What is a sugar-free flourless chocolate cake recipe for diabetics?

A sugar-free flourless chocolate cake for diabetics uses sugar alternatives like erythritol or monk fruit and skips flour entirely. This reduces carbs and glycemic impact while delivering rich chocolate flavor.

Can I make a sugar-free flourless cake with cocoa powder?

Yes! You can absolutely make a 3-ingredient flourless chocolate cake with cocoa powder, eggs, and butter. Just add a sugar-free sweetener for balance.

What’s the best sugar-free chocolate cake recipe?

The best recipe uses high-quality cocoa, a natural sweetener, and no flour for a dense, satisfying texture. This flourless keto version checks all the boxes: easy, rich, and low carb.

Are sugar-free chocolate cake recipes safe for diabetics?

Yes—when made with appropriate sugar substitutes and low-carb ingredients, they’re an excellent choice for blood sugar management. Always check net carbs and consult your nutrition plan.

Flourless Keto Chocolate cake: Rich, Fudgy & Guilt-Free Delight

Name: Flourless Keto Chocolate Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 slices
Cuisine: Keto
Ingredients: 1/2 cup unsalted butter (or coconut oil); 3/4 cup unsweetened cocoa powder; 3 large eggs; 1/3 cup monk fruit sweetener; 1/2 tsp vanilla extract (optional); Pinch of sea salt (optional)

Description

This Flourless Keto Chocolate Cake is rich, fudgy, and sugar-free—perfect for keto dieters, diabetics, or anyone cutting carbs. Made with just 3 ingredients, it’s indulgent and effortless.

Ingredients

Scale

1/2 cup unsalted butter (or coconut oil)

3/4 cup unsweetened cocoa powder (preferably Dutch-processed)

3 large eggs (room temperature)

1/3 cup monk fruit sweetener (or erythritol)

1/2 tsp vanilla extract (optional)

Pinch of sea salt (optional)

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Instructions

1. Preheat oven to 325°F (160°C). Line a 6- or 8-inch round pan with parchment paper and lightly grease the sides.

2. Melt butter (or coconut oil) in a saucepan over low heat. Remove from heat and whisk in cocoa powder until smooth.

3. Stir in the monk fruit sweetener, vanilla extract, and sea salt (if using).

4. Let mixture cool slightly, then whisk in eggs one at a time until fully incorporated.

5. Pour batter into prepared pan and tap gently to release air bubbles.

6. Bake for 18–22 minutes until edges are set but center is slightly jiggly.

7. Cool in pan for 10 minutes, then transfer to a wire rack. Refrigerate for 2 hours for best texture.

8. Serve with whipped coconut cream, berries, or dust with cocoa powder.

Notes

Store leftovers in the refrigerator for up to 5 days or freeze slices individually.

Do not overbake—cake will firm up as it cools.

Great with a drizzle of sugar-free raspberry sauce or paired with keto ice cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Keto

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 0g
Sodium: 60mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg