Keto Flourless Chocolate Cake

The perfect fudgy texture characterizes this rich Keto Flourless Chocolate Cake. It is a decadent treat without sugar for chocolate devotees. And there is no dairy whatsoever!

The keto flourless chocolate cake I’ve been making is a part of a secret project I’ve been working on.

I’ve created a new electronic cookbook that is all about sweets without dairy.

It goes on sale on January 4th, but I thought I’d give you a taste of what’s to come by sharing one of the recipes and a few additional sneak peeks.

EASY CHOCOLATE CAKE WITHOUT SUGAR

Keto chocolate cake may be made in so many delectable ways. However, I wanted a one-layer cake for this book that was easy to make but also indulgent enough for a special occasion.

The ideal remedy was keto flourless chocolate cake. Less cleanup is required because the batter is prepared in a single basin. Additionally, unlike many flourless cakes, the egg whites don’t need to be whipped.

It nearly feels like biting into a piece of fudge since it is so rich and dense. It takes on a particular quality when you drizzle sugar-free chocolate glaze on top of it. And in less than an hour, everything comes together!

INGREDIENTS

One bowl of dairy-free chocolate cake made with staple keto ingredients. You will require:

Chocolate that hasn’t been sweetened at all should not be confused with sugar-free chocolate, which contains artificial sweeteners.

Swerve and a small amount of allulose were used as coconut oil sweeteners for the glazing.
Eggs
Coconut cream:
cocoa butter
Espresso powder is an optional component .
Salt Vanilla extract

KETO FLOURLESS CHOCOLATE CAKE RECIPE

Get the baking pan ready. To make it simpler to flip the cake out at the end, oil it well and line it with parchment.

Get a double boiler ready. One or two inches of water should be in a saucepan with a heatproof bowl over it. Heat water to simmer. The result is a heat that melts chocolate more gradually.
Carefully remelt the chocolate. Unsweetened chocolate is at best temperamental, so pay attention to it and stir constantly. After it’s melted, remove pan off the heat. Let the bowl rest on top of the pan(warm).
Add the eggs and stir. As you whisk the eggs in, you may notice a noticeable thickening of the mixture, but this is okay.
The coconut cream is whisked in. Following the addition of the eggs, whisk this in until the chocolate mixture is smooth once more before spreading it out in the prepared pan.

Just until just set, bake. Don’t overbake this cake—it should be moist and fudgy.
Cool down. You run the danger of baking it if you turn it out of the pan too soon.

Get the glaze ready. Although the dairy-free chocolate glaze is optional, man, is it good!

Enjoy!

SUBSTANTIAL QUESTIONS

Do I have to eliminate the dairy in this?

Not at all, no. Butter and heavy whipping cream should be used in place of the coconut oil and coconut cream if you prefer to utilize dairy-based components.

Can I use a different sweetener to make keto flourless chocolate cake?

I honestly can’t guarantee the outcomes with anything else because I designed and tested this recipe with Swerve.

Allulose tends to make cakes like this softer and puffier. Additionally, it can require more time to fully bake and solidify.

Can I use pre-sweetened chocolate, such as ChocZero or Lily’s?

The amount of carbs increases significantly when sugar-free chocolate is used in place of unsweetened chocolate. In addition to having less fiber, they will alter the glaze’s and the cake’s consistency.

Why is espresso powder used?

A little coffee enables the tastes of chocolate to stand out more, but it won’t taste at all like coffee. It’s an optional component.

Need More Delicious Recipes?

Keto Chocolate Truffle

Keto Chocolate Chip Waffles

Easy Keto Chocolate Cream Cheese Frosting

Keto Chocolate Chip Cookie Bars

Keto Chocolate Chip Waffles

INFORMATION STOCK

The fridge can be used for a week and the counter for three days to store keto flourless chocolate cake. To prevent drying out, be sure to cover it and use plastic wrap against any cut surfaces.

Freezer-safe for up to two months.

A COOKBOOK OF DAIRY-FREE DESSERTS

Interested in learning more about my newest ebook? This one makes me incredibly proud, and I can’t wait to show it to you.

There are 50 simple and delectable keto dessert recipes in Easy Dairy-Free Keto Desserts.

Ingredients

Cake:

Chopped FOUR ounces unsweetened chocolate
Coconut oil, 1/3 cup; Swerve Granular, 1/4 cup
Vanilla extract, 1 teaspoon
1 optional teaspoon of espresso powder 1/4 teaspoon of salt 3 large eggs ambient temperature
1/4 cup cream coconut
Cocoa powder, half a cup

Glaze:

1/3 cup cream of coconut
Chopped 1 1/2 ounces of unsweetened chocolate
3 tablespoons of Swerve Sweetener in powder
1 tablespoon of BochaSweet or allulose
1/2 tsp. vanilla extract

Instructions

Cake:

An 8-inch round metal baking pan should be lightly greased and the oven set to 350°F. Grease the parchment paper and use it to line the bottom.
The coconut oil and the chopped chocolate should be combined in a heatproof dish that is placed over a pan of barely simmering water. Until melted and smooth, stir.
While keeping the bowl over the warm water, turn off the heat in the pan. Once everything is thoroughly blended, add the sweetener, vanilla, espresso powder, and salt.
Stir in the eggs after adding them. The mixture may significantly thicken, so add the coconut cream right away and stir until it smoothes out once again. Put chocolate powder. Mix good.
Pour the mixture into the baking pan(prepared). Smooth the top. Bake for 15 to 20 minutes, or until the top is slightly firm to the touch and the sides are set. Avoid overbaking.
Remove from the pan and let it to cool for 30 minutes before turning it out onto a cake platter and removing the parchment (the bottom will become the top).

Glaze:

Take a saucepan(small) and simmer the coconut cream(over medium heat). Add the chocolate chunks after removing from the heat. Give it five minutes to melt.
Whisk till smooth after including the sweeteners and vanilla extract. Let settle for a few minutes to thicken. Spread over the top of the cake.
To set the glaze, chill it for 20 minutes.