Chocolate Fudge Cake
This chocolate fudge cake is ridiculously moist, easy to make, and so good! It’s lower in carbs and keto-friendly. Serve this fudgy dessert warm with whipped cream or ice cream.
Servings: 8 servings
Equipment
Ingredients
- ¾ cup unsalted butter cut into chunks
- 2 ounces unsweetened baking chocolate chopped
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- ¼ cup unsweetened cocoa powder
- ⅓ cup almond flour
- ⅛ teaspoon salt
- 5 large eggs
- ⅔ cup stevia baking blend or your choice of sweetener
- Whipped cream for serving (optional)
- Mint leaves for serving (optional)
Instructions
- Prepare to bake. Preheat the oven to 350ºF. Lightly grease a 2-quart oval au gratin dish and set aside.
- Melt the chocolate. Combine the butter and chopped chocolate in a saucepan; set over low heat and stir until melted. Set aside to cool.
- Mix the wet ingredients. In a small mixing bowl, whisk together the heavy cream and vanilla.
- Mix the dry ingredients. In a separate mixing bowl, combine the almond flour, cocoa powder, and salt; whisk until thoroughly incorporated.
- Beat the eggs. Place the eggs in the bowl of your stand mixer with the whisk attachment and beat on high speed for 1 minute.
- Add sweetener. Gradually add in Stevia/sweetener and continue beating on high speed for 5 minutes, or until thick and pale yellow.
- Make the batter. Turn the mixer speed to low and slowly add in the melted butter and chocolate mixture. Mix until combined. Gradually add in the almond flour mixture; mix until thoroughly incorporated. Set the mixer at medium speed and slowly add the heavy cream mixture; continue to beat for 1 minute, or until thickened.
- Fill the pan. Transfer the cake batter to the previously prepared baking dish.
- Make a water bath. Fill a sheet pan with 1 ½ cups of boiling water. Set the baking dish in the water bath.
- Bake. Bake for 35 to 40 minutes, or until the cake is set, puffed up, and has reached an internal temperature of 160ºF in the center. Remove the cake from the oven and let it stand 10 minutes. The cake will deflate as it cools.
- Serve. Scoop out the cake into serving bowls. Optionally, garnish with whipped cream and mint leaves.
Notes
- Scoop this cake straight out of the baking dish and serve it as is, or add a tablespoon of low carb whipped cream on top.
- This chocolate fudge cake tastes best while still warm.
Nutrition
Calories: 323kcal | Carbohydrates: 12g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 197mg | Sodium: 244mg | Potassium: 164mg | Fiber: 2g | Sugar: 0g | Vitamin A: 935IU | Calcium: 55mg | Iron: 2.4mg
