Low Carb Keto Chocolate Fudge Cake
This super easy, moist and ridiculously delicious Chocolate Fudge Cake is going to satisfy all your chocolate cravings!
Servings: 8 servings
Ingredients
- 12 tablespoons (3/4 cup) unsalted butter, cut into chunks
- 2 ounces unsweetened baking chocolate, chopped
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/3 cup almond flour
- 1/8 teaspoon salt
- 5 large eggs
- 2/3 cup stevia baking blend OR your choice of a sweetener for baking
- 1 1/2 cups hot boiling water
- low carb whipped cream, for serving (optional)
- mint leaves, for serving (optional)
Instructions
- Preheat oven to 350F.
- Lightly grease a 2-quart oval au gratin dish and set aside.
- Combine butter and chopped chocolate in a saucepan; set over low heat and stir until melted. Set aside to cool.
- In a small mixing bowl, whisk together the heavy cream and vanilla.
- In a separate mixing bowl, combine almond flour, cocoa powder, and salt; whisk until thoroughly incorporated.
- Place eggs in the bowl of your stand mixer with the whisk attachment; beat on high speed for 1 minute.
- Gradually add in stevia/sweetener and continue to beat on high speed for 5 minutes, or until thick and pale yellow.
- Turn 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 in the heavy cream mixture; continue to beat for 1 minute, or until thickened.
- Transfer the cake batter to previously prepared baking dish.
- Grab a sheet pan and pour the hot boiling water in it.
- Set the baking dish in the water bath.
- Bake for 35 to 40 minutes, or until cake is set, puffed up, and has reached 160F in the center.
- Remove from oven and let stand 10 minutes. Cake will deflate.
- Scoop out cake into serving bowls.
- Optionally, garnish with low carb whipped cream and mint leaves.
- Serve.
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
