This Sugar Free Flourless Chocolate Cake is a chocolate lover’s dream. It’s the ultimate chocolatey, rich, decadent, sugarless, flourless chocolate cake you’ll ever make! Best Valentine’s Day dessert ever!

Makes 12 slices 

What is a flourless chocolate cake?

A flourless chocolate cake is also known by its Italian name, Torta Caprese. This Sugar Free Flourless Chocolate Cake is made without flour and so it’s naturally gluten free-chocolatey, dense, rich, fudgy, and decadent.

What ingredients do I need to make this Sugar Free Flourless Chocolate Cake?

• Sugar free chocolate chips – I love to use Choczero no sugar added milk chocolate chips. You can save 10% on your ChocZero order using promo code: pounddropper. Click HERE to order.
• Light butter- I use Land o’ Lakes light butter made with canola oil or “I can’t believe its not butter”
• Zero point white granulated sugar sweetener – I like to use Lakanto baking or classic monkfruit sweetener. You can find this sweetener online HERE. Save 20% on all non sale items with promo: pound20
• Vanilla extract
• Large eggs-beaten
• Dutch process cocoa powder-is cocoa powder that has been washed in a potassium solution that neutralizes its acidity.  It’s darker color and has a milder flavor. You can find Dutch process cocoa powder at your local grocery store-near the regular cocoa powder or online HERE on Amazon.
• Heavy cream-used for the ganache
• Espresso powder-optional. The espresso powder enhances chocolate’s flavor much as vanilla does; if you use 1 teaspoon it will simply enhance the chocolate flavor, while 2 teaspoons will lend a hint of mocha to the cake.

What sweetener do you recommend?

The sweetener I use and recommend for this Sugarless Flourless Chocolate Cake is Lakanto sugar free monk fruit baking sweetener. Lakanto Baking Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients.

What is Lakanto Monk Fruit Baking Sweetener?

• TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories.  Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
• LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.

What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener? 

• BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
• Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

The Lakanto classic white granulated sugar would also work well for this flourless cake. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar sweetener you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

How do I make this Sugar Free Flourless Chocolate Cake?

Preheat oven to 375 degrees.

Spray an 8-inch round cake pan with nonstick cooking spray. 

Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 

Put the sugar free chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. 

Stir until the chocolate is melted and the mixture is smooth. Continue cooking in increments of 10 seconds at a time and stir. 

Add the sweetener, espresso powder, and vanilla extract and stir to combine. 

Add the beaten eggs and stir until smooth. Then add the dutch process cocoa powder and stir until just combined. Important TIP: Don’t over mix. 

Pour batter into the prepared pan.

Bake for 25 minutes.

Let the cake cool for 10 minutes before loosening the edges of the pan with a knife.

Carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 

While the cake is cooling, make the chocolate ganache. 

Combine the chocolate and cream in a medium microwave-safe bowl, and heat for 15-20 seconds. 

Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. If it needs to be melted more, continue cooking in increments of 10 seconds. 

Spread the chocolate ganache glaze evenly over the cooled cake.

Refrigerate at least 1/2 hour before serving. 

This allows the ganache to set up and it gives the cake a nice fudgy texture. 

Cut the cake into 12 slices.

Serve with powdered sugar and raspberries, if desired.

This cake is also great with cool whip or low point vanilla ice cream.

Ingredients:

• 1 cup (128 grams)sugar free chocolate chips – I like to use Lily’s no sugar added chocolate chips or ChocZero no sugar added chocolate chips. The point value is the same for either brand.
• 1/2 cup light butter- I use Land o’ Lakes light butter made with canola oil 
• 3/4 cup zero point white granulated sugar sweetener – I use Lakanto monkfruit baking sweetener
• 1 tsp vanilla extract
• 3 large eggs, beaten
• 1/2 cup dutch process cocoa powder-You can find Dutch process cocoa powder at your local grocery store-near the regular cocoa powder or online HERE on Amazon.
• 1 to 2 tsp espresso powder, optional. The espresso enhances chocolate’s flavor. If you use 1 teaspoon it will simply enhance the chocolate flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Chocolate ganache:

• 1/2 cup (64 grams) sugar free chocolate chips. I like to use Lily’s or ChocZero no sugar added chocolate chips
• 2 Tbsp heavy cream
• Garnish with unsweetened cocoa powder, powdered sweetener, berries, chocolate shavings, if desired. 

Directions:

1. Preheat oven to 375 degrees.
2. Spray an 8-Inch round cake pan with nonstick cooking spray. 
3. Cut a piece of parchment paper (or use a 8-inch non stick parchment baking circle )to fit the bottom of the pan.
4. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
5. Put the sugar free chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. 
6. Stir until the chocolate is melted and the mixture is smooth. Continue cooking in increments of 10 seconds at a time and stir. 
7. Add the sweetener, espresso, and vanilla extract and stir to combine. 
8. Add the eggs and stir until smooth. Then add the dutch process cocoa powder and stir until just combined. Important TIP: Don’t over mix. 
9. Pour batter into the prepared pan.
10. Bake for 25-28 minutes.
11. Let the cake cool for 10 minutes before loosening the edges of the pan with a knife.
12. Carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
13. While the cake is cooling, make the chocolate ganache. 
14. Combine the chocolate and heavy cream in a medium microwave-safe bowl, and heat for 30 seconds. 
15. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. If it needs to be melted more, continue cooking in increments of 10 seconds. 
16. Spread the chocolate ganache glaze evenly over the cooled cake. 
17. Refrigerate at least 1/2 hour before serving. 
18. Cut the cake into 12 slices. The servings are on the smaller side-but trust me-this chocolate cake is rich and decadent-it will satisfy you chocolate cake craving!
19. Garnish with powdered sugar and raspberries, for additional points. This cake is also great with cool whip or low point vanilla ice cream.

Makes 12 slices 

5 Points® per slice with the ganache 

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Recipe was inspired by King Arthur Flour.

Notes:

• Store leftovers in an airtight container in the refrigerator for up to 3 days! This tastes even better the next day! 
• Freeze this cake for up to a month. Wrap the cooled cake in foil or store in an airtight freezer container. 
• The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. 
• The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
• Point value does not include optional toppings.