servings: 8 SLICES
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
This low carb chocolate cake comes out very rich and chocolatey. It doesn’t require any flour and is only 2 ingredients.
- 4 large eggs brought to room temperature
- 10 oz (283 g) sugar-free chocolate hazelnut spread about 1 cup + 1 tbsp
- Preheat oven to 325°F (163°C). Grease the interior and line the bottom of a 7 inch springform cake pan. See photo in post for reference.
- Separate the egg yolks from the egg whites. Add egg whites to a mixing bowl. Beat on high speed (use wire whisk attachment if using stand mixer) until stiff peaks form. Set aside.
- In a separate large, microwave-safe bowl, add chocolate spread. Briefly warm up the spread in the microwave for about 15 seconds so that it is easy to stir and mix. Add in the egg yolks one at a time. Use a whisk to mix in egg yolks until they are completely incorporated into the chocolate.
- Add in 1/3 of the egg whites into your chocolate mixture. Use a spatula to gently fold the egg whites in until no egg white lumps remain. Repeat with the next 1/3 of egg whites and then the final 1/3 of egg whites. When you are done, you should not see any large lumps of egg white foam but your batter should look almost grainy from the little spots of egg whites. See photo in post for reference.
- Pour batter into prepared baking pan. Place into oven and bake for about 25-30 minutes or until toothpick inserted comes out clean. You want to be careful to not overbake this cake. Keto chocolate tends to dry out faster and overbaking will make your cake dry. When my cake was done, it had almost risen to the top of the cake pan, but the middle looked darker as if it wasn’t fully cooked. However, when I inserted a toothpick it was already clean. Once the cake is out of the oven it will sink a little. Let cake cool completely before cutting and serving. You can dust cake with powdered Swerve or other powdered sugar alternatives before serving.
- This cake has a rich chocolate flavor but is not that sweet. If you prefer sweeter desserts, I recommend you choose a very sweet spread and/or add a few drops of Stevia to the cake batter.
- 10 oz of spread refers to the weight. If using US measuring cups, it is approximately 1 cup + 1 tbsp.
- I used Nutilight, which isn’t that sweet compared to some of the other chocolate hazelnut spreads out there. I did find my cake not as sweet as I would have liked but dusting with the powdered Swerve helped. Next time I would add Stevia.
- This recipe will not work with just melted keto chocolate.
- Estimated nutrition does not include powdered Swerve topping.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
serving: 1slice, calories: 185kcal, carbohydrates: 17g, protein: 5g, fat: 15g, saturated fat: 6g, sodium: 51mg, fiber: 9g, sugar: 1g, carbs from erythritol: 6g, net carbs: 2g