Craving a dark, rich dessert without the sugar crash? This flourless black cocoa & chia Greek yogurt cake is everything: deeply chocolatey, gently sweet, and made with nourishing, gluten-free ingredients. I’m Emma Lowcarver, founder of GlutenFreeGateway.com. After switching to low-carb, gluten-free living in my 30s, I missed decadent cakes—until this one. Black cocoa gives it an Oreo-like depth, while chia seeds and Greek yogurt keep it moist, fiber-rich, and protein-packed. You’ll love this dessert as much as I do—and no one will guess it’s flourless.

PART 1: Why I Love This Recipe

• Flourless & grain-free: No almond or coconut flour needed.
• Ultra chocolatey with black cocoa: Deep flavor without bitterness.
• High-protein & fiber-rich: Thanks to Greek yogurt and chia seeds.
• Naturally low-carb and gluten-free.
• Mixes in one bowl and bakes in under 30 minutes.
• Stays moist for days, even when chilled.

Love desserts that double as fuel? Don’t miss our Flourless Cottage Cheese Lemon Cake or No-Bake Chocolate Protein Bars.

PART 2: Key Ingredients

Black Cocoa Powder
This isn’t your average cocoa—black cocoa is ultra-dutched, rich in flavor, and low in acidity. It delivers that deep, cookie-like taste. If you can’t find it, regular Dutch-processed cocoa works too.

Greek Yogurt
Full-fat Greek yogurt keeps the cake moist and adds protein. Use plain, unsweetened to keep it keto-friendly.

Chia Seeds
These powerhouses absorb moisture and help set the cake without any flour. They also provide omega-3s and fiber.

Eggs
Eggs add structure and help the cake rise slightly. Room temp is best for smooth mixing.

Sweetener
Monk fruit, erythritol, or allulose blends work well. Avoid liquid sweeteners—they’ll affect texture.

Vanilla + Espresso Powder (optional)
These deepen the chocolate notes and round out the flavor.

Want more flourless chocolate inspiration? Try our Keto Chocolate Soufflé Cake or Flourless Brownie Bites.

PART 3: Step-by-Step Instructions

Mix the Batter

1. Preheat oven to 350°F (175°C). Grease and line a small 6-inch pan with parchment.
2. In a large bowl, whisk together ½ cup full-fat Greek yogurt, 2 eggs, ¼ cup sweetener, and 1 tsp vanilla.
3. Add ⅓ cup black cocoa, 2 tbsp chia seeds, 1 tsp baking powder, and a pinch of salt.
4. Optional: Add ½ tsp espresso powder for bold flavor. Mix until smooth.

Bake and Cool

5. Pour batter into pan and smooth the top.
6. Bake for 25–30 minutes or until the center is firm to the touch.
7. Cool completely, then chill for 1–2 hours for the best texture.

Looking for more low-carb chocolate? See Gluten-Free Keto Chocolate Recipes.

PART 4: You Must Know

• Let it chill before slicing: The texture improves dramatically.
• Black cocoa can be drying, so don’t skip the yogurt and chia—they balance moisture.
• This cake is mildly sweet—feel free to taste the batter and adjust your sweetener.
• Use a small pan: This is a rich, dense cake, best in a 6- or 7-inch round.

PART 5: Storage Tips

Fridge: Store in an airtight container for up to 5 days.
Freezer: Slice and wrap each piece for up to 1 month.
Best Served: Chilled or room temperature. Avoid microwaving—it dries out.

PART 6: Ingredient Substitutions

Avoid raw cacao powder—it’s too acidic and doesn’t match black cocoa’s smooth taste.

PART 7: Serving Suggestions

• Top with whipped coconut cream and berries.
• Dust with powdered monk fruit sweetener and serve with espresso.
• Drizzle with keto chocolate ganache for an extra-rich dessert.
• Cut into small squares and serve like fudge bites at parties.

For more serving ideas, explore our Keto Party Desserts.

PART 8: Cultural Context

Black cocoa has roots in European baking, commonly used in iconic cookies like Oreos. This flourless cake modernizes that rich tradition with a gluten-free, low-carb spin—perfect for today’s wellness-driven kitchens.

PART 9: Pro Tips

• Use parchment paper for easy release.
• Grind chia seeds first if you prefer a smoother crumb.
• Double the batch and freeze individual servings for quick treats.
• Don’t overbake—the center should be just set.
• Pair with salty toppings like nut butter for flavor contrast.

FAQ

Can I make this cake dairy-free?
Yes! Use coconut yogurt and check that your cocoa is dairy-free.

Is black cocoa keto-friendly?
Yes—it’s low-carb and sugar-free. Just be sure to use a compatible sweetener.

Can I replace chia with eggs?
Chia helps with texture and moisture. You can reduce the eggs and increase chia, but not the other way around.

Why is my cake dry?
You may have used too much cocoa or overbaked. Be sure to measure carefully and chill the cake.

Conclusion

This flourless black cocoa & chia Greek yogurt cake is rich, protein-packed, and ultra-chocolatey—without any grains, flour, or guilt. Whether you’re keto, gluten-free, or just craving a bold chocolate moment, this cake delivers. Mix it, chill it, slice it—you’ll be amazed what black cocoa and chia can do together.