Flourless Chocolate Cake
Published March 27, 2022 • Updated February 1, 2026
A sugar-free, nut-free chocolate cake that doesn't use any flour!
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It's hard to believe you can make a decadent keto chocolate cake without any flour but this flourless chocolate cake recipe proves it! No wheat flours, nut flours, coconut flour or oat flour in this recipe.
Food sensitivities are everywhere, and finding gluten-free, nut-free desserts that actually taste good is tough. This flourless chocolate cake is one of my favorites alongside brownies and flourless cookies – all low carb and completely flour-free.
You don’t need nut flours like almond or hazelnut, and you don’t need coconut flour either. This flourless chocolate cake uses minimal ingredients – sugar free chocolate, butter, eggs, cocoa powder and a few pantry staples. The rich chocolate flavor is unbeatable and the texture is similar to a torte. Dust with powdered sweetener and whipped cream for the ultimate keto indulgence.
I partnered with Earth Echo for this cake recipe. Using their Cacao Bliss in this cake amplifies the chocolate flavor and gives a hint of cinnamon. Cacao Bliss is a raw cacao powder blend that contains superfoods like turmeric, black pepper, cinnamon, lucuma and Himalayan salt. I like to use Cacao Bliss in my recipes as a substitute or in addition to cocoa powder. I’m able to get the benefits from the superfoods and add a unique flavor to all of my chocolate desserts.
Get 15% off your order of Cacao Bliss when you use my code KETOFOCUS.
How to make flourless chocolate cake
- Melt chocolate chips and butter. Stir until smooth. Set aside.
- Beat together eggs, sugar free sweetener, and brown sugar substitute until fluffy.
- Add cocoa powder and vanilla. Mix on low speed to combine.
- Slowly drizzle in chocolate mixture.
- Pour into a springform pan and bake at 325 degrees for 50 minutes.
- Let cool in the refrigerator for 2 hours.
What is in flourless chocolate cake
- Chocolate – Sugar free chocolate adds serious depth of flavor. If you can’t find sugar free chocolate, try 90% dark chocolate or bakers chocolate. You’ll likely need to increase the sweetener if you go that route. Taste the batter before baking and adjust for sweetness.
- Butter – The fat in butter provides flavor and moisture to the flourless cake. Without the butter, your cake will be dry and have a chalky texture.
- Eggs – The eggs are what provides structure and density to this cake. They are a critical ingredient and you can’t omit them.
- Sweeteners – I use two sugar-free sweeteners in this low-carb cake: a granulated sweetener like erythritol or monk fruit blend, plus a brown sugar substitute for a slight caramel flavor.
- Cocoa powder – The cocoa powder serves as a flour in this recipe to soak up the moisture from the eggs and melted butter. Look for 100% unsweetened cocoa powder for the lowest carb count.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
6 oz sugar free chocolate chips -
1 cup unsalted butter
-
1/4 teaspoon salt
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6 eggs
-
1/2 cup sugar free granulated sweetener
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1/4 cup brown sugar substitute
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1/2 cup unsweetened cocoa powder
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1 scoop Cacao Bliss, optional
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1 tablespoon vanilla extract
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9in springform pan
Step by Step Instructions
Step by Step Instructions
Preheat oven & prepare pan
Preheat oven to 325 degrees. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Spray the edges with cooking spray. Set aside.
Melt chocolate
In a medium microwave safe bowl, add chocolate chips, butter and salt. Microwave at 45 second intervals until melted, stirring in between. Once melted, set aside.
- Chocolate chips
- Butter
- Salt
Beat eggs with sweetener
To a large bowl, add 6 eggs, sugar free granulated sweetener and brown sugar sweetener. Beat with an electric mixer until fluffy.
- Eggs
- Sugar free granulated sweetener
- Brown sugar substitute
Add remaining ingredients
Slowly stir in cocoa powder, Cacao Bliss (if using) and vanilla. Once combined, drizzle in melted chocolate mixture. Mix until combined.
- Cocoa powder
- Cacao Bliss, optional
- Vanilla extract
Pour and bake
Pour cake batter into the prepared cake pan. Tap the cake pan on the counter a few times to release any trapped air bubbles. Bake at 325 degrees for about 50 minutes. Let cool at room temperature for about 20 minutes before transferring to the refrigerator to cool for 2 hours. Dust with powdered sugar and serve with whipped cream.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Loved how rich and fudgy this cake turned out. I used a monk fruit blend for the sweetener and it held up great. Chilled it overnight and it was even better the next day.
Turned out dense and satisfying. I swapped the vanilla extract with almond extract and liked the result. Let it chill overnight as suggested and it really improved the texture.