Surely everyone knows by now, just how much I LOVE chocolate. It is quite possibly my favourite food and I love anything that is chocolate flavoured. Well, I am pleased to let you know that this keto flourless chocolate cake is no exception.
Not only is the keto flourless chocolate cake full of chocolate flavour, it is fudgy, moist and light. This keto flourless chocolate cake recipe is perfect for a birthday celebration. It’s means you can enjoy a delicious cake along with the rest of the family, without adding all that sugar and carbs. A win win.
All the chocolate!
Who doesn’t love chocolate? It is definitely one of our favourite foods and we love that we can still enjoy chocolate cake even while trying to watch our carb and sugar intake. We really like the 90% Lindt dark chocolate, but it did take us awhile to work up to a chocolate that is so dark. You may find it quite bitter at first.
When we began our keto journey, there was no way we could handle the bitterness of the 90% dark chocolate. We started with the 70% and gradually worked out way up to the 90%. There is a 95% Lindt chocolate available in Australian Supermarkets, but we haven’t quite made it there yet.
Chocolate is so versatile and can be used to make brownies, cookies, cheesecake, fudge, fat bombs as well as this delicious keto flourless chocolate cake. We have so many chocolate recipes on our website because we just love chocolate keto treats so much!
Check out some of our other favourite chocolate recipes here;
We love to use Sukrin sweeteners in our keto baking and this keto flourless chocolate cake. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
As you progress through your keto journey you will discover that most recipes have a keto version and desserts are no different. If you have a favourite dessert, it is likely that there is a keto version of it somewhere on the internet.
The thing we love about keto desserts is we can make one of these when we are getting together with family and friends and we don’t feel like we are missing out. We are also not tempted by the sugary desserts on offer for others as we know ours is delicious and we can enjoy ours without feeling unwell afterwards.
Recently we attended a birthday dinner for Erika’s sister’s birthday. We knew there was going to be a big birthday cake, so we decided to take our sugar-free blueberry tart. No one else had our tart, as the cake was too tempting, but Erika and I thoroughly enjoyed it. The bonus was, we got to take the leftovers home and we had delicious leftover tart for a couple of days.
If you are looking for delicious keto desserts, check out some of our favourites below;
- Make sure when you are beating the eggs that you go for the full ten minutes to ensure they are thick and fluffy
- It is best to grease and line the tin completely with non-stick baking paper to ensure it comes out easily
- Be careful if using the microwave to melt the butter and chocolate mixture. Make sure you stir it frequently
- We like to serve this cake warm with fresh whipped cream and berries
- If you find 90% chocolate to dark you can use a lower percentage chocolate, just be aware this will change the carbohydrate content
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You may need –
Keto Flourless Chocolate Cake
This keto flourless chocolate cake is so rich and fudgy, without being too dense. I love that it uses basic ingredients that we usually have on hand, so we can whip it up easily. We love to serve this cake piled high with whipped cream and fresh berries for a fantastic celebration cake! We love that this recipe is also nut and grain free so it suits lots of dietary requirements.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Salted Caramel Custard
- Keto Cheesecake Fluff
- Keto White Christmas
- Pre-heat the oven to 160C/320F. Grease and line a 9 inch spring form baking pan with non-stick baking paper
- Place the butter and chocolate in a heatproof bowl and melt in the microwave in 30 second increments, stirring in between. You want all the chocolate to be melted and a smooth mixture. Set the chocolate aside to cool down
- Add the remaining ingredients to a large mixing bowl and beat with electric beaters for 10 minutes. You want the mixture to triple in size and become pale, thick and fluffy. It may help to set a timer for 10 mins so you don't under beat the egg mixture
- Slowly drizzle the chocolate mixture into the egg mixture while stirring with a spatula or wooden spoon. Then stir well to ensure the mixture is fully combined and none of the chocolate mixture has sunk to the bottom of the bowl
- Pour the mixture into your prepared spring form pan and bake in the oven for 30 minutes
- The cake should be firm on top when you take it out of the oven and a skewer should come out clean
- Set on a baking rack to cool before removing from the baking pan. The cake will sink slightly in the middle as it cools, which is normal for flourless cakes
- Serve with whipped cream and berries if desired. Best served warm