Flourless Keto Chocolate Cake
User Reviews
4.2
Flourless Keto Chocolate Cake
Description
This cake starts by melting chopped unsweetened baking chocolate with coconut oil and coconut milk over low heat. Cocoa powder, sugar-free sweetener, vanilla extract, and sea salt are stirred into this mixture to build a deeply chocolatey batter.
Separately whisked eggs are combined with the chocolate mixture to create a smooth batter. The cake batter is poured into a prepared springform pan and baked at 375°F for 30 to 35 minutes. The result is a set but moist cake with a dense crumb.
Cooling the cake before unmolding helps it retain shape. The lack of flour lends a fudgy texture rather than a typical cakey crumb. This recipe requires precise temperature control and gentle heating to prevent overcooking the chocolate mixture or eggs.
Ingredients
- 8 ounces unsweetened baking chocolate chopped
- 1 cup coconut oil or butter
- 3/4 cup coconut milk full-fat, canned
- 1 tsp vanilla extract pure
- ½ cup cocoa powder
- 3/4 cup sugar-free sweetener
- ½ tsp salt sea salt
- 6 egg
Instructions
- Preheat the oven to 375 degrees F and line an 8-inch or 9-inch springform pan with parchment paper. Grease or oil the sides of the springform pan too (this will help release the cake from the pan once it is fully baked).
- Chop the chocolate and place it in a saucepan with the coconut oil and coconut milk. Heat over low heat, stirring constantly, just until melted (avoid bringing the mixture to a boil...it should be heated just enough to melt the chocolate but not become particularly hot).
- Add cocoa powder, sweetener, vanilla extract and sea salt and stir well.
- Whisk the eggs in a separate bowl mixing bowl until well-beaten. Pour in the chocolate mixture and stir well until combined.
- Pour the cake batter into the prepared cake pan and place on the center rack of the preheated oven. Bake 30 to 35 minutes, or until the cake has set up in the center. (I do 30 minutes, turn off the oven and leave the cake in the still hot oven for 5 minutes more).
- Allow the cake to cool at least 45 minutes before releasing it from the springform pan, slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18-inch cake
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 356kcal | 18% |
| Carbohydrates | 18g | 6% |
| Fat | 34g | 52% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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