Recipe: Low-carb Flourless Chocolate Cake

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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

QD
A low-carb adaptation of America's Test Kitchen's flourless chocolate cake
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 0

Ingredients
  

Cake

Whipped Cream

  • 118 g heavy cream, cold
  • 2 tsp erythritol (can substitute allulose)
  • 0.5 tsp vanilla extract

Instructions
 

Cake

  • Preheat oven to 275 °F and spray 9″ springform pan with oil of choice.
  • Combine chocolate and butter in a bowl. Melt in a microwave at 50% power, stirring occasionally, ~4 min. Let cool for 5 min.
  • 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.
  • 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.
  • 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.
  • 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

  • Whisk together all ingredients in a stand mixer on medium low for 1 min, then high until stiff peaks form, 1-3 min.
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