Imagine a decadent chocolate cake so rich and luxurious that you won't believe it's actually keto-friendly. This Chocolate Espresso Flourless Cake is not just a dessert; it's a culinary masterpiece that defies traditional diet restrictions. With the deep, intense flavors of cocoa and a subtle espresso kick, this cake will transport your taste buds to chocolate heaven while keeping you perfectly aligned with your low-carb lifestyle. Prepare to be amazed by a dessert that proves healthy eating doesn't mean sacrificing flavor!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp espresso powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter or cooking spray.
- In a large mixing bowl, whisk together the unsweetened cocoa powder and erythritol until well combined and free of any lumps.
- Melt the unsalted butter completely and allow it to cool slightly to prevent scrambling the eggs.
- Crack the eggs into a separate bowl. Add the vanilla extract, espresso powder, and salt. Whisk thoroughly until the mixture is smooth and well integrated.
- Gradually pour the melted butter into the egg mixture, whisking continuously to create a smooth emulsion.
- Slowly incorporate the dry cocoa and erythritol mixture into the wet ingredients, stirring carefully to prevent lumps and create a uniform batter.
- Pour the batter into the prepared springform pan, ensuring an even distribution.
- Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when the edges are set but the center still has a slight jiggle.
- Remove from the oven and let the cake cool completely in the pan for about 1 hour. The cake will continue to set as it cools.
- Once cooled, carefully remove the springform pan's sides and transfer the cake to a serving plate.
- Optional: Dust with additional cocoa powder or top with sugar-free whipped cream before serving.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor
- Ensure eggs are at room temperature for better incorporation
- Whisk ingredients thoroughly to prevent lumpy batter
- Don't overbake - a slight jiggle in the center is perfect for a moist cake
- Let the cake cool completely to allow proper setting
- For extra richness, use grass-fed butter if available
- Use a digital kitchen scale for precise ingredient measurements
- Invest in a good springform pan for easy cake removal
- If you don't have erythritol, you can substitute with monk fruit sweetener
- Serve chilled for a denser, more intense chocolate experience
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 7g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 140mg
