Discover how to make THE BEST keto chocolate cake that tastes exactly like chocolate ganache.
You only need 6 simple ingredients and is perfect for a healthy birthday cake.
It's the supreme healthy chocolate cake that's sugar-free, gluten-free, and keto-friendly.
This flourless chocolate cake is so easy to make and tastes like a rich chocolate truffle or torte.
It's perfect as a party cake or celebration cake for adults and children. Even if you're low carb or not, they simply can't get enough of this keto chocolate cake recipe!
Baking 101 (tips & charts)
Ingredients you need
This low-carb chocolate cake is allergy-friendly. It's wheat-free, gluten-free, grain-free, with no added sugar, and nut-free. I make it every time for my children's birthday parties.
It's an easy one-bowl recipe for a keto birthday cake with an optional keto chocolate frosting.
Alternatively, you can also use the sugar-free chocolate ganache I use to pour over the baked keto New York cheesecake. Full of chocolate flavor, perfect for when you get a chocolate craving.
The best part of this healthy chocolate cake is that there are no expensive gluten-free or low-carb flour, and the simple easy ingredients for this cake recipe can be found in any local grocery store. You don't need any almond flour, coconut flour, cocoa powder, or even baking powder!
Here's what you need to put this keto chocolate cake together:
- 70% chocolate - the darker the chocolate, the less sugar it contains. On the other hand, a higher percentage can often lead to a bitter flavor. I've found 70% to be just the right amount for this keto cake recipe.
- butter - you can use salted butter or unsalted butter, but you may need to add a pinch of salt.
- vanilla extract - I always recommend purchasing the best quality of vanilla extract (vanilla essence) possible as it makes a huge difference in cake recipes or other baking recipes.
- eggs - make sure your eggs are fresh. They can be used straight from the fridge or at room temperature.
- heavy whipping cream - or double cream
- granulated sweetener of your choice - I personally love erythritol, monk fruit sweetener, and/or stevia. These don't seem to give the bitter aftertaste that some sweeteners do and I always ensure I buy the brands that measure spoon for spoon as a sugar replacement.
For exact quantities, please see the keto chocolate cake recipe card below.
Note: Many brands of sweeteners 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.
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.
How to make keto chocolate cake
Let's chat about how to make this chocolate keto cake recipe! This easy recipe only requires 2 steps using the simple ingredients listed above
STEP 1: Make your chocolate mixture.
Melt the chocolate and butter in a medium saucepan over low heat. Remove the saucepan from the heat.
STEP 2: Make your egg mixture.
Mix the double cream, eggs, vanilla extract, and sweetener in a large mixing bowl.
Mis together with a beater, hand whisk, or fork.
STEP 3: Mix the chocolate mix and the egg mix.
Slowly pour the egg mixture into the warm chocolate mixture, stirring continuously before each addition.
The thickened chocolate cake batter will be luxurious and incredibly rich.
STEP 4: Bake
Prepare your loose bottom baking pan by oiling it with butter and placing a circle of baking parchment paper at the bottom.
This helps to remove the keto chocolate cake without it splitting.
Pour the cake batter into the parchment-paper-lined cake tin and bake until cooked in the center but be careful not to overcook it. Nobody wants a dry chocolate cake.
This is the best keto chocolate cake because it is so moist and rich.
Once cooked, remove it from the oven and place it on a wire cooling rack until it cools completely before decorating.
How to serve keto chocolate cake
- whipped cream and berries
- keto chocolate frosting (keto chocolate buttercream)
- drizzle with melted sugar-free chocolate chips
- sprinkle with a dusting of powdered sugar replacement (sugar-free confectioners sugar)
There are a few ways you can make this sugar-free chocolate cake your own. Here are a few ideas to get you started:
- dark chocolate drizzle - melt some dark chocolate chips and drizzle it all over the top of the chocolate cake.
- add keto chocolate frosting - want even more chocolate flavor? Add a keto chocolate frosting (keto chocolate buttercream) frosting to the top!
- give it a brandy soak - this variation is for adults only! While the chocolate cake is still lovely and warm from the oven, pour a small amount of brandy over the top whilst it's still warm.
- make it portable - you can also bake this easy keto cake in a square dish. Then, cut into tasting squares. Top each piece of keto chocolate cake with a fresh berry. This is an easy idea to take as finger food to share with friends.
- mocha (coffee chocolate cake) - add some espresso powder or an espresso shot to the chocolate cake batter.
How to reduce the carbs
To make this keto chocolate cake recipe even lower in carbs, you can use a higher percentage of cacao chocolate. Be aware that others who are not sugar-free may find it slightly bitter so that's why I stick to the 70% which seems to please everyone.
In the keto chocolate cake recipe below, I have calculated the carb value when using different percentages of cacao chocolate blocks.
Nutrition information when using other percentages of 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 host a sugar-free birthday party
To make an easy keto birthday cake, make a two-layered cake.
Pour the chocolate cake batter into two cake pans to create two cake layers. Bake for a shorter time (you can easily convert your baking pan sizes and cooking times) and allow each layer to cool completely.
To decorate the frosted keto chocolate cake spread half your keto chocolate buttercream on the first layer. Place the second layer on top then cover the entire cake with the remaining frosting (buttercream).
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 packed with practical tips, tricks, and delicious easy child-friendly recipes.
More keto cake recipes
If you aren't a fan of deep chocolate flavor...skip this decadent dessert! You might enjoy one of my other keto cakes instead such as this keto strawberry cheesecake in a mug or my 1-minute low-carb lemon cake.
Here is my entire catalog of sweet low-carb keto baking, delicious recipes, and diabetic desserts if you're after more low-carb cakes. And be sure to cover them with any of the 6 keto buttercream frosting flavors.
- Sugar-free and gluten-free flourless chocolate fudge cake
- Keto raspberry cheesecake (raspberry swirl cheesecake)
- Low-carb lemon cupcakes (sugar-free cream cheese frosting)
- Flourless orange cake (whole orange cake)
- Keto carrot cake
Always use unsweetened cocoa powder in sugar-free treats, keto cakes, and low-carb recipes.
The most popular sweetener is powdered sweetener such as powdered erythritol, monk fruit, allulose, or xylitol.
To guarantee a moist cake, always check in the center with a toothpick or sharp knife and cook until only JUST cooked, Overcooking is the number one mistake that ruins a good cake recipe.
The cake was probably overmixed, not enough liquid was added, too much flour was used, or it was cooked for too long.
Place the leftover cake in an airtight container and store it in the fridge for up to 3 days.
No, almond flour behaves completely differently from coconut flour. Try to use a recipe that has already been developed using one flour or the other.
No, the melted butter gives a rich flavor to the sugar-free chocolate cake that coconut oil cannot. You could use ghee (clarified butter).
No, there is too much butter and cream in this to begin using a dairy-free substitute.
Please rate this recipe.
Keto Chocolate Cake Recipe (Flourless Chocolate Cake)
- 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
- Melt the chocolate and butter together over 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 center (be careful not to overcook the cake).
- 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
YOUR HOLIDAY PANTRY & GIFT GUIDES
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.
Do you use unsalted butter in this recipe?
I generally use salted butter in all of my recipes, however, if you prefer to use unsalted butter, then taste the cake batter before baking to see if it needs a pinch or two of salt. Salt really enhances the chocolate taste.
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!
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.
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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 🙂
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!
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.
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 🙂
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.
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.)
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!
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!
Just delicious!!! A true keeper.
Hi there. Are the oven temperatures for a assisted oven? Or a conventional oven? Thank you.
Sorry Fan assisted
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
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?
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.
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!
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?
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 🙂
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.
I wonder if I use my home made chocolat (I use xylitol or erythritol as sweetener) going well instead the other chocolat?
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).
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
Brilliant - thank you for letting me know how it worked out. I'd call this a success!
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.
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!
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!
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!!
Wow, I am so trying this next time. Thank you. And what lucky students you have.
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?
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?
That occasionally happens to mine, but as it cools, the butter soaks back into the chocolate heaven cake - yummmmm 🙂
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?
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.
Did you try this with coconut oil instead of butter? How did it work out?
We tried this cake, and maybe we did something wrong because it was way to bitter.
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).
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!
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?
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 ?
This cake looks awesome ! Just wondering how many Lindt chocolate bars are needed to equal the 300 grams ? Thanks !
The Lindt bars here are 100g size.
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?
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.
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
That is so cute xxx
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☺️
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!
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!
Woop woop!!! I am so happy everyone loved the chocolate heaven cake - how wonderful!