slice of flourless souffle cake

Flourless Chocolate Soufflé Cake (keto, nut-free)

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Don’t miss out on this Flourless Chocolate Soufflé Cake! It has a delectable light texture and is the perfect dessert for any occasion.

My new favorite chocolate cake! Now I like my layered Chocolate Cake with Vanilla Frosting and my super festive Chocolate Eggnog Cheesecake. BUT with three little ones running around, I’m all about simple and quick desserts. And preparing this Soufflé Cake only takes me 10 minutes!

The cake is made completely without any flour, nuts, and you can even make it dairy-free! It is rich, yet has a wonderful light texture. It’s not as sweet as other chocolate cakes and works great for just about any occasions: holidays, birthday, or just an afternoon tea.

What’s a Soufflé Cake?

freshly baked Soufflé cake

Soufflé is an egg-based dish that originated of course in France. Translated, it means puffed up because that’s exactly what it does during baking. That’s because it is made with beaten egg whites that give the dish lots of air.

This Soufflé Cake is also egg-based, with whites and yolks mixed separately, allowing for that airy, light texture. Just like a regular Soufflé, the cake falls after baking, leaving us with a beautiful, crinkly crust and soft interior.

If you like soufflés, you need to give my Keto Cheese Soufflé a try!

How to make a Keto Soufflé Cake?

I just love how easy this cake is! First mix the yolks with erythritol, cocoa powder, instant coffee powder, melted butter, and vanilla extract. Then beat the whites with powdered erythritol and salt until stiff. Gently fold the whites into the yolk mixture, and your cake batter is done!

By omitting flour, sugar, and nut flour, we are keeping this dessert super low-carb with only 1 gram of carbs per slice!

It is really that easy. Pour the batter in your prepared springform pan and bake. Your cake is ready to serve once it has completely cooled down.

How to serve this keto chocolate cake?

slice of flourless Soufflé cake

You can simply garnish your cake with cocoa powder or powdered erythritol. Or to make it fancy, spread homemade whipped cream on top of your cake (or serve it individually with each slice of cake) and garnish it with fresh berries. Whether you keep it simple or bring it to the next level, this cake is simply scrumptious!

Tips for making the perfect Soufflé Cake!

slice of flourless Soufflé cake

Baking pan. To make this cake, you will need a 9-inch springform baking pan. In the past, I have used springform pans that were leaky. I have since used this springform pan by Nordic that has a tight sealing and a rim to prevent any spills. It has become my favorite baking pan!

Eggs. Carefully separate the whites and yolks. Watch out that no yolk finds its way into the whites.

Yolks. Use a hand mixer to whisk up the yolks until they are pale yellow and very creamy. This will take a few minutes.

Cocoa powder. You can use either regular cocoa powder or Dutch-process cocoa powder (for a richer, deeper flavor) for this recipe. Either will work, just make sure your cocoa is unsweetened.

Instant coffee. By adding just a bit of instant coffee, we can intensify the chocolate flavor of this cake. Don’t worry, this won’t give the cake a coffee flavor.

Butter. The melted butter provides the cake with a wonderful texture and rich flavor. You can also replace it with coconut oil for a dairy-free option.

MORE KETO CAKE RECIPES

Meringue cake served with blueberries.
Meringue Cake
Slice of Keto Orange Glazed Pumpkin Pie
Orange Glaze Pumpkin Cake
Slice of Keto Apple Sour Cream Cake.
Apple Sour Cream Cake
slice of flourless souffle cake

Flourless Chocolate Soufflé Cake (keto, nut-free)

Don't miss out on this Flourless Chocolate Soufflé Cake! It has a delectable light texture and is the perfect dessert for any occasion.
4.13 from 8 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 150 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 325 ℉ (160 ℃).  Line the bottom of your springform pan with parchment paper. Grease the bottom and sides with butter (or coconut oil for dairy-free).
  • In a large bowl, with a hand mixer whisk together yolks with ½ cup of granular erythritol until yolks are yellow pale and creamy. Add vanilla extract, cocoa powder, instant coffee, and melted butter, and whisk until well combined. Set aside.
  • With clean, grease-free attachments, beat egg whites with salt until fluffy and white. Add Swerve confectioner and beat until stiff. Carefully fold whites into yolk mixture, a third at a time. Fold until no more white streaks are visible.
  • Pour cake batter into prepared pan and bake 45 minutes until top looks set (doesn't shine anymore). Remove from oven and let cool down completely.
  •  Run a butter knife between the cake and the pan, and remove springform ring. To serve, sprinkle with cocoa powder or powdered erythritol. Or add whipped cream and fresh berries to the top of the cake (or to the individual servings).

Video

Notes

Baking pan. To make this cake, you will need a 9-inch springform baking pan. In the past, I have used springform pans that were leaky. I have since used this springform pan by Nordic that has a tight sealing and a rim to prevent any spills. It has become my favorite baking pan!
Instant coffee. By adding just a bit of instant coffee, we can intensify the chocolate flavor of this cake. Don’t worry, this won’t give the cake a coffee flavor.
Butter. The melted butter provides the cake with a wonderful texture and rich flavor. You can also replace it with coconut oil for a dairy-free option.
 
 

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 1gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 139mgSodium: 182mgPotassium: 78mgFiber: 1gSugar: 0.2gVitamin A: 512IUCalcium: 22mgIron: 1mg
Keyword keto cake, keto holiday dessert, nut-free dessert
Tried this recipe?Let us know how it was!

3 Comments

  1. I know that my math skills aren’t great, but how can a serving of this (admittedly gorgeous) cake have 1g of carbs and 1g of fiber and still have 1g of carbs per serving?

    My math says 1g carbs – 1g Fiber = 0g carbs per serving.

    Am I missing something here?

    Regardless, I’m making it anyway.

    Thanks for all you do.

    • Fiber is a carb. The nutrition program I use does not calculate net carbs. The carbs per serving it shows is total carbs.

  2. So, for those who calculate net carbs, the total is 0g Net Carbs. That’s even better. Well done! Delicious AND healthy!

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