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5 from 1 vote

Best Low Carb Flourless Chocolate Cake Made with Olive Oil

Low Carb Keto Friendly Flourless Chocolate Cake with Stabilized Whipped Cream
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 250kcal
Author: Angela Roberts


  • Ingredients can be ordered in my Amazon Shop here affiliate
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup Swerve granulated
  • 1/4 teaspoon glycerite stevia
  • 1/2 cup extra virgin olive oil or avocado oil
  • 5 eggs
  • 2 egg yolks
  • 1 cup heavy whipping cream
  • dash salt
  • 6 tablespoons strong coffee or 1/3 cup red wine such as merlot


  • Instructions
  • Preheat oven to 350 degrees F.
  • Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well.
  • Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
  • Mix eggs with Swerve (powdered erythritol) in blender or Vitamix for five minutes on medium.
  • Put cocoa, olive oil, coffee, (or wine) in bowl over simmering water, until mixed.
  • Set aside until egg/sugar mixture is ready.
  • Fold ¼ egg mixture into chocolate mixture, stirring well.
  • Fold this chocolate mixture into remaining egg mixture.
  • Fold in whipped cream.
  • Pour into prepared cake pan. Put cake pan into baking pan. Pour hot water up to 1 inch of cake pan.
  • Bake at 350 F. degrees for one hour. Test for doneness when toothpick comes out clean.
  • Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
  • Remove from water bath and allow cake to cool thoroughly before removing from pan.
  • Serve at room temperature to retain that silky light texture.
  • You can serve cold, but texture will become much more dense. I like it both ways.
  • Serve with stabilized whipped cream.


At 10 servings per cake, the cake is 3 net carbs. This is without topping or fruit.
See Option in post for Using Dark Chocolate  instead of cocoa powder. (brings cake to 10 net carbs).
Add in 10 ounces of melted dark chocolate (I use 72% cacao.)
Reduce powdered erythritol to 6 tablespoons. 
Eliminate olive oil and cocoa powder. 


Serving: 1g | Calories: 250kcal | Carbohydrates: 5g | Fiber: 2g