Discover how to make THE low-carb chocolate-heaven cake, it's my absolute go-to healthy chocolate cake.
I use it for every birthday party and celebration for adults and children alike.
It is the perfect low carb, gluten-free, grain-free chocolate cake out there.
Low-Carb Chocolate Heaven Cake
Low-carb chocolate-heaven cake is so easy to make and so rich, with the texture being more like a rich chocolate truffle or torte.
If I ever need a healthy chocolate cake for a special occasion, this sugar-free chocolate cake recipe is my go-to cake.
If you are looking for a nut-free, gluten-free, grain-free, wheat-free cake that will please children and adults alike, this is it.
There are even variations so you can make it as low carb as you like, adapt the recipe for adults only and how it will suit so many food allergy sufferers.
Best Cake For Allergies
Because my low-carb chocolate-heaven cake is wheat-free, gluten-free, grain-free, no added sugar and nut-free, I make it every time for my children's birthday parties.
The best part of this healthy chocolate cake is that there are no expensive gluten-free or low-carb flours, and the simple easy ingredients for this cake recipe can be found in any local grocery store.
You may choose your preferred sweetener.
I personally love erythritol and/or stevia. These don't seem to give the bitter after taste that some sweeteners do and I always ensure I buy the brands that measure spoon for spoon as a sugar replacement.
Many brands of sweetener that are coming into the grocery store, can be double or triple strength. So ALWAYS read labels and check the strength of the brand you purchased.
To learn more on which sweeteners I love and which ones I avoid, please read the article linked below.
TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.
Best Cake For Adults
I love chocolate-heaven cake, you can even drizzle it with brandy whilst it is warm for an 'adult only' cake. It can be made as a cake then sliced, served with berries and whipped cream.
And because it is so rich, the adults love to enjoy this with a good coffee.
Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is an easy idea to take as finger food to share with friends.
Who wants to make me the best low-carb chocolate-heaven cake on the internet?How To Lower The Carbs In The Chocolate-Heaven Cake
To make it even lower in carbs, use a higher % cacao chocolate, but others who are not sugar-free may find it slightly bitter so that's why I stick to the 75% which seems to please everyone.
In the recipe below, I have calculated the carb value when using different percentage of cacao chocolate blocks.
Nutrition using other % chocolate
70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
ALWAYS calculate using the brand and variety of chocolate you have used in the recipe.
How To Make The 2-Step Chocolate Cake Recipe
This easy recipe only requires 2 steps using simple ingredients.
STEP 1: Melt the chocolate and butter in a saucepan over a low heat.
STEP 2: Mix the cream, eggs, vanilla and sweetener in another mixing bowl then slowly pour this into the warm chocolate mixture, stirring continuously.
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- Egg & Cream
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- Chocolate & Butter
The thickened chocolate cake batter will be luxurious and incredibly rich.
Pour into a lined cake tin and bake until cooked in the centre but be careful not to overcook it. Nobody wants a dry chocolate cake.
Serve as suggested below with whipped cream and berries.
Alternatively, drizzle with more dark chocolate or pour a small amount of warm brandy over the top whilst still warm and allow the brandy to soak in. This is for adults only.
How To Host A Sugar-Free Birthday Party
If this has inspired you to rethink your next birthday party and host a sugar-free birthday party, then take a look at my previous article which is packed with practical tips, tricks and yummy easy child-friendly recipes.
There are even ideas for sugar-free party loot bags, sugar-free games and sugar-free drinks too.
LOW-CARB SWEET TREATS: Want to enjoy parties AND stay on track? Delicious recipes to please a crowd - DON'T WAIT - BUY NOW
If you're after more low-carb cakes, here is my entire catalogue of sweet low-carb baking and desserts.
More Low-Carb Dessert Recipes & Low-Carb Cake Recipes ...
Low-Carb Chocolate-Heaven Cake
Please rate this recipe
Recipe Video
Calculate ingredients
Ingredients
- 300 g (10.5 oz) 70% chocolate
- 175 g (6 oz) butter
- 2 teaspoon vanilla extract
- 6 eggs - medium
- 6 tablespoon heavy whipping cream
- 4 teaspoon granulated sweetener of choice or more, to your taste
Instructions
- Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
- In another bowl beat the eggs, cream and sweetener together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
- Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
- Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
- Bake at 180C/ 350F for 20 - 30 minutes, or more depending on your oven. Bake until it is just set in the centre, do not overcook the cake.
Notes
- 70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
- 75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
- 85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
If you are new here you may wish to read how to start low-carb and grab the Ultimate Low-Carb Bundle - for all the resources you'll ever need to get started low-carb and keto FAST!
More chocolate recipes you may like:
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Robin G.
Just a quick funny - I love this cake, but once I made it and the bottom fell out of my pan! Fortunately, I have another (smaller) pan. I was able to scoop up the mixture in the paper, and transfer the whole thing to the other pan! Came out a little taller, but still wonderful!
Libby Jenkinson
Oh that's gold! I'm so glad you managed to salvage the cake. You are quick thinking and managed to make a different version instead.
Freya
Good day! Do you use Twitter? I'd like to follow you if that would be okay.
I'm undoubtedly enjoying your blog and look forward
to new posts.
Libby www.ditchthecarbs.com
This is my Twitter account. See you there.
B.R. Denton
Made it with 85% chocolate, and instead of 4 tsp of sweetener (erythritol/stevia mixture as 1:1 sugar replacement) I actually put in 8, because the choc+butter melted mix tasted real bitter.
Turns out I should have put even more sweetener in. It came out of the oven perfect and real nice. Served it to myself after dinner with whip cream and raspberry, and it's nice, but still, way too bitter for my taste.
But I assume that's personal preferrence - I wouldn't like eating the 85% chocolate alone either, but someone who does like bitter, dark chocolate, this would probably be perfect.
Next time I'll try adding way more sweetener and hopefully get the sweet stuff I crave 🙂
Libby www.ditchthecarbs.com
Top tip: The sweetener stated in recipes always mentions "or more to taste" as everyone here is on different paths to living sugar-free. You may require double the sweetener that a recipe states at the beginning of your sugar-free life, and you may only require half the quantity the longer that you live sugar-free. ALWAYS taste BEFORE baking and if there is ever a slip-up, serve with sweetened whipped cream -YUMMO!
B.R. Denton
well, i did another one today. Only used 150g of 85% chocolate, replaced the missing mass with extra 100g of butter.... and the sweetener this time i went overboard. 16 teaspoons in the egg/cream mixture, and then 4 more teaspoons when i mixed this into the melted choc-butter.
results?
tastes perfect, not bitter at all. The extra 100g butter however made the whole thing a lot more runny when mixed, it was much more liquid than a custard consistency like i had last time.
i baked it for 40 minutes to get it to solidify properly, and it did "blow out" a bit more than the original recipe. But right now it's cooling down and I'm already nibbling pieces off it every time I walk past. Preparing the spray cream can and the berries to go with it 🙂
Ashley
Just made this for my friends bday, it was so good, we tried it while it was warm with whip cream and it tasted like a brownie and my friend loved it! Said she would definitely make it again. It was also the 1st low carb dessert/cake I have made.
Anne Mac
I think I figured out the carb and sugar count for 90% Lindt chocolare since it's the chocolate is where most of the carbs, fibre and sugar are - 90% Lindt chocolate for 15 servings (as the recipe calls for) would be 6g total carbs, 2.6 g fibre, 3.3 g net carbs, 1.3g sugar - (entire recipe is 90g total cars, 40g fibre, 50g net carbs, 20g sugar.)
Yulia
Hey! Fellow kiwi here! 🙂
I'm a bit of a challenged baker so please bear with me - can someone please tell me how long I'd need to bake it (and whether I'd need to make half the amount) if I wanted to bake this in six little 5cm (H) x 10cm (Dia.) springform pans? (https://www.kmart.co.nz/product/mini-springform-non-stick-cake-pan/192351). Also what NZ sweetener would be best? Thank you!
Libby www.ditchthecarbs.com
Hi Yulia, those mini tins are tiny so I would estimate to cook them for 15 minutes then push a toothpick/skewer into the centre to see if it comes out clean (no unbaked mixture). Don't over bake otherwise it will be dry and not soft and delicate. Good luck, this is my favourite cake by far!
Marjorie Rohrbach
Just delicious!!! A true keeper.
Claire Perrin
Hi there. Are the oven temperatures for a assisted oven? Or a conventional oven? Thank you.
Claire
Sorry Fan assisted
clara huntzinger
I made this exactly as written using granulated swerve for sweetener and valrhona 85% chocolate (from trader joes) . Absolutely delicious! I love that this isn't too sweet. I ate it with fresh whipped cream with a tiny touch of swerve. I would never have guessed this is sugar free. Fortunately i had company to help eat this cake or i would have eaten way too much.
I can't wait to make it again
Luisa
Just made this at our first attempt, it really is very nice but I will keep it be getting through all of it anyt time soon! how is best to store it please - in the fridge or a tin?
Michelle
Yum! I’ve made this many times. Today I made 1/3 of the recipe and shared it with my husband. I used 90% Lindt and didn’t bake it- just served as warm custard.
Delicious and such a fat boost - like a fat bomb only better. Worked out to be 10g carb, 81g fat and 16g protein.
David Turner
Libby; The recipe category says that the cake is sugar free and yet the nutrition label says there are 5.2 grams of sugar. Why the discrepancy. I definitely plan on trying the cake!
Joy
Hi Libby,
I trialled this yesterday before I bake it for my friend's birthday this weekend. I used pure cream... should I instead use Lewis Road double cream? That's the only double cream I know of in NZ?
Thank you!
Libby www.ditchthecarbs.com
I just use Pam's or Anchor cream. This is what others refer to as double cream or heavy cream in the US and UK. Lovely to see another kiwi here 🙂
Judy
I halved the recipe, put it in a 6 " pan and cooked it in my Instant pot for 35 minutes. It's resting in the fridge.
Karla Strömberg
Hi Libby!
I wonder if I use my home made chocolat (I use xylitol or erythritol as sweetener) going well instead the other chocolat?
Libby www.ditchthecarbs.com
You could try, but that would be another recipe entirely and I couldn't vouch for the success of the resulting cake. Let me know how you get on (and the recipe for your home made chocolate - yum).
Karla Strömberg
Well I did it and the result was ?, was a little greasy (I think because was too much fat from my chocolat and the butter) but the taste was really good. One of my kids is really picky and I didn't tell him what I used and he ate it.
It worth it!! Thanks
Libby www.ditchthecarbs.com
Brilliant - thank you for letting me know how it worked out. I'd call this a success!
Erin
Lilly brand has Stevia sweetened chocolate. This might work well for you. It taste really good and they have it in various types other than white of course.
Samantha Edwards
Hi Libby,
Would it be possible to swap the vanilla for peppermint oil? Would it work and if so how much would you recommend that I put it? I like the idea of a chocolate mint heaven cake!
San
Libby www.ditchthecarbs.com
That sound amazing. Alternatively you may wish to drizzle over the top of the baked cake with a peppermint ganache, add some peppermint flavouring to your regular low-carb ganache and boom! Heaven!
Samantha Edwards
I replaced the 2tsp of vanilla with 1tsp of peppermint oil and it works! It was so good that I don't wanted to share it with my students now, I want it all to myself! First you get the chocolate taste and then bam the peppermint hits you! So delicious!!
Libby www.ditchthecarbs.com
Wow, I am so trying this next time. Thank you. And what lucky students you have.
Deb Mayo
Gawd!! What a disaster. Followed the recipe to the t, did the pan as instructed etc. In the oven, the cake sides rose higher than the tin whilst the centre remained flat (like a volcano caldera). That's how it stayed until the timer went off. The middle was still a bit runny so I gave it a bit more time. Took it out of the oven and within five minutes it all collapsed. What I have is a semi crispy, scrunched down sided, soggy on the inside mess.
What went wrong please?
Lisa
Hi Libby
Why is it so 'oily' on top?
I followed the measurements exactly and it's definitely cooked but looked bubbly white when I took it out of the oven and when you touch it it's very oily?
Libby www.ditchthecarbs.com
That occasionally happens to mine, but as it cools, the butter soaks back into the chocolate heaven cake - yummmmm 🙂
Hassina
Hi Libby! Thanks for this awesome cake recipe! It’s my go-to decadent cake recipe!
I had a quick question... could I swap butter out and use coconut oil instead? It should work (I think) but
wondering if you’ve had any taste issues if you’ve tried it?
Libby www.ditchthecarbs.com
You can try, I just looooooove the creamy taste of butter. Butter also adds a flavour that coconut oil perhaps would not. You may need to add more flavourings and a pinch of salt to make up for the swap.
Amber
Did you try this with coconut oil instead of butter? How did it work out?
Brenda Strain
We tried this cake, and maybe we did something wrong because it was way to bitter.
Libby www.ditchthecarbs.com
Did you adjust the sweetener to your taste as per recipe? I always recommend to taste before baking to ensure successful baking. You can always serve it with sweetened whipped cream and berries. As time goes on, and you are sugar free for longer, your sweet tooth will diminish and you may require less sweetener, but for now, perhaps you need a little more (also a good excuse to try the batter whilst cooking).
Shona
Oh my word I cannot praise this recipe enough! It is just the perfect chocolate hit and will be used for all celebrations from now on! It's wonderfully soft and gooey when it's warm, but equally delicious cold - a bit like a super posh french chocolate torte, fairly firm but with the same excellent taste. Well done Libby, another winner! 5 stars from me and mine!
Robin
My turn to bring a snack to Coffeebreak was the perfect excuse to try a new recipe. I'm so glad I tried this one. I used 90%, added 1 T Swerve, and then a couple packets of stevia to taste (and make it a bit sweeter). The whole group enjoyed it.
I made it the morning of, so it was just cooled to room temperature when I served it, and it was ah-mazing! I refrigerated the leftovers, to be safe, and it definitely has a different texture when eaten cold;
still good, just, different. Maybe I will just microwave leftovers next time around.
This is now my go-to chocolate dessert!
So now, I have to ask. Does this cake need to be refrigerated after serving?
Libby www.ditchthecarbs.com
That must have been an awesome coffee break!! What lucky co-workers you have. I must say, this is my favourite cake - ever! I always make this for birthdays and special celebrations. Any leftovers, I keep it in my pantry if the weather is cool, otherwise I store it in the fridge. I quite like the solid torte texture it creates. Now go and enjoy another slice of low-carb chocolate heaven ?
Debbie
Hi,
This cake looks awesome ! Just wondering how many Lindt chocolate bars are needed to equal the 300 grams ? Thanks !
Libby www.ditchthecarbs.com
The Lindt bars here are 100g size.
Krystal
This looks amazing. I'm too scared to use a loose base pan because of an experience where it leaked. Do you think I could instead pour the mixture into mini ramekins and serve it in the ramekins?
Libby www.ditchthecarbs.com
Yes this recipe would work in individual ramekins, alternatively, line the loose bottom pan with baking parchment and up the sides so there is zero chance of it leaking. Yo can even bake this in a rectangular baking dish too.
Krystal
Thanks for that. I made individual ramekins, and cooked them in a bath to ensure they cooked through. Very tasty, my husband enjoyed his. They looked so cute in heart shaped ramekins for valentines day, the colours looked great together too. <3
Libby www.ditchthecarbs.com
That is so cute xxx
Simon Hearn
Thank you so much for this wonderful recipe, easy to make and just so delicious, chocoholic heaven on a plate.
I made this yesterday with my home made keto dark chocolate and it was truly sublime. And according to my nutrition calculator it contains just 2g net carbs per slice, ok I admit it, I had two slices last night☺️
Yulia
Hi can you pls tell me how much of the recipe you'd make for mini springform pans and how long you'd cook it for? Thank you!
Sunny Backintown
Thank you!!! I - no - we, my no-keto sister and 3 year old niece and me - we loved it!
It turned out perfect! Wish I could add a picture.
We topped it with a cream made of mascarpone, confectionary "sugar", vanilla extract and raspberries.
Will be my go-to-party cake from now on!
Libby www.ditchthecarbs.com
Woop woop!!! I am so happy everyone loved the chocolate heaven cake - how wonderful!