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prep time
20 min
cook time
35 min
ready time
55 min
Keto 3-Ingredient Chocolate Souffle Cake
This low carb and Keto recipe is an easy 3-ingredient cake! Sugar-free chocolate chips are melted first to be joined together with fresh egg yolks which are beaten in. Then, the remaining egg whites are whipped to a stiff peak and folded into the mix. Our method of combining the eggs in this way makes a delicious chocolate souffle cake that is perfectly fluffy and sweet! Feel free to top the finished cake with Keto vanilla ice cream or homemade whipped cream. Since there are so many eggs in this dessert, this cake would make for a nice snack. You will love the simplicity of this 3-ingredient Keto dessert.
What are the best eggs to use?
The best eggs to eat are pasture-raised eggs if you can afford them. They are full of Vitamin D (sometimes up to 1400 IU per yolk), B2, B12, selenium, and iodine. They also contain more Vitamin A and folate compared to conventionally raised eggs. Why not eat cake and have nutrition in mind too!
How do I store leftover cake?
Leftover cake can be cut into individual pieces and then wrapped tightly in plastic wrap and stored in the freezer. To thaw, place the cake in the fridge overnight until softened. Then you can reheat the cake in the microwave until slightly warm.
How do I know the cake is finished baking?
The cake is finished baking when the center is puffed and the entire cake jiggles together in one mass. If the cake jiggles in the center only then the cake needs to be baked for additional time. Do not overbake this cake either as the inside will stay slightly fudgy which is really delicious.
Serving suggestions
To make the ultimate pairing, serve this with other 3-ingredient recipes like our 3-ingredient Vanilla Keto Ice Cream which would make a delicious topping:
https://www.carbmanager.com/recipe-detail/ug:99f62eae1f944981abae94f888cf5b9f/3-ingredient-vanilla-keto-ice-cream
Net Carbs
2.2 g
Fiber
2.8 g
Total Carbs
27.3 g
Protein
7.8 g
Fats
13.9 g
197 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chocolate chips, sugar free
8 oz
Raw egg
8 large
Powdered Erythritol (Icing Sugar)
0.5 cup
Recipe Steps
steps 6
55 min
Step 1
Prepare an 8” springform pan with nonstick cooking spray. Cut a parchment paper round to fit in the bottom of the cake pan. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle. Check the fit and trim any excess paper to fit the bottom of the cake pan.Step 2
Preheat the oven to 350 F (180 C). Place all the chocolate chips into a heatproof medium-sized mixing bowl. Place the bowl over a pot of simmering water, stirring the chocolate occasionally until completely melted. Set the chocolate aside to cool slightly.Step 3
Crack the eggs into a bowl. Then separate the yolks from the whites. To do so, lift the eggs out of the bowl one by one and allow the whites to fall through your fingers. Beat the yolks into the melted chocolate one at a time until incorporated. The chocolate may seize up with the first few yolks, but continue beating each yolk in until each is fully mixed in.Step 4
Beat the egg whites in a bowl with a whisk attachment until frothy. Add in the sweetener and beat until stiff peaks form. Beat (not fold) in ¼ of the stiffened egg whites into the chocolate mixture.Step 5
Then add the remaining stiffened egg whites to the chocolate mixture, fold the mixture in carefully and gently so as not to deflate the whites. Pour into the prepared cake pan.Step 6
Bake for 35-37 minutes. The cake should jiggle together in one mass. If the center jiggles apart from the rest of the cake give the cake 5 more minutes and reevaluate after the time has elapsed. Allow the cake to cool until slightly warm. Cut the cake into 8 pieces and serve warm. The center will still be slightly gooey and delicious.
Comments
Jill 8 months ago
Has anyone tried this with allulose? I am also trying to stay away from erythritol due to stroke risk.
UnbelievableKale325496 3 months ago
Yes but it can cause urgency to go #2 If you eat too much
SplendidAvocado730990 4 months ago
I use swerve or Stevie or mini fruit
StupendousCauliflower350762 8 months ago
Welp, I didn’t know what you were referring to, so I googled it and lo and behold, erythritol is bad for you. Wish I would have known that before I prurchased $100 of stuff with erythritol in it.
Alexand875 8 months ago
How is this keto? My total daily carb allotment is 23g and this has 27g. Also, I stay away from erythritol since it has been implicated in blood clots.
Sheila_khan_dalessandro 3 months ago
I honestly don’t understand how you do this subtraction
SplendidAvocado730990 4 months ago
You take risk carbs subtract the fiber and then subtract the added sugar alcohols. It took me forever to figure it out lol
Mojas 4 months ago
Ehm, 1 slice has 2g how did you get to 27g? Even if you eat the whole suffle cake, it would be 16g……..
KinkyDinkley69 5 months ago
Net carbs.
M0sby 8 months ago
Sugar alcohols are not digested by the body but are excreted pretty much untouched. Tòo much will cause diarrhoea
SpectacularRadish708236 a year ago
Very easy to make. I made a 2 serve helping and baked it for 20min. Maybe 15 will be better. Also added salted caramel drops. Very tasty, definitely a keeper. Served with thick whipped cream.
FavorableArugula418997 a year ago
I haven't used eggs in a carton before. Can they be whipped to stiff peaks? Why not add a smidge of Cream or Tartar to aid the egg white performance?
SplendidAvocado730990 4 months ago
Egg whites can
DebA a year ago
Can Monkfruit be used as the sweetener part of this recipe?
RemarkableKale302685 3 months ago
I don't know but check the label on monk fruit. Apparently some packets are 95? Erythritol
Kiti63canada a year ago
I recommend buying a carton of 100% egg whites. Easier, less messy, and zero waste!
ASL4U 10 months ago
cartons are waste. they will sit in a landfill for hundreds of years
mcbinder a year ago
But the whole entire egg is used. Nothing is wasted. The egg yolks go into the chocolate and later the egg whites are incorporated. No waste.
SuperCauliflower711213 a year ago
But your supposed to use the yolk in the chocolate so there would be no waste.
StellarAvocado370871 2 years ago
It’s a great recipe! However do NOT use any chocolate chips sweetened with Maltitol! I made that mistake and that’s the reason theres so many total carbs. Maltitol pretty much has the same glycemic index as table sugar despite being a sugar alcohol, so beware!
faith4775 a year ago
Use Lakanto erythritol/monk fruit GOLDEN granulated. No aftertaste, delicious
MirthfulAvocado728394 2 years ago
I will, but maltitol will raise your blood sugar too, so i dont use it, but I use erythritol, zero carbs and not raising your bloodsugar.
FabulousAvocado187572 2 years ago
I did not like it at all. I was expecting something sweet, but it tasted like unsweetened chocolate and was grainy. I followed the recipe exactly. I guess my expectations were too high. It definitely needs some kind of cool whip or ice cream to off set it.
Nephthys a year ago
You should search Google for the three ingredient chocolate mug cake. It is the best I have had. It uses the same ingredients but individual. One egg, one tsp of erythritol, pure cocoa
twinpeaksgal1962 2 years ago
Ha anyone tried it after the leftovers have been frozen, thawed?
MoniqueMarien 2 years ago
Delicious