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8
Apr

Home / Food & Recipes / Keto Diet Recipes / Low Carb Flourless Chocolate Cake

Low Carb Flourless Chocolate Cake

By recommended tips
/ tags cake, chocolate, flourless, keto, low-carb, recipes
0 Comments

“This Low Carb Flourless Chocolate Cake Recipe is rich, dense, and intensely chocolatey, and sure to satisfy your deepest chocolate cravings!” Low Carb Flourless Chocolate Cake – You must try this recipe.

Let us know if you liked this recipe. Try the other recipe categories as well!

40 m
16 Servings
  349 cals

Ingredients

  • 24 oz Sugar-free dark chocolate (chopped; use sugar-free, not unsweetened!)
  • 1 1/2 tsp Vanilla extract
  • 1/4 tsp Sea salt (optional – skip if using salted butter)
  • 1 1/2 cup Butter
  • 6 large Egg (at room temperature)
  • 1/2 cup Powdered erythritol (or powdered monk fruit sweetener, or any powdered sweetener)

Directions

  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. Grease the bottom and sides.
  2. Melt the chocolate and butter together, in a double boiler on the stove or at medium-low power in the microwave, stirring occasionally. Do not overheat to avoid splitting.
  3. Remove from heat and pour the chocolate mixture into a large bowl. Use a hand mixer to beat in the vanilla and sea salt at *low* speed.
  4. Beat in the eggs at *low* speed, one at a time.
  5. Beat in the powdered erythritol, still at low speed. The mixture should be somewhat smooth, but a little lumpy.
  6. Pour the batter into the lined pan. Smooth the top with a spatula. Place the springform pan onto a baking sheet to catch any leaks, just in case.
  7. Bake for about 25 minutes, until the top just starts to form a very thin crust on the edges only, and the internal temperature in the center via thermometer is 140 degrees F (60 degrees C). The cake will not look done, which is normal, so go by the temperature.
  8. Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
  9. Remove the pan from the fridge 1 hour before serving. Pop off the sides of the springform pan and transfer to a plate or cake stand. Dust with additional powdered sweetener if desired. Let the cake reach room temperature before slicing.
  10. Enjoy 🙂

Nutrition Facts

Per Serving: 349 calories; 34 g fat; 5 g carbohydrates; 4 g protein.


Recipe by: Christine P, Photo Credit:  James B. (flickr)


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    Charlene
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  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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