free. You will need:

Sweeteners: I used Swerve, along with a small amount of allulose, for the glaze.

Coconut cream – this is the thick part you find at the top of a can of full-fat coconut milk.

Espresso powder-this is optional, but this enhances the depth of chocolate.

Vanilla extract , Cocoa powder, Coconut oil , Eggs & Salt

HOW TO MAKE KETO FLOURLESS CHOCOLATE CAKE

1. Prep the baking pan: Grease it very well and line it with parchment, so when you turn the cake at the end, it will be really easy.

2. Set up a double boiler: Place a heatproof bowl over a saucepan with one or two inches of water in it. Bring that water to a simmer. This will give you more gently heat to melt chocolate.

3. Melt the chocolate: This can be done slowly in a double boiler. Unsoaked chocolate is finicky at best so pay attention and stir often. Once it’s completely melted pull the pan off of the heat, but leave the bowl over the warm pan.

4. Stir in the eggs: Because you will be whisking the eggs into the mixture you will begin to see it thicken up significantly; this is normal.

5. Whisk in the coconut cream: This is folded in immediately after the eggs. Mix until the chocolate mixture smooth out again. Then spoon into prepared pan.

6. Bake until just barely set: The cake is supposed to be moist and fudgy, so don’t over bake.

7. Let cool: You do not want to take this cake from the pan before it has set entirely, else you’ll be baking it.

8.Make the glaze: The dairy-free chocolate glaze is optional, but oh my, it is so delicious!

Enjoy!

FREQUENTLY ASKED QUESTIONS

Do I really have to make this dairy-free?

No way. Use butter instead of coconut oil and heavy whipping cream instead of coconut cream if you prefer to use a dairy-based ingredient instead.

Is it possible to use a different sweetener for a keto flourless chocolate cake?

I only tested and developed this recipe with Swerve so truly can’t guarantee that the results will be identical using anything else. Allulose makes cakes like this so much softer, and puffier in my experience so it won’t be exactly the same, taking longer to bake up all the way through and set up properly.

Can I use already sweetened chocolate, like ChocZero or Lily’s?

Not recommended for a few reasons. First, using sugar-free chocolate rather than unsweetened chocolate pushes up the carb count pretty good. Plus, they also have less fiber and will change the consistency of both the cake and the glaze.

What’s the purpose of the espresso powder?

Just a little coffee really brings out the chocolate flavors but isn’t a coffee-flavored biscuit at all. It is optional, so if you hate it, just leave it out.

STORAGE INFORMATION

This keto flourless chocolate cake can be stored at room temperature for up to 3 days or inside the refrigerator for up to a week. Of course, do not forget to cover it up and seal with plastic wrap against any cut surfaces so that the cake does not dry.

The Keto cake can be frozen for up to 2 months.