Low-carb chocolate cake

Low-carb chocolate cake

Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low-carb crowd pleaser.

Low-carb chocolate cake

Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low-carb crowd pleaser.
USMetric
12 servingservings

Ingredients

  • 9 oz. 250 g dark chocolate with a minimum of 70% cocoa solids
  • 513 oz. 150 g butter
  • 5 5 eggeggs
  • 1 pinch 1 pinch salt
  • 1 tsp 1 tsp vanilla extract

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 320°F (160°C). Use a springform pan, maximum 9 inches (20-22 cm) in diameter. Grease the form with butter or coconut oil and fasten a piece of round parchment paper to the bottom.
  2. Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave oven. Be careful — chocolate burns easily so stir often. Once melted, stir until smooth and let the mix cool just a little.
  3. Separate the eggs and put the yolks and whites in separate bowls. Add salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
  4. Add vanilla to the egg yolks and whisk until smooth.
  5. Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding just until you can't see any white streaks from the egg whites. Pour the batter into the springform pan and bake for about 15 minutes. To test for doneness, insert a toothpick; it should come out with moist crumbs, not runny batter.

Tip!

Serve at room temperature or even a little warmer. And don't forget a little whipped heavy cream (sour cream is delicious, too) and a few berries if you like!

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69 comments

  1. Janet
    No sweetener added?
    Reply: #52
  2. Kristin Parker Team Diet Doctor

    No sweetener added?

    This uses a sweeter chocolate so there is no additional sugar/sweetener needed.

  3. Sam
    Would this recipe work with a tablespoon of erythritol to make it sweeter?
    Reply: #54
  4. Kristin Parker Team Diet Doctor

    Would this recipe work with a tablespoon of erythritol to make it sweeter?

    You can try that if you feels it needs a touch more sweetness.

  5. jonathan
    whether you are baking muffins, brownies cakes... the same rule always applies. stick a toothpick in and if when you pull it out, it is clean, PRESTO your delicious baked item is done.
  6. 3 comments removed
  7. Bipasha Bhattacharya
    What exactly do you mean by 12 servings? Can we have a picture of this cake please? If yes, please be quick.
    Reply: #62
  8. 1 comment removed
  9. Alannah
    Worse cook ever and I succeed at this! What a wonderful recipe and so simple very tasty! Yummy yummy
    Even better with thickened cream and berries
  10. Kristin Parker Team Diet Doctor

    What exactly do you mean by 12 servings? Can we have a picture of this cake please? If yes, please be quick.

    If you baked them in a circle pan, you can cut the cake into quarters and then each quarter into 3 smaller wedges to get the 12 servings.

  11. Bella Blefusico
    Can we do it in some other pan instead of using a spring form pan? What exactly do you mean by 'folding the egg whites '?
    Reply: #66
  12. Don
    I only have 3 oz of chocolate in the house; would the recipe still work if I divide all the amounts by three? What would that do to the baking time/cake tin size?
    Reply: #65
  13. Kristin Parker Team Diet Doctor

    I only have 3 oz of chocolate in the house; would the recipe still work if I divide all the amounts by three? What would that do to the baking time/cake tin size?

    We have not tested this recipe at 1/3 the amount.

  14. Kristin Parker Team Diet Doctor

    Can we do it in some other pan instead of using a spring form pan? What exactly do you mean by 'folding the egg whites '?

    We have not tested this recipe in other pans as a spring form pan is very easy to remove the sides without disrupting the cake. For folding the egg whites, that means to stir them in very gently.

  15. Rinat
    is 1 piece is 7 grams???
    Reply: #70
  16. Anne
    Can this be made as a layer cake by doubling the quantities and baking in two springform tins? Then with whipped cream and raspberries in the middle? I’d like to make it as a birthday cake...
    Reply: #69
  17. Kristin Parker Team Diet Doctor

    Can this be made as a layer cake by doubling the quantities and baking in two springform tins? Then with whipped cream and raspberries in the middle? I’d like to make it as a birthday cake...

    Yes, that should work.

  18. Kristin Parker Team Diet Doctor

    is 1 piece is 7 grams???

    Yes, 1/12 of the recipe is 7g carbs. This is in our moderate low carb recipe collection.

  19. Monica
    I love this cake, made for my husband birthday, he loved thax
  20. aracely
    Can I use Baker's unsweet 100% cacao baking chocolate bar for the
    70% cocos solids?
    Reply: #73
  21. Kristin Parker Team Diet Doctor

    Can I use Baker's unsweet 100% cacao baking chocolate bar for the
    70% cocos solids?

    As this recipe has no sweetener, using 100% baking chocolate will likely result in a cake with a very bitter taste.

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