Low Carb Chocolate Cake Recipe

  • 1 1/2 cup Butter
  • 700g Sugar-free dark chocolate (use sugar-free, not unsweetened!)
  • 1 1/2 tsp Vanilla extract
  • 1/4 tsp Sea salt (optional - skip if using salted butter)
  • 6 large Eggs (at room temperature)
  • 1/2 cup Powdered sweetener of choice (no-sugar) or Protein Powder


  1. Preheat the oven to 180 degrees C. Line the bottom of a spring-form pan with parchment paper. Grease the bottom and sides.
  2. Melt the chocolate and butter together in a double boiler on the stove or at medium-low power or in the microwave, stirring occasionally. Do not overheat.
  3. Remove from heat and pour the chocolate mixture into a bowl. Leave some of the mixture for the coating.
  4. Use a hand mixer to beat in the vanilla and sea salt at low speed.
  5. Beat in the eggs at low speed, one at a time.
  6. Beat in the powdered sweetener or protein powder.
  7. Pour the batter into the lined pan. Smooth the top with a spatula.
  8. Bake for about 25 minutes. The cake will not look done, which is normal. Check if it's done with a toothpick method. (stick a toothpick in the middle and check if the cake is dry enough).
  9. Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours).
  10. Transfer to a plate and cut the cake into squares. Place squares on top of each other.
  11. Reheat the rest of the melted chocolate to create a coating.
  12. Let the coating cool and serve.