There is a very specific rabbit hole on YouTube, and its name is The Icing Artist. If you haven’t discovered Laurie’s channel yet, consider this both a warning and a recommendation. She reviews and tastes the most ridiculously fancy cakes and desserts you can imagine, and I’ve been watching her videos far more than a grown woman should probably admit.
After enough of those videos, something predictable happened: I started fancying cake.
Here’s the small problem. I mostly follow a carnivore lifestyle, which means no flours in my kitchen. And before anyone asks, no, I don’t sneak in keto flours or fibers either. Not almond, not coconut, not psyllium, not a single one. I like my baking clean and simple, as plant-free as possible.
But I do keep dark chocolate and cocoa powder in the pantry for the occasional treat (and to avoid oxalate dumping; I’ve got my share of kidney stone attacks leading to sepsis), and that was enough of a loophole for me. I already have a beloved purely Carnivore Cake Roll for when the mood strikes, but this time, plain wasn’t going to cut it. I wanted chocolate. I wanted fluffy — without flour, if that was even possible. And I wanted an unreasonable amount of buttercream frosting doing its job between the layers.
So, I rolled up my sleeves, and this Fluffy Flourless Keto Chocolate Sheet Cake happened.
Originally, I grabbed my Carnivore Cake Roll recipe and was already mentally adding the grated chocolate and cocoa powder to it, thrilled with my little plan. But then I counted the ingredients and realized I would blow past my 5-ingredient limit for this blog. So, I started pondering which ingredient I could get away with skipping without ruining the texture. After some back-and-forth with myself, I decided to leave out the cream cheese, and honestly, it turned out to be the best decision. The cake came out fluffy, chocolatey, and delicious, and it held together beautifully. To be fair, I was fully expecting it to fall apart the moment I tried to lift a slice, so it was a very happy surprise.
The beauty of this cake is that it can be whatever you need it to be. My son, who is a young man of simple pleasures, likes his slice with a generous cloud of whipped cream and a handful of strawberries on the side, and honestly, that is a perfect way to enjoy it. But if you want to go the full Icing Artist route (minus the carb coma and irritated gut), you can turn this into a proper layered chocolate cake with a rich, creamy filling that will make you close your eyes on the first bite.
At the end of this post, you will find plenty of tips for variations and filling ideas, so you can adjust this cake to whatever your taste buds are begging for today.
Step-by-Step Instructions
Here is how to make this fluffy flourless chocolate cake from start to finish:
Preheat the oven to 350°F (175°C) and line a baking sheet or a silicone jelly roll pan with parchment paper.
Grab 1/2 cup (120 ml / 50 g) of grated extra-dark chocolate (at least 85% cocoa). I always grate mine with a cheese slicer; it’s unequivocally the best tool for that purpose! Toss your grated chocolate into a bowl.
Add also 2 tablespoons of unsweetened cocoa powder…
…2 teaspoons of aluminum-free baking powder…
…and your favorite keto sweetener to taste. I use 3 tablespoons of my own Lumo sweetener, which is a blend of erythritol and stevia. It’s as sweet as sugar.
Mix the dry ingredients…
..until they are evenly combined, then set the bowl aside.
Take 6 pastured eggs.
Separate the whites from the yolks. Now, I have to tell a joke that I heard from Dave Mac at No Carb Life (who has also interviewed me twice): “I’ve been separating eggs; one in the living room and one in the dining room.” That’s not what we are doing here.
Beat the egg whites…
..until they form stiff peaks, and set them aside.
Beat the yolks…
…until they are smooth and evenly combined. No need to clean the beaters before this step, as you can see from the photo; there is some egg white in the beaters, and that’s perfectly fine.
Add the dry chocolate mixture to the yolks and gently stir with a spatula until everything is nicely combined.
Carefully fold in the beaten egg whites, keeping as much of that lovely fluffiness as you can.
This looks fluffy and smooth!
Pour the batter into the prepared baking sheet or jelly roll pan.
Level the surface with a spatula.
Bake in the preheated oven for about 20 minutes…
…or until the cake is done.
Take the cake out of the oven and let it cool to room temperature before removing from the pan.
Remove the cake from the baking sheet or jelly roll pan and slice the cake into 4 pieces (or use a dull knife if you decide to cut the cake in the pan, like I do here).
Like this.
Fill with your favorite keto-friendly frosting. I have a simple vanilla buttercream frosting here, recipe in the Tips for Variations section.
Gorgeous!
Here’s the recipe for you to enjoy:
Fluffy Flourless Keto Chocolate Sheet Cake
here is a very specific rabbit hole on YouTube, and its name is The Icing Artist. If you haven’t discovered Laurie’s channel yet, consider this both a warning and a recommendation. She reviews and tastes the most ridiculously fancy cakes and desserts you can imagine, and I’ve been watching her videos far more than a grown woman should probably admit.
After enough of those videos, something predictable happened: I started fancying cake.
Here’s the small problem. I mostly follow a carnivore lifestyle, which means no flours in my kitchen. And before anyone asks, no, I don’t sneak in keto flours or fibers either. Not almond, not coconut, not psyllium, not a single one. I like my baking clean and simple, as plant-free as possible.
But I do keep dark chocolate and cocoa powder in the pantry for the occasional treat (and to avoid oxalate dumping; I’ve got my share of kidney stone attacks leading to sepsis), and that was enough of a loophole for me. I already have a beloved purely Carnivore Cake Roll for when the mood strikes, but this time, plain wasn’t going to cut it. I wanted chocolate. I wanted fluffy — without flour, if that was even possible. And I wanted an unreasonable amount of buttercream frosting doing its job between the layers.
So, I rolled up my sleeves, and this Fluffy Flourless Keto Chocolate Sheet Cake happened.
Originally, I grabbed my Carnivore Cake Roll recipe and was already mentally adding the grated chocolate and cocoa powder to it, thrilled with my little plan. But then I counted the ingredients and realized I would blow past my 5-ingredient limit for this blog. So, I started pondering which ingredient I could get away with skipping without ruining the texture. After some back-and-forth with myself, I decided to leave out the cream cheese, and honestly, it turned out to be the best decision. The cake came out fluffy, chocolatey, and delicious, and it held together beautifully. To be fair, I was fully expecting it to fall apart the moment I tried to lift a slice, so it was a very happy surprise.
The beauty of this cake is that it can be whatever you need it to be. My son, who is a young man of simple pleasures, likes his slice with a generous cloud of whipped cream and a handful of strawberries on the side, and honestly, that is a perfect way to enjoy it. But if you want to go the full Icing Artist route (minus the carb coma and irritated gut), you can turn this into a proper layered chocolate cake with a rich, creamy filling that will make you close your eyes on the first bite.
At the end of this post, you will find plenty of tips for variations and filling ideas, so you can adjust this cake to whatever your taste buds are begging for today.
Ingredients
- 1/2 cup = 120 ml (50 g) grated extra-dark chocolate (cocoa content minimum 85%)
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons aluminum-free baking powder
- to taste your favorite keto sweetener
- 6 pastured eggs
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet or a silicone jelly roll pan with parchment paper.
- Combine the grated chocolate, cocoa powder, baking powder, and the sweetener in a small bowl. Mix until well combined. Set aside.
- Separate the eggs.
- Beat the whites until stiff peaks form. Set aside.
- Beat the yolks until well combined.
- Fold in the dry mixture and stir gently with a spatula until well combined.
- Carefully fold in the whites, retaining as much fluffiness as you can.
- Transfer the batter into the prepared baking sheet or jelly roll pan. Level the surface with a spatula.
- Bake in the preheated oven for about 20 minutes, or until done.
- Remove the cake from the oven. Let cool to room temperature.
- Remove the cake from the baking sheet or jelly roll pan.
- Slice the cake into 4 slices. Fill with your favorite keto-friendly frosting.
- Store the leftovers in the fridge for up to 3 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Gefen Baking Powder, 8oz Resealable Container, Gluten Free, Aluminum Free, Cornstarch Free -
Anthony's Organic Cocoa Powder, Gluten Free & Non GMO, 2 Pound -
Lindt EXCELLENCE 90% Cocoa Dark Chocolate Candy Bar, Dark Chocolate, 3.5 oz. Bar
Tips for Variations
The base of this mildly chocolatey cake is beautifully neutral, which means it pairs beautifully with almost any flavor you can think of — from warm spices and rich nuts to bright berries and bold citrus. Below you’ll find ideas grouped by how you want to customize your cake, from small tweaks to full flavor makeovers.
Small Tweaks: Add Seasonings to the Batter
The easiest way to change the character of this cake is to stir a powdered seasoning straight into the dry mixture or add liquid flavorings to the yolks. No extra steps, just a new flavor profile.
Dry seasoning suggestions:
— 1—2 teaspoons of homemade pumpkin pie spice — turns it into an instant fall dessert and pairs beautifully with caramel-based fillings.
— 1 tablespoon of Ceylon cinnamon — warm and comforting, and works surprisingly well with tart berry fillings.
— 1 teaspoon of instant espresso powder — doesn’t make the cake taste like coffee, just deepens the chocolate flavor.
— 1/2 teaspoon of raw licorice powder — bold and unusual (for others than Nordic people; we love our licorice and add it everywhere from drinks to pizzas!)
— 1/2–1 teaspoon of vanilla powder — simple, but rounds out the flavor beautifully.
— pinch of cayenne pepper — for those who love some heat also in their dessert.
Liquid flavoring suggestions
— 1 tablespoon of rum — gives the cake a slightly boozy, grown-up depth. Wonderful with orange buttercream.
— 1 teaspoon of hazelnut flavoring — turns the cake into the perfect partner for a “Nutella”-style frosting.
— 1 teaspoon of coconut extract — adds a subtle, tropical sweetness that pairs naturally with a frosting with unsweetened shredded coconut.
— 6 drops of LorAnn orange oil — bright, fresh, and gorgeous with dark chocolate.
— 5 drops of LorAnn peppermint oil — instant holiday feeling and an ideal pair with dark chocolate.
Bigger Twist: Turn It into a Cake Roll
Because the batter bakes up thin and flexible, this recipe is a natural fit for a cake roll. Bake it in a jelly roll pan, let it cool for a few minutes on the parchment, and roll it up gently while it’s still warm. Once cooled, unroll, spread with your favorite filling, and roll it back up.
Fancy Finish: Add a Chocolate Drip
If you want to take your cake into full Icing Artist territory, finish it with a glossy drip on top. Both of these work perfectly:
— Keto Dark Chocolate Drip for a rich, dark finish
— Keto White Chocolate Drip for an elegant, snowy contrast
The Real Fun: Flavor Pairings for Fillings
This is where you get to have some fun! I’ve divided my favorite pairings into categories so you can pick based on your mood — comforting, fruity, nutty, or a little wild.
Classic and Comforting
For when you want a cake that just feels like a warm hug on your taste buds:
– Chocolate cake with Keto Chocolate Buttercream Frosting — the ultimate chocolate lover’s choice.
– Chocolate cake with Keto Coffee Buttercream Frosting — like a fancy mocha in cake form. To make the frosting, replace heavy cream with equal amount of strong, cold coffee in this basic frosting.
– Chocolate cake with Keto Maple Buttercream Frosting — cozy and sweet without being over the top. To make the frosting, add 1 teaspoon of natural maple flavoring to the above-mentioned basic frosting.
As promised, here’s the recipe for my simple Keto Vanilla Buttercream Frosting that I used for the cake in the photo:
2 1/2 sticks = 285 g unsalted grass-fed butter
sweetener of choice to taste
1/2 teaspoon vanilla powder
1 pastured egg
1. Combine the butter, sweetener, and the vanilla powder in a deep and narrow bowl.
2. Beat with an electric mixer until very pale and fluffy, about 10 minutes.
3. Add the egg and continue beating until well combined and even fluffier.
4. Use as a filling/frosting on your cake.
Note: In Finland, we use raw eggs in buttercream frosting. If you don’t use raw eggs, replace the egg with 2—3 tablespoons of heavy cream. Another note; I used my own brand vanilla-flavored stevia, so I didn’t need to add any vanilla powder, as I got the sweetener and vanilla flavor all in one ingredient.
Fruity and Fresh
For when the cake needs a little brightness to balance the richness:
– Chocolate cake with Airy Strawberries and Cream Frosting — a timeless combo.
– Chocolate cake with Keto Raspberry Lemonade Buttercream Frosting — tart, bold, and stunning. To make the frosting, add 1/4 cup (60 ml) of Keto Raspberry Lemonade Marmalade to the basic frosting.
– Cinnamon-spiced chocolate cake with Keto Cranberry Vanilla Buttercream Frosting — my go-to for the holiday season.
– Licorice-flavored chocolate cake with Keto Lemon Buttercream Frosting — sounds unusual, tastes incredible. To make the frosting, add 1 tablespoon of freshly squeezed organic lemon juice and 1 teaspoon of freshly grated peel or organic lemon to the basic frosting.
Nutty and Rich
For when you want a dessert that feels indulgent and a little more sophisticated:
– Chocolate cake with Keto Peanut Butter Buttercream Frosting — the crowd pleaser everyone reaches for twice (omit the pumpkin pie spice from the recipe if you are not fancying autumnal flavors).
– Hazelnut-flavored chocolate cake with Keto “Nutella” Buttercream Frosting — a homemade take on the classic combo. Add 1/4 cup (60 ml) of unsweetened all-natural hazelnut butter to the chocolate frosting.
– Chocolate cake with crushed pecans folded into the batter, filled with Keto Toasted Pecan Buttercream Frosting — texture and taste from top to bottom.
– Chocolate cake with Sugar-Free Maple Bacon Buttercream Frosting — oh yes, bacon works wonderfully in desserts, too!
A Little Fancy, A Little Grown-Up
For dinner parties, birthdays, or whenever you feel like showing off:
– Pumpkin spice chocolate cake with Keto Salted Caramel Buttercream Frosting — fall on a plate.
– Chocolate cake with a splash of rum, filled with Keto Orange Buttercream Frosting — reminiscent of a chocolate orange truffle.
– Chocolate cake with Keto Irish Buttercream Frosting — if you enjoy a hint of whiskey in your desserts.
– Chocolate cake with Keto Strawberry Daiquiri Buttercream Frosting — another adult-favorite, which also works out without alcohol.
– Chocolate cake with Low-Carb Marshmallow Fluff Frosting — light, airy, and pure childhood joy.
Keep It Simple
And of course, you don’t have to do anything fancy at all. A generous dollop of freshly whipped cream and a handful of berries on the side is a completely valid way to enjoy this cake. My son swears by it, and honestly, he might be onto something.
Final Thoughts
This Fluffy Flourless Keto Chocolate Sheet Cake started as a craving fueled by too many Icing Artist videos, and it ended up becoming one of my favorite little baking projects. It’s simple, it’s chocolatey, it’s genuinely fluffy, and it doesn’t need a single scoop of flour or fiber to hold itself together.
What I love most about this recipe is how easily it adapts. Some days you want a quick slice with whipped cream and berries. Other days you want to go all in with a fancy filling and a glossy chocolate drip on top. This cake happily plays both roles without complaining.
If you give this recipe a try, I would love to hear how it turned out for you — and especially which flavor combination you went for. Drop a comment below and tell me all about it. And if you come up with a filling pairing I haven’t thought of yet, please share, because I am always looking for a new excuse to bake this cake again!
Oh, yes! Ditch the cream cheese…
The food police will be angry if you use SIX ingredients!
I burst out laughing!
Always interestingly creative, Elviira!
Hugs,
Gladys
Toronto, Canada
Thank you for your kind comment, Gladys!