How do I make the sugar-free chocolate ganache?

To make the chocolate ganache, simply take 1/4 cup of heavy cream and heat it until it just begins to steam in the microwave (about 30-45 seconds). Pour the hot heavy cream over 1/4 cup of sugar-free chocolate chips. Wait 5 minutes and then stir until all the chocolate melts. For a thinner drizzle, use less chocolate or more heavy cream.

Can I use 100% unsweetened chocolate?

Yes. However, you will need to add an additional sweetener to the recipe to make up the difference. You can also use 88% dark chocolate if you can not find sugar-free chocolate. 88% dark chocolate has only 3 grams of sugar per serving.

Why did my cake turn out dry?

If your cake turns out dry, this could be due to either over-baking the cake, not using a steam oven, or if your eggs are too small. I have recently noticed that my "large" eggs seem to be getting smaller. If you are wondering about the size of your eggs, you can weigh them. For this recipe, you will need about 5-6 oz of eggs. Always round up in the recipe and do not round down.

How do I store this keto chocolate cake?

You can store this keto cake at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze this cake for up to 3 months.

How can I make this recipe without using sugar-free chocolate chips?

As I was experimenting with this recipe, I ran out of sugar-free chocolate and found that using 6 oz of Ghiradelli 100% unsweetened chocolate bar and adding 1/4 cup allulose with 1 cup erythritol sweetener created the most AMAZING chocolate cake. Feel free to taste the mixture and add additional sweetener.

Can I make this into a layered cake?

I have made this cake using 2-6 inch cake pans and baking the cakes for 20 minutes or until the internal temperature reaches 195-200 degrees F. Add some Keto Espresso Mascarpone Frosting , Keto Cookie Dough Frosting or Sugar-Free Cream Cheese Frosting for a super decadent dessert!

Easy Keto Chocolate Flourless Cake - Nut-Free & Gluten-Free

Ingredients

Units Scale

Flourless Cake Using Sugar-free Chocolate Chips

1 cup (170 g) sugar-free chocolate chip (bittersweet or semisweet)
1/2 cup (113 g) unsalted butter, room temperature
1/2 - 3/4 cup sweetener*
1/4 tsp salt
1-2 teaspoons espresso powder**
2 teaspoons vanilla extract
3 large eggs (135-145 g oz without shell), at room temperature
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder (I used Black Cocoa Powder)

Flourless Cake using 100% Unsweetened Cocoa

6 oz Ghiradelli 100% Unsweetened Cocoa
1 cup erythritol sweetener
1/4 cup allulose
1/4 tsp salt
1-2 teaspoons espresso powder**
2 teaspoons vanilla extract
3 large eggs (135-145 g oz without shell), at room temperature
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder (I used Black Cocoa Powder)

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Instructions

Preheat the oven to 375 degrees F. Lightly grease a 6-inch round metal cake pan and cut a piece of parchment paper to fit the bottom of the pan.
Cut the butter into pieces and combine it with the chocolate in a large heat-proof bowl. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
Whisk in the sweetener, espresso powder, vanilla and salt into the chocolate mixture. Whisk in the eggs until smooth and then add the almond milk.
Finally, add the cocoa powder and whisk until combined. Spread the batter into the cake pan. Tap the cake pan several times against the counter top to make sure that there are no air bubbles in the batter.
Place the cake on the middle rack.
Bake for 25-30 minutes or until an instant read therometer registers 195-200 degrees F.
Remove from the oven, place the cake on a cooling rack, and cool for 5 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. The top will now be on the bottom. The cake will be a little crumbly on the edges. Cool completely.
Once the cake is cool, top with your choice of toppings and slice into 8 sections.

Notes

*I like to use dark sugar-free chocolate as well as only 1/2 cup of sweetener. However, if you would like your dessert slighlty sweeter, increase the sweetener to 3/4 cup.
** I like to add 2 tsp for a slightly more intense chocolate flavour but feel free to only use 1 tsp.
if you use a regular cake pan, Parchment paper helps the cake seamlessly release from the pan. The cake WILL stick unless it’s lined and generously greased. (Trust me!)
If the water in the loaf pan starts to get low, simply add more boiling water to the pan.

Author: Cat
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American, Fall, Holidays, Winter
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 189
Sugar: 0.8
Fat: 14
Carbohydrates: 13
Fiber: 1.3
Protein: 3.7