A moist and rich keto chocolate cake recipe that is a quick 3-ingredients recipe, not at all crumbly, and super easy to make. 3g net carbs per serve.
This keto flourless chocolate recipe makes 12 serves. 1 serving is one slice and has 3g net carbs.
The net carbs of this Keto flourless cake are total carbs minus fiber.
Keto Flourless Chocolate Cake Ingredients
- 1 cup of Unsalted Butter
- 3 cups of Sugar-Free Dark Chocolate Chips
- 8 large eggs, room temperature
- (optional confectioners erythritol to garnish)
- We also used our keto whipped cream for a little extra, but you don’t have to.
How to Make Keto Flourless Chocolate Cake
- Preheat your oven to 170C/340F. Grease and line the base of a 10-in springform cake tin and set aside.
- Place a heatproof bowl over a small saucepan of simmering water, ensuring the water does not touch the bowl. Add the butter and chocolate.
- Heat, often stirring, until the mixture is about 80% melted, then remove from the heat and set aside to cool slightly.
- Place the eggs into a large mixing bowl and use a hand mixer with a whisk attachment on high speed until the eggs are fluffy and have doubled in size.
- Add a cup full of the egg mixture into the chocolate and fold it to help the mixtures combine, then pour the chocolate mixture into the eggs.
- Fold the chocolate and eggs together until you have a thick, smooth batter.
- Pour the batter into your prepared tin.
- Bake for 30-45 minutes, until the center of the cake only jiggles slightly when moved. The cake will sink a little in the center as it cools.
- Leave to cool in the pan for 20 minutes before turning out onto a serving plate.
- Once completely cooled, dust with powdered erythritol, cut into slices, and serve.
The Best Keto Flourless Chocolate Cake – 3 Ingredients
Rich, Moist and only 3 ingredients. This Keto Chocolate Mud cake with just 3g Net Carns is simply divine. Anyone can make it.
Print Pin Email Servings: 12
Calories: 344kcal
Unit Conversion
Ingredients
- 1 cup Unsalted Butter
- 3 cups Sugar-Free Dark Chocolate Chips
- 8 large Eggs room temperature
- Powdered Erythritol (optional)
Instructions
- Preheat your oven to 170C/340F. Grease and line the base of a 10in springform cake tin and set aside.
- Place a heatproof bowl over a small saucepan of simmering water, ensuring that the water does not touch the bowl. Add the butter and chocolate.1 cup Unsalted Butter, 3 cups Sugar-Free Dark Chocolate Chips
- Heat, stirring often, until the mixture is about 80% melted, then remove from the heat and set aside to cool slightly.
- Place the eggs into a large mixing bowl and use a hand mixer with a whisk attachment on high speed until the eggs are fluffy and have doubled in size.8 large Eggs
- Add a cup-full of the egg mixture into the chocolate and fold together to help the mixtures combine, then pour the chocolate mixture into the eggs.
- Fold the chocolate and eggs together until you have a thick, smooth batter.
- Pour the batter into your prepared tin.
- Bake for 30-45 minutes, until the center of the cake only jiggles slightly when moved. The cake will sink a little in the center as it cools.
- Leave to cool in the pan for 20 minutes before turning out onto a serving plate.
- Once completely cooled, dust with powdered erythritol, cut into slices and serve.Powdered Erythritol
Video
Keto Flourless Chocolate Cake Recipe – ONLY 3 Ingredient – Anyone Can Make It!
Nutrition
Serving: 130g | Calories: 344kcal | Carbohydrates: 14g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 49mg | Potassium: 51mg | Fiber: 11g | Sugar: 1g | Vitamin A: 653IU | Calcium: 23mg | Iron: 1mg
How do you store chocolate cake?
Store chocolate cake in the fridge for up to 4 days or freeze it for up to 3 months.
Looking for more delicious Keto Cake recipes? Try our;
To make a larger batch of this Keto Flourless Cake recipe, adjust the servings above.
