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Keto Flourless Chocolate Cake With Ganache


Flourless Chocolate Cake:

  • Oil Of Choice - for greasing pan
  • 8 oz Keto Chocolate Chips - or chocolate chips of choice (roughly 1 ⅓ cups of chocolate chips)
  • 1 Cup Unsalted Butter (preferably grass-fed) - cut into Tablespoon-sized cubes
  • 1 ¾ cup Cup Powdered Monk Fruit/Allulose Sweetener - see notes below for substitutions (can slightly reduce if you don't like super sweet desserts)
  • 1 Cup Natural Cocoa Powder
  • ¼ tsp. Sea Salt
  • 1 tsp. Pure Vanilla
  • 6 Large Eggs - slightly beaten


  • 6 oz. Keto Chocolate Chips - or chocolate chips of choice (roughly 1 cup)
  • 1 tsp. Pure vanilla
  • 1 Tbsp. Keto Powdered Sweetener - optional (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!)
  • ½ Cup Heavy Cream
Keto Flourless Chocolate Cake With Ganache


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 33 to 38 minutes, or until just firm in the center and toothpick inserted into the center 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.

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