Keto Flourless Chocolate Cake Recipe
About 8 slices
1 ⅓ cup sugar-free chocolate chips
8 tbsp unsalted grass-fed butter
½ cup cocoa powder
1/2 teaspoon kosher salt
Grease an 8 or 9-inch springform pan and line the bottom with parchment paper. Heat the oven to 350F.
In a double boiler or microwave on low, melt sugar-free chocolate with coconut oil. Stir in cocoa powder until well combined. Stir in salt and half of KetoLiving Chocolate (and vanilla extract, if using).
Beat the other half of KetoLiving Chocolate into the egg yolks until combined. Beat in the melted chocolate mixture in thirds until combined, adding 3-4 tbsps of water at a time, until a loosely thick batter forms.
Whisk the egg whites until fluffy, soft peaks form. Gently fold into chocolate batter in four parts. Spread batter into greased pan and bake at 350F for 26 minutes for thick, fudgy results. When a toothpick is inserted, only a little batter should stick. Let cool completely (3-4 hours or overnight in fridge). Place in freezer for 10 minutes before cutting for a smooth edge. Dust with cocoa powder or sugar-free chocolate shavings.
Serve with whipped cream (sweetened with KetoLiving Vanilla!).