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5 from 2 votes

Flourless Chocolate Cake

This recipe was developed by our daughter, Michelle, who loves flourless cakes. This is a super rich cake that's a cross between a brownie and a lava cake. It's perfect for anyone who has a nut allergy or is just trying to avoid deserts made with almond or coconut flour
Prep Time5 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 206kcal



  • Preheat oven to 350 degrees, grease a baking pan (square or round)
  • Add the chocolate and butter to a microwave safe bowl and microwave until chocolate and butter is melted. Stop and stir every 30 seconds
  • Remove bowl from microwave and add salt, sugar, vanilla extract and mix until combined
  • Add eggs one at a time and mix until combined
  • Add cocoa powder and mix until combined
  • Pour cake batter into pan and bake for 20-25 minutes. It should be slightly jiggly when taken out of oven.
  • Allow to cool for 10 minutes and serve



If using allulose, you can up the sweetness by adding a little liquid sucralose or stevia.   If using erythritol, you don't need an liquid sweetener but it may have a slight cooling effect


Serving: 1slice | Calories: 206kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18.6g | Fiber: 5g | Net Carbs: 1.58g | Sugar Alcohol: 3.42g | Allulose: 9g