Recipe: Guiltless Flourless Chocolate Cake w/ Chocolate Glaze

Yes, I said “glaze” :)

This is honestly one of my favorite desserts for a nice occasion. I have made this for our family holiday party the last 3 years and it is always a hit with the health-conscious and sophisticated palate (aka my chocolate-loving mother-in-law Joyce and brother-in-law Keoni, both of whom say “the darker the better” when it comes to chocolate). The best part? The cake is soooo decadent that a small sliver is all you really need to feel satisfied. Not to mention the numerous health benefits of cocoa, like increasing dopamine, providing substantial fiber, as well as key minerals like magnesium and useful antioxidants! YUM! Maybe I will make this right NOW, forget Christmas :)


  • 12 ounces bittersweet chocolate, roughly broken up
  • 2 sticks, plus 3 tablespoons butter, sliced into hunks
  • 3/4 cup erythritol (natural sugar alcohol sweetener–I like Z Sweet)
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon coconut milk or almond milk (optional)
  • 1 tablespoon coconut syrup (or maltitol syrup or honey)
  • 1/4 teaspoon vanilla extract


Preheat oven to 375 degrees F
I like to make this in a bundt cake form, so spray the whole inside of the pan with a non-stick spray like PAM

  • Place 8 ounces of the chocolate and 2 sticks of the butter in a medium saucepan over medium-low heat.
  • Melt chocolate/butter mixture, stirring often, until blended
  • Remove from heat and transfer to a large bowl
  • Add erythritol and mix well
  • Add eggs one at a time, whisking well after each one
  • Slowly stir in cocoa powder until blended
  • Pour batter into prepared pan and bake for 40 minutes or until cake has risen and top has formed a thin crust.
  • Let cool for at least 10-15 minutes before inverting onto a platter. Be sure to do this slowly and carefully so it doesn’t break!

Make the chocolate glaze:

  • Melt the remaining 4 ounces chocolate and 3 tbsp butter in a small saucepan over medium-low heat, stirring until well blended
  • Remove from heat, then stir in coconut milk (or almond milk), coconut syrup and vanilla
  • Set aside to cool slightly

Only when the cake has completely cooled, pour glaze over the top of the cake, letting it fall down the sides on the inside and outsides of the bundt (you can use the back of a spoon to do this if need be)
Chill uncovered cake for at least 60 minutes before serving to set the glaze


Related: Recipe: Low-Carb Chocolate Peanut Butter Bars

About the author

Jill Coleman

DISCLAIMER: JillFit.com is an educational health and fitness brand. Information herein is not meant to diagnose or treat illness or injury using food or exercise. All information is shared based on personal experience and years of clinical experience with training clients. JillFit is not a nutritional care services company, and all information used and shared is done at your own risk. What is presented here is my point of view. Yours may differ, and that’s absolutely fine, you always need to listen to your own body and do what's right for you. JillFit cannot be held liable for any losses, injuries or damages that may occur as a result of the choices you make based on the information presented on this site. Gracias!

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