Flourless Keto Chocolate Cake
The ultimate indulgence for chocolate lovers, this Flourless Keto Chocolate Cake is rich, fudgy, and completely guilt-free. Perfect for any occasion, it’s a simple yet decadent dessert that will satisfy your sweet cravings without the carbs. Try making it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Large Pot
- Oven
Ingredients
- 8 ounces Unsweetened Baking Chocolate
- 1 cup Coconut Oil or Butter
- 3/4 cup Full-Fat Canned Coconut Milk
- 1 tsp Pure Vanilla Extract
- ½ cup Cocoa Powder
- 3/4 cup Sugar-Free Sweetener
- ½ tsp Sea Salt
- 6 eggs Eggs
Instructions
- Preheat your oven to 375 degrees F. Begin by lining an 8-inch or 9-inch springform pan with parchment paper. Don’t forget to grease or oil the sides too; this will help release the cake once it’s fully baked.
- Next, chop the unsweetened baking chocolate into smaller pieces and place it in a saucepan along with the coconut oil and coconut milk. Heat this mixture over low heat, stirring constantly until it melts. Be careful not to let it boil; we want it heated just enough to melt the chocolate, not too hot.
- Once melted, remove it from heat. Incorporate the cocoa powder, sweetener, vanilla extract, and sea salt. Stir everything well, ensuring the ingredients are fully combined and the mixture is smooth.
- In a separate mixing bowl, whisk the eggs until well-beaten. Pour the chocolate mixture into the eggs while whisking continuously to ensure everything is well combined.
- Transfer the cake batter to your prepared springform pan. Make sure to pour it evenly, helping it bake uniformly.
- Place the pan on the center rack of your preheated oven. Bake for 30 to 35 minutes, or until the center is set. I usually check it at the 30-minute mark. After that, turn off the oven and leave the cake inside for an additional 5 minutes. This step helps create a beautiful texture.
- Once baked, remove the cake from the oven and allow it to cool in the pan for at least 45 minutes. After it’s cooled, carefully release the sides of the springform pan. Slice and serve your delicious creation!
Notes
- Storage: Keep leftover cake in the refrigerator to prolong its freshness. It’s delicious for a few days after baking!
- Freezing: You can freeze slices of the cake for up to a month. Just ensure they are well-wrapped!
- Pairing: Serve with fresh berries or whipped cream for an extra indulgent experience.
- Serving Temperature: This cake is delightful both cold and at room temperature, so serve it however you prefer!
- Presentation: Dust the top with cocoa powder or powdered sweetener for a professional touch when serving.