This Keto Flourless Chocolate Cake is dense and chocolatey, extra decadent, gluten-free and low in carbs! Perfectly delicious and indulgent!
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Valentine’s Day is almost here and you know I love a good healthier dessert recipe! This Keto Flourless Chocolate Cake is the perfect low carb dessert recipe – it’s perfectly delicious, decadent, ultra-chocolatey, and the perfect balance of dense and fluffy. Seriously, it’s to die for and if you’re a chocolate-lover you are going to LOVE this dessert!!
What is the best sugar to use for Keto Baking?
When choosing a good sugar substitute for this recipe and other keto baking recipes, be sure to use one that performs the same way as regular granulated sugar in baking recipes – conventional sugar in regular baking not only provides sweetness and moisture to baked goods, but it also acts to provide structure, especially in flourless recipes made with egg whites like this one. I like using baking stevia for this recipe because it provides a really good flavour and texture, but if you prefer a baking erythritol or other baking sugar substitute feel free to use whatever you’re used to instead.
How to make Keto Flourless Chocolate Cake
Follow these no-fail tips for the perfect Keto flourless chocolate cake every time!
- Separate the egg whites from the yolks. Whip the egg whites with the cream of tartar (this gives the egg whites stability).
- Melt the chocolate, butter, and espresso powder together. Stir them together until smooth, and slightly cooled. Hot chocolate will deflate the egg whites and cook the egg yolks.
- Whisk the egg yolks with the sugar-substitute. Continue whisking until the mixture is fluffy and very pale in colour.
- Whisk together the chocolate mixture and the egg yolk mixture.
- Add the egg whites 1/3 at a time. Adding the egg whites all at once will cause them to deflate.
- Fold the egg white into the chocolate mixture gently. Mixing vigorously can cause the cake to fall in the oven as it bakes. Use a spatula for this job.
- Bake at a low temperature. Flourless chocolate cakes bake best at 300 degrees Fahrenheit.
- Let the cake cool completely before cutting into it. It will continue to bake and set even after it leaves the heat of the oven.
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I hope you love this cake as much as we do! Let me know in the comments below, what’s your favourite homemade decadent dessert? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for more low-carb or Keto recipes? You’ll LOVE these:
- Keto Chocolate Muffins
- Keto Lasagna Stuffed Chicken
- Keto Muffins with Chocolate Chips
- Low Carb Cheesecake
- Low Carb Korean Beef Lettuce Cups
- Low Carb Blueberry Muffins
- Low Carb Brownies
- Low Carb Cauliflower Mash
Keto Flourless Chocolate Cake
- 1 9-inch springform pan
- 6 large eggs separated
- 1/2 teaspoon cream of tartar
- 8 ounces unsweetened chocolate (about 230 grams) or use your favourite low-carb chocolate that's sweetened with Stevia or Erythritol
- 4 tablespoons unsalted butter
- 4 teaspoons espresso powder
- 1/2 cup granulated stevia or use baking granulated Erythritol
- 1/4 teaspoon salt
- powdered stevia or erythritol for dusting and fresh berries for serving (optional)
- Preheat your oven to 300 degrees Fahrenheit.
- Prepare a 9-inch spring form pan by greasing it with butter and dusting the inside with cocoa powder.
- In a large bowl, whip the egg whites and the cream of tartar on high speed with a hand mixer (use a stand mixer if you have one) until they reach stiff peaks. Set aside.
- In a separate bowl, add the chocolate (chop it first), the butter and the espresso powder. Melt these in the microwave on 30-50% power for 30-second increments just until melted.
- Stir the chocolate mixture well and set aside to cool.
- In another bowl, whisk together the egg yolks and granulated stevia (or granulated erythritol) until smooth. The mixture should be very pale.
- Once the chocolate mixture has cooled, add the egg yolk and stevia mixture to the chocolate mixture and whisk them together well. Mix the salt in as well.
- Switch to a silicone spatula and very gently fold in about one-third of the egg whites, just until the white streaks disappear.
- Add another 1/3 of the egg whites and fold them in gently.
- Add the last of the egg whites and continue folding gently until no more white streaks appear.
- Pour the batter into the prepared cake pan and bake for 50-55 minutes at 300 degrees Fahrenheit.
- Let the cake cool in the pan for about 15 minutes before releasing the sides of the pan and letting the cake cool on a wire rack until cooled completely.
- Serve with a dusting of powdered stevia or powdered erythritol and some fresh berries.