“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.
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- 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)
- 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.
- 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.
- 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.
- Beat in the eggs at *low* speed, one at a time.
- Beat in the powdered erythritol, still at low speed. The mixture should be somewhat smooth, but a little lumpy.
- 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.
- 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.
- Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
- 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.
- Enjoy 🙂
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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