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.
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.

Ingredients

16 servingservings
USMetric
  • 9 oz. 250 g dark chocolate with a minimum of 70% cocoa solids
  • 513 oz. 150 g butter
  • 5 5 eggeggs
  • 1 pinch 1 pinch salt
  • 1 teaspoon 1 teaspoon vanilla extract

Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Preheat the oven to 320°F (160°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 — 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. Pour the batter into the springform pan and bake for about 15 minutes. To test for doneness, insert a toothpick; it should come out with moist crumbs, not runny batter.

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!

31 Comments

  1. Jane Shafrin
    Can you provide the macros for the dark chocolate cake? it looks wonderful.
    Reply: #2
  2. Peter Biörck Team Diet Doctor
    Hi Jane!

    If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.

    The amount of displayed carbs is net carbs (Total amount of carbs - fiber).

    Can you provide the macros for the dark chocolate cake? it looks wonderful.

  3. gbl
    An option for those who do not want to bake: Pure cocoa powder and coconut milk in a jar with a tight lid. Shake shake shake. Leave in fridge overnight. Enjoy.

    Now, for those of us who DO like to bake... .

  4. John
    Looks DELICIOUS!!
    An A M A T E U R chef has a couple of tips: The egg whites will whip better if they are at room temperature (most of us here in the USA keep eggs in the fridge). The bowl for the whites needs to be very clean. A tiny bit of fat/oil/grease will result in less that optimum whipping. You can use Cream of Tarter instead of the salt in the whites. Cream of Tarter is an acid which makes even more volume.
  5. Mimi Hendrix-Sun
    I just made one. I can't believe that the texture tastes just like normal brownie (except not being sweet)! I like it!!
  6. Dennis
    Egg whites at stiff peaks didn't work for me. The cake was delicious even so. Next time I'll try soft peaks. Thanks for a great recipe.
  7. Maddy
    I made this as muffins and they worked great ! In case anyone was wondering if that would work ?
  8. Juanita
    Maddy, how long did you bake the muffins?
  9. Nani
    I also made them as muffins and.... deeeelicious! I used 73 pct choco (25 pct carb), and OK people: it could be sweeter, but even my husband who always complain about my treats not being sweet enough, loved it. Funny is that when they are cold, they taste sweeter than warm. Thoughts?
    Juanita, I backed them close to 15 min as muffins as well.
    Try it, it's worth! I have high-carb friends coming over on saturday, will backe them and serve with whipped cream. Cheers from Germany!
    Reply: #11
  10. Ciru
    I just made this with 85% chocolate and it was definitely too dark in flavor (I normally eat 85-91% chocolate bards only). Whipped cream with sweetener helped sweeten it a little.
    Next time I will use 72% chocolate chunks. The flavor and texture were still VERY good! This is my go to chocolate cake from now on. I can see it tasting even more delicious with a raspberry ganache.

    Question for those who have tried the recipe: Do you think the cake would turn out less dense and more fluffy by using less butter? When mine was done there was butter pooled on top. It soaked into the cake within a few minutes of pulling it out of oven. Overall the texture is more like a brownie than a regular cake.

  11. Juanita
    Thank you Nani, trying it tomorrow.
  12. Annette
    What is exactly meant by 'vanilla'? Is it an extract or a powder etc? In the Dutch supermarkets they only seem to sell vanilla beans (the whole thing) and I wonder what I need for this. The vanilla extract that they sell coincidentally doesn't have any vanilla in it (but does have a lot of sugar) so tips are welcome.
    Reply: #13
  13. Kristin Berglund Team Diet Doctor

    What is exactly meant by 'vanilla'? Is it an extract or a powder etc? In the Dutch supermarkets they only seem to sell vanilla beans (the whole thing) and I wonder what I need for this. The vanilla extract that they sell coincidentally doesn't have any vanilla in it (but does have a lot of sugar) so tips are welcome.

    Hi Annette!

    We use sugar free vanilla extract but you can certainly use a vanilla bean. Cut it open lengthwise and scrape out the seeds and add to your batter. Good luck!

  14. AnnieB
    I made these as small muffins (x 15), approx. 155cals and 6g carbs each. I used 70% chocolate and added two level tablespoons of natvia sweetener. I baked them at 160oC in a fan oven for around 20 mins. They rose beautifully and didn't collapse on cooling so I think a longer baking time helps to create a lighter texture. Even with the natvia they aren't noticeably sweet but they are delicious! They'd be great split and served with a dab of clotted cream and a few raspberries.
  15. Naomi
    I've made this now about seven times. It is easy to make, tastes wonderful (even after a few days in the fridge) and is loved by everyone - it also looks impressive for parties etc with a light dusting of cocoa powder and berries piled in the middle. Just lovely, thank you!
  16. Kerry Zacharia
    This is by far my favourite recepie for low carb cakes. Easy to make and keeps well in the fridge. I just warm it up in the microwave for 30 seconds and it becomes springy and moist again. Not so sweet but that's how I like it and dark chocolate!!
    I find that it rises out the oven and then flops to a dense cake. The last two times I've used a teaspoon of baking powder and it's help to keep some of its volume. Any ideas on that welcome
  17. MarStar
    Super delicious! My 2 year old ate a whole piece too! Thanks for another great recipe.
  18. David Grant
    15 minutes!!?? Not even close. I'm already at 22 minutes and there is still a long way to go. Most recipes online that are similar to this (dark chocolate, butter, eggs) say 40-45 minutes. One even said 45 minutes at 350F.
  19. Abimisola
    Made It today as a treat. It's super moist just like a brownie. The inside seemed to taste better than the outside. Was quite bitter. Not normally a dark chocolate kind of gal. Would have to try with some cream next time
  20. darla
    I don't know what I did wrong. When I added the eggs to the chocolate it became very thick and difficult. it didn't rise hardly at all......
  21. paul
    the only problem with this recipe is it's very hard to stop at one serving... :D
  22. Aline Van Houdt
    What does 1 serving means ? a cube of 2.75 cm to 2.75 (when using a diameter of 22cm) ?
  23. Nancy
    Making this now for my 11-year-old's birthday today (BIG blizzard in Nova Scotia - snow day from school). I think I would have been better prepared had the recipe told me to have room temperature eggs and butter...as soon as I folded the stiff egg whites into the chocolate it all separated. Still have to use it, however, because the whole city & province is shut down due to the weather.
  24. Nicole
    This might seem like an obvious question but, salted or unsalted butter??
  25. Ellen
    I'm not sure what cocoa solids are? Can I use a candy bar with 72% cacao ? Or is it something else?
  26. Joe
    So good!....I mean sooooooooooooooooooo good!
  27. Ginger
    Not sure why this is called a cake. This is a souffle.
    Reply: #29
  28. John
    These turned out great. Followed the recipe for the 4 serving size, and used part of a Lindt 85% chocolate bar for the chocolate.
    Cooked them a couple of minutes longer since we are not keen on the runny centres.
    The little cake was dense and moist, lovely flavour especially with a dollop of 18% yogurt on top.
    We have been eating low carb for many years, so these cakes taste just fine without any sugar added.
  29. Patricia
    Ginger was thinking the same thing!
  30. Aisha Braun
    Made today and it’s so delicious 😋 Thanks
  31. Sharon
    If I am trying to use up a stash of baking chocolate i.e. 100% cacao, do you have suggestions as to how to substitute for the pre-made dark chocolate bar, ie how much/what kind of sweetener to add?

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