Low Carb Chocolate Fudge Cake Recipe

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Low Carb Chocolate Fudge Cake – This super easy, moist, airy, and ridiculously delicious Chocolate Fudge Cake is going to satisfy all your chocolate cravings!

Low Carb Chocolate Fudge Cake in a bowl.

This Chocolate Fudge Cake is also LOW-CARB, SUGAR-FREE, and really, really good!!

Say whaaat?! I KNOW! Low-carb dessert lovers (and need-ers), rejoice, because our time for dessert has finally come. This is also great for those following a keto-diet.

And, since it’s chocolate cake in low-carb-form, ( and sugar free!! ) we all know what that means… we can EAT the whole damn thing! 

Ok… let’s compromise on half for me, half for you.  

Low Carb Chocolate Fudge Cake in baking dish

My chocolate-addict of a husband has decided to go on an almost no-sugar kind of diet. He said he wants his 28-year old bod back… good luck, bud.

Therefore, being the good wife and friend that I am, I decided to play a bit in the kitchen and possibly create a Valentine’s Day dessert that wouldn’t interfere with his diet. The only way his journey will work is if there’s, one, support and, two, chocolate fudge cake.

Chocolate fudge

Imagine a decadent chocolate cake that is a cross between a chocolate soufflé and fudge cake. That’s this cake wrapped in a nutshell. It will rise up and cook up like chocolate soufflé, but without the molten center. The texture is fudgy and denser than a soufflé dessert. Make sense? Coo’.

Low Carb Chocolate Fudge Cake ingredients


Don’t worry – the ingredients are NOT anything fancy schmancy. You will need the following:

  1. butter
  2. unsweetened baking chocolate
  3. stevia/sweetener
  4. almond flour
  5. heavy cream
  6. cocoa powder
  7. and eggs

There’s only 1 or 2 ingredients up there that might not be in your pantry – almond flour and stevia. Put them on your grocery list, stat! 

chocolate cake batter


The one thing I couldn’t really skimp out on was the butter, and you will need quite a bit. 12 tablespoons… I KNOW! This cake serves about 6, which is equal to 2 tablespoons of butter per serving.

  • You will melt the butter together with the baking chocolate.
  • In the meantime, you’ll want to whip up the eggs for 5 minutes together with the sweetener.
  • The butter mixture will also join the eggs, as well as the almond flour, cocoa powder, and heavy cream.
  • You will continue to beat the mixture until well combined and starting to thicken.
  • Transfer it to a baking dish and bake for 35 to 40 minutes in a water bath at 350F, or until center of cake has reached a temperature of 160F.

Chocolate Fudge Cake

Scoop this cake straight out of the baking dish and serve it as is, or add a tablespoon of low carb whipped cream on top. The chocolate fudge cake tastes best while still warm.

Fudge Cake

Low Carb Chocolate Fudge Cake served





4.84 from 6 votes
Low Carb Chocolate Fudge Cake - This super easy, moist, airy, and ridiculously delicious Chocolate Fudge Cake is going to satisfy all your chocolate cravings!
Low Carb Chocolate Fudge Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

This super easy, moist and ridiculously delicious Chocolate Fudge Cake is going to satisfy all your chocolate cravings!

Course: Desserts
Cuisine: French
Servings: 8 servings
Calories: 323 kcal
  • 12 tablespoons (3/4 cup) unsalted butter, cut into chunks
  • 2 ounces unsweetened baking chocolate, chopped
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup almond flour
  • 1/8 teaspoon salt
  • 5 large eggs
  • 2/3 cup stevia baking blend OR your choice of a sweetener for baking
  • 1 1/2 cups hot boiling water
  • low carb whipped cream, for serving (optional)
  • mint leaves, for serving (optional)
  1. Preheat oven to 350F.

  2. Lightly grease a 2-quart oval au gratin dish and set aside.

  3. Combine butter and chopped chocolate in a saucepan; set over low heat and stir until melted. Set aside to cool.

  4. In a small mixing bowl, whisk together the heavy cream and vanilla.

  5. In a separate mixing bowl, combine almond flour, cocoa powder, and salt; whisk until thoroughly incorporated. 

  6. Place eggs in the bowl of your stand mixer with the whisk attachment; beat on high speed for 1 minute. 

  7. Gradually add in stevia/sweetener and continue to beat on high speed for 5 minutes, or until thick and pale yellow.

  8. Turn mixer speed to low and slowly add in the melted butter and chocolate mixture. Mix until combined.

  9. Gradually add in the almond flour mixture; mix until thoroughly incorporated.

  10. Set the mixer at medium speed and slowly add in the heavy cream mixture; continue to beat for 1 minute, or until thickened.

  11. Transfer the cake batter to previously prepared baking dish.

  12. Grab a sheet pan and pour the hot boiling water in it.

  13. Set the baking dish in the water bath.

  14. Bake for 35 to 40 minutes, or until cake is set, puffed up, and has reached 160F in the center.

  15. Remove from oven and let stand 10 minutes. Cake will deflate. 

  16. Scoop out cake into serving bowls.

  17. Optionally, garnish with low carb whipped cream and mint leaves.

  18. Serve.

Recipe Notes
  • Scoop this cake straight out of the baking dish and serve it as is, or add a tablespoon of low carb whipped cream on top.
  • This chocolate fudge cake tastes best while still warm.




Nutrition Facts
Low Carb Chocolate Fudge Cake
Amount Per Serving
Calories 323 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g85%
Cholesterol 197mg66%
Sodium 244mg10%
Potassium 164mg5%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 0g0%
Protein 7g14%
Vitamin A 935IU19%
Calcium 55mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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27 Responses
  1. Ciru

    This was pretty easy to fix and soo soo delicious! The silky texture is to die for. It is also super rich so we had smaller pieces…more for later. Yum! I used Sukrin Gold for sweetener and you can hardly tell that the cake contains a sugar substitute. I don’t have a stand mixer but my electric hand mixer worked just fine using the same mix speeds and duration.
    Thanks for sharing the recipe!

  2. Marsha Wood

    I just made this and they loved it. It was actually rich enough we had smaller portions, bonus…less carbs. Question: can left overs be stored and what would be the best way?

    1. Katerina Petrovska

      Hi!! I have left this cake covered on the counter for 2 days and it was still good. 😀 I would suggest keeping the cake in an airtight container (or on a stand, covered with a cake dome) in a cool, dry place for a day or two, and in the fridge for up to 5 days.

      1. Kimberley See

        I made this today and it didn’t puff up in the center… Is it supposed to? I’m new to using these ingredients. The toothpick came out clean, so I’m assume it was done.

    2. Marie

      Unfortunately we do not have unsweetened bakers chocolate in Germany… Do you have suggestions how I could sub this? I would love to try this recipe!

  3. Lauri Green

    I made this cake today and added the receipe to the My Fitness Pal app and it did NOT come up as only 9 grams of carbs! It was more like 31! Not sure how you came up with the only 9 grams?

    1. Katerina Petrovska

      Did you plug in the amount of servings? I just used two other calculators to make sure I was getting the correct amount and on both it’s coming up as 7.3 grams of carbs.

  4. Lori Wilson

    Any chance that you e tried this with another type of flour with good results? We’ve got a bit allergy in our home which precludes the use of almond flour, but this looks ah-mazing! Wondering what flax meal/coconut flour blend might be like? I’d love your two cents!

    1. Linda

      I made this using pumpkin seed flour that I made myself in a food processor as I didn’t have almond meal. Turned out great! I would say I prefer it after being stored in the fridge though. Hot out of the oven, it was liquidy inside, so I even put it in an extra 10 minutes. After being in the fridge, it’s very nice and fudgy.

  5. Vicki

    Just made this, looks amazing but not really the nicest cake… guess that’s ‘diet’ cake for you! Thankyou for your great instructions, they were perfect, it cooked perefcto to!

      1. Katerina Petrovska

        I don’t think you plugged in the amount of servings. I just used two other calculators to make sure I was getting the correct amount and on both it’s coming up as 7.3 grams of carbs.

  6. Teresa Vera

    Question… is the stevia you are referring to here regular stevia (which is just that, pure stevia) or stevia for baking blend which is a mixuture of stevia and other sweetener? Pure stevia is very strong and a little goes a long ways… this seems to be too much. I personally don’t like stevia for baking as to me it tastes a little bitter. For baking I normally substitute with xylitol which replaces sugar 1:1. If I decided to replace with xylitol, how much would I use?

    1. Katerina Petrovska

      Yes, the stevia baking blend is what I meant. I’ll make sure to fix that in the recipe card. Thank you for pointing that out!! 🙂 But, you can use any other sweetener with the same amount. I use whatever I have on hand. 🙂

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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