Keto Ultimate Flourless Chocolate Cake
You’ll never want regular chocolate cake again after you try this ultimate Keto flourless chocolate cake. It doesn’t matter if you’re on the Keto diet or not, everyone will love this recipe! This Keto recipe hardly differs from classic flourless chocolate cake. There are just two small changes: 100% dark chocolate is used instead of bittersweet, and the sugar is substituted for a Keto sweetener. Follow the directions just right, and you’ll get the most perfectly clean slice of cake you’ve ever seen. Each bite is dense, tender, and rich. You may start questioning why flour was ever included in chocolate cake to begin with! Read on to learn about making a water bath for baking and a note about the ingredients.
How to Make It
Step 1
Chop the chocolate into fine pieces and place in a large, heat-safe bowl. The finer you chop the chocolate, the easier your chocolate will melt. In a small pot over low heat, heat the heavy cream and butter until the butter melts. Bring the cream and butter to a simmer. Once the pot is simmering, pour the liquid over the chocolate and cover the chocolate bowl with aluminum foil.
Step 2
Let the chocolate and hot cream sit undisturbed for 5 minutes. Then, whisk the chocolate and cream together until you have a liquid chocolate. Make sure the chocolate has cooled until you can touch it. Then, whisk in the eggs, vanilla, salt, and cold coffee. You may wish to brew the coffee beforehand with enough time to cool for the recipe. Whisk the swerve into the chocolate mixture until you have a chocolate batter with a smooth, pudding-like texture.
Step 3
Preheat your oven to 350 degrees. Prepare a 6-inch cake pan or springform pan by lining the inside rim with parchment paper. You may need to use scissors to cut parchment paper to fit the pan. Spray the pan with pan spray to help the parchment paper stick to the inside. Wrap the bottom and outside walls of the pan in aluminum foil and set the wrapped pan down on a sheet tray with a rim. Pour the cake batter into the pan and smooth out the top with a spatula. You can tap the pan to help any air bubbles rise.
Step 4
Place the sheet tray with filled cake pan in your oven. Use a pitcher or cup to pour about 1-inch of water into your sheet tray. Bake the cake at 350 degrees for 40 minutes. Then, reduce the temperature to 325 degrees and bake for a final 15 minutes. Refill the tray with water as necessary to keep the water bath full during baking. The cake is done when a toothpick test comes out clean, the cake has gently separated from the cake pan, and you can tap the top of the cake without any wiggling.
Step 5
Allow the finished cake to cool for 5-7 minutes in the pan. Gently turn over the pan to let the cake slide out. You should be able to gently flip the cake bake over with your hands if you do not have a 6-inch springform pan. Slice the cake into 8 slices for serving.
Ingredients
- Baking Squares Unsweetened 100% Dark Chocolate by Scharffen Berger
4 ounce
- Cream Heavy Whipping
4 fl oz
- Unsalted Butter
4 tablespoon
- Raw Egg
2 large
- Vanilla Extract
1-½ teaspoon
- Salt
⅛ teaspoon
- Black Coffee
2 tablespoon
- Swerve
¼ cup