Keto 3-Ingredient Chocolate Souffle Cake

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prep time

20 min
cook time

35 min
ready time

55 min

Keto 3-Ingredient Chocolate Souffle Cake

8 ratings

This low carb and Keto recipe is an easy 3-ingredient cake! Sugar-free chocolate chips are melted first to be joined together with fresh egg yolks which are beaten in. Then, the remaining egg whites are whipped to a stiff peak and folded into the mix. Our method of combining the eggs in this way makes a delicious chocolate souffle cake that is perfectly fluffy and sweet! Feel free to top the finished cake with Keto vanilla ice cream or homemade whipped cream. Since there are so many eggs in this dessert, this cake would make for a nice snack. You will love the simplicity of this 3-ingredient Keto dessert.

What are the best eggs to use?

The best eggs to eat are pasture-raised eggs if you can afford them. They are full of Vitamin D (sometimes up to 1400 IU per yolk), B2, B12, selenium, and iodine. They also contain more Vitamin A and folate compared to conventionally raised eggs. Why not eat cake and have nutrition in mind too!

How do I store leftover cake?

Leftover cake can be cut into individual pieces and then wrapped tightly in plastic wrap and stored in the freezer. To thaw, place the cake in the fridge overnight until softened. Then you can reheat the cake in the microwave until slightly warm.

How do I know the cake is finished baking?

The cake is finished baking when the center is puffed and the entire cake jiggles together in one mass. If the cake jiggles in the center only then the cake needs to be baked for additional time. Do not overbake this cake either as the inside will stay slightly fudgy which is really delicious.

Serving suggestions

To make the ultimate pairing, serve this with other 3-ingredient recipes like our 3-ingredient Vanilla Keto Ice Cream which would make a delicious topping:

https://www.carbmanager.com/recipe-detail/ug:99f62eae1f944981abae94f888cf5b9f/3-ingredient-vanilla-keto-ice-cream

Net Carbs

2.2 g
Fiber

2.8 g
Total Carbs

27.3 g
Protein

7.8 g
Fats

13.9 g

197 cals

Quantity

Serving Size

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Chocolate chips, sugar free

8 oz
Raw egg

8 large
Powdered Erythritol (Icing Sugar)

0.5 cup

Step 1

Prepare an 8” springform pan with nonstick cooking spray. Cut a parchment paper round to fit in the bottom of the cake pan. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle. Check the fit and trim any excess paper to fit the bottom of the cake pan.
Step 2

Preheat the oven to 350 F (180 C). Place all the chocolate chips into a heatproof medium-sized mixing bowl. Place the bowl over a pot of simmering water, stirring the chocolate occasionally until completely melted. Set the chocolate aside to cool slightly.
Step 3

Crack the eggs into a bowl. Then separate the yolks from the whites. To do so, lift the eggs out of the bowl one by one and allow the whites to fall through your fingers. Beat the yolks into the melted chocolate one at a time until incorporated. The chocolate may seize up with the first few yolks, but continue beating each yolk in until each is fully mixed in.
Step 4

Beat the egg whites in a bowl with a whisk attachment until frothy. Add in the sweetener and beat until stiff peaks form. Beat (not fold) in ¼ of the stiffened egg whites into the chocolate mixture.
Step 5

Then add the remaining stiffened egg whites to the chocolate mixture, fold the mixture in carefully and gently so as not to deflate the whites. Pour into the prepared cake pan.
Step 6

Bake for 35-37 minutes. The cake should jiggle together in one mass. If the center jiggles apart from the rest of the cake give the cake 5 more minutes and reevaluate after the time has elapsed. Allow the cake to cool until slightly warm. Cut the cake into 8 pieces and serve warm. The center will still be slightly gooey and delicious.

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Comments 24

Lordm87 a month ago

Which chocolate chips? And does it have to be dark chocolate? I’m so over dark chocolate 😅

1
Jill a year ago

Has anyone tried this with allulose? I am also trying to stay away from erythritol due to stroke risk.

6
- FavorableMacadamia939285 5 months ago
  
  I had already been using Erythritol for several years when I first saw that. Dig deep on that study - the participants already had heart problems.
  
  0
- UnbelievableKale325496 10 months ago
  
  Yes but it can cause urgency to go #2 If you eat too much
  
  3
- SplendidAvocado730990 a year ago
  
  I use swerve or Stevie or mini fruit
  
  0
- StupendousCauliflower350762 a year ago
  
  Welp, I didn’t know what you were referring to, so I googled it and lo and behold, erythritol is bad for you. Wish I would have known that before I prurchased $100 of stuff with erythritol in it.
  
  1
Alexand875 a year ago

How is this keto? My total daily carb allotment is 23g and this has 27g. Also, I stay away from erythritol since it has been implicated in blood clots.

6
- lujohnson57@yahoo.com 2 months ago
  
  Allulose
  
  0
- MirthfulArugula901399 3 months ago
  
  What is the sugar that you use? Thank you.
  
  0
- AmazingArugula274287 6 months ago
  
  Because like fiber you can deduct Alcohol Sugars which is high #.
  
  1
- Sheila_khan_dalessandro 10 months ago
  
  I honestly don’t understand how you do this subtraction
  
  0
- SplendidAvocado730990 a year ago
  
  You take risk carbs subtract the fiber and then subtract the added sugar alcohols. It took me forever to figure it out lol
  
  1
- Mojas a year ago
  
  Ehm, 1 slice has 2g how did you get to 27g? Even if you eat the whole suffle cake, it would be 16g……..
  
  2
- KinkyDinkley69 a year ago
  
  Net carbs.
  
  0
- M0sby a year ago
  
  Sugar alcohols are not digested by the body but are excreted pretty much untouched. Tòo much will cause diarrhoea
  
  4
SpectacularRadish708236 2 years ago

Very easy to make. I made a 2 serve helping and baked it for 20min. Maybe 15 will be better. Also added salted caramel drops. Very tasty, definitely a keeper. Served with thick whipped cream.

5
FavorableArugula418997 2 years ago

I haven't used eggs in a carton before. Can they be whipped to stiff peaks? Why not add a smidge of Cream or Tartar to aid the egg white performance?

3
- SplendidAvocado730990 a year ago
  
  Egg whites can
  
  1
DebA 2 years ago

Can Monkfruit be used as the sweetener part of this recipe?

7
- RemarkableKale302685 10 months ago
  
  I don't know but check the label on monk fruit. Apparently some packets are 95? Erythritol
  
  2
Kiti63canada 2 years ago

I recommend buying a carton of 100% egg whites. Easier, less messy, and zero waste!

10
- ASL4U a year ago
  
  cartons are waste. they will sit in a landfill for hundreds of years
  
  2
- mcbinder 2 years ago
  
  But the whole entire egg is used. Nothing is wasted. The egg yolks go into the chocolate and later the egg whites are incorporated. No waste.
  
  4
- SuperCauliflower711213 2 years ago
  
  But your supposed to use the yolk in the chocolate so there would be no waste.
  
  9