Keto Flourless Chocolate Cake Recipe
This keto flourless chocolate cake is pure chocolate heaven. It is super rich and decadent, yet really easy to make. This is truthfully the best keto chocolate cake I have ever made!
Servings: 12
Calories: 184
Equipment
- 8 inch round cake pan
Ingredients
Cake
- 1 cup Semi-sweet Sugar free Chocolate Chips
- ½ cup unsalted butter
- ¾ cup sugar free granulated sweetener (see my favorite on Amazon)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs beaten
- ½ cup dutch process cocoa powder
Ganache
- ½ cup Semi-sweet Sugar free Chocolate Chips
- ¼ cup heavy cream
Instructions
- Preheat the oven to 375F. Spray an 8 inch round cake pan with cooking spray and line the bottom with parchment paper.
- For the cake, combine the chocolate chips and butter in a medium sized microwave safe bowl. Microwave on high for 1 minute. Stir together until the chocolate is fully melted. You may need to heat for 10 more seconds.
- Stir in the sweetener, salt, vanilla extract, and eggs. Finally, stir in the cocoa powder. Scoop the batter into the cake pan and spread in an even layer.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick has just a few crumbs. Let cool in the pan for 10 minutes.
- For the ganache, heat the cream in a small microwave safe bowl for 1 minutes. Remove from the microwave and immediately stir in the chocolate chips. Stir until the chocolate is completely melted.
- Invert the cake onto a plate and remove the parchment paper. Spread the ganache over top. Serve warm (the best way in my opinion) or allow the ganache to setup in the refrigerator for 20 minutes.
Notes
Storage: This cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.
Nutrition
Calories: 184 | Carbohydrates: 11g | Protein: 3g | Fat: 17g | Fiber: 7g