Low carb chocolate cake

Low carb chocolate cake

Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low carb crowd pleaser.

Low carb chocolate cake

Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low carb crowd pleaser.
USMetric
12 servingservings

Ingredients

  • 1 tbsp 1 tbsp butter or coconut oil, for greasing the pan
  • 9 oz. 260 g dark chocolate with a minimum of 80% cocoa solids
  • 5 oz. 140 g butter
  • 5 5 eggeggs
  • 1 pinch 1 pinch salt
  • 1 tsp 1 tsp vanilla extract
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Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 320Ā°F (160Ā°C). Use a springform pan, maximum 9 inches (20-22 cm) in diameter. Grease the form with butter or coconut oil and fasten a piece of round parchment paper to the bottom.
  2. Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave oven. Be careful ā€” chocolate burns easily, so stir often. Once melted, stir until smooth, and let the mix cool just a little.
  3. Separate the eggs and put the yolks and whites in separate bowls. Add salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
  4. Add vanilla to the egg yolks and whisk until smooth.
  5. Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding just until you can't see any white streaks from the egg whites.
  6. Pour the batter into the springform pan and bake for about 20-25 minutes. To test for doneness, insert a toothpick; it should come out with moist crumbs, not runny batter. Pans that are smaller in diameter may require a longer baking time, while pans wider in diameter will finish baking in less time. Be sure to use the toothpick method to check for doneness in the center.

Tip!

Serve at room temperature or even a little warmer. And don't forget a little whipped heavy cream (sour cream is delicious, too) and a few berries if you like!

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šŸ’¬ Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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101 comments

  1. Janet
    No sweetener added?
    Reply: #52
  2. Kristin Parker Team Diet Doctor

    No sweetener added?

    This uses a sweeter chocolate so there is no additional sugar/sweetener needed.

  3. Sam
    Would this recipe work with a tablespoon of erythritol to make it sweeter?
    Reply: #54
  4. Kristin Parker Team Diet Doctor

    Would this recipe work with a tablespoon of erythritol to make it sweeter?

    You can try that if you feels it needs a touch more sweetness.

  5. jonathan
    whether you are baking muffins, brownies cakes... the same rule always applies. stick a toothpick in and if when you pull it out, it is clean, PRESTO your delicious baked item is done.
  6. 3 comments removed
  7. Bipasha Bhattacharya
    What exactly do you mean by 12 servings? Can we have a picture of this cake please? If yes, please be quick.
    Reply: #62
  8. 1 comment removed
  9. Alannah
    Worse cook ever and I succeed at this! What a wonderful recipe and so simple very tasty! Yummy yummy
    Even better with thickened cream and berries
  10. Kristin Parker Team Diet Doctor

    What exactly do you mean by 12 servings? Can we have a picture of this cake please? If yes, please be quick.

    If you baked them in a circle pan, you can cut the cake into quarters and then each quarter into 3 smaller wedges to get the 12 servings.

  11. Bella Blefusico
    Can we do it in some other pan instead of using a spring form pan? What exactly do you mean by 'folding the egg whites '?
    Reply: #66
  12. Don
    I only have 3 oz of chocolate in the house; would the recipe still work if I divide all the amounts by three? What would that do to the baking time/cake tin size?
    Reply: #65
  13. Kristin Parker Team Diet Doctor

    I only have 3 oz of chocolate in the house; would the recipe still work if I divide all the amounts by three? What would that do to the baking time/cake tin size?

    We have not tested this recipe at 1/3 the amount.

  14. Kristin Parker Team Diet Doctor

    Can we do it in some other pan instead of using a spring form pan? What exactly do you mean by 'folding the egg whites '?

    We have not tested this recipe in other pans as a spring form pan is very easy to remove the sides without disrupting the cake. For folding the egg whites, that means to stir them in very gently.

  15. Rinat
    is 1 piece is 7 grams???
    Reply: #70
  16. Anne
    Can this be made as a layer cake by doubling the quantities and baking in two springform tins? Then with whipped cream and raspberries in the middle? Iā€™d like to make it as a birthday cake...
    Reply: #69
  17. Kristin Parker Team Diet Doctor

    Can this be made as a layer cake by doubling the quantities and baking in two springform tins? Then with whipped cream and raspberries in the middle? Iā€™d like to make it as a birthday cake...

    Yes, that should work.

  18. Kristin Parker Team Diet Doctor

    is 1 piece is 7 grams???

    Yes, 1/12 of the recipe is 7g carbs. This is in our moderate low carb recipe collection.

  19. Monica
    I love this cake, made for my husband birthday, he loved thax
  20. aracely
    Can I use Baker's unsweet 100% cacao baking chocolate bar for the
    70% cocos solids?
    Reply: #73
  21. Kristin Parker Team Diet Doctor

    Can I use Baker's unsweet 100% cacao baking chocolate bar for the
    70% cocos solids?

    As this recipe has no sweetener, using 100% baking chocolate will likely result in a cake with a very bitter taste.

  22. 1 comment removed
  23. tennjan
    How is the cake stored
    Reply: #76
  24. Kristin Parker Team Diet Doctor

    How is the cake stored

    Baked goods should be covered and stored in the refrigerator.

  25. Helen Ind
    Very disappointed. Followed the recipe really carefully but did not rise. Am generally considered to be a good cook but no one really liked it. Will not be making this again. Would not recommend.
    Reply: #78
  26. Victoriat
    So you messed up and now you dont recommend? Lol
  27. Sami
    This didn't work out for me. I somehow messed up. Not sure whether the butter separated from the chocolate or the whipped egg whites 'turned runny' again, but something happened (separated) when I tried to fold the egg whites into the chocolate and whatever separated stayed separated. If anyone has a clue as to what happened, I'd be glad to hear it.
    Replies: #84, #87, #106
  28. alessandra chaves
    I did it for my B-day and it was delicious, simply perfect. However in my oven I had to wait much longer to bake it.
  29. jojo
    WOW.. what a great cake. I followed instructions exactly and it came out great. Thanks for the recipes.
  30. Donna
    I would love to know this too?
    Reply: #83
  31. Kristin Parker Team Diet Doctor

    I would love to know this too?

    Yes, you can cut individual slices and freeze them.

  32. Sergiu B
    My egg whites also didn't grow in a nice white foam. I think it's because the eggs where too cold when i separated the yolk from the white.
    I used 85% chocolate and the cake is not sweet at all.
    I would recommend adding sweetner if the chocolate is 85%+.
  33. Adele
    Im confused? there is no flour substitute in the ingredients list? no almond meal or coconut flour?
    Reply: #86
  34. Kerry Merritt Team Diet Doctor

    Im confused? there is no flour substitute in the ingredients list? no almond meal or coconut flour?

    This is a flourless recipe. No flour substitute is needed.

  35. Elena
    That happened to me also, I believe it's the butter but if you keep folding in you will save it. It worked for me.
  36. Bold Italic
    I've been watching "The Great British Baking Show" and am wondering... What about adding a chocolate-friendly companion to this recipe, like raspberry or coconut or coffee? What's the best way to create flavored-chocolate variations on this recipe without adding significant carbohydrates? I'm guessing that liqueurs are high in carbs given their high sugar content.

    Any tips for measurements, techniques, etc., would be appreciated, as I am very new to baking.

    Reply: #89
  37. Crystal Pullen Team Diet Doctor

    I've been watching "The Great British Baking Show" and am wondering... What about adding a chocolate-friendly companion to this recipe, like raspberry or coconut or coffee? What's the best way to create flavored-chocolate variations on this recipe without adding significant carbohydrates? I'm guessing that liqueurs are high in carbs given their high sugar content.
    Any tips for measurements, techniques, etc., would be appreciated, as I am very new to baking.

    I would try adding 1/2 tsp extract along with the vanilla--raspberry or coconut would work well as you noted.

  38. Bold Italic
    Thanks @Crystal Pullen. I will try that next time. I have NEVER baked anything before. My cake is cooling even as I write! I ambitiously doubled the recipe and made two layers. I'm going to try gluing them together with whipped _cream cheese_...and I guess cover the top, too...and with fresh raspberries. Can't wait. This is my reward to myself for losing 20 lbs in one month on a low-carb diet!

    On the subject of additional flavors... I added to the batter 1/8 tsp of cayenne pepper (maybe less -- I used just a regular teaspoon) because I had mild cravings for chili pepper while enjoying the aroma of the melted chocolate and butter.

    (I read on some authoritative-sounding how-to website: "No one likes melting chocolate and butter," and then they go on to teach you how... TBH, it was sooo easy, fun, and enjoyable...coming up with an ad hoc double boiler, the smell of the melting chocolate, slowly adding the diced butter into the melt...I found it very sensual.)

    So I haven't tasted it yet, but...my cake was wayyy underdone after 15 minutes. I kept adding 5 minutes to my bake time, again and again...I think it must've taken a half-hour to bake.

    Sadly, my two layers have both sunk a little in the middle and are cracked on the top. I don't mind the cracks (even though that appears to be a disqualifying offense in The Great British Baking Show!). Google tells me that cracks and a sunken middle could result from the fact that I had to keep opening the oven after the 15 minute mark, at 5-minute intervals, several times, in order to check for done-ness.

    *Can others please comment on their baking times?* Although this is my first cake, I do understand that "every oven is different." But really? 15 minutes bake time?

    Or, is the cracked, slightly sunken appearance to be expected of flourless cakes, so it wasn't the result of my oven temperature?

    Reply: #91
  39. Crystal Pullen Team Diet Doctor

    Thanks @Crystal Pullen. I will try that next time. I have NEVER baked anything before. My cake is cooling even as I write! I ambitiously doubled the recipe and made two layers. I'm going to try gluing them together with whipped _cream cheese_...and I guess cover the top, too...and with fresh raspberries. Can't wait. This is my reward to myself for losing 20 lbs in one month on a low-carb diet!
    On the subject of additional flavors... I added to the batter 1/8 tsp of cayenne pepper (maybe less -- I used just a regular teaspoon) because I had mild cravings for chili pepper while enjoying the aroma of the melted chocolate and butter.
    (I read on some authoritative-sounding how-to website: "No one likes melting chocolate and butter," and then they go on to teach you how... TBH, it was sooo easy, fun, and enjoyable...coming up with an ad hoc double boiler, the smell of the melting chocolate, slowly adding the diced butter into the melt...I found it very sensual.)
    So I haven't tasted it yet, but...my cake was wayyy underdone after 15 minutes. I kept adding 5 minutes to my bake time, again and again...I think it must've taken a half-hour to bake.
    Sadly, my two layers have both sunk a little in the middle and are cracked on the top. I don't mind the cracks (even though that appears to be a disqualifying offense in The Great British Baking Show!). Google tells me that cracks and a sunken middle could result from the fact that I had to keep opening the oven after the 15 minute mark, at 5-minute intervals, several times, in order to check for done-ness.
    *Can others please comment on their baking times?* Although this is my first cake, I do understand that "every oven is different." But really? 15 minutes bake time?
    Or, is the cracked, slightly sunken appearance to be expected of flourless cakes, so it wasn't the result of my oven temperature?

    I shared your question with the recipe team.

  40. Bold Italic
    OMG, this cake was DELICIOUS!!! I actually suffered mild depression after consuming the last slice. ...But am looking forward to making the another one next week.

    No need to add raspberry extract to the batter. Just putting the fruit on the cake was enough to give good, fresh flavor.

    Still interested to know if the bake time is accurate, though. Thanks for checking!

    Reply: #93
  41. Crystal Pullen Team Diet Doctor

    OMG, this cake was DELICIOUS!!! I actually suffered mild depression after consuming the last slice. ...But am looking forward to making the another one next week.
    No need to add raspberry extract to the batter. Just putting the fruit on the cake was enough to give good, fresh flavor.
    Still interested to know if the bake time is accurate, though. Thanks for checking!

    The recipe team extended the baking time to 20-25 minutes and also added a note about pan size and checking for doneness with a toothpick.

  42. Bold Italic
    Ah, @Crystal Pullen, that was precisely the issue. I used a 7-inch springform pan. So the updated recipe now advises to expect longer bake times in that case. Got it.

    Thank you. Will be making this again come the weekend. :-)

  43. Julia
    I needed a low-carb, low-sugar diet while pregnant, but I love sweets, and this recipe absolutely saved my life! Now even though I no longer need to stick to that diet I still make this regularly. I experiment with different berries and different flavors of whipped cream for toppings. Going to make one with a cranberry curd for Christmas right now! Thanks so much!
    Reply: #96
  44. Crystal Pullen Team Diet Doctor

    I needed a low-carb, low-sugar diet while pregnant, but I love sweets, and this recipe absolutely saved my life! Now even though I no longer need to stick to that diet I still make this regularly. I experiment with different berries and different flavors of whipped cream for toppings. Going to make one with a cranberry curd for Christmas right now! Thanks so much!

    Wonderful! I am so glad you enjoyed this one so much! We have many others to choose from as well :)

  45. MomLife
    I followed this to a T, it could definitely benefit from a keto friendly sweetener, like a powdered swerve, the chocolate alone is not sweet enough. I also think it's a bit dry, it's not moist at all, it could probably be amazing if it was altered (I'm not the one to make the measurement changes, lol) to an olive oil version....it would be so much more moist. I also made homemade whipped cream & toasted unsweetened coconut along with a few fresh raspberries for the toppings & garnish. PLEASE revise this to make it more moist.
  46. Valerie
    Can I use Hershey's, dark chocolate, or regular hershey's powder for this cake, instead of chocolate piece's?
    Reply: #99
  47. Charlotte Zwart Team Diet Doctor

    Can I use Hershey's, dark chocolate, or regular hershey's powder for this cake, instead of chocolate piece's?

    As long as it is dark chocolate with a minimum of 80% cocoa solids it should work.

  48. Marion
    Does this cake freeze and defrost well?
    Reply: #101
  49. Estela Lopez

    Does this cake freeze and defrost well?

    Yes, you can cut individual slices and freeze them!

  50. Ekaterina
    Which oven rack should I use - the lowest or the middle one? Thanks!
    Reply: #103
  51. Kristin Parker Team Diet Doctor

    Which oven rack should I use - the lowest or the middle one? Thanks!

    Generally, you can use the middle rack in the oven and monitor it for doneness.

  52. Rachel
    Hi. Looked great until I took it out of the oven then it sank completely and was very dense and heavy. Should I have left it in for longer??
    Reply: #105
  53. Kristin Parker Team Diet Doctor

    Hi. Looked great until I took it out of the oven then it sank completely and was very dense and heavy. Should I have left it in for longer??

    The most likely culprit here is that the egg whites may not have been sturdy/whipped enough.

  54. abbey
    Same, it may depend on which brand of chocolate you use. With the brand I use, I have to let the chocolate cool right down before adding any eggs or butter. I've learned the hard way! :D
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