Six ingredients. No flour. Pure chocolate decadence. This flourless chocolate cake is naturally gluten-free, keto-friendly, and the crown jewel of any Passover dessert table—or random Tuesday.
⏱️ Quick Stats
✓ Low-Carb
✓ Gluten-Free
✓ Diabetic-Friendly
✓ Passover
Here’s the thing about flourless chocolate cake: it’s not a compromise. It’s not “healthy cake that tastes okay.” It’s legitimately one of the most elegant desserts in the French pastry canon—and it happens to be naturally gluten-free.
For Passover, when flour is forbidden, this cake has been a Seder staple for generations. We’ve simply swapped the sugar for erythritol, making it keto-friendly without changing the rich, fudgy texture.
🥑 Why This Flourless Chocolate Cake Recipe Works for Keto
Just 6g Net Carbs: A generous slice fits easily into keto macros. The carbs come from high-quality dark chocolate—not filler ingredients.
High-Fat Satisfaction: 26g of fat per slice from butter and chocolate means you’ll feel genuinely satisfied, not hunting for more dessert.
Zero-Glycemic Sweetener: Erythritol doesn’t raise blood sugar or insulin. Your glucose monitor won’t even notice this cake.
Protein from Eggs: Seven eggs provide structure AND 6g protein per slice—unusual for a dessert.
Antioxidant-Rich Chocolate: 85% cacao dark chocolate delivers flavonoids that may actually improve insulin sensitivity.
Perfect for Passover
Flourless chocolate cake is a natural fit for Passover—no chametz (leavened grain) required. This version works for the Seder table with one caveat: check that your chocolate, vanilla extract, and erythritol are certified Kosher for Passover.
Most 85% dark chocolate qualifies (Lindt Excellence is a reliable choice), and pure vanilla extract is typically fine. When in doubt, look for the “P” next to the kosher symbol.
Traditional vs. Keto Flourless Chocolate Cake
| Nutrient | Traditional | Keto (This Recipe) | Difference |
|---|---|---|---|
| Net Carbs | 28g | 6g | -22g (79%) |
| Sugar | 24g | 3g | -21g (88%) |
| Calories | 320 | 285 | -35 cal |
| Keto-Friendly? | ❌ No | ✅ Yes | — |
The Secret to Fudgy Perfection
Flourless chocolate cake gets its dense, truffle-like texture from the ratio of chocolate and butter to eggs. There’s no flour to provide structure, so the eggs do all the work—binding the batter while the chocolate and butter create that melt-in-your-mouth richness.
The key technique: add eggs one at a time, stirring gently. Overmixing incorporates air, which causes cracks. Undermixing leaves streaks. You want smooth, glossy, and thick.
Flourless Chocolate Cake | Keto & Passover-Friendly
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Grease a 9-inch springform pan thoroughly with butter or cooking spray.
- Line the bottom of the pan with parchment paper, then grease the parchment paper as well to ensure easy release.
- Wrap the lower half of the springform pan exterior with aluminum foil to prevent any butter leakage during baking.
- In a double boiler over simmering water (or in a microwave-safe bowl in 30-second intervals), melt the chopped dark chocolate and butter together, stirring occasionally until almost completely melted.
- Remove from heat and stir until the mixture is completely smooth and glossy. Let it cool for 2-3 minutes.
- Stir in the erythritol sweetener until well combined. The mixture may look slightly grainy—this is normal with erythritol.
- Add the eggs one at a time, stirring gently but thoroughly after each addition. Make sure each egg is fully incorporated before adding the next. The batter will thicken and become beautifully glossy.
- Stir in the vanilla extract, almond extract, and salt until evenly distributed throughout the batter.
- Pour the batter into your prepared springform pan and smooth the top with a spatula, tapping the pan gently on the counter to release any air bubbles.
- Bake for 30-35 minutes (start checking at 30 minutes). The torte is ready when the edges are set but the center still jiggles slightly when you gently shake the pan. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Remove from the oven and let the torte cool in the pan for 10 minutes. It will sink slightly in the center—this is perfectly normal and creates that classic dense texture.
- Carefully run a thin knife around the edge of the torte to loosen it, then release the springform ring.
- Allow the torte to cool completely on a wire rack for at least 2 hours, or refrigerate for best slicing results.
- Before serving, dust the top lightly with unsweetened cocoa powder using a fine-mesh sieve. Garnish with fresh berries if desired.
- Slice with a hot, dry knife (dip in hot water and wipe clean between cuts) for the cleanest slices. Serve at room temperature for the best texture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Chef’s Tips for Perfect Flourless Chocolate Cake
Use 85% Dark Chocolate: Higher cacao = less sugar = better keto macros. Lindt Excellence 85% is reliable and melts smoothly. Avoid chocolate chips—they contain stabilizers that affect texture.
Room Temperature Eggs: Cold eggs can seize the warm chocolate. Let eggs sit out 30 minutes, or place in warm water for 5 minutes before using.
The Jiggle Test: At 32 minutes, the edges should be set but the center should jiggle like Jello when you shake the pan. It firms up as it cools.
Embrace the Sink: The cake will deflate slightly as it cools—this is normal and creates that dense, fudgy texture. Don’t panic.
Hot Knife, Clean Slices: Dip your knife in hot water, wipe dry, then slice. Repeat between cuts for bakery-perfect presentation.
Better the Next Day: The flavors meld overnight. Make this a day ahead for best results.
📦 Storage & Serving Suggestions
Refrigerator Storage: Cover tightly with plastic wrap and refrigerate up to 5 days. The texture actually improves after day one.
Freezer Storage: Wrap individual slices in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator.
Serving Temperature: Best at room temperature. Remove from fridge 30 minutes before serving for optimal fudgy texture.
Garnishing: Dust with unsweetened cocoa powder just before serving. Add fresh raspberries or a dollop of unsweetened whipped cream.
Complete the Meal: Pair with black coffee or espresso—the bitterness complements the rich chocolate. For a full Passover spread, serve alongside gluten-free matzo ball soup and low-carb charoset.
Frequently Asked Questions
What makes a chocolate cake flourless?
Flourless chocolate cake uses eggs for structure instead of flour. The eggs bind the batter while the chocolate and butter provide richness. This makes the cake naturally gluten-free and denser than traditional cake.
Is flourless chocolate cake good for Passover?
Yes! Flourless chocolate cake is a Passover classic because it contains no chametz (leavened grain). Just ensure your chocolate, vanilla, and sweetener are certified Kosher for Passover.
Why did my flourless chocolate cake crack on top?
Cracking usually means overmixing (too much air) or overbaking. Gently mix after adding the eggs, and remove the cake when the center still jiggles slightly.
Can I use a different sweetener than erythritol?
Yes. Monk fruit sweetener and allulose both work well. Avoid pure stevia—it can taste bitter in this quantity. Whatever you use, choose a granulated version that measures cup-for-cup like sugar.
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Some desserts are compromises. This isn’t one of them. Flourless chocolate cake is elegant, indulgent, and just happens to fit your keto macros and Passover requirements. Make it once and it’ll become a permanent part of your rotation.
Medical Disclaimer: The nutritional information and diabetic-friendly adaptations provided in this article are for informational purposes only. While we strive for accuracy, we are culinary experts, not medical doctors. Individual responses to foods vary, and you should always consult with your healthcare provider or registered dietitian about dietary changes, especially if you’re managing diabetes or other health conditions. Always monitor your blood sugar as recommended by your healthcare team.
