Gluten Free Keto-Friendly Flourless Mocha Cake
Oh boy, do I have a treat for you! It’s chocolate. It’s cake. It’s flourless. It’s gluten free. AND it’s keto-friendly. What is it, you ask? It’s a Gluten Free Keto-Friendly Flourless Mocha Cake, of course!
If you haven’t heard of the keto diet, allow me to explain. The keto diet is a high-fat, low-carb diet that makes your body burn fat rather than carbohydrates, allowing for weight loss. Traditionally, a keto diet was used to help manage epilepsy, but it eventually was picked up by dieters as a weight loss tool. It’s similar to the Atkins Diet.
What makes this recipe keto-friendly is the extremely low amount of carbs (no flour, no sugar) and the high amount of fat (butter, eggs, heavy cream). In order to sweeten this treat without the use of sugar, I used Swerve (granular) – a cup-for-cup sugar replacement made of erythritol, some natural flavor from citrus, and oligosaccharides created from the break down of starchy root veggies.
Note: Since Swerve does not affect blood sugar, the carbohydrates coming from Swerve are not counted in the net carb count. To find net carbs for this recipe, you would take the 45g total carbs – 8g fiber – 32g Swerve = 5g net carbs.
Gluten Free Keto-Friendly Flourless Mocha Cake
Ingredients
- 1 cup unsalted butter, cut into pieces, plus more for preparing the pan
- 8 ounces unsweetened baking chocolate
- 1½ cups plus 2 tablespoons Swerve divided
- 1 cup plus 1 tablespoon sifted unsweetened cocoa powder divided (plus more for dusting)
- 2 teaspoons dried instant espresso or coffee divided
- ¼ teaspoon kosher or fine sea salt
- 6 large eggs
- 3 teaspoons pure vanilla extract divided
- 1½ cups heavy whipping cream
Instructions
- Preheat the oven to 350 degrees. Grease the bottom of a 9-inch springform pan with butter. Cut a piece of parchment or waxed paper in a circle to fit the bottom of the pan. Place the paper in the pan and grease it with butter.
- Melt butter and chocolate together in a microwave (2-3 minutes) or on top of a double boiler.
- In a separate bowl, mix together 1½ cups Swerve, 1 cup cocoa powder, 1 teaspoon instant espresso or coffee, and salt. Add to the melted chocolate mixture, then add the eggs and 2 teaspoons vanilla and mix well. Pour the batter into the prepared pan.
- Bake for 45 minutes. Let cool in the pan until completely cooled. Remove the ring from the pan and transfer the cake to a serving plate or platter.
- Combine the heavy cream with 2 tablespoons Swerve, 1 tablespoon cocoa powder, 1 teaspoon instant espresso or coffee, and 1 teaspoon vanilla in an electric mixer. Beat on high until stiff peaks form.
- Spread the cream on top of the cake and dust with more cocoa powder, if desired.
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What is Swerve, calls for this in Mocha Cake Thanks Virginia
Hi Virginia,
Swerve is a cup-for-cup replacement for sugar. It’s made with erythritol, some natural flavor from citrus, and oligosaccharides created from the break down of starchy root veggies. It’s a good option for those cutting carbs and it doesn’t affect blood sugar the way sugar does. You can find it next to the sugar in many grocery stores.
xo,
Carol