Keto Flourless Chocolate Cake: Rich, Decadent, and Low Carb

Prepare to be amazed by this Keto Flourless Chocolate Cake! This dessert is so rich and fudgy, nobody will ever guess it’s sugar free and low carb. By relying entirely on high-quality cocoa powder and melted chocolate, this recipe achieves a deep, intense chocolate flavor that is unparalleled. Furthermore, the simple two-step process of mixing the batter and preparing the silky ganache makes this decadent keto dessert surprisingly easy to execute.

Ingredients for a Decadent Chocolate Cake

• Semi-sweet Sugar free Chocolate Chips: Used in both the cake and the ganache for a bold chocolate flavor; ensure these are keto-friendly.
• Unsalted butter: Adds richness and moisture to the cake structure.
• Sugar free granulated sweetener: Provides the necessary sweetness without the carbs of traditional sugar.
• Salt: Essential for balancing the deep bitterness of the cocoa and intensifying the chocolate flavor.
• Vanilla extract: A classic aromatic addition that complements the chocolate.
• Large eggs: Act as the primary binder and leavening agent for this flourless cake.
• Dutch process cocoa powder: Gives the cake its deep, dark color and complex chocolate flavor; it is the substitute for flour.
• Heavy cream: Combined with chocolate chips to create the smooth, pourable ganache.

How to Make Keto Flourless Chocolate Cake

This recipe is divided into three distinct phases: preparing the cake batter, baking, and finishing with the simple chocolate ganache.

1. Preparing and Baking the Cake

Properly melting the chocolate and ensuring the eggs are mixed in well are the keys to a smooth batter.

1. Prep: Preheat the oven to 375°F. Spray an 8 inch round cake pan with cooking spray and line the bottom with parchment paper.
2. Melt Chocolate Base: For the cake, combine the chocolate chips and butter in a medium sized microwave safe bowl. Microwave on high for 1 minute. Stir together until the chocolate is fully melted. You may need to heat for 10 more seconds.
3. Mix Batter: Stir in the sweetener, salt, vanilla extract, and eggs. Ensure the eggs are fully incorporated. Finally, stir in the cocoa powder.
4. Bake: Scoop the batter into the cake pan and spread in an even layer. Bake in the preheated oven for 20-25 minutes, or until a toothpick has just a few crumbs.

2. Making the Ganache and Serving

The ganache comes together quickly with just two ingredients and provides a beautiful sheen and extra layer of chocolate flavor.

1. Make Ganache: For the ganache, heat the cream in a small microwave safe bowl for 1 minutes. Remove from the microwave and immediately stir in the chocolate chips. Stir until the chocolate is completely melted.
2. Finish: Let cool in the pan for 10 minutes. Invert the cake onto a plate and remove the parchment paper. Spread the ganache over top. Serve warm (the best way in my opinion) or allow the ganache to setup in the refrigerator for 20 minutes.

Recipe Notes and Serving Suggestions

• Storage: This cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Refrigerated Cake: If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving to soften the cake and the ganache.
• Ganache Consistency: Serving: For a pourable glaze, serve immediately. For a thicker, more sliceable frosting, chill the cake for 20 minutes as instructed.
• Serving Size: Servings: The total yield for this recipe is 12 servings.