Low Carb Flourless Chocolate Cake
“This Low Carb Flourless Chocolate Cake Recipe is rich, dense, and intensely chocolatey, and sure to satisfy your deepest chocolate cravings!” Low Carb Flourless Chocolate Cake – You must try this recipe.
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- 24 oz Sugar-free dark chocolate (chopped; use sugar-free, not unsweetened!)
- 1 1/2 tsp Vanilla extract
- 1/4 tsp Sea salt (optional – skip if using salted butter)
- 1 1/2 cup Butter
- 6 large Egg (at room temperature)
- 1/2 cup Powdered erythritol (or powdered monk fruit sweetener, or any powdered sweetener)
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. Grease the bottom and sides.
- Melt the chocolate and butter together, in a double boiler on the stove or at medium-low power in the microwave, stirring occasionally. Do not overheat to avoid splitting.
- Remove from heat and pour the chocolate mixture into a large bowl. Use a hand mixer to beat in the vanilla and sea salt at *low* speed.
- Beat in the eggs at *low* speed, one at a time.
- Beat in the powdered erythritol, still at low speed. The mixture should be somewhat smooth, but a little lumpy.
- Pour the batter into the lined pan. Smooth the top with a spatula. Place the springform pan onto a baking sheet to catch any leaks, just in case.
- Bake for about 25 minutes, until the top just starts to form a very thin crust on the edges only, and the internal temperature in the center via thermometer is 140 degrees F (60 degrees C). The cake will not look done, which is normal, so go by the temperature.
- Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
- Remove the pan from the fridge 1 hour before serving. Pop off the sides of the springform pan and transfer to a plate or cake stand. Dust with additional powdered sweetener if desired. Let the cake reach room temperature before slicing.
- Enjoy 🙂
Per Serving: 349 calories; 34 g fat; 5 g carbohydrates; 4 g protein.
Recipe by: Christine P, Photo Credit: James B. (flickr)
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