Gluten Free, Paleo & Keto Flourless Chocolate Cake

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, Keto

Keyword keto flourless chocolate cake, paleo flourless chocolate cake

Prep Time 15

Cook Time 20

Total Time 35

Servings slices

Calories 175kcal

Ingredients

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 allulose xylitol, or powdered erythritol or coconut sugar if paleo*

To garnish

cocoa powder

Metric - US Cups

Instructions

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

Notes

The Sweetener

You’ve got a couple options here. Allulose and xylitol (non-corn to avoid tummy aches pretty please!) are my top choice for chocolate goodies. No aftertaste and best and chewier texture!

Otherwise erythritol works relatively well too (your batter might be a bit thicker, don't sweat it!): Lakanto (barely any aftertaste, and many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great). The one thing is that once cool, your cake might feel a bit 'hard' (as the erythritol crystallizes). I know many of you give it a quick blast in the microwave and oven to fix this .

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form. If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners here.

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

If using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!

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

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