Keto Fallen Chocolate Cake Recipe | Flourless Keto Chocolate Cake

This flourless keto fallen chocolate cake is as good as it gets! This flour-free keto dessert is so rich and tasty you will not believe that it is low-carb. This keto fallen chocolate cake recipe yields a total of 12 serving. Each serving contains roughly 213.85 calories, 20 grams of fat, 28 total carbs, and 4 net carbs. Net carbs are equated by subtracting fiber and erythritol from total carbs.

This keto fallen chocolate cake is featured in both my top 27 keto desserts made with Swerve Sweetener and 13 keto desserts made with Lily’s chocolate!

Keto Fallen Chocolate Cake Ingredients

1. 4 oz or 8 Tbsp butter
2. 3/4 cup Swerve Sweetener Granular
3. 10 oz Lily’s Chocolate Chips
4. 2 Tbsp olive oil
5. 6 large eggs
6. 2 Tbsp unsweetened  Cocoa
7. 1 Tsp vanilla extract
8. 1/2 Tsp salt

Directions

1. Pre-heat oven to 350 degrees Fahrenheit
2. Melt chocolate chips, olive oil, and butter in a heatproof bowl that is set over a saucepan of simmering water. Stirring continuously until fully melted.
3. Next, remove bowl from the stovetop.
4. Then take out 4 eggs and separating the yolks and the whites into separate bowls.
5. Add cocoa powder, 1/4 cup of Swerve,  vanilla, and salt to the bowl with the egg yolks and whisk until smooth and creamy.
6. After that, slowly add the yolk mixture into the melted chocolate mixture and mix well.
7. Using an electric mixer, beat egg whites until frothy. Continue to mix as you gradually add the remaining Swerve. Beat until solid peaks start to form.
8. Fold the egg whites into the chocolate mixture until well mixed.
9. Scoop batter into a greased 9-inch springform pan and place into the preheated oven for 40 minutes.
10. Transfer to a cooling rack until cool.
11. Finally cut into 12 servings and enjoy a slice of low-carb fallen chocolate cake!

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Keto Fallen Chocolate Cake Recipe

Course Dessert

Cuisine ketogenic, low-carb

Keyword keto fallen chocolate cake, low-carb fallen chocolate cake

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12

Calories 213.85 kcal

Ingredients

Ingredients

• 4 oz or 8 Tbsp butter
• 3/4 cup Swerve Sweetener Granular
• 10 oz Lily's Chocolate Chips
• 2 Tbsp olive oil
• 6 large eggs
• 2 Tbsp unsweetened  Cocoa
• 1 Tsp vanilla extract
• 1/2 Tsp salt

Instructions

Directions

1. Pre-heat oven to 350 degrees Fahrenheit
2. Melt chocolate chips, olive oil, and butter in a heatproof bowl that is set over a saucepan of simmering water. Stirring continuously until fully melted.
3. Next, remove bowl from the stovetop.
4. Then take out 4 eggs and separating the yolks and the whites into separate bowls.
5. Add cocoa powder, 1/4 cup of Swerve,  vanilla, and salt to the bowl with the egg yolks and whisk until smooth and creamy.
6. After that, slowly add the yolk mixture into the melted chocolate mixture and mix well.
7. Using an electric mixer, beat egg whites until frothy. Continue to mix as you gradually add the remaining Swerve. Beat until solid peaks start to form.
8. Fold the egg whites into the chocolate mixture until well mixed.
9. Scoop batter into a greased 9-inch springform pan and place into the preheated oven for 40 minutes.
10. Transfer to a cooling rack until cool.
11. Finally cut into 12 servings and enjoy a slice of keto fallen chocolate cake!