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easy flourless chocolate cake gluten free keto

Easy Flourless Chocolate Cake Recipe (Gluten Free and Keto)

www.melissaraecarr.com
This decadent gluten free cake comes together quickly in one bowl and is the perfect dessert for any occasion! Try it with some fresh raspberries, a scoop of ice cream, whipped cream or a sprinkle of confectioners erythritol!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert, Desserts, keto dessert, low carb dessert
Cuisine French
Servings 6 slices
Calories 326 kcal

Ingredients
  

  • 1 tbsp butter or coconut oil melted
  • 1 cup creamy almond butter or cashew butter or peanut butter
  • 1/2 cup monkfruit/erythritol granulated
  • 1/4 tsp stevia
  • 1 large egg room temperature
  • 1/4 cup cocoa powder
  • 1/4 cup heavy cream or coconut cream
  • 1/3 cup sugar free chocolate chips or confectioners erythritol for dusting

Instructions
 

  • Preheat oven to 350F. Melt butter or coconut oil in an 8" cast iron skillet.
    1 tbsp butter or coconut oil
  • Alternately melt in a small pan and prepare an 8" round cake pan with parchment paper. In a large bowl mix all ingredients except for the chocolate chips.
    1 cup creamy almond butter, 1/2 cup monkfruit/erythritol, 1/4 tsp stevia, 1 large egg, 1/4 cup cocoa powder, 1/4 cup heavy cream, 1/3 cup sugar free chocolate chips or confectioners erythritol for dusting
  • Add melted butter or coconut oil from skillet or pan. Stir well. Now press parchment into the warm skillet with a towel. Or get prepared 8" cake pan.
  • Batter will be stiff, so using a spatula spread evenly in skillet or cake pan. Bake 20 minutes until a toothpick test clean from the center.
  • Cool 10 minutes in the pan. Sprinkle chocolate chips over the top and bake an additional 5 minutes to melt.
    1/3 cup sugar free chocolate chips or confectioners erythritol for dusting
  • Remove from oven and immediately spread the melted chips around the top to form a frosting. Alternately skip the chocolate chip step and sprinkle with confectioners erythritol.
  • Cool by lifting up the parchment paper and letting it sit on a wire rack to cool. Now cut with a sharp knife into 6 pieces.
  • Serve with a scoop of ice cream, whipped cream, or fresh fruit. Leftovers keep up to 1 week in the fridge. Wrap in plastic wrap to prevent it drying out and keep in an airtight container.

Notes

  1. Get my favorite confectioners erythritol here
Get my favorite dark chocolate chips here at 10% off from Santa Barbara Chocolates!

Nutrition

Calories: 326kcalCarbohydrates: 27gProtein: 11gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 47mgSodium: 33mgPotassium: 388mgFiber: 6gSugar: 2gVitamin A: 250IUVitamin C: 0.1mgCalcium: 161mgIron: 2mg
Keyword chocolate cake, chocolate flourless cake, chocolate fudge cake, confectioners erithrytol, dark chocolate, easy flourless chocolate cake, gluten free cake, keto cake, keto chocolate cake, keto flourless cake, new years cake, nut butter, special occasion cake, valentine's cake
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