An easy flourless chocolate cake that is only three ingredients and takes less than five minutes to prepare. This low carb and keto-friendly cake doesn’t require any special flours. It is rich, chocolatey and makes an indulgent dessert.
I love how quick and easy this cake is. It’s easy enough that you can make it whenever you have a chocolate craving. You can also dress it up for a special occasion.
- Unsweetened Cocoa Powder
- Erythritol Granular
You can use either dutch process or natural cocoa powder. I prefer dutch process because I think it has a richer chocolate flavor.
Erythritol granular can be substituted with any other granular sweetener.
Beating the Egg
Unlike most flourless cakes, this one doesn’t require you to separate the egg white from the egg yolk. However, you do need to thoroughly beat the egg. I recommend beating vigorously and continuously for one full minute. When you are done, you should not see any egg white streaks. Beating the egg this long adds air and volume to the egg, which helps the cake rise (since there is no rising agent in this recipe).
This cake is similar to other flourless cakes in that it has a very tight crumb since there is no flour. The cake will not rise as high and so it appears small, but it is very rich and filling.
I love to serve this cake warm (though it can also be eaten fully cooled). You can serve it with
- a scoop of keto-friendly ice cream
- low carb chocolate sauce
- powdered sweetener
- fresh berries (like strawberries, raspberries or blueberries)
More Easy Keto Cakes
3 Ingredient Keto Chocolate Cake
- 1 large egg
- 1 ½ tbsp (11 grams) unsweetened cocoa powder
- 2 tbsp (24 grams) erythritol granular
- Preheat oven to 350°F. Lightly grease a 5 oz ramekin with cooking oil spray.
- Add the egg to a medium bowl. Using a mini whisk, beat vigorously for 1 full minute. This ensures the egg is fully beaten and adds some volume to the egg which will help make the cake rise.
- Add in cocoa powder and erythritol. Whisk until batter is smooth.
- Pour batter into prepared ramekin. Bake for 20-25 minutes or until cake puffs up and when you apply pressure to the surface, the cake bounces back and doesn't sink in. Toothpick inserted should come out mostly clean.
- Let cake cool for about 15-20 minutes before serving.
- Erythritol granular can be replaced with other granular sugar substitutes like Swerve or Lakanto monkfruit sweetener.
- I used So Nourished erythritol sweetener granular*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition provides total carbs, carbs from erythritol and net carbs. The net carbs count excludes fiber and carbs from erythritol. If you are on a keto diet, please remember to look at net carbs and not just total carbs.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.