Sugar Free Flourless Chocolate Cake

Sugar Free Flourless Chocolate Cake features a dreamy dark chocolate flavor enhanced by espresso powder and then topped with a sugar free chocolate ganache. 

I’ve been meaning to write this post since Thanksgiving, but time just escaped me. Thanksgiving is my favorite holiday-because of the food.  My husband, brother and I spend the entire year debating menus for our non-traditional thanksgiving dinner.  We really lean into the theme – for example, one year we chose “dim sum” as the theme, we bought all of the ingredients for egg rolls, dumplings and pork spare ribs. It was chaos and so much fun.   The same level of intensity applies to the desserts.  We usually end up making way more dessert that anyone can reasonably eat– but it’s about the process. This year though, the challenge for the dessert was to make a low-carb dessert. Whew.  I was shook y’all.  Like what? 

Disclaimer: 

“Sugar Free” does not mean “low calorie”.   “Sugar Free” does not mean that you will sacrifice taste.  This recipe for sugar free flourless chocolate cake is a marvel of decadent fudgy cake perfect for any occasion.

What Is the Point of a Flourless Chocolate Cake?

A flourless chocolate cake can be a great dessert alternative for people following low-carb diets (think Keto or Atkins) or for people with diabetes.  Health concerns aside,  a flourless chocolate cake is a baking marvel.  How in the world do you end up with cake if there is no flour?  It’s all about the eggs.  The eggs create a thick fudge-like texture– similar to your favorite brownie recipe that makes this dessert so decadent.  For purposes of this experiment I used this King Arthur recipe as my baseline.  

Special Ingredients: 

Once I decided on the Flourless Chocolate Cake, I wanted to see how I could reduce the amount of sugar in the cake. So basically I spent way too much time standing in the sugar section of the grocery store looking at sugar alternatives.  I landed on Allulose as the sugar substitute, because everything I read claimed that it could be used in baking.   And for the chocolate, I started with an unsweetened Baker’s Bar and for the chocolate chips, I used the chocolate chips by Lily’s. 

Process Tips: 

Overall this recipe is pretty straightforward.  You will need a couple of heatproof bowls (think glass), an 8-inch cake pan and parchment paper. 

The original recipe instructions said to turn the cake out of the pan after 5 minutes.  I didn’t do this, mostly because I forgot.  I didn’t end up taking the cake out of the pan until the next day– and I found that the cake held together pretty well with little to no crumbling.

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