Flourless Chocolate Cake Keto
This rich flourless chocolate cake is keto-friendly, naturally gluten-free, and delivers an intense chocolate flavor with a smooth, fudgy texture perfect for low-carb diets.
Equipment
- 1 6–8 inch round cake pan greased and lined with parchment paper
- 1 heatproof bowl for melting chocolate and butter
- 1 whisk to combine ingredients
Ingredients
- 4 ounces unsweetened chocolate
- ½ cup unsalted butter
- ½ cup powdered erythritol or preferred keto sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 6–8 inch round cake pan with parchment paper.
- Melt the unsweetened chocolate and butter together in a heatproof bowl using a microwave or double boiler until smooth.
- Whisk in the powdered erythritol until fully combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and a pinch of salt.
- Pour the batter into the prepared pan and bake for 20–25 minutes, until the center is just set.
- Allow the cake to cool completely in the pan before removing. The cake will develop a dense, fudgy texture as it cools.
Notes
- Use high-quality unsweetened chocolate for best flavor.
- Do not overbake; center should be slightly soft.
- Powdered sweetener prevents grainy texture.
- Chill 30 minutes for a truffle-like consistency.
- Add espresso powder to enhance chocolate flavor (optional).
- Store refrigerated for up to 5 days.