Cutting a slice of a fudgy keto flourless chocolate cake

Gluten Free, Paleo & Keto Flourless Chocolate Cake

Just 5 ingredients, ridiculously easy, extra fudgy and intensely chocolatey! This gluten free, paleo and keto flourless chocolate cake is bound to become a favorite!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert
Cuisine American, European
Keyword dairy free, gluten free, grain free, keto, low carb, paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 slices
Calories 175 kcal


  • 170 g sugar-free chocolate chips or 70-90% dark chocolate
  • 113 g unsalted grass-fed butter or 7 TBS ghee/coconut oil + 1 TBS coconut cream if paleo
  • 43 g cocoa powder **
  • 1 teaspoon espresso powder optional
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract optional
  • 3 eggs whites and yolks divided, at room temperature***
  • 2 tablespoons water add only if using sugar-free (erythritol) chocolate
  • 1/2-2/3 cup xylitol or powdered erythritol or coconut sugar if paleo*

To garnish

Metric - US Cups


  1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease and line with parchment paper an 8-inch cake pan. Set aside. 

  2. Melt chocolate and butter over a water bath, stirring frequently until smooth. Stir in cocoa powder, espresso powder (optional) and salt. If you're using sugar-free chocolate with erythritol (such as Lily's), the mixture will turn very thick- worry not! Remove from heat, stir in vanilla extract (optional) and allow the mixture to cool slightly while you prepare the rest.

  3. Add egg whites to a medium bowl and whisk until soft peaks forms. Be sure not to over-do it, as stiff whites will be tougher to fold in. Set aside. 

  4. Add egg yolks and sweetener to a large bowl and beat with an electric mixer (or with a whisk and some arm muscle!) until light and fluffy (about 3-5 minutes). Add in the prepared chocolate mixture in thirds, mixing fully before incorporating the next part. If using sugar-free chocolate, add in a couple tablespoons water to loosen up the batter. 

  5. Fold the egg whites gently in four parts, be very gentle as the batter will lose up as you go. 

  6. Pour into prepared pan and bake for 23-26 minutes for fudgiest results and 27-30 for cakey edges. Or until the center is just set and a toothpick inserted in comes out moist (not drenched). This really does vary (a lot!!) from oven to oven (think convection etc), so give it a check from minute 15 the first time around, and remember that you're cake will continue to cook as it cools. 

  7. Allow to cool completely, and to get extra clean edges place in the freezer for 10 minutes prior to cutting. Dust with cocoa right before serving and store in an airtight container at room temp for 3-5 days (or in the freezer for a month or two). 

Recipe Notes

*Please see section on sweeteners for deets and possible substitutions (very important, as various sweeteners behave very differently here!). Just keep in mind that stevia doesn't work (at all!) for this chocolate cake! 

And please note that nutrition facts were estimated using Lily's chocolate chips and Valrhona cocoa, and as always be sure to check your products! 

Nutrition Facts
Gluten Free, Paleo & Keto Flourless Chocolate Cake
Amount Per Serving (1 slice)
Calories 175 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Cholesterol 73mg24%
Sodium 216mg9%
Potassium 83mg2%
Carbohydrates 7g2%
Fiber 4g16%
Protein 2g4%
Vitamin A 355IU7%
Calcium 16mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.