Ingredients

The following ingredients have 16 Servings
  • 1 cup unsweetened chocolate (chopped finely * See notes)
  • 1/2 cup butter (dairy free, if needed)
  • 3/4 cup granulated sweetener of choice (** See notes)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon espresso powder (optional)
  • 3 large eggs (room temperature)
  • 1/2 cup cocoa powder
  • 1 cup coconut milk
  • 1 1/4 cups chocolate chips of choice

Instruction

  • Preheat the oven to 180C/350F. Grease an 8-inch cake tin and cover with parchment paper, leaving 2 inches overhanging for easy removal.
  • Using a microwave or small saucepan, heat up the chocolate and butter, and whisk until combined.
  • Stir through the granulated sweetener, 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.
  • Transfer the batter into the cake tin. Bake the flourless keto chocolate cake for 25 minutes, until a gentle crust has formed on top.
  • 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.