Monday, February 17, 2020

Recipe: Low-carb Flourless Chocolate Cake

u/Kubla_Khan on Reddit asked for recommendations for low-carb cake recipes, so I thought I'd share a flourless chocolate cake I made for my birthday last year. I wasn't blogging then, so I don't have any pictures available.

I adapted this from a recipe in The Best of America's Test Kitchen (don't remember which year), with the following modifications
  • Replaced bittersweet chocolate with 100% dark chocolate
  • Replaced sugar with erythritol
  • Added glucomannan
If I were to make this again, I'd probably replace half to all of the erythritol with allulose.

Hope you enjoy it!

- QD

Low-carb Flourless Chocolate Cake

prep time: 25 Mcook time: 80 Mtotal time: 105 M


  • 340 g 100% cocoa chocolate, broken into 1" pieces
  • 2 sticks butter
  • 6 large eggs
  • 200 g erythritol (could substitute allulose)
  • 118 g water
  • 3/8 tsp. glucomannan
  • 1 tbsp. vanilla extract
  • 1 tsp. instant espresso powder
  • 1/2 tsp. salt
Whipped Cream
  • 118 g heavy cream, cold
  • 2 tsp. erythritol
  • 1/2 tsp. vanilla extract


How to cook Low-carb Flourless Chocolate Cake

  1. Preheat oven to 275 °F and spray 9" springform pan with oil of choice.
  2. Combine chocolate and butter in a bowl. Melt in a microwave at 50% power, stirring occasionally, ~4 min. Let cool for 5 min.
  3. Whisk together eggs, erythritol, water, glucomannan, vanilla, and espresso powder. Whisk in in chocolate mixture until smooth and slightly thickened. Filter through fine-mesh strainer into pan, then gently tap pan on counter to remove air bubbles.
  4. Let cake mixture sit for 10 min. to let air bubbles rise to the top. Pop bubbles with a fork, then bake for 45-50 min., until edges are set and center jiggles slightly when shaken.
  5. Let cool for 5 min., then run a paring knife around the sides of the pan. Let cool on a wire rack until barely warm, ~30 min., then cover, poke holes in top, and refrigerate for at least 6 h.
  6. Remove sides of pan and use an offset spatula to separate cake from bottom tray. Let stand at room temperature for 30 min., then serve with whipped cream.
Whipped Cream
  1. Whisk together all ingredients in a stand mixer on medium low for 1 min, then high until stiff peaks form, 1-3 min.
Calculated per cookie for a 16 cookie batch (1" cookie scoop)
Created using The Recipes Generator

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