Best Ever Keto Chocolate Cake (Sugar Free)
User Reviews
5
Best Ever Keto Chocolate Cake (Sugar Free)
Description
The cake blends melted unsweetened chocolate and butter with beaten eggs and sweetener, then adds almond flour and salt for balance. Baking at 170°C (340°F) for about 30 minutes in a lined and greased springform pan yields a cake with a firm but tender crumb.
Careful melting of chocolate prevents separation, and resting the cake before dusting cocoa powder helps maintain the surface texture. The cake can be finished with an optional sugar-free chocolate frosting made from unsweetened chocolate, butter, heavy cream, and powdered sweetener once cooled.
Each slice contains about 5 grams of net carbs, making it suitable for ketogenic diets. Proper melting technique and quality ingredients affect the cake's final texture and appearance.
Ingredients
- 10.5 oz unsweetened chocolate 300g ***see notes
- 10.5 oz butter 300g, unsalted (1 ⅓ cup melted)
- 6 egg room temperature
- ½ cup almond flour 50g, or ground almonds
- 1 cup powdered sweetener 150g
- pinch of salt
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
- This cake yields approximately 12 slices, each with 5g net carbs.
- Allow the cake to cool completely before dusting with cocoa powder to avoid a soggy surface.
- Melt the chocolate carefully using short bursts in the microwave or a gentle water bath to prevent separation.
- Use good quality butter and chocolate without additives to prevent fat separation in the cake.
- Optional frosting can be prepared by melting unsweetened chocolate with butter, adding heavy cream and powdered sweetener once cooled, then spreading over the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Total Carbohydrates | 3g | 1% |
| Protein | 8.1g | 16% |
| Fat | 37.8g | 58% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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