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In recent years, the popularity of keto desserts has soared, as more people embrace the ketogenic lifestyle. This diet, characterized by high fat, moderate protein, and very low carbohydrates, allows for a variety of delicious treats that satisfy sweet cravings without derailing dietary goals. Among the most delightful of these treats is the flourless keto chocolate cake—a dessert that not only caters to those following a keto diet but also appeals to anyone seeking a rich, chocolatey indulgence.

Flourless Keto Chocolate Cake

Indulge in the rich flavors of a flourless keto chocolate cake, perfect for health-conscious dessert lovers. This decadent treat features a fudgy texture and robust chocolate taste, all while being low-carb and gluten-free. Made with simple ingredients like sugar-free dark chocolate and erythritol, this cake satisfies sweet cravings without compromising your diet. Easy to prepare and deliciously satisfying, it’s a must-try for anyone on a ketogenic journey or just in need of a guilt-free treat. Enjoy your sweet escape!
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Ingredients
  

1 cup sugar-free dark chocolate chips (or finely chopped sugar-free dark chocolate)

1/2 cup unsalted butter, cut into pieces

3 large eggs, at room temperature

1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)

1/4 cup unsweetened cocoa powder, plus extra for dusting

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

Optional: 1/2 teaspoon espresso powder (enhances the chocolate flavor)

Instructions
 

Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare an 8-inch (20cm) round cake pan by greasing it generously with butter and lining the bottom with parchment paper to ensure easy removal later.

    Melt Chocolate and Butter: In a microwave-safe bowl, combine the sugar-free dark chocolate chips and pieces of unsalted butter. Heat the mixture in the microwave in 30-second intervals, stirring after each interval until the chocolate and butter have completely melted and formed a smooth mixture. If preferred, use a double boiler over low heat on the stove for melting.

      Whisk Eggs and Sweetener: In a separate large mixing bowl, combine the eggs and erythritol. Using a hand whisk or an electric mixer, whisk them together vigorously for about 3-4 minutes, until the mixture becomes light, frothy, and slightly thickened.

        Combine Mixtures: Once your chocolate and butter mixture has cooled enough to avoid cooking the eggs, carefully pour it into the bowl with the egg mixture. Add the vanilla extract, salt, and espresso powder (if using). Use a spatula to gently fold the mixtures together until just combined.

          Incorporate Cocoa Powder: Sift the unsweetened cocoa powder into the combined batter to eliminate lumps, and fold it in gently. Continue folding until the batter is smooth, glossy, and free of lumps.

            Bake the Cake: Pour the rich batter into the prepared cake pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 20-25 minutes. The edges should be set, while the center may appear slightly underbaked. A toothpick inserted into the center should come out with a few moist crumbs rather than wet batter.

              Cool and Serve: After baking, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. For an elegant finish, dust the top with additional cocoa powder. Optionally, serve with fresh whipped cream or berries to add a refreshing contrast to the rich chocolate.

                Enjoy: Slice into this luscious, fudgy cake and savor your indulgent yet keto-friendly treat!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8