Low-Sugar Flourless Chocolate Cake
A decadent and healthy dessert made with natural sweeteners.
Flourless Chocolate Cake is a decadent, guilt-free dessert that combines rich, intense chocolate flavor with a perfectly fudgy texture. Made without any flour, this cake relies on high-quality cocoa and Swerve, a popular sugar substitute, to create a dessert that’s both indulgent and low in carbs. The result is a dense, moist cake that melts in your mouth, satisfying your chocolate cravings without the sugar overload.
Perfect for those following a low carb or gluten-free diet, this Low-Sugar Flourless Chocolate Cake is a must-try for anyone who loves a rich, chocolatey treat.
Chef Tips:
- For a richer flavor, use dark chocolate chips.
- If you don’t have Swerve, you can substitute it with another natural sweetener like erythritol or monk fruit sweetener.
- For a more decadent cake, add a layer of whipped cream or fresh berries before topping with the ganache.
Low-Sugar Flourless Chocolate Cake
Flourless Chocolate Cake is a rich, fudgy dessert that delivers an intense chocolate experience without any flour, making it a perfect treat for those seeking a gluten-free indulgence.
Ingredients
- For the cake:
- 12 ounces semisweet chocolate chips
- 1/2 cup unsalted grass-fed butter, softened
- 1/2 cup Swerve granulated sweetener
- 1/4 cup Swerve brown sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- For the ganache topping:
- 6 ounces semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Make the cake: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Melt chocolate and butter: In a double boiler or microwave-safe bowl, melt the chocolate chips and butter together, stirring occasionally.
- Add sweeteners and eggs: Once melted, stir in the Swerve sweeteners, eggs, vanilla extract, and salt. Beat until smooth.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before removing.
- Make the ganache: While the cake is cooling, melt the chocolate chips and heavy cream together in a double boiler or microwave-safe bowl. Stir until smooth.
- Top the cake: Once the cake is cool, pour the ganache over the top and let it set.
- Serve: Serve the cake chilled and enjoy!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.