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Keto Flourless Chocolate Cake

by https://thebigmansworld.com/#/schema/person/e73552975703faa1006fa81f0b076785
dessertAmericanketoflourlesslow-carb
Yield: 16 ServingsPrep: PT5MCook: PT20MTotal: PT35M
Source: https://thebigmansworld.com/flourless-paleo-vegan-chocolate-cake-keto-low-carb/#wprm-recipe-container-19221

Ingredients

protein
  • 3eggs(room temperature)
dairy
  • 1/2 cupbutter(dairy free, if needed)
pantry staple
  • 1 teaspoonespresso powder(optional)
  • 3/4 cupallulose
  • 1/4 teaspoonsalt
  • 1/2 cupcocoa powder
other
  • 1 cupunsweetened chocolate(chopped finely)
  • 1 teaspoonvanilla extract(optional)
  • 1 cupcoconut milk
  • 1 1/4 cupschocolate chips(of choice)

Instructions

  1. Preheat the oven to 180C/350F. Grease an 8-inch cake tin and cover with parchment paper, leaving 2 inches overhanging for easy removal.
  2. Using a microwave or small saucepan, heat up the chocolate and butter, and whisk until combined.
  3. Stir through the allulose, along with the vanilla and espresso, if using it. Add the eggs, one at a time, beating into the batter gently, until smooth. Add the cocoa powder until just combined- do not overmix.
  4. Transfer the batter into the cake tin. Bake the flourless keto chocolate cake for 25 minutes, until a gentle crust has formed on top.
  5. Remove from the oven and allow to cool completely in the tin. Remove from the tin either using the parchment paper overhang or flipping it gently onto a plate. Frost it and enjoy.