Dairy Free Flourless Keto Chocolate Cake

This is a deliciously rich chocolate cake that is dairy free, grain free, nut free, and completely keto!

This is the cake I make for both mine and Dr. Karl’s birthdays.

It is soooo good and decadent, you will find it hard to believe it is Keto!

Dairy Free Flourless Keto Chocolate Cake

Instructions:

Separate the egg yolks and egg whites in separate bowls

Separate egg yolks and egg whites

Melt the chocolate and cocoa butter in a double boiler (or a bowl over a pan of hot water) stirring until completely melted and combined.  Remove from heat.

B

Beat the egg whites until stiff.

Mix  vanilla, coconut cream, mayo, and xylitol into the chocolate mixture.  The mixture will be grainy at this point.

Add egg yolks one at a time.  The batter will be thick and clumpy.

Add the water slowly until the batter becomes smooth.

Add the whippped egg whites 1/3 at a time until well combined.

Pour int spring form pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.

Once the cake is completely cooled, remove from the spring form pan.  I use a canister to help remove the cake.

It is amazing served with my Dairy Free Keto Ice Cream

Enjoy!

Print Recipe

5 from 2 votes

Dairy Free Flourless Keto Chocolate Cake

This cake is very rich and with an intense chocolate flavor. It pairs well with my Dairy Free Keto Ice Cream

Prep Time40 mins

Cook Time40 mins

Course: Dessert

Cuisine: Keto

Keyword: dairy free, grain free, nut free, flourless, chocolate, cake, keto

Servings: 8 servings

Calories: 402.5kcal

Author: Judi

Ingredients

• 200 grams Baking Chocolate Unsweetened
• 80 grams cocoa butter
• 57 grams mayo 1/4 cup
• 120 grams coconut cream 1/2 cup
• 100 grams xylitol 100-200 depending on sweetness preference
• 6 eggs separated whites and yolks
• 1 tsp vanilla extract
• 3 Tbsp water 2-3 TBS
• salt pinch

Instructions

• Preheat oven to 325 degrees
• Grease a 7-8" spring form pan. Lining the bottom of the pan with parchment paper aids in removing the cake from the pan
• Melt the cocoa butter and chocolate in a double boiler, stirring until melted and combined. Remove from heat. I use a bowl over a small pan of hot water since I do not have a double boiler.
• In a separate bowl, whisk the egg whites and salt until a stiff peak forms. I use an electric hand mixer with a wisk attachment on medium speed.
• Mix in the vanills, coconut cream, mayo, and xylitol into the melted chocolate mixture. The xylitol will make the batter grainy, this is normal.
• Add the egg yolks 1 at a time. The batter will become thick and clumpy.
• Add the water one tablespoon at a time and continue mixing until smooth. I usually need just 2 1/2 TBS so add slowly until the batter is smooth.
• Gently fold the egg whites into the chocolate mixture 1/3 at a time until well combined.
• Pour the batter into the spring form pan and bake for 35-45 minutes depending on your oven and size of pan. A toothpick or cake tester should come out clean when it is done.
• Allow to cool completely before removing from the pan.
• During the baking, the cake will rise but it will deflate when cool.

  D0 not remove from the pan until the cake is cool.
• Store in refrigerator.
• The cake tastes actually tastes better after a day or so.

Nutrition

Calories: 402.5kcal | Carbohydrates: 7.9g | Protein: 8.7g | Fat: 38.3g