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!
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.
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!
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.