Are you looking for an easy keto chocolate flourless cake?
Try this delicious low carb keto chocolate flourless cake recipe.
You are going to want to put this one in your favorite keto recipes.
You can mix up this flourless and sugar free cake mix in under 10 minutes.
Low carb cake that is sure to be a crowd pleaser.
This sugar free and gluten free cake will be loved by all – family, friends, kids and even picky eaters – take to a party or make for yourself.
Even if you have family or friends not on the ketogenic diet they will love this chocolate cake – it is so yummy.
Low carb chocolate cake and no one will know – it is that good!
So get ready for a low carb dessert recipe that is super easy and simple – no fail!
Follow the step by step instructions to make this amazing homemade keto chocolate cake.
Check out this keto flourless chocolate cake now!
Check out these other
Keto Chocolate Recipes
Keto Chocolate Cake
Keto Chocolate Chip Cookies
Keto Chocolate Fudge
Keto Chocolate Fat Bombs
How to make keto chocolate cake
Preheat the oven to 375 degrees.
Place 1 cup of chocolate chips and ½ cup of butter into a microwave safe bowl.
Microwave at 30 second intervals, stopping to stir in between, until the chocolate is completely melted.
Stir until the ingredients are completely combined into a smooth mixture.
Add the Swerve confectioners sugar substitute to the chocolate mixture
along with the almond and vanilla extracts.
Stir completely.
Beat the eggs into the chocolate mixture. Be sure that the eggs are at room temperature when you do this, so the chocolate does not sieze up.
Stir the cocoa powder into the batter.
Layer the mixture into a single layer in the bottom of an 8” cake pan that has been well greased.
Bake for 25 minutes until cooked through.
Let the cake cool.
When ready to make the glaze, place the heavy whipping cream and ½ cup of chocolate chips into a microwave safe bowl. Microwave at 15 second intervals until completely melted and combined.
Add the almond extract to the mixture and stir well.
Turn the chocolate cake onto a serving plate or platter
and spread the glaze over the top.
Sprinkle with a tablespoon of chopped almonds for garnish.
Cut and serve
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IngredientsFor the cake:
- 1 C. Lily’s baking chips or other keto-friendly chocolate chips
- ½ C. Butter unsalted
- 1 C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- 1 tsp. Almond extract
- 3 Eggs at room temperature
- ⅓ C. Unsweetened cocoa powder
For the glaze:
- ½ C. Lily’s Baking chips or other keto friendly chocolate chips
- ¼ C. Heavy whipping cream
- ½ tsp. Almond extract
- 1 Tbsp. Chopped almonds for garnish
Instructions
- Preheat the oven to 375 degrees.
- Place 1 cup of chocolate chips and ½ cup of butter into a microwave safe bowl. Microwave at 30 second intervals, stopping to stir in between, until the chocolate is completely melted. Stir until the ingredients are completely combined into a smooth mixture.
- Add the Swerve confectioners sugar substitute to the chocolate mixture along with the almond and vanilla extracts. Stir completely.
- Beat the eggs into the chocolate mixture. Be sure that the eggs are at room temperature when you do this, so the chocolate does not sieze up.
- Stir the cocoa powder into the batter.
- Layer the mixture into a single layer in the bottom of an 8” cake pan that has been well greased.
- Bake for 25 minutes until cooked through.
- Let the cake cool.
- When ready to make the glaze, place the heavy whipping cream and ½ cup of chocolate chips into a microwave safe bowl. Microwave at 15 second intervals until completely melted and combined.
- Add the almond extract to the mixture and stir well.
- Turn the chocolate cake onto a serving plate or platter, and spread the glaze over the top.
- Sprinkle with a tablespoon of chopped almonds for garnish.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9
Net Carbs: 5 net carbs per serving
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