I always think of flourless chocolate cake as the elegant version of just your regular ol’ brownie you might have made for your kids as an after school treat. On occasion I would make a treat for my kids and they would get a square of this or that, but then I made my Low Carb Flourless Chocolate cake and they loved it….and it was fancy too!
My Low Carb Flourless Cake is just as elegant as the traditional version, but without all the sugar. Technically the traditional recipe and my inspiration called for 5 Tbsp flour and a boat load of regular table sugar. When I made a few switches to the ingredients from traditional to low carb it was a flawless transition.
I have made this Low Carb Flourless Chocolate Cake numerous times for dinner parties or Sunday Luncheons. More often than not my cake was the favorite over traditional versions. It sits elegantly on a dessert table and looks simple yet beautiful as a slice on a small plate with a dollop of fresh whipped cream (also homemade and sweetened with stevia).
One of the other things I love about my Low Carb Flourless Chocolate Cake is that is freezes beautifully. I may make this cake several days in advance of a party and then just take out of the freezer just a few hours before the guests arrive. Low Carb Flourless Chocolate Cake is always a hit with my guests.
- Preheat oven to 325* and move rack to middle of the oven. Grease a 9” springform or cheesecake pan and set aside.
- In a heavy saucepan melt together the butter and chocolate chips over a low to medium heat until fully melted and smooth. While chocolate is melting in a small bowl sift together almond flour and baking powder and set aside. Also while chocolate is melting in a separate larger bowl beat together eggs and xylitol for about 3 minutes until fully whipped.
- While mixer is on carefully add the flour mixture to the egg mixture. Mix until just blended. Again while mixer is on, slowly pour in melted chocolate mixture. Make sure to scrape all the chocolate into the egg mixture completely cleaning the chocolate bowl.
- Using a rubber spatula pour batter into your springform pan, again scraping entire batter bowl clean. Place cake pan into middle of the oven and bake for 40-45 minutes depending on your oven. Check at 40 minutes for doneness with a tester...tester should come out with a few moist crumbs, but you be the judge. My oven takes 45 minutes.
- Pull cake from the oven and let cool at room temperature. As cake cools it will settle and fall into a dense rich flourless cake. With a sharp knife cut around the edges of the pan and then the side of the pan from the cake.
- Serve warm, room temperature, from the fridge OR straight from the freezer. Fresh whipped cream and fresh raspberries are an excellent addition to this dessert rounding out an elegant meal.