Keto Espresso Whipped Cream Topped Flourless Chocolate Cake

Indulge in a sumptuous, keto-friendly dessert that marries the intense flavors of dark chocolate with the boldness of espresso. This flourless chocolate cake is a dream come true for those on a ketogenic diet, offering a rich, moist base topped with a light and airy espresso-infused whipped cream. It's the perfect ending to any meal or a luxurious treat to enjoy with your afternoon coffee.

Course Desserts

Cuisine Gluten-Free, Keto

Keyword Espresso Whipped Cream, Flourless Chocolate Cake, Gluten-Free Chocolate Cake, keto dessert, Low Carb Cake

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 350kcal

Equipment

8-inch (20 cm) springform pan
Parchment paper
Double boiler or microwave-safe bowl
Large mixing bowl
Electric mixer or whisk
Spatula
Wire rack

Ingredients

For the Flourless Chocolate Cake

6 ounces high-quality dark chocolate (at least 70% cocoa), chopped
½ cup unsalted butter (1 stick / 113 grams)
¾ cup granulated erythritol (150 grams)
3 large eggs
½ cup unsweetened cocoa powder (48 grams)
1 teaspoon vanilla extract (5 ml)
¼ teaspoon salt (1.5 grams)

For the Espresso Whipped Cream

1 cup heavy whipping cream (240 ml)
2 tablespoons strong brewed espresso or coffee, chilled (30 ml)
2 tablespoons powdered erythritol (24 grams)
½ teaspoon vanilla extract (2.5 ml)

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) springform pan with butter or non-stick spray and line the bottom with parchment paper.
In a double boiler or microwave, gently melt the dark chocolate and butter together until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated erythritol and eggs until light and fluffy. Stir in the melted chocolate mixture, followed by the cocoa powder, vanilla extract, and salt. Mix until well combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly.
While the cake is baking, prepare the espresso whipped cream. In a chilled bowl, beat the heavy whipping cream, chilled espresso, powdered erythritol, and vanilla extract until stiff peaks form.
Once the cake is done, allow it to cool in the pan on a wire rack for 15 minutes. Then remove the sides of the springform pan and let the cake cool completely.
When ready to serve, spread the espresso whipped cream over the top of the cooled cake. Slice and serve immediately or refrigerate until serving.

Notes

For a nuttier flavor, add 1/2 cup of finely ground almonds or hazelnuts to the cake batter.

Ensure all ingredients, especially the eggs and espresso, are at room temperature to achieve the best texture in both the cake and whipped cream.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The nutritional information is based on one serving and is an estimate. Please calculate your exact ingredients for more accurate macros.

Nutrition