Keto 3-Ingredient Chocolate Souffle Cake
This low carb and Keto recipe is an easy 3-ingredient cake! Sugar-free chocolate chips are melted first to be joined together with fresh egg yolks which are beaten in. Then, the remaining egg whites are whipped to a stiff peak and folded into the mix. Our method of combining the eggs in this way makes a delicious chocolate souffle cake that is perfectly fluffy and sweet! Feel free to top the finished cake with Keto vanilla ice cream or homemade whipped cream. Since there are so many eggs in this dessert, this cake would make for a nice snack. You will love the simplicity of this 3-ingredient Keto dessert.
How to Make It
Step 1
Prepare an 8” springform pan with nonstick cooking spray. Cut a parchment paper round to fit in the bottom of the cake pan. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle. Check the fit and trim any excess paper to fit the bottom of the cake pan.
Step 2
Preheat the oven to 350 F (180 C). Place all the chocolate chips into a heatproof medium-sized mixing bowl. Place the bowl over a pot of simmering water, stirring the chocolate occasionally until completely melted. Set the chocolate aside to cool slightly.
Step 3
Crack the eggs into a bowl. Then separate the yolks from the whites. To do so, lift the eggs out of the bowl one by one and allow the whites to fall through your fingers. Beat the yolks into the melted chocolate one at a time until incorporated. The chocolate may seize up with the first few yolks, but continue beating each yolk in until each is fully mixed in.
Step 4
Beat the egg whites in a bowl with a whisk attachment until frothy. Add in the sweetener and beat until stiff peaks form. Beat (not fold) in ¼ of the stiffened egg whites into the chocolate mixture.
Step 5
Then add the remaining stiffened egg whites to the chocolate mixture, fold the mixture in carefully and gently so as not to deflate the whites. Pour into the prepared cake pan.
Step 6
Bake for 35-37 minutes. The cake should jiggle together in one mass. If the center jiggles apart from the rest of the cake give the cake 5 more minutes and reevaluate after the time has elapsed. Allow the cake to cool until slightly warm. Cut the cake into 8 pieces and serve warm. The center will still be slightly gooey and delicious.
Ingredients
- Chocolate chips, sugar free
8 oz
- Raw egg
8 large
- Powdered Erythritol (Icing Sugar)
0.5 cup