-
Pre-heat oven to 350 degrees Fahrenheit
-
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.
-
Next, remove bowl from the stovetop.
-
Then take out 4 eggs and separating the yolks and the whites into separate bowls.
-
Add cocoa powder, 1/4 cup of Swerve, vanilla, and salt to the bowl with the egg yolks and whisk until smooth and creamy.
-
After that, slowly add the yolk mixture into the melted chocolate mixture and mix well.
-
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.
-
Fold the egg whites into the chocolate mixture until well mixed.
-
Scoop batter into a greased 9-inch springform pan and place into the preheated oven for 40 minutes.
-
Transfer to a cooling rack until cool.
-
Finally cut into 12 servings and enjoy a slice of keto fallen chocolate cake!