Its hard on keto when you want to have your cake.. and eat it to! Well now you can! Occasionally! As I always say, we started this way of life to ditch the junk and welcome the healthy whole foods..
But if the time comes and you need to make a cake you can all enjoy this is the one I would make! Its full of chocolate.. literally.. and tastes amazing! Even those NOT on keto loved it!
The Low Carb Dark Chocolate Cake
- 300g 90 Lindt dark chocolate
- 175g butter
- 1 tsp vanilla essence
- 6 eggs
- 6 tbsp double/heavy cream
- 4 tsp granulated sweetener of choice I choose stevia
Melt the chocolate and butter together over a low heat on a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and sweetener together for 3-4 minutes (I used a hand blender). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin round cake tin. Grease a loose bottom cake tin with butter then make sure the tin is connected correctly to stop the mixture from leaking.
Bake at 180C/ 350F for 20 minutes, or more depending on your oven. Bake until it is just set in the centre, do not overcook the cake.
6. Serve with whip cream and berries.. It lasts in the fridge for 5 days.. if it doesn’t get eat all at once.