Craving bittersweet chocolate cake? This flourless chocolate cake is the perfect chocolate dessert for chocolate lovers and it’s sugar-free, gluten-free, low-carb, and keto.
Prep Time:7-5 minutes
Cook Time:18-20 minutes
Total Time:25 minutes
Yield:8 slices 1x
1 cup sugar-free or keto-friendly bittersweet chocolate chips (not semisweet chocolate)
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup powdered swerve, golden Lakanto, or keto friendly sweetener of choice
1/2 cup cacao powder or unsweetened cocoa powder
1 tablespoon freshly brewed and cooled espresso
3 Large eggs
Preheat the oven to 375 degrees F. and prepare an 8-inch non-stick round cake pan or springform pan by greasing it with unsalted butter. Cut out a circle of parchment paper to fit into the bottom of the pan. Spray paper and sides of pan with nonstick spray.
Place sugar-free or keto-friendly bittersweet chocolate chips in a microwave-safe bowl and heat for 1 minute. Stir. Continue heating and stirring in 30-second increments until chocolate is melted and smooth. Do not overcook.
Add the eggs and sweetener to a large bowl or stand mixer. Whip on high for 1-2 minutes until light and frothy. Add cacao powder and beat until smooth.
Pour the batter into prepared pan. Smooth the top with a spatula. Bake for 18-20 minutes. Remove the cake from the oven and let cool for 10 minutes.
Run a knife around the edges of the cake to separate it from the pan. Put a large plate upside down on top of the cake pan and quickly invert the cake onto a plate. Peel off and discard the parchment paper.
Let cool completely and refrigerate overnight. Dust with extra keto friendly powdered sugar and garnish with a berry if desired.