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.

I wanted to redo my keto chocolate cake recipe, and on a whim, I decided to make keto chocolate bundt cakes. I have had  this mini bundt pan  for years and only recently used it to make fancy ice for a punch bowl for our 20th anniversary party.


Today the sun was shining in my kitchen and this chocolate recipe is exactly the chocolate cake of most people’s childhood. Not too dark, not too heavy, not too sweet. Just right. The texture was everything I could dream of for any kind of cake. The batter is thick but will bake up light.

I put a simple cream cheese glaze, which stays stabilized.

Since I originally posted this recipe, I created a ton of recipes with much experimentation. I use my almond flour/coconut flour mixture for the bakery, but this keto nut free chocolate cake might just be what you need.

These Keto Chocolate Bundt Cakes are Gluten Free

Keep in mind that most keto baked goods are gluten free and paleo friendly. This recipe uses coconut flour and has no gluten.

Baking Keto Chocolate Bundt Cakes

I go back and forth between almond flour, coconut flour or a combination of each. The thing that was happening for me is using almond flour with the cocoa powder which in my taste buds fought the added coffee. I wanted the coffee to add a layer of flavor, but only as harmony.

I always use Swerve as my sweetener (powdered erythritol). Find out why HERE. 

Today I used coconut flour only, mixed my fats with half high quality butter (85% butterfat) and half avocado oil, which helps a cake rise and a little bit of sour cream. I must confess that I splurged for Valrhona cocoa powder, and I urge you to use this or a very high quality cocoa powder. It makes a difference. Since this recipe, I’ve used Better Body Cacao or Anthony’s Cocoa Powder.

When I went to take the keto chocolate bundt cakes out of the oven, I was thrilled with the way they rose.

Once they cooled, the texture or cake crumb was everything a sponge cake should be… soft, light, fluffy, and moist. This can be a challenge with regular flour let alone alternative flours. This will now be my perfect chocolate cake base recipe for many recipes to come, so now would be a good time to subscribe and not miss the sweets.

The only problem with these absolutely delicious keto chocolate bundt cakes is the portion. If you’re counting carbs, you should probably just eat half at 5 net carbs, so these are good for a couple to share. However, since I first posted this, I found these silicone bundt cake pan which makes smaller cakes.

Of course, the day I made these, I ate a whole mini over the course of the day, which is the challenge of baking for a blog. After I make a recipe, I share some with a friend and then I freeze.

I topped these with a cream cheese glaze, sparingly. If you want more glaze, double the recipe. I put it in a pastry bag to apply.

More Options for Toppings

Water Glaze: Use Swerve Confectioner’s with water until you get the consistency you want. Drizzle.

Other options would be this chocolate frosting or a this sugar free chocolate ganache. You could skip these and serve with raspberries and fresh whipped cream.

I’m still a bit giddy about this recipe and I would love to hear how it works out for you. Please follow me on instagram and if you make a recipe, tag #spinachtiger.

More Keto Desserts

• Mini Chocolate Bundt Cakes with Ganache (almond flour)
• Keto Chocolate Ganache
• Keto Chocolate Pudding
• Keto Chocolate Mousse
• Keto Lemon Bundt Cake
• Keto Pots d’ Creme

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Keto Mini Chocolate Bundt Cakes

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

Dry Ingredients

• 1/2 cup plus 2 tablespoons coconut flour
• 3/4 cups granulated Swerve
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Wet Ingredients

• 6 extra large eggs
• 1/2 cup natural cocoa powder
• 1/2 cup boiling water
• 1/4 cup unsalted butter see notes
• 1/4 cup avocado oil see notes
• 1 teaspoon vanilla paste
• 2 tablespoons sour cream
• 2 tablespoons strong coffee or 1/4 teaspoon espresso powder
• Vanilla Glaze Ingredients
• 1 cup Confectioner’s Swerve
• 2 tablespoons cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla paste or 1 teaspoon vanilla
• 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.
• In separate bowl, put in boiling water with cocoa powder. Mix well. Add sour cream, coffee, or espresso powder. Set aside.
• Beat eggs in mixer for a few minutes.
• Add melted butter and oil.
• Add Swerve (powdered erythritol). Mix well.
• Add in vanilla.
• Add chocolate mixture.
• Add in dry ingredients.
• Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt.
• 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 Keto Mini Chocolate Bundt Cakes, Coconut Flour appeared first on Spinach Tiger.

Most low-carb chocolate brownies recipes require melted chocolate,  but in trying to keep the sugar as low as possible, I wanted to create a recipe that didn’t require melting chocolate and only used unsweetened cocoa powder. This worked incredibly well. They still taste super chocolatey, rich and moist, as long as you use a strong espresso or good strong coffee.

I’m not sure if you need a chocolate fix every day. I don’t. However, when I want chocolate I want it. I need it. I have to have it. I cut these low carb brownies up in little pieces and keep in refrigerator or freezer and always have that chocolate fix ready to go.

I didn’t make these terribly sweet, because I like a dusting of confectioner’s sugar (Swerve, a powdered erythritol) that I order here. A dollop of whipped cream would be nice too.

There are two important secrets to these low-carb brownies.

The secret ingredients are a high quality cocoa powder. I made this with several different unsweetened cocoa powders at various times and I really like the Ghiradelli brand (affiliate).  I also like the Valrhona brand 

I also used two shots of espresso, but you can use a half cup of strong coffee. Keep in mind both the cocoa powder and the coffee drive the flavors. Don’t skip the coffee. That didn’t test well.

This low carb brownies recipe is made with coconut flour, and is completely grain free, sugar free.

The brownies are not very high, rising only about an inch high. You can choose to make a double recipe if you want a higher, more cake-like brownie.

Play around with this low-carb brownies recipe.

• Serve with raspberries and fresh whipped cream.
• Bake with four ounces of sweetened cream cheese. (We did this, which will probably become a separate recipe).
• Add your favorite nuts.
• Add dark chocolate chips.
• Add a cream cheese frosting, or a chocolate ganache.
• Bake in mini muffin pan for little brownie bites.
• Top with a dark chocolate ganache made with 1 part dark chocolate and 2 parts heavy cream.

Tell me, how would you play around with this low-carb brownies recipe?

More Low-Carb Chocolate Recipes from Spinach Tiger

Sugar Free Low Carb Chocolate Budino

Low Carb Brownies with Chocolate Chips

Chocolate Whoopie Pies

Grain Free  Low Carb Chocolate Cupcakes

Chocolate Fat Bombs

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Low Carb Brownies Recipes, (keto friendly)

Rich, chocolatey low-carb, keto friendly brownie.

Course Low Carb Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1/4 cup coconut flour
• 1/2 cup powdered erythritol plus extra for dusting
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup high quality unsweetend cocoa powder plus extra for dusting
• 2 shots espresso or 1/4 cup strong coffee see notes
• 5 drops Stevia glycerite
• 1/2 cup unsalted butter or coconut oil
• 2 eggs

Instructions

• Mix coconut flour, baking powder and salt. Set aside.
• Place butter, cocoa and erythritol, glycerite in pan with coffee.
• Heat over low until thoroughly mixed.
• Add in eggs and vanilla.
• Add to flour mixture
• Mix by hand.
• Prepare an 8 x 8 brownie pan with parchment paper.
• Bake for 15 minutes at 350 degrees.
• Cool before cutting.
• Garnish with Swerve Confectioner's sugar.

The post Low-Carb Coconut Flour Brownies Recipe appeared first on Spinach Tiger.