This Keto Flourless Chocolate Cake does just that and more! It’s been a staple at our family gatherings ever since my sister first introduced us to the keto lifestyle. I remember her bringing this cake to our annual summer barbecue, and it was an instant hit. Even the non-keto followers couldn’t get enough of it.
This cake is incredibly versatile. You can play around with different sweeteners or even add a hint of your favorite liqueur for an adult twist. If you’re not a fan of coconut milk, feel free to substitute it with heavy cream. And for those who adore a deeper chocolate flavor, a teaspoon of espresso powder can elevate the taste profile to new heights. One of my favorite variations is to top it with a layer of keto-friendly ganache or fresh berries, which adds a delightful contrast to the cake’s rich texture.
Whether you’re celebrating a special occasion or just need a quick and satisfying dessert, this Keto Flourless Chocolate Cake is a winner. It’s straightforward to make and requires just a few simple ingredients. The result is a decadent treat that everyone will enjoy, regardless of their dietary preferences. So, let’s dive into this foolproof recipe and bake something delicious!
How to Make Keto Flourless Chocolate Cake
Ingredients
- 3/4 cup sweetener of choice, granulated (** See notes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1/2 cup butter (use dairy-free if necessary)
- 1 cup finely chopped unsweetened chocolate (* See notes)
- 1 teaspoon espresso powder (optional)
- 3 large eggs, at room temperature
- 1 cup coconut milk
- 1/2 cup cocoa powder
- 1 1/4 cups chocolate chips of choice
Directions
- Set your oven to 350°F. Prepare an 8-inch cake pan by greasing it and lining it with parchment paper, allowing some to hang over the edges for easy removal.
- In a small saucepan or microwave, melt the butter and chocolate together, stirring until smooth.
- Mix in the granulated sweetener, vanilla extract, and espresso powder, if using. Stir well.
- Add the eggs one by one, beating gently until the batter is smooth. Slowly mix in the cocoa powder until just combined, being careful not to overmix.
- Transfer the batter to the prepared cake pan. Bake for approximately 25 minutes, or until the top forms a light crust.
- Allow the cake to cool completely in the pan. Once cooled, use the parchment paper to lift the cake out or flip it onto a plate. Frost as desired and enjoy.
FAQs:
Can I use a different type of sweetener in this keto flourless chocolate cake?
Yes, you can use any granulated sweetener that suits your taste and dietary needs. Common options include erythritol, stevia, or monk fruit sweetener.
What can I use instead of coconut milk?
If you don’t have coconut milk, you can substitute it with almond milk, heavy cream, or any other non-dairy milk. However, this might slightly alter the texture and flavor of the cake.
Is it necessary to include the espresso powder in the recipe?
No, the espresso powder is optional. It enhances the chocolate flavor, but the cake will still be delicious without it.
How do I know when the cake is done baking?
The cake is done when a light crust forms on the top and the edges start to pull away from the pan. You can also insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
Can I use a different size cake pan?
Yes, you can use a different size pan, but you may need to adjust the baking time. A larger pan will result in a thinner cake and a shorter baking time, while a smaller pan will yield a thicker cake and might require a longer baking time.
How should I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze the cake for longer storage.
Keto Flourless Chocolate Cake
Ingredients
- 1 teaspoon vanilla extract optional
- 1 cup unsweetened chocolate chopped finely * See notes
- 3/4 cup granulated sweetener of choice ** See notes
- 1/2 cup butter dairy free, if needed
- 3 large eggs room temperature
- 1/4 teaspoon salt
- 1 teaspoon espresso powder optional
- 1 cup coconut milk
- 1 1/4 cups chocolate chips of choice
- 1/2 cup cocoa powder
Instructions
- Preheat your oven to 350F. Grease an 8-inch cake pan and line it with parchment paper, leaving a bit of overhang for easy cake removal.
- In a microwave or a small saucepan, melt the chocolate and butter together, stirring until they are fully combined.
- Add in the granulated sweetener, vanilla extract, and espresso powder if you're using them. Mix well.
- Incorporate the eggs one at a time, gently beating them into the batter until smooth. Gradually add the cocoa powder, mixing until just combined—be careful not to overmix.
- Pour the batter into the prepared cake pan. Bake for about 25 minutes, or until a light crust forms on the top.
- Let the cake cool completely in the pan. Once cooled, use the parchment paper overhang to lift the cake out or carefully flip it onto a plate. Frost as desired and enjoy.
