Description
Indulgent keto chocolate cake delivers rich, velvety decadence without traditional flour or sugar. Dark chocolate and almond flour create a luscious dessert that satisfies your deepest chocolate cravings while keeping carbs low and flavor high.
Ingredients
Scale
Chocolate Ingredients:
- 680 grams (24 ounces) sugar-free dark chocolate (chopped)
- 340 grams (1 ½ cups) unsalted butter
Egg and Sweetener Ingredients:
- 6 large eggs (at room temperature)
- 60 grams (½ cup) powdered monk fruit allulose blend
Flavor and Seasoning Ingredients:
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon sea salt (optional – skip if using salted butter)
Instructions
- Prepare the baking environment by preheating the oven to 175°C (350°F). Create a non-stick foundation by lining the bottom of a 23 cm (9 inch) springform pan with parchment paper and thoroughly greasing the sides.
- Create a smooth chocolate base by melting chocolate and butter together using a double boiler or microwave at medium-low power. Stir gently and consistently to prevent separation, ensuring a uniform liquid consistency.
- Transfer the melted chocolate mixture to a large mixing bowl. Introduce vanilla extract and salt, using a hand mixer at low speed to blend the ingredients seamlessly.
- Incorporate eggs individually into the chocolate mixture, beating at low speed after each addition. This gradual process ensures thorough integration and maintains the batter’s delicate texture.
- Gently fold in powdered monk fruit sweetener using the mixer’s low speed. Continue mixing until the batter achieves a mostly smooth consistency with slight textural variations.
- Carefully transfer the batter to the prepared springform pan, using a spatula to distribute evenly and create a level surface. Position the pan on a baking sheet to catch potential drips during cooking.
- Bake for approximately 25 minutes, watching for a delicate crust forming along the edges. The center will appear slightly undercooked, which is characteristic of this dessert. Aim for an internal temperature of 60°C (140°F) for optimal results.
- Allow the cake to cool completely within the pan at room temperature. Once cooled, transfer to the refrigerator and chill overnight for a minimum of 8 hours to set the texture and enhance flavor development.
- Remove the cake from the refrigerator 1 hour before serving to reach ideal temperature. Carefully release from the springform pan and transfer to a serving plate. Optional: dust with additional powdered sweetener for an elegant finish. Slice and serve at room temperature for the best culinary experience.
Notes
- Pick chocolate with 70% cocoa or higher for intense, rich flavor that transforms the entire dessert.
- Stir melting chocolate constantly to avoid scorching and maintain smooth, glossy consistency.
- Fold ingredients gently to preserve delicate air pockets and ensure a velvety, tender crumb.
- Test doneness by inserting a toothpick near the center – slight moisture is perfect for ultimate fudginess.
- Rest cake in refrigerator overnight, allowing flavors to develop and texture to become supremely silky.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 349 kcal
- Sugar: 0g
- Sodium: 244.9mg
- Fat: 34g
- Saturated Fat: 29.4g
- Carbohydrates: 17g
- Fiber: 12g
- Protein: 4g
- Cholesterol: 158.7mg