My Easy Sugar Free Flourless Chocolate Cake is fudgy, rich, and just as delicious as the classic you're used to.
- 1/2 cup (4floz/115ml) coconut oil, melted
- 1/2 cup (4oz/115g) butter, melted, and browned if desired
- 1 1/3 cups (8oz/225g) sugar free chocolate, chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt, optional
- 1/4 teaspoon instant espresso powder, optional
- 1 cup (8oz/225g) Lakanto Sugar, Swerve, or coconut sugar
- 6 eggs, room temperature
- 1 cup (4oz/115g) cocoa powder
- 2 tablespoons powdered Lakanto Sugar, or cocoa powder, for dusting
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Preheat the oven to 350°F (180°C) then line a 9 inch spring form pan with parchment paper, set aside.
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In a large bowl combine the coconut oil and melted butter. Then, add the chocolate and melt it all in the microwave for 40 seconds. If you do not have a microwave you can do this over a bain marie.
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Once the chocolate is melted whisk until smooth and shiny.
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Whisk in the vanilla, salt, espresso powder, and Lakanto Sugar at this point.
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Add the eggs one at a time, making sure it is fully incorporated between each addition.
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Lastly, sift over the cocoa powder then fold it in with a spatula.
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Transfer the batter to the prepared tin and bake for 35-40 minutes or until the top has formed a nice crust and slightly risen.
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Allow the cake to cool for about 10 minutes before releasing from the spring form pan.
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Dust with Lakanto Powdered Sugar or cocoa powder for garnish and slice.
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Cover and store the cake in the fridge for up to 4 days.