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4.34 from 3 votes

Chocolate Decadence Gluten and Sugar Free, Keto

A gluten-free low carb keto friendly Chocolate Decadence Cake. This is a crowd pleaser and the recipe is often requested! It is easy to make and forgiving, because melted chocolate and butter always taste delicious!
Cook Time15 minutes
Course: desssert
Cuisine: gluten free, keto
Keyword: gluten free dessert, keto dessert
Servings: 8
Author: Alison Schneiger

Ingredients

  • 1 lb chocolate Lily's or other sugar free chocolate (see note)
  • 5 ounces salted sweet cream butter This is 1 1/4 cubes or 10 Tbs
  • 5 eggs
  • 1 T sugar free sweetener I use Swerve. This is optional, Lily's is very dark and I like it a bit sweeter, works fine without it.
  • 1 tsp good vanilla Use the real stuff if you have it, or not. Leave it out too, it will be fine!

Garnish

  • 1 cup Whipped Cream
  • 1 bar Chocolate shavings Sugar-free chocolate bars are easy to come by, I like Lily's and the one from Trader Joes.
  • 1 pint Fresh raspberries
  • Cocoa Powder or Powdered Swerve use a small strainer to shake it over the top

Raspberry Coulis (sauce) Topping

  • 12 ounces frozen raspberries
  • 1/4-1/2 cup sugar-free sweetener This is optional, I like mine tart. Start low and add SF sweetener until it's how you like it.
  • 2 tbs water

Instructions

  • Preheat the oven to 400º and prepare an 8" pan, grease and lined with parchment paper
  • Melt the chocolate and butter over a double boiler (or in the microwave on 50% power stirring every 30 seconds, about 3x). Do not overheat the chocolate or it will seize (also, be sure no water gets in the pan or it will seize and be ruined). Set aside.
  • Lightly beat the eggs in your mixing bowl then continue beating as you warm them over low heat on a double boiler. They should be warm to the touch - don't cook them! Remove from heat and using your standing mixer beat the warmed eggs for 2 minutes, then and add vanilla and sugar. Keep beating 8-10 minutes until triple volume and ribbony (see note).
  • The eggs and chocolate should be about the same temperature, slightly warm. Blend the two together by slowly folding 1/3 of the egg mixture into the chocolate mixture (to lighten it). Then gradually fold into the remaining egg mixture. Fold, don't stir, until just incorporated. You don't want to overwork it and deflate your eggs.
  • Gently pour the batter in and bake at 400º for 15 minutes.  Do not over bake, it may seem like it’s not done, but it is!
  • Let cool completely before removing from the pan. Run a knife along the edge and then tip a plate on top and flip it over, remove the parchment. If you are using Erythritol sweetener serve right away, if you are using regular chocolate you will want to let this cool in the fridge for a few hours or overnight.
  • Serve with freshly whipped cream, raspberries, chocolate shavings and raspberry coulis.

Notes

This  cake will sink and settle into a rich, silky, dense, delicious tasty treat.  The part that sinks can be filled with whipped cream, ganache, raspberry sauce or just dusted with powdered sugar. All are beautiful and delicious choices!
Read the blog post for more details about whipping the eggs.  The whipped eggs will give this cake some volume.  It will be fine if you don't do this step! Don't fret. 
The chocolate you use will affect the final results.  Sugar free chocolate with erythritol will give the cake a "harder" finish, like biting into a chocolate bar (um, yum) to soften serve warm, or reheat quickly in the microwave.  If it's too wiggly pop it in the fridge or freezer. You might need to experiment a bit depending on the type of sugar free chocolate you like. 
Do not overbake this baby - please! It's about the only way to really ruin this cake, it will be dry and crumbly.  If your oven is unreliable, check it frequently and adjust the temperature to suit your oven.  
I'm happy to help you just pop a question in the comments or email me: alison@pieceofmyheartstudio.com