Keto Chocolate Cake is a delectable dessert that you can enjoy even when you are on a low-carb diet! It is rich, fudgy and very chocolaty!
Low Carb Chocolate Cake
What I like about this Keto Chocolate Cake recipe is how I get to serve it to all kinds of people on different diets and get positive reviews every time. It is popular among family and friends who are not even on the keto diet.
Yes, you do not have to be on a special diet to enjoy this flourless recipe. And yes, it is possible to go flourless even for a dessert like this!
It is amazing how people love it not knowing that this is not like the regular chocolate cake that we are all used to.
This recipe yields a moist, rich, and fudgy dessert that makes for a great ending to your savory meals. And I plan to serve this at potlucks and parties this coming holiday season when parties are being held left and right.
What kind of chocolate can I have on keto?
The safest answer is sugar-free dark chocolate. It has a high percentage of cocoa solids and is largely unsweetened with sugar. The higher the percentage of cocoa solids is, the more favorable it is.
See, you do not have to completely eradicate chocolate in your life if you are on keto. It is an age-old favorite that has lots of antioxidants that can benefit your overall health and well-being.
But the best thing to check is the nutritional content of the one you are going to buy. Go for at least 70% cocoa solids and always check if it has sugar.
How to Make Keto Chocolate Cake:
- Prep for baking: For this recipe, you will need the oven heated to 350 degrees Fahrenheit and you will use the lower-middle rack. Line your cake pan with parchment paper and spread a thin layer of butter over that. Using a springform pan? Cover the sides with foil and grease with butter, too. Also, you will need hot water later so at the start, boil some water in a kettle.
- Beat the eggs: Use the mixer to beat the eggs until light and fluffy. This will take around 5 minutes.
- Dissolve the chocolate: In a pan, mix the cream, sweetener, and coffee and let the mixture simmer until everything is dissolved nicely. Pour this mixture over chopped chocolate and butter and stir until everything dissolves. Add in the vanilla.
- Add the eggs: Fold in the beaten eggs in the chocolate mixture in batches, carefully and quickly so that the eggs will not cook in the warm mixture.
- Bake: Put the batter in the pan that you prepared earlier, put this pan in a bigger roasting pan, and then, pour the hot water around the cake pan. This will serve as the water bath as you bake. Bake for 45 minutes.
- Cool: Once done, let it cool down to room temperature then, remove it from the pan. Refrigerate for at least 3 hours.
- Serve: Serve topped with the raspberry sauce. To make the raspberry sauce, simply heat together the raspberries, lemon juice, and sweetener in a saucepan. After about 5 minutes, add the cornstarch and allow it to thicken.
More low-carb recipes you might love:
I have a lot of keto desserts because they taste good! Try these low-carb dessert recipes:
How to Store:
- Refrigerate: Put it in the fridge for up to 5 days.
- Freeze: This freezes well, just wrap it tightly with plastic then, put in freezer bags. To serve, just defrost it overnight in the fridge.
- For your choice of sweetener, you can go for xylitol or allulose. Refrain from using stevia as it could have an aftertaste that can affect the overall flavor of this dessert.
- You can top it with fresh raspberries. Berries are keto-friendly!
- Using the same recipe for cupcakes work, too. Just limit the baking time as you are baking smaller ones, just until the toothpick comes out clean when you insert it.
Low Carb Keto Chocolate Cake
- 8 large eggs (cold)
- 1 cup sweetener (xylitol or allulose)
- 1/2 cup heavy cream
- 1 pound sugar-free/low carb chocolate (chopped into small chunks)
- 1/2 pound unsalted butter (cut into chunks)
- 1/4 cup strong brewed coffee
- 1 tablespoon vanilla extract
- 1 1/2 cups frozen raspberries
- 1/4 cup sweetener (xylitol or allulose)
- Juice of 1 lemon
- 1 teaspoon cornstarch (optional)
- Preheat oven to 350F.
- Adjust oven rack to lower-middle position.
- Bring a full kettle of water to a boil.
- Add parchment paper to a 9-inch springform pan and grease it with butter. Cover the bottom and sides on the outside with foil.
- In the bowl of an electric mixer fitted with the wire attachment, beat eggs at medium speed for about 5 minutes. They should be light and fluffy.
- Add cream, coffee, and sweetener to a small saucepan over medium heat. Simmer and stir until the sweetener is fully dissolved.
- Add the chopped sugar-free chocolate and butter to a large bowl, pour the cream mixture over and stir until chocolate is fully melted and smooth. Stir in vanilla extract.
- Using a rubber spatula, fold ⅓ of the egg foam into the chocolate mixture, stir gently, but quickly, to not cook the eggs, from the warm chocolate mixture. Stir in until only a few streaks of egg are visible and fold in half of remaining foam, then last of remaining foam, until mixture is fully combined.
- Transfer batter into the prepared pan and smooth surface with a rubber spatula.
- Place the cake pan into a roasting pan, transfer to the oven and pour enough boiling water to come about halfway up of the pan.
- Bake for about 45 minutes, until the cake has risen slightly, edges are just beginning to set, an instant thermometer inserted in the center of the cake must read 140 degrees. The center of the cake should feel settled when you touch it; the edges should come off slightly from the sides of the pan.
- Remove cake pan from the water bath and set on a wire rack, cool to room temperature. Remove from cake pan, and cool in the refrigerator for at least 3 hours or overnight before serving.
- Combine raspberries, lemon juice and sweetener in a small saucepan set over low heat. Cook until berries release their juices and just start to break down about 4-5 minutes.
- If you would prefer the sauce to be thicker, mix cornstarch with 2 tablespoons of water and add to the sauce. Cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.
- Slice the cake and serve with whipped cream and raspberry sauce.