What’s better than a sugar free chocolate truffle? Putting that truffle into a cake! We guarantee, people will think you spent hours in the kitchen making this sugar free chocolate truffle cake, but in reality, it’s so simple.


  • Unsweetened baking cocoa
  • 6 ounces baking chocolate (dark for sugar free, milk for no sugar added)
  • ½ cup plus 2 tablespoons butter or margarine
  • 3 whole eggs
  • 3 egg yolks
  • 1 ½ cups powdered sugar alternative (scroll to the bottom to see how to quickly make)
  • ½ cup all purpose flour

Additional powdered sugar alternative, if desired


  1. Heat oven to 450 degrees. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  2. In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 ½ cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
  3. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar alternative. Serve warm.

These chocolate truffle cakes will be a huge hit with your family or your guests. They’ll never know they don't contain chocolate and you can feel good serving them.

Give this chocolate truffle cake recipe a try and let us know how they turned out!

*To make powdered sugar alternative – choose your favorite sugar alternative, such as Splenda, stevia, maltitol, etc. Place desired amount in a blender and cover. Blend for a few seconds until the sugar alternative has become powdered.

These chocolate truffle cakes have been modified from a Betty Crocker recipe.