Keto & Paleo Flourless Chocolate Cake.

Keto & Paleo Flourless Chocolate Cake. -

Keto & Paleo Flourless Chocolate Cake.

This Gluten Free, Keto And Paleo Flourless Chocolate Cake With A Silky Keto And Low-Carb Chocolate Ganache Glaze is a chocolate lovers dream! It’s intensely rich, decadent and is the perfect dessert for any Birthday and Party.

 

Ingredients

Oil Of Choice for greasing pan.

8 oz Lily's Dark Chocolate Chips Enjoy Life Dark Chocolate Chips for soy free, or chocolate chips of choice (roughly 1 1/4 to 1 1/2 cup of chocolate chips).

1 Cup Grass-Fed Butter or non-dairy butter or coconut oil

1 Cup Powdered Swerve Powdered Lakanto, or coconut palm sugar

6 Large Eggs slightly beaten

1 Cup Natural Cocoa Powder

1/4 tsp. Sea Salt

1 tsp. Pure Vanilla

 

Chocolate Ganache:

1 Cup Lily's Dark Chocolate Chips Enjoy Life Dark Chocolate Chips, or chocolate chips of choice

1 tsp. Pure vanilla

1 Tbsp. Powdered Swerve Powdered Lakanto Sweetener, or powdered or liquid sweetener of choice. Optional and to taste.

1/2 Cup Heavy Cream or Coconut Cream*

 

Instructions:

Preheat oven to 350 degrees and line a 9 inch cake pan with parchment paper and grease with oil.

Place the eggs in a bowl of warm water to bring to room temperature and set aside.

6 eggs in a bowl of warm water


In a large pot, add chocolate chips and butter, cut into small cubes. 

Heat over low to medium-low heat until melted, stirring often.

 

In a large pot, add 1 Cup (or 2 sticks) of butter that has been cut into chunks and 8 oz. of chocolate chips


Remove from heat and stir in the powdered sweetener.

In a medium-sized bowl, lightly whisk the eggs.

 


Add the eggs, a little at a time, to the chocolate mixture. Then, stir in the cocoa powder, sea salt, and pure vanilla. Mix until just combined, batter will be thick.

 


Pour into prepared pan and bake 35 to 40 minutes or until just firm in the center and toothpick inserted into the center comes out slightly moist (not drenched!).

 


Allow to slightly cool then invert onto a cooling rack to cool completely. 

 


Top with ganache. Serve immediately or place uncovered in the refrigerator for 30 minutes to an hour to allow ganache to harden and set up. 

 


Store covered tightly in the refrigerator up to 3 days.



Chocolate Ganache:


Place the chocolate chips, vanilla, and sweetener (if using) into a large bowl.

 


In a small saucepan, add the coconut cream or heavy cream and bring to a boil.


Pour the cream over the chocolate chips and stir. Cover the bowl and leave undisturbed for 5 minutes.

 


Remove the lid and stir until the chocolate is creamy and smooth. 


If for some reason the chocolate didn't melt all the way, heat in 15 second increments in the microwave, being sure to stir well between each increment.

 


Notes.

*For coconut cream, place a can of full-fat canned coconut milk in the fridge fro 24 hours. 


Then, scoop out the coagulated cream. I recommend Thai Kitchen, Native Forest, or Sprouts brand. Some brands may not separate well or leave an after taste. These are 3 brands I've tested and know will work well for this recipe.


*Note- The ganache is fairly think. If you're planning on using it for something such as a drip over a semi-naked cake, I recommend slightly thinning it with additional cream for beautiful long drips!



Serving: 1Slice With Ganache | Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 110mg | Potassium: 80mg | Fiber: 14g | Sugar: 1g | Vitamin A: 385IU | Calcium: 18mg | Iron: 0.7mg


Nutritional information is approximate and may vary.

 

 

Go here and try this tasty Keto & Low Carb Delicious Blueberry Chocolate Clusters.


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