Easy Sugar Free Flourless Chocolate Cake Recipe
User Reviews
4.5
Easy Sugar Free Flourless Chocolate Cake Recipe
Description
The Easy Sugar Free Flourless Chocolate Cake Recipe features a blend of browned butter, coconut oil, and sugar-free chopped chocolate melted together to form the base. Monk fruit sugar replaces conventional sugar, maintaining sweetness without added sugars, while cocoa powder and espresso powder enhance the chocolate depth. Eggs are incorporated slowly to lift and bind the batter, which is baked in a parchment-lined springform pan until it forms a crust and slightly rises. Cooling before removing helps maintain its structure.
The cake delivers a dense and fudgy texture with a delicate crust formed by the baking process. The slight jiggle when done indicates it remains moist inside. A dusting of monk fruit sugar or cocoa powder adds a subtle finishing touch.
This cake is best served chilled or at room temperature. It pairs well with sugar-free ice cream or simply enjoyed on its own as a rich dessert option suited for those managing sugar intake or avoiding flour.
For optimal texture, avoid overbaking and note that browning the butter reduces volume due to water evaporation, so adjustments may be needed. Different sugar substitutes such as allulose or coconut sugar may be used if desired. Keeping the cake refrigerated up to 4 days helps maintain freshness.
Ingredients
- ½ cup (4 oz/120 g) butter (browned, if desired)
- ½ cup (4 fl oz/120 ml) coconut oil melted
- 1 ⅓ cups (8 oz/225 g) chocolate chopped, sugar free
- 6 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup (8 oz/225 g) monk fruit sugar granulated
- 1 cup (4 oz/115 g) cocoa powder
- ¼ teaspoon instant espresso powder
- ¼ teaspoon salt
- 2 tablespoons monk fruit sugar or cocoa powder), for dusting, powdered
Notes
- Brown butter carefully and remeasure to adjust for lost moisture; supplement with extra butter or coconut oil if needed.
- Use an accurate scale or melt coconut oil for precise measurement as it solidifies at room temperature.
- Instant espresso powder intensifies chocolate flavor but can be omitted without losing richness.
- Monitor baking time closely to avoid overbaking; cake is ready when top forms a crust and the center is still slightly jiggly.
- Store the cake covered in the refrigerator for up to 4 days to preserve texture and flavor.
- Experiment with other sugar-free sweeteners like allulose or Swerve, noting they may alter texture slightly.
User Reviews
Overall Rating
4.5
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