Keto Flourless Chocolate Torte Recipe
Low-Carb, Keto Flourless Chocolate Torte Recipe – simple to make with just 4 ingredients and minimal prep work. Sugar-free, nut-free and gluten-free. Beautiful dessert, great with a cup of coffee and perfect for celebration.
No complicated techniques, cake layering or decorations – this Keto Flourless Chocolate Torte could be served with fresh fruit on top, chocolate shavings or dusted with powdered sweetener.
I’ve made this chocolate torte many times, but this is the first time I made the low-carb, keto version.
I love chocolate and being able to snack on stevia sweetened chocolate lately has been a blessing.
What is also great is that I can bake desserts with this keto chocolate.
And they taste amazing!
If you are interested in trying this flourless chocolate torte, you can definitely use any kind of bittersweet chocolate and powdered sugar, instead of the chocolate (I used Lily’s Dark Chocolate, that I get on Amazon or at Whole Food) and Swerve powdered sweetener.
The ingredients for this keto chocolate tort are :
- dark chocolate of your choice
- unsalted butter
- powdered erythritol (I used Swerve)
- salt (optional)
- vanilla extract (optional).
You don’t even need an electric mixer to make this easy flourless chocolate torte.
All you need to do is melt the chocolate and butter separately, then mix together.
Beat the eggs with powdered low-carb sweetener, add the salt and vanilla (both optional products).
Let the chocolate mixture cool for 5 minutes, then add to the eggs, mix until incorporated.
Bake in a pan with a removable bottom.
How to bake flourless chocolate torte?
You have two options with baking this chocolate flourless torte.
You can either bake is as it is or use a water bath. Using a water bath when baking a flourless cake makes it softer, more moist and smooth, almost like creme brûlée.
It does take longer to bake and you need to make sure that the pan is wrapped well, before you put it in the water bath. Also don’t let the water boil, because the texture of the cake will not be smooth.
I did not use a water bath for baking this Low-Carb, Keto Flourless Chocolate Torte.
How to serve this flourless chocolate torte?
I love it on its own, but you can top it with whipped cream, berries or chocolate shavings. And of course chocolate torte goes well with ice cream.
This chocolate tort is a great, effortless, festive and simple dessert for chocolate lovers.
How to store this Keto flourless chocolate torte?
This easy Keto flourless cake could be stored in the fridge for up to 1 week.
Low-Carb, Keto Flourless Chocolate Torte Recipe
- 12 oz dark chocolate — chopped
- 12 tbsp unsalted butter
- 5 large eggs
- 1 cup Swerve or powdered erythritol
- 1/4 tsp salt
- 1 tsp vanilla extract
Melt the chocolate over a double boiler, melt the butter in a small pot, thrn combine both.
Let the mixture cool down for 5 minutes at room temperature. Beat the eggs and powdered sweetener for 2 minutes with a mixer.
Add salt and vanilla. Beating on slow speed, add in the cooled chocolate butter mixture.
Bake in a 9-inch cake pan (preferably a springform or a pan with removable bottom) at 300 F for 45-55 minutes, until a toothpick inserted in the center comes out wet but with a few moist crumbs on the bottom. You can bake in a water bath, but baking time will be around 90 minutes.
Oh my goodness this cake looks absolutely amazing! I love the dense, chocolatey texture – looks incredible!
I’m LOVING your keto recipes, Mira! This torte is absolutely gorgeous and I just want to dive in for breakfast! Flourless chocolate cake is one of my favorites, so I can only imagine how delicious this version must be. So perfect for Monday!
Thank you Gayle! The best part is that if you don’t want to make it keto, you can use regular sugar and it still tastes great!
I can’t even believe how amazingly fudgy this torte looks, Mira! Seriously, I wanna dive right into all that chocolate goodness! 🙂
Would this turn out if I used pure stevia extract (1-2 tsp.) instead of the 1 cup Swerve or powdered erythritol?
No, I have not tried it this way, sorry! 1/2 cup of powdered sweetener adds texture to the batter, but liquid stevia extract lacks that texture. This is why I can not say if it will work, but you are welcome to try it.
Made this tonight and it was absolutely fabulous! Added raspberries, blueberries, and blackberries with some whip cream! Delicious!
Love a dark chocolate cake. This is perfect for the girls night when we need a dessert option for our gluten intolerant friend!
That chocolate looks so rich! Love the strawberries on top!
Made and put a ganosh topping made with melted dark chocolate and heavy cream. Omg !!! Soooo good!! I also used chopped pecans on bottom of pan so torte didn’t stick
OMG, love the idea! Will try it next time! I just made this torte again 🙂
Not sure why it says 4 ingredients when there are 6.
Because if you read through the post – salt and vanilla are optional ingredient and you don’t need to use them. Thanks!
This looks so good! Can I use granulated xylitol in place of the powdered erythritol?
Hi Tanya, Yes, definitely granulated xylitol or erythritol would work. I just find myself to like the powdered stuff better.
How many servings are in each cake?
I cut very small slices – 16 servings total.
Very nice. I may have overcooked it a bit, but then I guess I didn’t compensate for using half the ingredients. Wish I could have more than a slice a day.
Also should note the metric convertion is wrong for the sweetener. 1 cup would be 23 grams, not 200 (0.5g a TSP). 200g would be real sugar (4g a TSP).
Thank you! I’ll fix that! Glad you liked it!
Sorry , recipes not converting to metric !
Sorry I’ll try to fix that.
it is working now
Just made this and it tasted great. Thank you for the recipe. Mine was more like a chocolate mousse cake than a torte but delicious none the less.
Question: You mentioned using Lilly chocolate. The Lilly chocolate I have seen in the store already has stevia and
erythritol added. I would imagine that using Lilly sweetened products means no additional sweetener needed? Or just a little for structure? any thoughts on this? thanks
Hi Luna, the sweetener in Lilly’s chocolate is enough for the chocolate part. If you are making tort or cake, you need the extra sweetener that I have used in the recipe. I wouldn’t advice attempting to make the dessert if you don’t follow the recipe, because if most likely won’t work. You can probably reduce the total amount, but without it the structure of the dessert won’t be the same and it won’t be sweet enough. You still have to sweeten the eggs and almond flour.
You mentioned almond flour for Luna’s question. I am not seeing almond flour in the recipe.
This recipe does not use almond flour. I was speaking in general because she wanted to use no sweetener.
Hi. Where I live unsweetened chocolate is hard to find and it’s too expensive. Can i replace it with cocoa powder? How much? And if so, would it still be Keto?
I do not use Unsweetened chocolate. I use Stevia sweetened chocolate. I have never tried replacing with cocoa powder, so I don’t know how much, sorry!
Is it okay if I replace the chocolate bar/chips with cocoa powder?
Yes, but I’m not quite sure how much cocoa powder will be needed.
Do you need to keep this refrigerated or can I keep it covered on the counter?
I usually keep it refrigerated, but you can keep it covered on the counter for up to 2 days.
Awesome recipe. Will definately make this again. Served it with fresh blueberries and raspberries.
I’m not sure what I did wrong but the cake came out very dry. I baked it for 49 minutes.
Hi Vivian, sorry it came out dry. Maybe your oven was too hot? Did you use a fan oven? With these, you usually need to lower the temperature. Do you have an oven thermometer?
Here you have given the recipe for flourless-chocolate. The steps of the recipe given to me here are exactly what I found in UniQ and here I think hand blenders will be used more.
Thanks for sharing a great chocolate recipe.
The most outstanding recipe and easy beyond. Thank you
I made this yesterday and it was delicious. It did end up a bit on the dry side, however. I’d make it again, regardless. I do see your reply to a comment above re: the use of a fan oven and I was wondering if you were referring specifically to a convection oven or simply one where the fan runs all the time. Any other ideas on getting a moister result? Lower temp? Shorter cook time? Mine was in for maybe 46 or 47 minutes.
Hi Chris, sorry the cake turned a bit dry. I meant convection oven. I’d suggest that you reduce the cooking time, since the cake is flourless, it can cook in shorter time.try like 35 minutes, the too should be set. I’ve used a few different ovens in the last 2 years and cooking time varies a lot.