Best Ever Keto Chocolate Cake (Sugar Free)

Name: Best Ever Keto Chocolate Cake (Sugar Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 10.5 oz unsweetened chocolate; 10.5 oz butter; 6 eggs; ½ cup almond flour; 1 cup powdered sweetener; pinch of salt

User Reviews

5.0

528 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12
Calories
389 kcal
Course
Dessert
Cuisine
British

Best Ever Keto Chocolate Cake (Sugar Free)

Raiden Walker

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The ultimate keto chocolate cake recipe! This decadent, fudgy sugar free cake is really easy to make and requires only 5 ingredients.

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Ingredients

Servings

10.5 oz unsweetened chocolate 300g ***see notes
10.5 oz butter 300g, unsalted (1 ⅓ cup melted)
6 eggs room temperature
½ cup almond flour 50g, or ground almonds
1 cup powdered sweetener 150g
pinch of salt

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Instructions

Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
Melt the butter and chocolate in the microwave (90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water). Set aside.
In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.

Notes

5g net carbs per slice. Makes 12 slices.
Wait with dusting the cake until it is completely cooled. If it is still warm, the cocoa powder will melt and become sludgy.
TAKE YOUR TIME when melting the chocolate. If you overheat it, it can separate into cocoa and cocoa butter and become sludgy. If you melt it in the microwave, break it up as much as possible and heat it in 2 x 30 second bursts, followed by 10 second bursts. Take it out before it's fully melted and just stir a few times, letting the rest melt on its own.
***Use GOOD QUALITY butter and chocolate. If your products contain additives such as water or oils, you'll end up with fat separating and pooling on top of your cake.
Optional chocolate frosting: Melt 100g / 3.5 oz unsweetened chocolate and 60g / ¼ cup butter, stir in 6 tablespoon double / heavy cream and ⅓ cup / 50g powdered sweetener. Wait until it has cooled and thickened, then spread over the cake.