Easy, fudgy, and sugar-free!
🎉 Why You’ll Love This Recipe
This cake is perfect if you:
- Crave chocolate but want to stay low-carb
- Need a gluten-free or dairy-free dessert
- Hate complicated recipes (only 7 ingredients!)
- Love rich, moist cakes that taste like fancy bakery treats
🛒 Ingredients You’ll Need (Serves 8)
| Ingredient | Why It’s Used | Substitutions |
|---|---|---|
| Unsweetened chocolate | Base for deep chocolate flavor | Sugar-free chocolate chips |
| Butter | Adds richness and moisture | Coconut oil (dairy-free option) |
| Eggs | Binds the cake | No substitutes here! |
| Erythritol | Sweetens without carbs | Monk fruit, allulose, or Swerve |
| Vanilla extract | Enhances chocolate flavor | Almond extract (optional) |
| Espresso powder | Makes chocolate taste bolder | Skip if you don’t like coffee |
| Salt | Balances sweetness | None needed |
Pro Tip: Use room-temperature eggs for a smoother batter! 🥚
📝 Step-by-Step Instructions
1. Prep Your Tools
- 8-inch cake pan (grease it well or line with parchment paper)
- Mixing bowls (2 medium-sized)
- Hand mixer or whisk
2. Melt the Chocolate & Butter
- Fill a pot with 2 inches of water and bring to a simmer.
- Place a heat-safe bowl on top (don’t let it touch the water).
- Add 1 cup chopped chocolate and ½ cup butter. Stir until melted.
Why a double boiler? Direct heat can burn chocolate. This method keeps it smooth!
3. Mix the Batter
- In a separate bowl, beat 4 large eggs, ½ cup sweetener, and 1 tsp vanilla until fluffy.
- Slowly pour the melted chocolate into the egg mix while stirring.
- Add 1 tsp espresso powder and ¼ tsp salt. Mix until shiny!
Texture Check: The batter should look like thick pancake mix.
4. Bake Like a Pro
- Pour batter into the pan.
- Bake at 325°F (163°C) for 25-30 minutes.
- Done when edges pull away from the pan but the center is slightly jiggly.
Wait! Don’t overbake. This cake sets as it cools.
🍓 Toppings That Wow (Without Carbs!)
| Topping | How to Make It |
|---|---|
| Sugar-Free Ganache | Melt ¼ cup chocolate + 2 tbsp heavy cream |
| Whipped Cream | Whip ½ cup cream + 1 tbsp sweetener |
| Berry Compote | Simmer raspberries + sweetener for 5 minutes |
Quick Hack: Dust with cocoa powder for a fancy finish!
❓ Common Questions
“Why did my cake crack?”
- Oven too hot ➔ Lower the temperature next time.
- Overmixed batter ➔ Gently fold ingredients.
“Can I use almond flour?”
Nope! This cake gets its structure from eggs and chocolate. Almond flour will make it dry.
“How do I store leftovers?”
- Fridge: Up to 5 days in an airtight container.
- Freezer: Slice and freeze for 2 months.
🍽️ Nutrition Facts (Per Slice)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| 220 | 18g | 5g | 4g |
Dietary Info: Gluten-free, vegetarian, keto-friendly.
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💡 Chef’s Secrets for Success
- Chocolate Quality Matters: Use 70%+ cocoa for best flavor.
- Room-Temperature Eggs: Cold eggs make the batter lumpy.
- Cool Completely: Let it sit for 2 hours before slicing.
🎂 Serving Ideas
- Warm: Pair with keto ice cream for a melty treat.
- Chilled: Enjoy with coffee for an afternoon pick-me-up.
- Fancy Style: Add edible flowers or mint leaves.
😋 Final Thoughts
Who says keto desserts can’t be indulgent? This cake is proof that simple ingredients can create magic. Whether you’re new to keto or a seasoned pro, this recipe will become your go-to for birthdays, cravings, or “just because” days.
Ready to bake? Grab that chocolate and let’s get started! 🧁
