This delicious flourless chocolate cake is rich, fudgy, and completely keto-friendly! Made with sugar-free dark chocolate and a hint of vanilla, it melts in your mouth with every bite. Naturally gluten-free, it’s perfect for special occasions or a guilt-free treat. Serve with a dusting of sweetener or fresh berries for an extra touch!
Ingredients Needed
- 340g (1 ½ cups) unsalted butter
- 680g (24 oz) sugar-free dark chocolate (chopped; use sugar-free, not unsweetened!)
- 1 ½ tsp vanilla extract
- ¼ tsp sea salt (optional – skip if using salted butter)
- 6 large eggs (at room temperature)
- 60g (½ cup) powdered monk fruit allulose blend
How To Make Low Carb Keto Flourless Chocolate Cake
- Preheat the oven: Preheat to 175°C (350°F). Line the bottom of a 23 cm (9 in) springform pan with parchment paper and grease the sides.
- Melt the chocolate and butter: Melt together using a double boiler on the stove or microwave at medium-low power, stirring occasionally. Do not overheat to prevent splitting.
- Mix in the vanilla and salt: Remove from heat and transfer to a large bowl. Beat in vanilla and salt at low speed using a hand mixer.
- Add the eggs: Beat in the eggs one at a time at low speed.
- Incorporate the sweetener: Beat in the powdered monk fruit sweetener, still at low speed, until the mixture is mostly smooth with slight lumps.
- Pour and smooth: Transfer the batter to the prepared pan, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any leaks.
- Bake the cake: Bake for 25 minutes, until a thin crust forms at the edges. The center will look undercooked—this is normal. The internal temperature should be 60°C (140°F).
- Cool and refrigerate: Let the cake cool to room temperature in the pan, then refrigerate overnight (at least 8 hours).
- Serve: Remove from the fridge 1 hour before serving. Release the cake from the pan, transfer to a plate, and dust with additional powdered sweetener if desired. Let it come to room temperature before slicing.
Recipe Tips
- Use good-quality chocolate: The flavor depends on the chocolate, so choose a high-quality sugar-free dark chocolate for the best taste.
- Melt gently: If using the microwave, heat in short bursts and stir often to prevent burning or splitting.
- Mix at low speed: Beating at low speed prevents too much air, keeping the cake dense and fudgy.
- Check the temperature: The cake may look undercooked, but it’s ready when the center reaches 60°C (140°F).
- Chill overnight: Let the cake set in the fridge for at least 8 hours to get the perfect texture.
How To Store Leftovers?
- Refrigerate: First, let the leftover cake cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days to keep it fresh and fudgy.
- Freeze: Wrap individual slices tightly in plastic wrap and place them in an airtight container. Store in the freezer for up to 3 months. Before serving, thaw in the fridge overnight and let it reach room temperature before enjoying.
Nutrition Facts
Serving Size: 1 slice (1 of 16 servings)
- Calories: 349 kcal
- Total Fat: 34g
- Saturated Fat: 29.4g
- Cholesterol: 158.7mg
- Sodium: 244.9mg
- Potassium: 321.6mg
- Total Carbohydrate: 17g
- Dietary Fiber: 12g
- Sugars: 0g
- Protein: 4g
Check out More Recipes:
- Low Carb Keto Angel Food Cake Recipe
- Low Carb Keto Red Velvet Cake Recipe
- Low Carb Keto Blackberry Cobbler
Low Carb Keto Flourless Chocolate Cake
Description
This delicious flourless chocolate cake is rich, fudgy, and completely keto-friendly! Made with sugar-free dark chocolate and a hint of vanilla, it melts in your mouth with every bite. Naturally gluten-free, it’s perfect for special occasions or a guilt-free treat. Serve with a dusting of sweetener or fresh berries for an extra touch!
Ingredients
Instructions
- Preheat the oven: Preheat to 175°C (350°F). Line the bottom of a 23 cm (9 in) springform pan with parchment paper and grease the sides.
- Melt the chocolate and butter: Melt together using a double boiler on the stove or microwave at medium-low power, stirring occasionally. Do not overheat to prevent splitting.
- Mix in the vanilla and salt: Remove from heat and transfer to a large bowl. Beat in vanilla and salt at low speed using a hand mixer.
- Add the eggs: Beat in the eggs one at a time at low speed.
- Incorporate the sweetener: Beat in the powdered monk fruit sweetener, still at low speed, until the mixture is mostly smooth with slight lumps.
- Pour and smooth: Transfer the batter to the prepared pan, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any leaks.
- Bake the cake: Bake for 25 minutes, until a thin crust forms at the edges. The center will look undercooked—this is normal. The internal temperature should be 60°C (140°F).
- Cool and refrigerate: Let the cake cool to room temperature in the pan, then refrigerate overnight (at least 8 hours).
- Serve: Remove from the fridge 1 hour before serving. Release the cake from the pan, transfer to a plate, and dust with additional powdered sweetener if desired. Let it come to room temperature before slicing.
Notes
- Use good-quality chocolate: The flavor depends on the chocolate, so choose a high-quality sugar-free dark chocolate for the best taste.
- Melt gently: If using the microwave, heat in short bursts and stir often to prevent burning or splitting.
- Mix at low speed: Beating at low speed prevents too much air, keeping the cake dense and fudgy.
- Check the temperature: The cake may look undercooked, but it’s ready when the center reaches 60°C (140°F).
- Chill overnight: Let the cake set in the fridge for at least 8 hours to get the perfect texture.
Low Carb Keto Flourless Chocolate Cake
