Low-Carb Keto Flourless Chocolate Cake With Ganache
This Keto Flourless Chocolate Cake has a silky ganache that is a chocolate lover's dream! It's intensely rich, decadent, chocolatey, and is the perfect dessert for any celebration.
1Tbsp. Keto Powdered Sweeteneroptional (while a powdered erythritol-based sweetener will work, it can sometimes be gritty in glazes and frostings. I recommend powdered allulose or a powdered monk fruit/allulose blend because they dissolve beautifully!)
½CupHeavy Cream
Instructions
Flourless Chocolate Cake:
Preheat oven to 350 degrees and line a 9-inch cake pan with parchment paper and grease with oil.
Place the eggs in a bowl of warm water to bring to room temperature and set aside.
Bring a small saucepan of water to a boil. In a large, heat-proof bowl, add the chocolate chips and the butter cut into small cubes. Place the heatproof bowl over the saucepan of boiling water. Stir until melted then remove from heat. *Note- If you prefer, you can melt the chocolate chips and butter in the microwave. Simply place in a microwaveable-safe bowl and heat in 15 to 20-second increments, stirring well between each increment, until melted.
Remove from heat and stir in the sweetener, cocoa powder, sea salt, and pure vanilla.
In a medium-sized bowl, lightly whisk the eggs.
Stir in the eggs, a little at a time. Mix until just combined, the batter will be thick.
Pour into prepared pan and bake for 25 to 30 minutes, or until the center is just set and a toothpick inserted comes out slightly moist (not drenched!).
Allow to slightly cool then invert onto a cooling rack to cool completely. Top with ganache. Serve immediately or place uncovered in the refrigerator for 30 minutes to an hour to allow ganache to harden and set up. Store covered tightly in the refrigerator up to 3 days.
Ganache:
Place the chocolate chips, vanilla, and sweetener (if using) into a large bowl.
In a small saucepan, add heavy cream and bring to a boil.
Pour the cream over the chocolate chips and stir. Cover the bowl and leave undisturbed for 5 minutes.
Remove the lid and stir until the chocolate is creamy and smooth. If for some reason the chocolate didn't melt all the way, heat in 15-second increments in the microwave, being sure to stir well between each increment.
The ganache is fairly thick. If you're planning on using it for something such as a drip over a semi-naked cake, I recommend slightly thinning it with additional cream for beautiful long drips!
Line the pan with parchment paper. If you skip the parchment paper you will have trouble with the flourless cake sticking. To line with parchment paper: 1) Place the pan on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal of the cake.
Do not over-bake. If you over-bake the flourless chocolate cake, it will be dry instead of fudgy with a melt-in-your-mouth texture. The cake is done when the center is barely set and a toothpick inserted into the center comes out slightly moist (but not drenched!). Keep in mind that it will continue to cook while cooling and will firm up a bit in the fridge.
For Paleo: To make this cake Paleo, use 1 cupcoconut palm sugar for the sweetener, coconut oil instead of butter, and coconut cream instead of heavy cream.
For the low-carb sweetener, I recommend a monk fruit/allulose blend, xylitol (xylitol can sometimes slightly raise blood sugar), or pure allulose. They dissolve beautifully, leave ZERO aftertaste, and make the crumb extra soft and fudgy! You can also use the powdered variety, just be sure to use 1 ¾ cups, as powdered sweeteners measure differently than granulated. I don't recommend an erythritol-based sweetener because it will make the crumb dry.
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The chocolate chips: I love ChocZero because they are low-carb, dairy-free, and soy-free. However, choose any brand you prefer. Just be sure they're high quality! The taste of this cake will largely depend on the chocolate chips so be sure to use some that taste good!