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