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Flourless Chocolate Cake - Keto
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Flourless Chocolate Cake

MACROS PER SERVING:

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


Ingredients:

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

Instructions:

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.


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