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Flourless Chocolate Cake

This chocolate cake tastes so good, you’ll never guess that the secret ingredient is garbanzo beans!

Interested in more diabetes-friendly dessert ideas? Check out these 8 Diabetes-Friendly Desserts!


  • Garbanzo beans (1 can)
  • Extra Dark Chocolate Chips (1.5 cup)
  • Egg (3 large)
  • Erythritol Sweetener– Swerve (3/4 cup)

Makes 16 servings


  1. Preheat oven to 350 F
  2. Rinse and drain 1 can garbanzo beans. Pat dry
  3. Separate 3 eggs and keep both yolks and egg whites
  4. Place 1 can garbanzo beans, and chocolate chips into a food processor (Ninja, Vitamix or blenders all work well)
  5. Pulse ingredients until fully incorporated—there should still be very small chunks of chocolate that will melt in the cake
  6. Add egg yolk to the chocolate flour mix and pulse—the mixture should be slightly moist by now
  7. In separate bowl, beat the egg whites until stiff. Add sugar slowly until stiff peaks are glossy
  8. Place the garbanzo bean chocolate mix into a large bowl and slowly fold egg whites and sugar mixture together until completely mixed
  9. Grease a 8×8 baking pan prior to adding cake batter
  10. Bake for 30-35min at 350F or until the center of the cake is firm and spongy
  11. Let cake cool for at least 5-10 min. before cutting
  12. Enjoy! Try adding fresh strawberries on top for some extra added flavor.

Nutrition facts

Per Serving

calories: 115

fat: 7g

saturated fat: 4g

sodium: 55mg

carbohydrates: 13g

fiber: 3g

protein: 4g

Photograph by Larissa Saschin. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.