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

    Sugar-Free Flourless Chocolate Fudge Cake (Keto Buttercream)

    This post may contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Super EASY Sugar-Free Flourless Chocolate Fudge Cake: Gluten Free. Only 5.5g net carbs
    Super EASY Sugar-Free Flourless Chocolate Fudge Cake: Gluten Free. Only 5.5g net carbs served on a white cake stand
    A cake sitting on top of a table
    Super EASY Sugar-Free Flourless Chocolate Fudge Cake: Gluten Free. Only 5.5g net carbs
    A piece of low-carb chocolate cake on a plate
    A close up of a chocolate cake
    Super EASY Sugar-Free Flourless Chocolate Fudge Cake: Gluten Free. Only 5.5g net carbs
    A piece of cake sitting on top of a table

    Now you can enjoy an easy Sugar-Free Flourless Chocolate Fudge Cake on your sugar-free diet or keto diet.

    Two layers of sweet sugar-free chocolate cake with a creamy fudge buttercream filling.

    Only 5.5g net carbs it's the perfect sugar-free cake for diabetics or anyone following a sugar-free diet or keto diet.

    Super EASY Sugar-Free Flourless Chocolate Fudge Cake: Gluten Free. Only 5.5g net carbs
    Jump to:
    • Baking 101 (tips & charts)
    • The Best Sugar-Free Chocolate Fudge Cake
    • How To Reduce The Carbs?
    • How To Make Sugar-Free Chocolate Frosting?
    • How Much Sweetener Do You Need?
    • 📖 Recipe
    • More sugar-free chocolate recipes
    • 💬 Comments

    Baking 101 (tips & charts)

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    • 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?

    The Best Sugar-Free Chocolate Fudge Cake

    There is a misconception that you can’t enjoy your favorite baked treats on the keto diet and for many, the thought of giving up chocolate cake is too much of a personal sacrifice! 

    Sure, traditionally baked cakes are very high in carbs and sugar which is why this Sugar-Free Chocolate Fudge Cake recipe swaps out whole wheat flour for almond and coconut flour, as well as refined sugar for healthier sweeteners.

    It’s low-carb, sugar-free, and gluten-free!

    Super EASY Sugar-Free Flourless Chocolate Fudge Cake: Gluten Free. Only 5.5g net carbs

    How To Make A Double-Layer Sugar-Free Chocolate Cake

    Once I’ve combined all my cake mixture ingredients together following the recipe below, I pour the sugar-free chocolate fudge cake into 2 sponge tins and sandwich them together with my chocolate fudge cream cheese frosting or vanilla cream cheese frosting.

    melted butter with sweetener in a mixing bowl
    hot coffee in a measuring cup
    mix coffee and butter
    hot coffee and butter
    chocolate batter in a mixing bowl

    How To Reduce The Carbs?

    The easy healthy cake recipe makes a substantial size celebration cake so if you want to cut down further on your carbs, then I suggest treating the two layers as separate cakes rather than a double-layer cake. 

    You can even get creative and use this cake mixture to bake keto chocolate cupcakes or a square cake that can then be frosted and sliced. 

    If you don't want the frosting, simply serve it with whipped cream and a few berries.

    How To Make Sugar-Free Chocolate Frosting?

    keto chocolate frosting in a mixing bowl with an electric mixer

    If you can't enjoy chocolate cake without frosting, I've got you covered. You can make a quick and easy sugar-free chocolate frosting (keto chocolate buttercream) with only a few ingredients and it takes less than 5 minutes.

    Alternatively, you can make a vanilla sugar-free frosting too.

    This cake requires a creamy decadent frosting/icing, but not as sweet as you may be used to, and that's for good reason. To live sugar-free, you need to slowly adapt your tastebuds to less sweet foods.

    The cream cheese provides some sharpness to the overall flavor which I quite enjoy since I have finally lost my sweet tooth. 

    How Much Sweetener Do You Need?

    You can also play around with the sweetener quantity, either adding more or less depending on your current sweet tooth. Just beware that adding more sweetener can sometimes add to a bitter aftertaste when using a sweetener such as stevia. 

    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.

    If this is day 1 of sugar-free living for you, you may require twice the amount of sugar as someone who has been living sugar-free for years. So don't be afraid to add more sweeteners. The longer you live sugar-free, the less sweetener in time you will require.

    A close up of a chocolate cake

    Lastly, add some double cream which will not only give the frosting the thickness of chocolate fudge but also helps to make the cream cheese a spreadable consistency.

    I have used coconut cream in another Chocolate Cream Cheese Frosting recipe of mine that you can use here too but avoid it if you don’t want the subtle coconut flavour.

    With the cake mixture baked and the frosting added, you won’t believe that a double-layer single slice of this Sugar-Free Chocolate Fudge Cake is only 5.5g net carbs!

    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.

    Can You Eat Cake And Stay Low-Carb?

    A cake sitting on top of a table

    Whether you are celebrating a birthday or just have a love for cake, this Sugar-Free Chocolate Fudge Cake is a lifesaver for all those chocoholics following the Keto diet. 

    It’s disappointing when store-bought desserts that are labeled as keto don’t live up to the taste test, but this recipe is definitely one to bookmark for your next special occasion or guilt-free treat.

    It’s not only drool-worthy, but is low-carb, sugar-free, AND gluten-free! 

    A piece of low-carb chocolate cake on a plate

    📖 Recipe

    A close up of a chocolate cake

    Please rate this recipe.

    4.6 from 73 votes

    Sugar-Free Flourless Chocolate Fudge Cake Recipe

    Finally ... an easy HEALTHY Sugar-Free Flourless Chocolate Fudge Cake Recipe the whole family will love.
    Servings: 12 slices
    NET carbs: 5.5g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 25 minutes
    Sugar-Free Frosting 7 minutes
    Category: Baking. Cakes and desserts
    Diet: Diabetic. Gluten Free. Vegetarian
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12 slices
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    Ingredients

    Sugar-Free Flourless Chocolate Fudge Cake

    • 110 g (4 oz) butter softened and cubed
    • 25 g (¼ cups) granulated sweetener of choice or more to your taste
    • 2 tsp vanilla extract extract
    • ¼ teaspoon salt
    • 80 ml (⅓ cups) strong coffee hot
    • 70 g (⅔ cups) cocoa powder (unsweetened)
    • 250 ml (1 cup) heavy whipping cream
    • 150 g (1 ½ cups) almond meal/flour
    • 60 g (¾ cups) coconut flour
    • 2 teaspoon baking powder
    • 4 eggs - medium

    Sugar-Free Chocolate Fudge Frosting

    • 225 g (8 oz) cream cheese softened at room temperature
    • 55 g (2 oz) butter melted
    • 25 g (¼ cups) powdered sweetener or more to YOUR taste
    • 45 g (½ cups) cocoa powder (unsweetened)
    • pinch salt
    • 1 teaspoon vanilla extract
    • 2-4 tablespoon heavy whipping cream

    Equipment

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

    Instructions

    Sugar-Free Flourless Chocolate Fudge Cake

    • In a large mixing bowl add the softened and cubed butter, sweetener, vanilla, salt, hot coffee, and mix until dissolved.
    • Add cocoa powder. Mix until smooth and lump-free.
    • Add heavy/double cream and almond flour/meal. Mix until smooth.
    • Add coconut flour and baking powder. Mix until smooth.
    • Add 1 egg at a time, mixing after each addition.
    • Divide the Sugar-Free Flourless Chocolate Fudge Cake into 2 greased and lined cake tins.
    • Bake at 180C/350F for 25 minutes. Please adjust the time according to your oven and whether you are using fan bake, fan forced, regular convection etc.

    Sugar-Free Chocolate Fudge Frosting

    • Place the softened cream cheese into a mixing bowl, pour the melted butter on top. Mix until smooth.
    • Add the powdered sweetener, cocoa, vanilla and salt. Mix until smooth.
    • Add double/heavy cream, 1 tablespoon at a time until you reach the thickness of chocolate fudge frosting that you desire.
    © Copyright Ditch The Carbs

    Notes

    • The coffee is not enough to make this a mocha cake, it is there to enhance and amplify the chocolate fudge flavour.
    • For the coffee, you can use a good espresso or use 2 tablespoon instant coffee dissolved in ⅓ cup of hot water. 
    • If you overheat your cream cheese when making the fudge frosting, it will become very sloppy and runny. Simply pop it into the fridge to solidify for 1-3 minutes.
    • The nutrition is for 1 double layer sugar-free flourless chocolate fudge cake with frosting. To reduce the carb value, you can reduce how much frosting you require or enjoy just one layer at a time.

    5-INGREDIENTS COOKBOOK

    .

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    Nutrition Facts
    Sugar-Free Flourless Chocolate Fudge Cake Recipe
    Serving Size
     
    1 slice (makes 12)
    Amount per Serving
    NET carbs
     
    5.5
    g
    Total Carbohydrates
     
    12.8
    g
    4
    %
    Fiber
     
    7.3
    g
    30
    %
    Sugar
     
    1.7
    g
    2
    %
    Protein
     
    8.7
    g
    17
    %
    Fat
     
    34.9
    g
    54
    %
    Sodium
     
    250.1
    mg
    11
    %
    Potassium
     
    413.1
    mg
    12
    %
    Vitamin A
     
    980.9
    IU
    20
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Calcium
     
    168.6
    mg
    17
    %
    Iron
     
    2.4
    mg
    13
    %
    % Daily Value*
    -
    Calories
    373.2
    * Percent Daily Values are based on a 2000 calorie diet.

    YOUR HOLIDAY PANTRY & GIFT GUIDES

    .

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    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 interested in trying out some other delicious low-carb cakes, be sure to have a look at some of my favourite recipes which I have tried and tested:

    • Sugar-Free Birthday Cake
    • Sugar-free double chocolate mug cakes (keto friendly)
    • Low-Carb Instant Pot Chocolate Cake
    • Slow Cooker Low-Carb Chocolate Lava Cake
    • Low-Carb Mug Cakes
    • Low-Carb Slow Cooker Vanilla Berry Cheesecake
    • Sugar-Free Instant Pot Chocolate Mousse
    • Keto Double Chocolate Chaffle + FREE cookbook
    Mockup of Ditch The Carbs Low-carb Sweet Treats eBook
    A piece of cake sitting on top of a table

    More sugar-free chocolate recipes

    If you are having a cake emergency and want to stay on track, why not make my chocolate almond flour keto donuts or my 1-minute low-carb mug cakes, with directions and recipes for 4 flavors.

    You might love chocolate, vanilla, cinnamon swirl, or even lemon curd (my favorite).

    Or why not try them all?

    • Baked flourless chocolate ganache cake (keto chocolate cake)
    • Low-carb double chocolate mug cake
    • Low-carb lemon curd mug cake
    • Sugar-free cinnamon roll mug cake
    • 1-minute keto vanilla berry mug cake
    Four different low-carb mug cakes in light blue bowls.

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

    • 4-Ingredient Keto Protein Bars (no-bake recipe)
    • Sugar-Free Keto Caramel Sauce (Only 4 Ingredients)
    • The Best Keto Cheesecake Recipe (4 Topping Flavors)
    • Best Chocolate No-Bake Cookies (Without Peanut Butter) Sugar-Free
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    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. Trudy B

      September 04, 2022 at 10:23 pm

      5 stars
      Hubby wanted a quick chocolate dessert as a treat so I made this cake. Quick, easy, and totally delicious. As it was for dessert, I made a chocolate ganache to pour over it, and topped it with coconut ice-cream. The rest of the cake is in the freezer for another time. Thanks for yet another awesome recipe.

      Reply
      • Libby Jenkinson

        September 08, 2022 at 12:23 pm

        5 stars
        Great to hear Trudy, thank you.

        Reply
    2. Tracey

      July 07, 2022 at 6:44 am

      Any adjustments needed if baking with a nut flour at high altitude?

      Reply
      • Libby Jenkinson

        July 07, 2022 at 2:47 pm

        5 stars
        Great question, unfortunately, I have zero experience baking at high altitudes because I live near the beach (so sea level) so I won't even pretend to have any expertise BUT Bob's Red Mill does. "Generally, we recommend decreasing leavening agents, increasing liquids, and increasing baking temperature and bake time. In some cases, it may be necessary to use less flour or more flour, depending on what you’re baking, or perhaps a different type of flour entirely. ". You can read their full guide High altitude baking tips.

        Reply
        • Kate

          January 01, 2023 at 4:31 pm

          1 star
          This did not work. Followed recipe exactly. Cake came out of the pan in large moist crumbles, wouldn’t hold together at all. Flavor wasn’t bad, however. The baking powder doesn’t seem to work to leaven this cake, maybe separate the eggs and use whipped whites plus yolks? Or cook in 9X13 and use as brownies cut in pan? Sorry, this was a waste of expensive ingredients

          Reply
          • Heather Moritz

            January 04, 2023 at 6:57 am

            It could be a couple things. 1) baking powder might be old or expired. 2) theingredients were scooped when measuring and not spooned into the cup when measured. Scooping flours compact it and makes it so they actually use more flour than needed by almost double. That would explain the crumbles. However, keto cakes are more fragile than a regular cake and need to be handled gently.
            The cake might have also been under cooked and not cooked until the middle set.

            Reply
    3. Stacy

      April 16, 2022 at 3:05 am

      5 stars
      Is there any other low carb flours you can use instead of nut flours?

      Reply
      • Libby Jenkinson

        April 19, 2022 at 11:36 am

        5 stars
        You could try one of the new seeds flours such as pumpkin seed flour or sunflower seed flour, but I have never tried it so cannot vouch for how the cake recipe will turn out. Please come back and let me know how it goes. I love to give alternative flours when I can.

        Reply
    4. Kellie

      January 04, 2022 at 1:52 am

      5 stars
      Thanks for this recipe. To make it even healthier I substituted a combination of olive oil and coconut oil for the butter and silken tofu for the cream - and it was delicious.

      Reply
    5. Dee

      July 08, 2021 at 12:20 am

      Hi there! I’m planning to make this cake this weekend - what size tins would you recommend using? Thanks so much 🙂 xx

      Reply
      • Libby Jenkinson

        July 09, 2021 at 2:21 pm

        5 stars
        I usually use two 18cm/7 inch baking cake tins. Alternatively, you could use a large ring tin that is 22cm/9 inch. Have a wonderful baking weekend. 🙂

        Reply
      • Patricia

        August 01, 2022 at 12:27 pm

        5 stars
        How many tablespoons is 4 oz of butter. I weighed it on a scale and 110 G or 4 oz is a little over a tablespoon. Is that really all to use? Thanks for letting me know

        Reply
        • Libby Jenkinson

          August 03, 2022 at 4:40 pm

          5 stars
          100g (4oz) of butter is actually 8 tablespoons of butter. You can see my butter conversion charts here. It can be confusing but if you use electric scales, there is no room for error.

          Reply
    6. Ann

      March 07, 2021 at 9:09 pm

      5 stars
      The Frosting ingredients states granulated sweetener ...shouldn’t it say powdered?

      Reply
      • Libby Jenkinson, MPS

        March 08, 2021 at 11:44 am

        5 stars
        You can use either, they both dissolve with the cream cheese, but I have amended it to the powdered as it is probably preferable. 🙂 Thanks for the nudge.

        Reply
    7. Hellen

      August 12, 2020 at 2:29 am

      Hi Libby, this looks awesome! What size tin did you use?

      Reply
      • Libby www.ditchthecarbs.com

        August 19, 2020 at 11:48 am

        I used 2 18cm (7inch) sandwich tins. I have also baked it in a rectangle dish so it became a brownie - yummo!

        Reply
        • Caroline Hall

          November 10, 2020 at 5:00 am

          2 stars
          I love the idea of sugar free recipes but every time I try they just end up tasteless. My cake texture was great, the frosting lovely but my cake sponge was just so bitter and tasteless 🙁 I used stevia sweetener, I'm new to this so maybe needed more?

          Reply
          • Libby www.ditchthecarbs.com

            November 10, 2020 at 2:55 pm

            5 stars
            Yes, you may need more. The hardest thing to judge is how much sweetener every reader may need to use. All the recipes on my site are a guide and I always state “or more to your taste” because what might be acceptable to one person may be over sweet or bitter to another. All my readers are on different paths in their sugar-free life. Some are absolute beginners so may require double what I state in a recipe, and others have lived sugar-free for years and so may only use half or even zero! So ALWAYS taste a recipe BEFORE baking and don’t be afraid to use additional sweeteners. But as time passes you will require less.

            TOP TIP: If you forget to taste and adjust before baking and the cooked recipe is not sweet enough for you, serve with sweetened whipped cream.

            Which sweeteners do I use? - here is The Ultimate Guide To Sweeteners - which ones I use and which ones I avoid.

            Reply
        • Richard

          January 21, 2021 at 12:05 pm

          Can i replace the coffee with something else? I dont like coffee. And when it says hot coffee what do you mean?

          Reply
          • Libby www.ditchthecarbs.com

            January 22, 2021 at 9:32 pm

            You can omit the coffee entirely, but you will need to add the same volume of hot water. Coffee is well known to enhance the flavour of chocolate so I add just enough, but not enough to be overpowering. Hot coffee, I mean a hot cup of regular drinking coffee.

            Reply
            • Debbie

              December 19, 2021 at 9:17 pm

              5 stars
              Hello, The cake is lovely. Much bigger than expected though. Can I freeze it in portions?

            • Libby Jenkinson

              December 21, 2021 at 9:44 pm

              5 stars
              Yes, this flourless chocolate cake freezes really well. You can either freeze an entire layer (if you bake it in two cake tins) or as individual slices with pieces of [eafl id="35876" name="Baking parchment paper" text="baking parchment"] in between each slice. Leave each slice to defrost on your kitchen bench for 20 minutes or warm in the microwave for 30 seconds. Serve with whipped cream or cream cheese frosting.

        • Roberta

          February 12, 2022 at 6:35 am

          5 stars
          I'd like to try the "brownie" version in the rectangular dish now that I read 😉 What size of dish did you use? Metal or glass/ceramic?

          Reply
          • Libby Jenkinson

            February 12, 2022 at 10:50 am

            5 stars
            I have various dishes, I pick which ones are clean 😉 I have a square ceramic dish and a rectangular glass one too. Just adjust cooking times until the center is "almost" cooked to make a "brownie".

            Reply
    8. Jan

      August 04, 2020 at 9:14 am

      1 star
      No clue what went wrong but followed recipe exactly. It was dry and crumbly. Tossed it. Bummer. Costly mistakes with Keto desserts.

      Reply
      • Libby www.ditchthecarbs.com

        August 05, 2020 at 11:57 am

        Noooooo 😭 something has happened Jan. Did you use the wrong flour perhaps? Not enough eggs? Let's see if we can figure it out. I want you to fall in love with this cake.

        Reply
        • Geline

          October 20, 2020 at 4:53 pm

          2 stars
          Mine turned out dry and crumbly too. Maybe it’s because I used coconut cream instead of heavy cream? I was able to save it by patching it up with frosting but still dry as a desert

          Reply
          • Janey

            November 20, 2021 at 9:54 pm

            5 stars
            Hello. Just wondering if I could use dates in the cake batter instead of a sweetner?
            If I can, then what amount would you recommend I use?

            Reply
            • Libby Jenkinson

              November 21, 2021 at 1:45 pm

              5 stars
              You could but I'm afraid the recipe would no longer be sugar-free or low-carb. You can see how much sugar is in dried fruit here. And this is the supreme guide to which low-carb sweeteners are good to use.

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