Craving something decadent and chocolatey but worried about breaking your keto diet? Prepare to have your taste buds dancing with this mind-blowing flourless chocolate cake that's so rich and moist, you won't believe it's actually healthy! This recipe is the ultimate game-changer for anyone who thinks eating low-carb means saying goodbye to delicious desserts. With just a few simple ingredients and minimal prep time, you'll create a chocolate masterpiece that's not only keto-friendly but also incredibly satisfying.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 cup almond butter
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the almond butter, cocoa powder, erythritol, eggs, vanilla extract, baking soda, and salt.
- Using a hand mixer or a whisk, blend the ingredients together until the mixture is smooth and well combined. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top with additional cocoa powder or erythritol for presentation. Optionally, serve with whipped cream or berries for added flavor.
- Slice the cake into 8 servings and enjoy your delicious flourless keto chocolate cake!
Tips
- Use room temperature eggs for better ingredient integration and smoother batter.
- Make sure to use a smooth, well-mixed almond butter for the best texture.
- Don't overmix the batter - blend just until ingredients are combined to keep the cake tender.
- Check the cake's doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Allow the cake to cool completely before slicing to help it set properly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For extra richness, consider adding a few sugar-free chocolate chips to the batter.
- If you prefer a sweeter cake, you can adjust the erythritol to taste.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 8g
Protein: 9g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 70mg
