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Keto/Low Carb Chocolate Flourless Cake

Wanted a rich and decadent keto dessert you can make for a fancy New Year's Eve dinner and easy to boot! With only three ingredients, butter, eggs, and then whatever chocolate you chose to use. The original recipe says, semi-sweet, bittersweet, dark chocolate or combination of them. So whatever chocolate is your favorite, you can use for this cake. Many people still eat high percentage dark chocolate on the keto diet. I used Lily's semi-sweet and dark chocolate for my particular flourless chocolate cake. But any kind of keto chocolate would work and is up to you.





This recipe works with salted and unsalted butter, I made it with both and didn't really notice much of a difference. There was no salt in the original recipe and it called for unsalted butter. With the chocolate I used it was not a sweet dessert and was not salty at all with using salted butter, just rich in chocolate flavor.


The eggs need to be very whipped up to triple in volume for this recipe. Whipped on medium high speed it should take 5-8 minutes. Once whipped you want to fold the whipped eggs gently into the melted chocolate and butter. Just until you see no more egg streaks in the batter. Once mixed pour into prepared pan, smooth out, clean the edges of any smeared batter and place into a pan for a water bath. The best way to do a water bath is to place the pan into the oven as far as you can, then pour the boiling water carefully into the pan carefully to not splash any water into the cake.





This dessert is best at room temperature but should be kept in the refrigerator and pulled out an hour before serving. Can also portion and freeze slices and thaw in the fridge as needed. Can also microwave on 50% power for 30 seconds to take the chill off of the cake before topped with whatever topping you like.


The nice thing about this dessert is you can jazz it up with whatever you would like. Can make any flavor mousse you can come up with to put on top. Any berry with a little keto sweetener on them or macerated with sweetener and Grand Marnier would be delicious, topped with some keto whipped cream. Warmed with some keto ice cream or just topped with fresh berries and powdered sweetener.





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Keto Flourless Chocolate Cake Recipe

8 Eggs

1/2 lb. Butter ( 1 Cup /8 oz. )

1 Lb. Keto Chocolate ( Can use any low sugar chocolate you like, even a higher percentage dark chocolate, I used half Lily's Semi-sweet and half Lily's dark)


Instructions:

  1. Preheat oven to 325 degrees and start the 8 eggs whipping at medium high speed, you want the eggs triple in volume, pale and thick 5-8 minutes

  2. While that is whipping, get the chocolate and butter heating in a double boiler or in 30 second intervals in the microwave, stirring regularly

  3. While all that's going, grease and line the bottom of an 8 inch springform pan with parchment paper, set aside in a large, deep pan for a water bath. Additionally you can wrap aluminum foil around the base of the springform pan to ensure no water leaks into the springform pan

  4. If you are not melting over a double boiler, get a kettle or pot of water heating to a boil for the water bath

  5. When the chocolate and butter is completely melted and combined take it off the heat and set aside until the eggs are fully whipped, if using a double boiler fill the pot all the way with water to get to a boil for the water bath

  6. When the eggs are fully whipped, pour into the melted chocolate and butter mixture and fold gently until there are no more streaks of egg left, then pour into the prepared pan and smooth out the top with a mini offset spatula, clean the rim of the pan of any excess batter

  7. Take the pan to the oven and place on the center rack and fill the bottom pan with boiling water until the water is about half way up on the cake pan, slide the pan carefully into the oven after the water is in the bottom of the pan

  8. Bake for 22-28 minutes, spinning carefully halfway through, cooking until the edges begin to set, and the center of the cake reads 140 degrees, remove from the water bath and let cool to room temperature before placing in the refrigerator, chilling until completely solid

  9. Once completely chilled, using a warmed mini offset spatula, run around the edge of the springform pan before popping the spring, place a plate on top of the cake and flip upside down to remove the bottom, then flip back over onto the serving plate. Decorate with fresh berries, powdered sweetener or compote


Macros 1/ 16

247 Calories

22 g Fat

16.5 g Total Carbs

10.1 g Fiber

5.1 g Sugar Alcohols

1.3 g Net Carbs

5 g Protein



I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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Alycia J Distefano

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Derby, NY 14047


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