Description
Chocolate Cake offers a rich, indulgent treat without the need for flour, making it a perfect option for those on a keto or low-sugar diet. Made with 85% dark chocolate, butter, and a touch of whipping cream, this cake delivers a velvety texture and intense chocolate flavor with every bite. The separated eggs create a light, fluffy texture that contrasts beautifully with the dense chocolate base, making this cake both satisfying and luxurious. With just 6 grams of net carbs per serving, it’s an excellent choice for a guilt-free dessert. Whether you're sharing it with family after a meal or enjoying it as a mid-week indulgence, this flourless chocolate cake is sure to impress. Serve it chilled, and pair it with a cup of coffee or tea for an extra touch of indulgence.
Ingredients
200g Dark Chocolate (85%)
100g Butter, cubed
100 ml Whipping Cream (36%)
4 Eggs, separated
4 Tablespoons Erythritol, powdered
How To Make
Preheat the oven: Set the oven to 160°C (325°F) and butter an 8-inch baking pan.
Melt the chocolate and butter: In a bowl, melt the butter and chocolate together until smooth.
Add cream and sweetener: Stir in the whipping cream and powdered erythritol until combined.
Mix in egg yolks: Add the egg yolks one by one, mixing thoroughly after each addition.
Beat the egg whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Fold in egg whites: Gently fold the egg whites into the chocolate mixture in thirds until no white streaks remain.
Bake and chill: Pour the mixture into the prepared pan and bake for 45 minutes. Once cooled, refrigerate for at least 4 hours before serving.
Ingredients
200g Dark Chocolate (85%)
100g Butter, cubed
100 ml Whipping Cream (36%)
4 Eggs, separated
4 Tablespoons Erythritol, powdered
How To Make
Preheat the oven: Set the oven to 160°C (325°F) and butter an 8-inch baking pan.
Melt the chocolate and butter: In a bowl, melt the butter and chocolate together until smooth.
Add cream and sweetener: Stir in the whipping cream and powdered erythritol until combined.
Mix in egg yolks: Add the egg yolks one by one, mixing thoroughly after each addition.
Beat the egg whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Fold in egg whites: Gently fold the egg whites into the chocolate mixture in thirds until no white streaks remain.
Bake and chill: Pour the mixture into the prepared pan and bake for 45 minutes. Once cooled, refrigerate for at least 4 hours before serving.
CHOCOLATE CAKE
Nutrition List (per serving)
Total Fat: 27g | Carbs: 8g | Added Sugar: 0g | Fiber: 2g | Protein: 6g | Net Carbs: 6g
Grade
5–8g Net Carbs
Preparation Time
60 Minutes
Servings
8 Servings