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    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    The Best Keto Chocolate Cake (Flourless Chocolate Cake)

    Published: Feb 7, 2014· Modified: Oct 14, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    keto chocolate cake decorated with whipped cream and berries

    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.

    keto chocolate cake decorated with whipped cream and berries
    The best keto chocolate cake recipe.

    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!

    Jump to:
    • Baking 101 (tips & charts)
    • Ingredients you need
    • How to make keto chocolate cake
    • Variations
    • How to reduce the carbs
    • More keto cake recipes
    • Recipe FAQ
    • 📖 Recipe
    • 💬 Comments

    Baking 101 (tips & charts)

    collage of baking conversion charts
    • How to measure butter (5 easy methods)
    • Egg conversion charts (and the best egg substitutes)
    • Baking pan conversion charts (cake tin conversions)
    • Air fryer cheat sheets (temperature charts)
    • Kitchen conversion charts (pounds, grams, ounces, cups)
    • Should you cook by cups or weight?

    Ingredients you need

    labelled ingredients to make a keto chocolate cake
    6 simple ingredients to make an easy keto chocolate cake

    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.

    chocolate and butter melting in a saucepan
    Melted butter and dark chocolate

    STEP 2: Make your egg mixture.

    Mix the double cream, eggs, vanilla extract, and sweetener in a large mixing bowl.

    a bowl with eggs and cream
    Eggs, cream, and sweetener.

    Mis together with a beater, hand whisk, or fork.

    hand mixer whisking eggs
    Whisk gently until foamy.

    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.

    mixing sugar-free chocolate with eggs in a saucepan
    Mix until thick.

    The thickened chocolate cake batter will be luxurious and incredibly rich.

    melted sugar-free chocolate from a wooden spoon
    Delicious chocolate cake batter.

    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.

    a lined baking pan
    Prepare your cake pans.

    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.

    flourless chocolate cake batter in a lined pan
    Low-carb chocolate cake, ready to bake.

    Once cooked, remove it from the oven and place it on a wire cooling rack until it cools completely before decorating.

    baked flourless chocolate cake
    Allow it to cool completely.

    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)
    keto chocolate cake decorated with whipped cream and berries
    Serve with whipped cream and fresh berries.

    Variations

    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

    keto chocolate cake decorated with whipped cream and berries sliced on a white plate
    Keto chocolate cake recipe (without almond flour).

    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

    kids eating healthy party food

    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.

    Mockup of Ditch The Carbs Low-carb Sweet Treats eBook

    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
    dark sugar-free low-carb chocolate cake sliced on a white plate
    a slice of keto raspberry cheesecake on a white plate and a silver fork
    a white cake stand with a dozen keto lemon cupacke with creamy lemon frosting and a slice of lemon
    orange cake decorated with sugar-free frosting on a white plate with a slice of orange

    Recipe FAQ

    Which cocoa powder is best for a keto chocolate cake?

    Always use unsweetened cocoa powder in sugar-free treats, keto cakes, and low-carb recipes.

    Which sweetener is best in a sugar-free frosting?

    The most popular sweetener is powdered sweetener such as powdered erythritol, monk fruit, allulose, or xylitol.

    How to make sure chocolate cake is moist?

    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.

    Why is my chocolate cake dry?

    The cake was probably overmixed, not enough liquid was added, too much flour was used, or it was cooked for too long.

    How to store leftover chocolate cake.

    Place the leftover cake in an airtight container and store it in the fridge for up to 3 days.

    Can I swap almond flour for coconut flour in your other keto cake recipes?

    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.

    Can I swap butter for coconut oil?

    No, the melted butter gives a rich flavor to the sugar-free chocolate cake that coconut oil cannot. You could use ghee (clarified butter).

    Can I make the keto chocolate cake recipe dairy-free?

    No, there is too much butter and cream in this to begin using a dairy-free substitute.

    keto chocolate cake decorated with whipped cream and berries sliced on a white plate
    low-carb and keto cookbooks

    📖 Recipe

    keto chocolate cake decorated with whipped cream and berries

    Please rate this recipe.

    3.8 from 175 votes

    Keto Chocolate Cake Recipe (Flourless Chocolate Cake)

    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.
    Servings: 15
    NET carbs: 6.4g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Category: Baking. Cakes and desserts
    Diet: Diabetic. Gluten Free. Vegetarian
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Recipe Video

    Calculate ingredients

    Adjust servings: 15
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    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

    Equipment

    • Measuring cups and spoons
    • Mixing bowls
    • Cake sandwich tins

    Instructions

    • 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).
    © Copyright Ditch The Carbs

    Notes

    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.

    5-INGREDIENTS COOKBOOK

    .

    mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks
    Nutrition Facts
    Keto Chocolate Cake Recipe (Flourless Chocolate Cake)
    Serving Size
     
    1 slice
    Amount per Serving
    NET carbs
     
    6.4
    g
    Total Carbohydrates
     
    8.6
    g
    3
    %
    Fiber
     
    2.2
    g
    9
    %
    Sugar
     
    5.1
    g
    6
    %
    Protein
     
    4
    g
    8
    %
    Fat
     
    21.9
    g
    34
    %
    Sodium
     
    105.7
    mg
    5
    %
    Potassium
     
    176.7
    mg
    5
    %
    Vitamin A
     
    483.9
    IU
    10
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.2
    µg
    3
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Vitamin D
     
    0.4
    µg
    3
    %
    Vitamin E
     
    0.6
    mg
    4
    %
    Vitamin K
     
    2.5
    µg
    2
    %
    Calcium
     
    31.3
    mg
    3
    %
    Folate
     
    8.9
    µg
    2
    %
    Iron
     
    2.7
    mg
    15
    %
    Magnesium
     
    48.4
    mg
    12
    %
    Selenium
     
    7.1
    µg
    10
    %
    Zinc
     
    0.9
    mg
    6
    %
    % Daily Value*
    -
    Calories
    250.7
    * Percent Daily Values are based on a 2000 calorie diet.

    YOUR HOLIDAY PANTRY & GIFT GUIDES

    .

    images and mockups for Amazon seasonal holiday shop

    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.

    low-carb chocolate-heaven cake served with whipped cream and berries

    More ... The Best Low-Carb Keto Cakes, Cookies, and Dessert Recipes

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    mockups of low-carb meal plans and templates
    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

    low-carb and keto cookbooks

    Recent Posts

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    1. Sharee

      April 14, 2022 at 9:51 am

      5 stars
      Do you use unsalted butter in this recipe?

      Reply
      • Libby Jenkinson

        April 14, 2022 at 12:41 pm

        5 stars
        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.

        Reply
    2. Robin G.

      July 25, 2021 at 9:16 am

      5 stars
      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!

      Reply
      • Libby Jenkinson

        July 27, 2021 at 11:02 am

        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.

        Reply
    3. Freya

      November 08, 2020 at 6:32 pm

      5 stars
      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.

      Reply
      • Libby www.ditchthecarbs.com

        November 10, 2020 at 2:59 pm

        5 stars
        This is my Twitter account. See you there.

        Reply
    4. B.R. Denton

      February 28, 2020 at 10:23 am

      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 🙂

      Reply
      • Libby www.ditchthecarbs.com

        March 03, 2020 at 8:31 am

        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!

        Reply
        • B.R. Denton

          March 07, 2020 at 9:42 am

          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 🙂

          Reply
    5. Ashley

      July 07, 2019 at 4:24 pm

      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.

      Reply
    6. Anne Mac

      June 22, 2019 at 1:14 am

      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.)

      Reply
    7. Yulia

      March 28, 2019 at 8:54 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        March 29, 2019 at 12:37 pm

        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!

        Reply
    8. Marjorie Rohrbach

      March 22, 2019 at 2:09 pm

      5 stars
      Just delicious!!! A true keeper.

      Reply
    9. Claire Perrin

      February 25, 2019 at 6:53 pm

      Hi there. Are the oven temperatures for a assisted oven? Or a conventional oven? Thank you.

      Reply
      • Claire

        February 25, 2019 at 9:49 pm

        Sorry Fan assisted

        Reply
    10. clara huntzinger

      February 18, 2019 at 7:39 am

      5 stars
      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

      Reply
    11. Luisa

      February 05, 2019 at 5:03 am

      4 stars
      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?

      Reply
    12. Michelle

      November 25, 2018 at 11:37 pm

      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.

      Reply
    13. David Turner

      September 30, 2018 at 3:08 am

      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!

      Reply
    14. Joy

      July 19, 2018 at 8:43 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        July 20, 2018 at 9:34 pm

        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 🙂

        Reply
    15. Judy

      July 09, 2018 at 8:26 am

      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.

      Reply
    16. Karla Strömberg

      June 30, 2018 at 10:14 pm

      Hi Libby!

      I wonder if I use my home made chocolat (I use xylitol or erythritol as sweetener) going well instead the other chocolat?

      Reply
      • Libby www.ditchthecarbs.com

        July 02, 2018 at 7:03 pm

        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).

        Reply
        • Karla Strömberg

          July 07, 2018 at 9:55 pm

          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

          Reply
          • Libby www.ditchthecarbs.com

            July 08, 2018 at 2:30 pm

            Brilliant - thank you for letting me know how it worked out. I'd call this a success!

            Reply
          • Erin

            January 30, 2019 at 12:42 pm

            4 stars
            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.

            Reply
    17. Samantha Edwards

      June 18, 2018 at 7:24 pm

      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

      Reply
      • Libby www.ditchthecarbs.com

        June 19, 2018 at 11:52 am

        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!

        Reply
        • Samantha Edwards

          June 22, 2018 at 12:13 am

          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!!

          Reply
          • Libby www.ditchthecarbs.com

            June 23, 2018 at 8:26 am

            Wow, I am so trying this next time. Thank you. And what lucky students you have.

            Reply
    18. Deb Mayo

      May 21, 2018 at 4:20 pm

      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?

      Reply
    19. Lisa

      April 19, 2018 at 8:28 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        April 20, 2018 at 8:53 pm

        That occasionally happens to mine, but as it cools, the butter soaks back into the chocolate heaven cake - yummmmm 🙂

        Reply
    20. Hassina

      April 03, 2018 at 8:01 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        April 04, 2018 at 1:38 pm

        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.

        Reply
      • Amber

        August 14, 2018 at 6:42 am

        Did you try this with coconut oil instead of butter? How did it work out?

        Reply
    21. Brenda Strain

      March 29, 2018 at 2:00 pm

      We tried this cake, and maybe we did something wrong because it was way to bitter.

      Reply
      • Libby www.ditchthecarbs.com

        March 30, 2018 at 9:09 am

        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).

        Reply
    22. Shona

      March 28, 2018 at 9:09 am

      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!

      Reply
    23. Robin

      March 11, 2018 at 4:08 am

      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?

      Reply
      • Libby www.ditchthecarbs.com

        March 11, 2018 at 9:35 pm

        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 ?

        Reply
    24. Debbie

      February 16, 2018 at 4:06 pm

      Hi,
      This cake looks awesome ! Just wondering how many Lindt chocolate bars are needed to equal the 300 grams ? Thanks !

      Reply
      • Libby www.ditchthecarbs.com

        February 20, 2018 at 3:18 pm

        The Lindt bars here are 100g size.

        Reply
    25. Krystal

      February 08, 2018 at 3:24 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        February 09, 2018 at 10:29 am

        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.

        Reply
        • Krystal

          February 15, 2018 at 12:26 am

          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

          Reply
          • Libby www.ditchthecarbs.com

            February 15, 2018 at 2:57 pm

            That is so cute xxx

            Reply
          • Simon Hearn

            October 15, 2021 at 8:52 pm

            5 stars
            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☺️

            Reply
        • Yulia

          March 28, 2019 at 6:06 pm

          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!

          Reply
    26. Sunny Backintown

      November 07, 2017 at 7:36 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        November 07, 2017 at 1:22 pm

        Woop woop!!! I am so happy everyone loved the chocolate heaven cake - how wonderful!

        Reply
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