Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Flourless Chocolate Cake - Keto
Flourless Chocolate Cake


• 240 Calories
• 21g of Fat
• 5.6g of Protein
• 2g of Net Carbs
Servings Prep Time Cook Time
8 servings 30 minutes 35 minutes


4 oz. unsweetened baker's chocolate
1/2 cup butter
1 cup Swerve Erythritol (separated into 1/2 cup, 1/4 cup, 1/4 cup)
3 eggs (separated)
1/2 cup cocoa powder
1 tsp vanilla extract
1/2 tsp salt


Preheat your oven to 300°F. Set up a double boiler to melt your baker's chocolate and butter together. If you don't have a double boiler set up, just use a pan on low heat. (you can also do this process in the microwave).

Once the chocolate and butter are melted and combined, add in half a cup of erythritol and stir until dissolved. This may take a while so be patient and keep the flame low!

Once that's ready, set it aside while your prepare your eggs. Separate 3 eggs and beat the egg whites until they're foamy. Slowly add 1/4 cup of erythritol while beating the egg whites. They should turn glossy and form stiff peaks.

Clean off your beaters and beat your 3 egg yolks with the last 1/4 cup of erythritol. They should double in volume and turn a pale yellow.
Add your buttery chocolate mixture to these pale yellow egg yolks and stir to combine. Add in 1/2 cup of cocoa powder and combine. Add the vanilla and salt in this step as well.

Now add a third of your egg whites at a time and fold them in gently. Repeat until all the egg whites are evenly distributed. Do not over combine or you may deflate the egg whites too much.

Spray a springform pan with cooking oil and pour your chocolate cake batter in. We laid our pan on a sheet of aluminum foil to catch any stray oil that seeps out.

Bake for 35 minutes.

Top with with nice whipped cream and thin skinned berries.

Attached Files Thumbnail(s)

Forum Jump: