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Keto Chocolate Cake Recipe

This document provides a recipe for a keto-friendly chocolate cake that requires only 5 ingredients. The ingredients are unsweetened chocolate, butter, eggs, almond flour, and powdered erythritol. The instructions describe how to melt the chocolate and butter, beat the eggs, and combine all ingredients into a batter that is poured into a springform pan and baked for 30 minutes. Once cooled, the cake can be dusted with cocoa powder. Notes provide tips for melting the chocolate to avoid separation and recommend using good quality ingredients for best results.

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Bella Boss
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161 views2 pages

Keto Chocolate Cake Recipe

This document provides a recipe for a keto-friendly chocolate cake that requires only 5 ingredients. The ingredients are unsweetened chocolate, butter, eggs, almond flour, and powdered erythritol. The instructions describe how to melt the chocolate and butter, beat the eggs, and combine all ingredients into a batter that is poured into a springform pan and baked for 30 minutes. Once cooled, the cake can be dusted with cocoa powder. Notes provide tips for melting the chocolate to avoid separation and recommend using good quality ingredients for best results.

Uploaded by

Bella Boss
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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06-02-2022 16:51 Best Ever Keto Chocolate Cake (Sugar Free) - Sugar Free Londoner

Best Ever Keto Chocolate Cake (Sugar


Free)
Katrin Nürnberger
from sugarfreelondoner.com

The ultimate keto chocolate cake recipe! This decadent, fudgy sugar free
cake is really easy to make and requires only 5 ingredients. 

Course Dessert
Cuisine British

Prep Time 10 minutes


Cook Time 30 minutes
Total Time 40 minutes

Servings 12
Calories 389kcal
Author Katrin Nürnberger

Ingredients
300 g / 10.5 oz unsweetened chocolate ***see notes
300 g / 10.5 oz butter unsalted (1 ⅓ cup melted)
6 eggs
1/2 cup / 50g almond flour or ground almonds
1 cup / 150g powdered erythritol
pinch of salt

Instructions
1. Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the
oven temperature by 10 Celsius / 25 Fahrenheit.)
2. Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait
until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan
of boiling water).  Set aside.
3. In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.  
4. Add the melted chocolate and butter along with the almond flour and stir with a spoon or
spatula until just combined.
5. Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides
with butter. Pour in the cake batter and bake for ca 30 minutes on the middle shelf until the
top of the cake is firm to the touch, especially in the middle.  
6. Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust
with cocoa powder. 

Notes
Wait with dusting the cake until it's completely cooled. If it is still warm, the cocoa powder will melt
and become sludgy. 

https://sugarfreelondoner.com/keto-chocolate-cake/ 1/2
06-02-2022 16:51 Best Ever Keto Chocolate Cake (Sugar Free) - Sugar Free Londoner

TAKE YOUR TIME when melting the chocolate. If you overheat it, it can separate into cocoa and
cocoa butter and become sludgy. If you melt it in the microwave, break it up as much as possible
and heat it in 2 x 30 second bursts, followed by 10 second bursts. Take it out before it's fully melted
and just stir a few times, letting the rest melt on its own.  

***Use GOOD QUALITY butter and chocolate. If your products contain additives such as
water or oils, you'll end up with fat separating and pooling on top of your cake. 

Check out the recipe variations in the post!

Optional chocolate frosting:  Melt 100g / 3.5 oz unsweetened chocolate and 60g / ¼ cup butter,
stir in 6 tbsp double / heavy cream and ⅓ cup / 50g powdered sweetener. Wait until it has cooled
and thickened, then spread over the cake.

I recommend using an erythritol-based sweetener for best results. If you use a different sweetener
use the volume measurements stated as sweeteners vary in density. 

Nutrition
Calories: 389kcal | Total Carbohydrates: 3g | Protein: 8.1g | Fat: 37.8g | Fiber: 0.5g | Sugar: 0.3g

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