Keto Ultimate Flourless Chocolate Cake

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    57 min

  • ready time

    ready time

    1 h 12 min

Keto Ultimate Flourless Chocolate Cake

You’ll never want regular chocolate cake again after you try this ultimate Keto flourless chocolate cake. It doesn’t matter if you’re on the Keto diet or not, everyone will love this recipe! This Keto recipe hardly differs from classic flourless chocolate cake. There are just two small changes: 100% dark chocolate is used instead of bittersweet, and the sugar is substituted for a Keto sweetener. Follow the directions just right, and you’ll get the most perfectly clean slice of cake you’ve ever seen. Each bite is dense, tender, and rich. You may start questioning why flour was ever included in chocolate cake to begin with! Read on to learn about making a water bath for baking and a note about the ingredients.

Water Bath 101

This Keto dessert recipe utilizes a water bath. Water baths are often used in baking for custards, cheesecakes, and flourless cakes to ensure the entire product bakes through while maintaining a soft texture throughout. In this recipe, you add multiple protective layers to your cake pan to keep the flourless cake from gaining a crust. A duo of parchment paper and foil line the cake pan before being set on a sheet tray. Choose a sheet tray with a rim to hold the water bath. Fill the sheet tray with water, and keep that water level maintained throughout the baking process. The water distributes temperature in the oven, keeps the cake from burning at the bottom, and also creates steam in the hot oven.

Using Coffee In Your Cake Batter

The ingredient list in this recipe calls for coffee to be mixed into the Keto cake batter. Coffee acts in a similar way that vanilla extract does by enhancing the flavor of the chocolate. However, you cannot mix hot coffee into the batter. Because the batter contains eggs, stirring in hot coffee could potentially cook the raw eggs before being put into the oven. The hot coffee could also damage the lovely chocolate base you make in Steps 1 and 2. So, you may wish to brew coffee beforehand so it can cool to room temperature before stirring it into the cake batter. If you have any iced black coffee or cold brew on hand, you can use this as well.

Jessica L.

  • Net Carbs

    1.5 g

  • Fiber

    2.5 g

  • Total Carbs

    11.5 g

  • Protein

    4 g

  • Fats

    17.6 g

171 cals

Keto Ultimate Flourless Chocolate Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Baking Squares Unsweetened 100% Dark Chocolate by Scharffen Berger

    Baking Squares Unsweetened 100% Dark Chocolate by Scharffen Berger

    4 ounce

  • Cream Heavy Whipping

    Cream Heavy Whipping

    4 fl oz

  • Unsalted Butter

    Unsalted Butter

    4 tablespoon

  • Raw Egg

    Raw Egg

    2 large

  • Vanilla Extract

    Vanilla Extract

    1-½ teaspoon

  • Salt


    ⅛ teaspoon

  • Black Coffee

    Black Coffee

    2 tablespoon

  • Swerve


    ¼ cup

Recipe Steps

steps 5

1 h 12 min

  • Step 1

    Chop the chocolate into fine pieces and place in a large, heat-safe bowl. The finer you chop the chocolate, the easier your chocolate will melt. In a small pot over low heat, heat the heavy cream and butter until the butter melts. Bring the cream and butter to a simmer. Once the pot is simmering, pour the liquid over the chocolate and cover the chocolate bowl with aluminum foil.
    Step 1
  • Step 2

    Let the chocolate and hot cream sit undisturbed for 5 minutes. Then, whisk the chocolate and cream together until you have a liquid chocolate. Make sure the chocolate has cooled until you can touch it. Then, whisk in the eggs, vanilla, salt, and cold coffee. You may wish to brew the coffee beforehand with enough time to cool for the recipe. Whisk the swerve into the chocolate mixture until you have a chocolate batter with a smooth, pudding-like texture.
    Step 2
  • Step 3

    Preheat your oven to 350 degrees. Prepare a 6-inch cake pan or springform pan by lining the inside rim with parchment paper. You may need to use scissors to cut parchment paper to fit the pan. Spray the pan with pan spray to help the parchment paper stick to the inside. Wrap the bottom and outside walls of the pan in aluminum foil and set the wrapped pan down on a sheet tray with a rim. Pour the cake batter into the pan and smooth out the top with a spatula. You can tap the pan to help any air bubbles rise.
    Step 3
  • Step 4

    Place the sheet tray with filled cake pan in your oven. Use a pitcher or cup to pour about 1-inch of water into your sheet tray. Bake the cake at 350 degrees for 40 minutes. Then, reduce the temperature to 325 degrees and bake for a final 15 minutes. Refill the tray with water as necessary to keep the water bath full during baking. The cake is done when a toothpick test comes out clean, the cake has gently separated from the cake pan, and you can tap the top of the cake without any wiggling.
    Step 4
  • Step 5

    Allow the finished cake to cool for 5-7 minutes in the pan. Gently turn over the pan to let the cake slide out. You should be able to gently flip the cake bake over with your hands if you do not have a 6-inch springform pan. Slice the cake into 8 slices for serving.
    Step 5