Low Carb Keto Dessert Recipes

A rich and delicious keto chocolate cake. Completely flourless.

3.82 from 350 votes

Prep Time 15

Cook Time 45

Total Time 1 10

Course Dessert

Cuisine General

Servings Slices

Butter an 8’ cake tin
Break the chocolate into even pieces. Add the butter and microwave in short bursts till the chocolate is melted. You can also do this over a double boiler.
Add the cream and Truvia and mix thoroughly.
Add the egg yolks, one at a time, mixing until just combined.
Whisk the egg whites separately with a pinch of salt just until stiff peaks form (careful, do not over beat).
Fold the egg whites into the chocolate mixture in thirds gently until no white streaks remain.
Bake at 160 C (325 F) for about 45 minutes or until the rest of the cake is set but the centre just jiggles.
Bring to room temperature then chill for at least 4 hours before serving. This also freezes really well.
Note: Don't worry if the chocolate mix looks like it's splitting when you add the cream, just continue to whisk it for a few more minutes and it will emulsify into this shiny, rich ganache.

You can use Bakers Chocolate , but do taste and adjust the sweetener accordingly, so your cake doesn’t become too bitter
Don’t fret if the butter separates from the chocolate when you add the egg yolks! Use an electric whisk and mix for a good five to seven minutes until it comes together like a thick batter.
If you’re really worried about it not emulsifying, just leave out the cream. You can whip it separately and top the cake with it.
The keto chocolate cake will rise and deflate a bit after you take it out of the oven; this is perfectly normal.
Use a spatula to fold the egg whites in and don’t beat it in with the whisk, as this will deflate the cake.
For a chocolate-orange cake, add a bit of unsweetened orange extract or the zest of one orange into the chocolate mix before you fold in the egg whites.

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