Low Carb Flourless Chocolate Cake Recipe with Fudgy Chocolate Frosting
This Low Carb Flourless Chocolate Cake Recipe with Fudgy Chocolate Frosting is rich, dense, and intensely chocolatey, and sure to satisfy your deepest chocolate cravings!
Servings 10 people
Calories 197kcal
Ingredients
Cake:
- 6 tablespoons unsalted butter at room temperature
- 5 tablespoons granulated erythritol
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon instant espresso powder
- 1 teaspoon warm water
- 1/2 teaspoon stevia glycerite
- 1 cup almond flour
- 6 tablespoons unsweetened natural cocoa powder
- 2 tablespoons golden flaxseed meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
Frosting:
- 1 oz 90% cocoa chocolate, chopped
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 2 1/4 teaspoons Swerve Confectioners
- 1/4 teaspoon pure vanilla extract
- 6 drops stevia glycerite
- 1 small pinch salt
Other:
- Coconut oil spray for the pan
- Berries for garnish (optional)
Instructions
- For the cake, line the bottom of an 8-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.
- Beat together the butter and erythritol, and then beat in the eggs, followed by the vanilla, espresso powder dissolved in warm water, and stevia glycerite.
- Beat in the almond meal, cocoa powder, flaxseed meal, baking powder, salt, and baking soda.
- Pour the batter into the prepared pan and spread it out evenly.
- Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups (355 ml) water. Cover the cake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.
- Turn the pot on Manual, High Pressure for 30 minutes and then do a quick release.
- Use potholders to carefully remove the cake and uncover it. Let it cool completely before frosting.
- For the frosting, turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chocolate, cream, and butter, and cook just until melted, stirring constantly. Transfer to a bowl and set aside. Press “Cancel” to stop sautéing. Whisk in the Swerve Confectioners, vanilla, stevia glycerite, and salt until smooth. Let it cool to room temperature, stirring occasionally (it will thicken as it cools), and then refrigerate slightly until it’s spreadable like frosting.
- Frost the cake, and decorate with berries if desired.
Notes
To Make This Flourless Chocolate Cake in the Oven: Bake this flourless chocolate cake in a 350F oven until a toothpick inserted in the center comes out clean. We recommend checking the cake for doneness after baking 30 minutes.
To Make This a Double Layer Cake Like in the Pictures: We doubled the recipe and cooked each layer simultaneously in 2 Instant Pots.
Net Carbs: 4g per serving (1 slice, which is 1/10 of cake)
Nutrition
Serving: 10people | Calories: 197kcal | Carbohydrates: 7g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 88mg | Potassium: 133mg | Fiber: 3g | Vitamin A: 370IU | Calcium: 60mg | Iron: 1.6mg