The original cake  is made with ten ounces of dark chocolate and some sugar. I replaced both with Vahrhona Unsweetened Cocoa, Swerve and added in olive oil and tad of butter.

The Flavor Drivers for this Low Carb Flourless Chocolate Cake are Red Wine or Coffee

There are two ways to add extra flavor to this cake;  red wine or coffee.

I make this decision depending on the topping I want to use and what mood I am in. Both work really well, but when you use wine, use a tablespoon more of the cocoa and make sure to use a very good cocoa powder because some cheaper brands are bitter. I like Better Body Foods Cacao. That’s what I use in my bakery for my keto chocolate cake. 

When I topped this low carb flourless chocolate cake with blackberries, I chose to use red wine and it worked splendidly.

Did you know that blackberries love chocolate? The darkness of the chocolate marries the juicy blackberries perfectly. When I use blackberries, I like to use a Merlot.

On most occasions, I will use strong coffee or espresso, but not espresso powder. The coffee flavor boosts the chocolate and many chocolate cakes have a little coffee in them.

This low carb flourless chocolate cake is high fat and keto friendly.

The ingredients that holds the cake together are eggs and whipped heavy cream which is folded in at the end.

Using five eggs plus an extra two egg yolks, you will want to beat this until creamy. The cocoa powder, swerve, coffee and olive oil are heated on the stove, just enough to be incorporated.

Whipped cream will be folded into the mixture as the last step.

The only tricky part of this is setting it in a water bath to bake. I do not recommend a bottomless pan. Even with tin foil, I found the water seeped through.

It’s best to use a round cake pan lined with parchment paper, making sure you leave enough on the edges to pull up when ready to remove from pan. The water bath keeps the cake texture very light. You can bake it straight away without a water bath for a denser cake. I like using the water bath for that silky texture.

Serve this Low Carb Flourless Chocolate Cake with Stabilized Whipped Cream and Seasonal Berries

Nutrition Value 

The cake at 1/10 serving is approximately 3 nets carbs. That does not change with whipped topping but will change depending on what fruit you use.

Chill thoroughly before serving. You can make Stabilized Whipped Cream  in advance, place in a pastry bag and decorate once the cake is chilled or right before serving.

I have made this flourless chocolate cake so many times, I have it memorized. This is a keeper and especially wonderful for those following a ketogenic diet, a diabetic friendly diet, or a low carb diet and still want to splurge for special occasions.

My Favorite Low Carb Chocolate Recipes

Low Carb Chocolate Budino

Low Carb Chocolate Smoothie

Low Carb Chocolate Brownies

Low Carb Chocolate Cupcakes

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Best Low Carb Flourless Chocolate Cake Made with Olive Oil

Low Carb Keto Friendly Flourless Chocolate Cake with Stabilized Whipped Cream

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10

Calories 250kcal

Author Angela Roberts

Ingredients

• Ingredients can be ordered in my Amazon Shop here affiliate
• 3/4 cup unsweetened cocoa powder
• 3/4 cup Swerve granulated
• 1/4 teaspoon glycerite stevia
• 1/2 cup extra virgin olive oil or avocado oil
• 5 eggs
• 2 egg yolks
• 1 cup heavy whipping cream
• dash salt
• 6 tablespoons strong coffee or 1/3 cup red wine such as merlot

Instructions

• Instructions
• Preheat oven to 350 degrees F.
• Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well.
• Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
• Mix eggs with Swerve (powdered erythritol) in blender or Vitamix for five minutes on medium.
• Put cocoa, olive oil, coffee, (or wine) in bowl over simmering water, until mixed.
• Set aside until egg/sugar mixture is ready.
• Fold ¼ egg mixture into chocolate mixture, stirring well.
• Fold this chocolate mixture into remaining egg mixture.
• Fold in whipped cream.
• Pour into prepared cake pan. Put cake pan into baking pan. Pour hot water up to 1 inch of cake pan.
• Bake at 350 F. degrees for one hour. Test for doneness when toothpick comes out clean.
• Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
• Remove from water bath and allow cake to cool thoroughly before removing from pan.
• Serve at room temperature to retain that silky light texture.
• You can serve cold, but texture will become much more dense. I like it both ways.
• Serve with stabilized whipped cream.

Notes

At 10 servings per cake, the cake is 3 net carbs. This is without topping or fruit.

See Option in post for Using Dark Chocolate  instead of cocoa powder. (brings cake to 10 net carbs).

IF YOU USE CHOCOLATE: 
Add in 10 ounces of melted dark chocolate (I use 72% cacao.)
Reduce powdered erythritol to 6 tablespoons. 
Eliminate olive oil and cocoa powder. 

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 5g | Fiber: 2g

The post Best Flourless Chocolate Cake (Low-Carb, Sugar Free) appeared first on Spinach Tiger.

Low Carb Chocolate Cupcakes, Sugar Free Frosting

Back when I posted this a few years ago, it was near Valentine’s Day.  I promised to post as many heart recipes as possible, because Valentine’s Day is my jam!

As mentioned above, since then, I’ve opened a home keto bakery and have greatly improved the recipe. My chocolate cake gets raves and sells out all the time.

These are good. So good that they fool non-keto bakers. I’m so proud of this recipe.

Low Carb Chocolate Cupcake Recipe with Many Options

Top with Chocolate frosting or my new favorite, this keto vanilla buttercream. My biggest seller is chocolate with peanut butter frosting and I promise to bring that recipe to the blog soon. However, you can top with this Texas Sheet Cake frosting or my other wildly popular German Chocolate Cake Frosting.

My original (not low carb) chocolate fudge cupcake has never lost its amazing popularity, and that’s the standard I used to bake against.

I wanted chocolate flavor, easy execution, and moist chocolate cupcakes that would freeze well.

Ingredients for a Low Carb Cupcake  

After literally baking hundreds of these chocolate cakes, I know this recipe works. It’s a combination of almond and coconut flours with lots of eggs and good shot of espresso. You can leave the coffee out by adding a little more milk. It’s still amazing.  I use sour cream for extra moistness.

I am still using Swerve (powdered erythritol) as my sweetener.

The Process for the Low Carb Chocolate Cupcake Recipe

Make sure you mix the dry ingredients together with a whisk very well.  Add eggs one at time.

Always spray the cupcake liners. For some reason coconut flour batter sticks more to the liners. The only liners I know to be truly non-stick are Oxo’s silicone liners.

What kind of Unsweetened Cocoa Should I use?

After much trial and error, and much frustration, I have found the one cocoa powder, actually a cacao, from Better Body Foods that works perfectly. I used to use Hershey’s natural with some of their extra dark. They changed their formula and it was a huge disappointment.  The ONE powder that works amazingly well with lots of flavor is the cacao from Better Body Foods.

What is Swerve?

I wrote an F.A.Q.  Swerve article here answering the most common questions.

Chocolate Frosting for a Low-Carb Cupcake Recipe

This is the easiest (but trickiest) part of a low-carb cupcake recipe. I use the Swerve Confectioner’s sugar with butter and a little cream cheese. Unlike regular confectioner’s sugar, you won’t need to use as much. I rarely use more than one cup. My ratio is 1/2 cup butter to 1/2 cup Swerve. You will NOT use as much as you think you will.

I chose not to pipe the frosting because I wanted a small amount of frosting per cupcake. Piping tends to use a lot of frosting which would be too much.

Mini Hearts Garnish

Quite by accident, I found the cutest little topper. I melted down 72% dark chocolate and filled this mini heart mold.

I ordered these adorable reversible cupcake liners on amazon.

Happy Heart Day everyone. Love All.

You might also love these grain free red velvet cupcakes and these most recent grain free coconut cupcakes. 

You will love this with this amazing chocolate frosting. 

Keto Birthday Cake

Keto Chocolate Ganache  Bundt Cake

Keto Chocolate Ganache

Keto Vanilla Butter Cream

Keto German Chocolate Cake

Keto Chocolate Whoopie Pie

Keto Chocolate Mini Bundt Cakes

Keto Texas Sheet Cake

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Low Carb Chocolate Cupcake Recipe

The most delicious low carb chocolate cupcake recipe you can imagine. Moist and chocolatey and not compromised.

Course Keto Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 414kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes Ingredients

• 2 cups blanched almond flour 230 grams
• 2 tablespoons coconut flour 26 grams
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cups unsweetened natural cocoa powder I use Better Body Cacao
• 6 eggs
• 1 teaspoon vanilla
• 1 cup granulated swerve powdered erythritol
• 1/2 cup avocado oil
• 1/4 cup almond milk
• 4 tablespoons sour cream
• 1/4 cup strong coffee Optional can replace with more almond milk
• baking spray

Chocolate Frosting Ingredients

• 1 cup butter unsalted room temperature
• 1 cup Confectioner's Swerve
• 1/2 cup unsweetened cocoa see notes
• 4 tablespoons cream cheese softened at room temperature
• 1 teaspoon vanilla
• 4 tablespoons heavy cream if needed

Instructions

Chocolate Cupcake Instructions

• Preheat oven to 350 degrees F.
• Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Set aside.
• Mix avocado oil and erythritol (Swerve) together)
• Add eggs one at a time.
• Add coffee, milk, and sour cream. You can mix these together first.
• Add vanilla to wet ingredients.
• Add dry ingredients and mix on medium just until mixed. Don't overmix.
• Spray cupcake liners.
• Pour evenly making 12 cupcakes.
• Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
• Cool completely before frosting.

Chocolate Frosting Instructions

• Sift together cocoa and swerve. Set aside.
• Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
• Add cocoa swerve mixture to butter 1/4 cup at a time.
• Add vanilla.
• Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.

Notes

In place of the coffee, you can use more buttermilk.

There is a different chocolate cake recipe here using coconut flour which was posted originally. I have improved the recipe. If you want the original find it at bottom of post.

If you don't think the frosting is sweet enough, add up to 1/4 cup more. 

Nutrition

Serving: 1of 12 | Calories: 414kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Fiber: 6g

The Original Recipe (Coconut Flour only below).

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Keto Coconut Flour Chocolate Cake

Low Carb, Keto Friendly, Paleo Chocolate cake. Enough for one layer for six mini-bundt cakes, or cupcakes.

Course Dessert Keto

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Angela Roberts

Ingredients

• 1/2 cup plus 2 tablespoons coconut flour
• 3/4 cups granulated Swerve
• 1/2 cup natural cocoa powder like Hershey's regular or Ghiradelli
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter see notes
• 1/4 cup avocado oil see notes
• 6 extra large eggs
• 1 teaspoon vanilla paste
• 5 drops stevia glycerite
• 2 tablespoons sour cream
• 2 tablespoons strong coffee
• 
  Chocolate Frosting Recipe Here
• 
  
• Vanilla Glaze Ingredients
• 1 cup Confectioner's Swerve
• 2 tablespoons cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla paste ORDER HERE
• dash salt

Instructions

• Cake Instructions
• Prepare pan with baking spray.
• Preheat oven to 350 degrees F.
• Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
• Mix butter well. Add avocado oil.
• Add Swerve (powdered erythritol). Mix well.
• Add in eggs one at a time until each is well incorporated.
• Add in vanilla and stevia glycerite.
• Add sour cream and coffee. Mix well.
• Add in remaining dry ingredients.
• Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt. You can also use one 9 inch layer pan.
• Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.

Glaze Instructions

• Mix confectioner's Swerve with cream cheese.
• Add vanilla.
• Add in heavy cream and mix well. This can be done in a small bowl.
• Cool Cakes completely before removing from pan.
• Pour glaze over cakes.
• You can refrigerate up to five days.
• You can freeze up to 60 days.

Notes

5 net carbs per 1/2 mini bundt cake
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.

The post Low Carb Chocolate Cupcakes appeared first on Spinach Tiger.

This recipe makes a dozen gluten free chocolate fudge cupcakes, a double layer tiny cake, or one layer chocolate fudge cake.

I take my gluten free baking seriously.  This is my first gluten free cake, and I would not be bringing it to you if I hadn’t tested it and tested it and tested it again, four times to be exact.

My goal was to get a gluten free copycat version of this most amazing chocolate fudge cupcake recipe that has been visited hundreds of thousands of times with positive response and is my go to chocolate cake recipe.

I honestly don’t think you could pick out the gluten free in a blind taste test, but it was not an easy process getting there.

The recipe didn’t work with an even swap. Most gluten free recipes require some redoing or tweaking.

I use this gluten free flour.  I love it because it never leaves an after taste and I don’t have to add in any xantham gum. However gluten free flour doesn’t absorb fat the way all purpose flour does.

This recipe for Gluten Free Chocolate Fudge Cupcakes also works for a Single Layer Cake

I’ve worked hard on this cake. I made the cake four times in a row, testing various combinations.

Oil Works Better than Butter in Gluten Free Cake

The first cake was decent in texture but not enough chocolate flavor and I didn’t use enough leavening. The second cake had enough chocolate flavor, but I used too much butter and realized butter probably wasn’t as good for making a lighter cake that would rise. A cake made with butter is more dense and that’s already a problem with gluten free flours.

Use the Right Oil for Gluten Free Chocolate Fudge Cupcakes

I added melted dark chocolate to add moisture and flavor and changed the butter to oil, but used the wrong oil. Do not use olive oil in this recipe. The olive oil left an unpleasant lingering taste, but avocado oil was perfect.

Whipping Egg Whites Separately Helps Cake Rise

I also decided to separate the eggs and beat the whites to a medium stiff and fold them in the end, just to bring more air to the cake.

The end result was a cake texture and taste that would be hard to discern from my original.

This recipe is for a single layer cake, 12 cupcakes or a double layer tiny cake. Just double the recipe for a triple tiny cake or double layer cake.

Tips for Making a Good, Moist, Airy Gluten Free Chocolate Fudge Cupcakes or Cake 

• Use quality dark chocolate like this one.  
• Add in coffee for stronger flavor.
• Use a a combination of melted dark chocolate and unsweetened cocoa.
• Use oil that has no real taste instead of butter. I used this avocado oil.
• Beat the egg whites separately to medium peaks to add more air into the batter.
• Use a good tasting gluten free flour like the one I use. Bob’s Red Mill one to one.

I have a fabulous chocolate fudge frosting here, or you can make the chocolate buttercream frosting below. Both are excellent and give you that deep fudge flavor.

Use this recipe to make these fun chocolate sundae cupcakes.

More Gluten Free Baking

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Gluten Free Chocolate cake

Gluten Free Double Chocolate Cake, moist and fudgy with chocolate frosting.

Course Gluten Free Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• Chocolate Fudge Cake Ingredients
• 1 1/2 cups 222 g gluten free flour Order Here
• 1/3 cup unsweetened cocoa powder see notes
• 3/4 cup sugar
• 1/2 cup avocado oil or vegetable oil Order Avocado Oil here
• 2 eggs separated
• 3 ounces melted dark chocolate Order Here
• 1 teaspoon gluten free baking powder Order Here
• 1/2 teaspoon baking soda
• 1/3 cup strong coffee or espresso
• 1/2 cup buttermilk or milk
• 2 teaspoons pure vanilla extract Order Here
• 1 teaspoon salt
• Chocolate Buttercream Frosting Ingredients
• 1/2 cup unsweetened cocoa see note
• 16 tablespoons butter softened at room temperature
• 3 1/2 cups confectioner's sugar you may need more
• 2 tablespoons milk or cream
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract

Instructions

• !Cake Instructions
• Separate eggs. Whip egg whites until medium peaks, not completely stiff. Set aside.
• Sift together flour, baking powder, baking soda, salt. Set aside.
• Melt chocolate in microwave, turning every 30 seconds and stirring,
• Sift unsweetened cocoa. Add cocoa to hot coffee or espresso, stir.
• Stir into melted chocolate. Add oil. Stir well.
• Beat egg yolks with sugar for a few minutes to well incorporate.
• Add chocolate mixture.
• Add in flour mixture.
• Add in milk. Mix for at least one minute.
• Add in vanilla. Mix.
• Fold egg white mixture in by hand.
• Fill cupcake liners 3/4 of the way. This will make 12-14 cupcakes.
• Bake for 12-15 minutes at 350 degrees F.
• Cool completely before frosting.
• !Chocolate Buttercream Frosting Instructions
• Using a stand mixer or electric beater, whip butter until soft and fluffy.
• Sift together 3 cups confectioner's sugar with unsweetened cocoa
• Reserve remaining two cups confectioner's sugar if you need it.
• Add confectioner's sugar/cocoa mixture a cup at a time. Add salt. Add vanilla.
• Add milk as needed to get texture you want.
• Use remaining confectioner's sugar if you need it.

Notes

Unsweetened Cocoa.
SInce I use a shot of espresso, I use a regular unsweetened cocoa, not extra dark.

The post Gluten Free Chocolate Fudge Cupcakes appeared first on Spinach Tiger.

Zuni Cafe Flourless Chocolate Cake

I’ve written about the Zuni Cafe in San Francisco before. Most recently, I talked about it’s famous chef/owner, Judy Rodgers, who passed away a few year ago, when I introduced their legendary roast chicken.When I ate that memorable meal, four years ago, it was finished off with this most delicious, rich, yet light flourless chocolate cake. Often flourless chocolate cakes are dense and heavy. This is so light and melts in your mouth.

I make this for almost every special occasion. Sometimes I add in a little bourbon to top with fruit. I always like to make stabilized whipped cream for the topping. Once you make this cake you will make it often.

Use the best chocolate you can find, because that will determine the quality of this cake.

Zuni Cafe’s Flourless Chocolate Cake is not like any I’ve had before.

It’s not like any flourless chocolate cake I’ve ever had. It’s more like a souffle or mouse than a cake, making it a dream of a cake. The ingredients include my favorite things, like strong coffee, eggs, heavy cream, sugar and, of course, a high quality bittersweet chocolate.

I found out that night that the Zuni´ Cafe is famous for its roast chicken and this dessert that they have been serving daily since 1982. We recently visited (2018) again and once again we had to have this cake, even though I know how to make it.

The success of Zuni Cafe results from incredible consistency. I talked about this with my San Francisco post, Crushing on San Francisco in 24 hours. 

I found the recipe and made it within a few weeks of getting back home, to bring to a dessert party. If you want to be a star, bring this and you will be remembered forever.

I was overjoyed that I could repeat this perfectly in my own kitchen.

The Process for the Zuni Cafe Chocolate Flourless Cake

It’s not very complicated, but it will serve you well to have everything in place. Coffee should be made, chocolate chopped, and eggs at room temperature. I didn’t chop the chocolate in very small pieces, as it gets melted with the coffee over a water bath.

I whipped the eggs in a Vitamix and gently warm them over a water bath. You can use a Kitchen Aid Mixer as well.

Whip the heavy cream into soft peaks. You will be folding this into the cake, so stiff peaks will not work.

Serve with strawberries, raspberries, fresh whipped cream and perhaps a glass of port or red wine.

No matter how you eat this, the Zuni Cafe flourless chocolate cake will be something you’ll want to make again and again.

It is especially good with stabilized whipped cream and blackberries.

More Chocolate Recipes from Spinach Tiger

Keto Version of Flourless Chocolate Cake

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Best Flourless Chocolate Cake

Flourless chocolate cake from the Zuni Cafe.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• Tools
• 9 inch cake pan
• Baking pan with flat bottom that cake pan comfortably fits in
• Parchment paper to line cake pan
• 1 1/2 teaspoons butter to butter cake pan
• 3/4 cup heavy cream whipped in soft peaks
• 6 tablespoons sugar
• 5 eggs plus 2 more egg yolks
• 6 tablespoons strong coffee
• 10 ounces high quality bittersweet chocolate ORDER HERE
• Berries for garnish
• 
  KItchen Supplies
• Parchment Rounds ORDER HERE
• Kitchen Aid ORDER HERE

Instructions

• Preheat oven to 350
• Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well. A bottomless pan works best but, a regular cake pan can be used.
• Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
• Mix eggs with sugar in bowl and heat over a pan of simmering water, only to room temperature. Beat until quadrupled 15-20 minutes. However if you have a vitamix five minutes is enough.
• Melt chocolate and coffee in a bowl over simmering water. Set aside until egg/sugar mixture is ready.
• Fold 1/4 egg mixture into melted chocolate, stirring well.
• Fold this chocolate mixture into remaining egg mixture and add whipped cream.
• Pour into prepared cake pan. Put cake pan into larger baking pan. Pour hot water up to 1 inch of cake pan.
• Bake at 350 for one hour. Test for doneness when toothpick comes out clean.
• Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
• Remove from oven, and rest cake another 30 minutes while still in water bath.
• Remove from water bath and allow cake to cool thoroughly before removing from pan.
• Serve at room temperature to retain that silky light texture.
• You can serve cold, but texture will become much more dense.
• Serve with stabilized whipped cream. Recipe Here.

The post Zuni Cafe Flourless Chocolate Cake appeared first on Spinach Tiger.