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Dessert Recipes

This Air Fryer Flourless Chocolate Cake Recipe Is a Gluten-Free Dream

Almond flour adds a nutty note to this double-chocolate delight

Calling all chocoholics! This flourless chocolate cake recipe is about to become your new obsession. And forget the oven — you can bake your cake to dense, fudgy perfection in the air fryer! Flourless chocolate cake features an aerated chocolate custard. It originated in Ferrara, Italy, in 1900, and remains a popular dessert with religious holidays, gluten-free diets, as well as those with celiac disease. Tell us if you like this dessert below!

The secret to any flourless chocolate cake recipe lies in using high-quality chocolate and whipping your egg whites to stiff peaks for the ideal texture. Make sure to carefully separate your eggs. Any yolk in the whites will prevent them from reaching peaks, which is crucial for the cake’s rise. Use clean, dry bowls for separating to avoid contamination. Additionally, don’t over mix the batter so the air bubbles don’t pop. And for more air fryer desserts, try these Chocolate Chip Cookies and Churros.


16 servings

Total Time

Prep Time

Cook Time


  • 1 1/2 cups + 2/3 cup dark chocolate chips
  • 1/2 cup butter, cut into pieces
  • 6 eggs, separated
  • 3/4 cup granulated sugar replacement, such as Swerve
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups super fine blanched almond flour
  • Whipped cream and raspberries (optional)



Coat bottom of 8”x3” springform pan with cooking spray. Line bottom with parchment paper; coat with cooking spray. Heat 7-qt. air fryer according to manufacturer's directions for air-fry bake at 275°F. In large microwave-safe bowl, microwave 1 1/2 cups chips and butter in 15-sec. intervals, stirring, until smooth.

In clean bowl on medium-high speed, beat egg whites until stiff, 2–3 min. Stir sugar substitute, yolks, vanilla, 1/4 tsp. salt and 1/3 cup water into chocolate mixture; stir in almond flour. Gently fold in egg whites. Spread in pan. Set air-fry timer for 55 min. Transfer pan to air fryer. Bake until set along edge and pick inserted in center comes out slightly wet, about 55 min. Cool on rack. Remove side of pan. Invert cake onto serving plate. In microwave-safe bowl, mix remaining 2/3 cup chocolate chips and 3 Tbs. water; microwave in 15-sec. intervals, stirring, until smooth; cool slightly. Spread over cake. If desired, top with whipped cream and raspberries.


  • Calories: 293 kcal
  • Fat: 21 gram
  • Saturated Fat: 11 gram
  • Protein: 8 gram
  • Carbohydrate: 35 gram
  • Fiber: 5 gram
  • Cholesterol: 85 mg
  • Sugar: 18 gram
  • Sodium: 109 mg

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