Low Carb Flourless Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 314.4
- Total Fat: 34.1 g
- Cholesterol: 89.7 mg
- Sodium: 146.7 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 2.4 g
- Protein: 3.6 g
View full nutritional breakdown of Low Carb Flourless Chocolate Cake calories by ingredient
Introduction
A dense flourless chocolate cake for those following a low carb keto diet. It’s a simple dessert that only requires a few common ingredients. A dense flourless chocolate cake for those following a low carb keto diet. It’s a simple dessert that only requires a few common ingredients.Number of Servings: 12
Ingredients
-
1/3 cup water
1/4 tsp Salt
9 oz. Coconut Oil
3 oz. Cocoa powder
2/3 cup butter
4 large Eggs
1/2 cup Erythritol or Swerve sugar free sweetner
1/2 cup equivalent sucralose
Tips
12 oz. of unsweetened chocolate can be substituted for the cocoa powder and coconut oil. This will lower the calories by 57 but raise the carb count by 2g.
Directions
1. Line bottom of 9-inch springform pan with parchment paper.
2. In small pot, heat water, salt, and Erythritol and sucralose over medium heat until salt and sweetener are dissolved.
3. Melt coconut oil and mix in cocoa powder.
4. Mix chocolate and butter in large bowl with electric mixer.
5. Beat in the hot water mixture. The mixture will appear very runny, it will thicken when you add eggs.
6. Add in egg, one at a time, beating well after adding each.
7. Pour mix into prepared springform pan. Wrap outside well with foil.
8. Place springform pan in larger cake pan and add boiling water to the outside pan about 1 inch deep.
9. Bake cake in water bath for 45 minutes at 350°F. Remove and cool slightly on wire rack.
10. Chill cake overnight in refrigerator. Then remove side of springform pan.
11. Cut into 12 pieces and serve with whipped cream.
Serving Size: Makes 12 servings
2. In small pot, heat water, salt, and Erythritol and sucralose over medium heat until salt and sweetener are dissolved.
3. Melt coconut oil and mix in cocoa powder.
4. Mix chocolate and butter in large bowl with electric mixer.
5. Beat in the hot water mixture. The mixture will appear very runny, it will thicken when you add eggs.
6. Add in egg, one at a time, beating well after adding each.
7. Pour mix into prepared springform pan. Wrap outside well with foil.
8. Place springform pan in larger cake pan and add boiling water to the outside pan about 1 inch deep.
9. Bake cake in water bath for 45 minutes at 350°F. Remove and cool slightly on wire rack.
10. Chill cake overnight in refrigerator. Then remove side of springform pan.
11. Cut into 12 pieces and serve with whipped cream.
Serving Size: Makes 12 servings