Low Carb Chocolate Fondant Cake
Indulge guilt-free with this Low Carb Chocolate Fondant Cake, a heavenly dessert that delivers rich, molten chocolate goodness without the carb overload! Perfect for those following ketogenic or low-carb diets, this decadent treat swaps traditional flour for almond flour and uses granulated erythritol as a sugar-free sweetener. The silky blend of unsweetened chocolate and butter creates a luscious center, while the subtle hints of vanilla elevate the flavor profile. Ready in under 30 minutes, including prep and bake time, these fondant cakes are ideal for impressing guests or satisfying your own sweet cravings. Serve warm with a dollop of whipped cream or a dusting of cocoa powder for a show-stopping finale to any meal. Keywords: low carb dessert, keto chocolate cake, sugar-free fondant cake, almond flour dessert, molten chocolate cake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Unsweetened chocolate
- 100 grams Unsalted butter
- 50 grams Almond flour
- 100 grams Granulated erythritol or sweetener of choice
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 200°C (392°F). Lightly grease six small ramekins or a muffin tin with butter or non-stick cooking spray.
In a medium-sized bowl, melt the unsweetened chocolate and unsalted butter together. You can do this over a double boiler or in the microwave in short bursts, stirring frequently until smooth and fully combined.
Once melted, remove from heat and allow the mixture to cool slightly.
In another bowl, whisk together the eggs, granulated erythritol, vanilla extract, and salt until frothy and well combined.
Slowly pour the chocolate and butter mixture into the egg mixture, whisking continuously to ensure the eggs do not cook.
Add the almond flour to the mixture and gently fold until just combined and smooth.
Divide the batter evenly among the prepared ramekins or muffin cups, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for about 10-12 minutes. The outside should be set, but the center should remain soft.
Remove from the oven and allow them to cool for a couple of minutes before gently running a knife around the edges to loosen.
Carefully invert each cake onto a plate and serve immediately. They pair wonderfully with a dollop of whipped cream or a sprinkle of cocoa powder.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 2.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 314 mg | 24% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
