“Caribbean Coconut Flourless Chocolate Cake – Keto-Friendly Dessert”
Discover our delectable Caribbean Coconut Flourless Chocolate Keto Cake recipe. This easy and elegant keto-friendly dessert is perfect for those looking to indulge without compromising their dietary needs. Savor the mouthwatering flavors and exquisite aroma, while enjoying the simple steps and plating tips that make this dish cinematic.
Allergens
Eggs, Dairy
Ingredients
- 1. 7 oz unsweetened baking chocolate 2. 3/4 cup coconut cream 3. 1/2 cup granulated erythritol (keto
- friendly sweetener) 4. 6 large eggs, room temperature 5. 1/2 cup coconut flour 6. 1 tsp baking powder 7. 1/2 tsp sea salt 8. 1/4 cup unsalted butter, melted 9. 1 tbsp vanilla extract 10. Fresh berries, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
- In a double boiler or microwave, melt the unsweetened baking chocolate and coconut cream together until smooth. Let it cool slightly.
- In a large bowl, whisk together the erythritol and eggs until well combined. Stir in the melted chocolate mixture, followed by the coconut flour, baking powder, and sea salt. Add the melted butter and vanilla extract, mixing until smooth.
- Pour the batter into the prepared pan and bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.
- Release the cake from the springform pan and place it on your serving plate. Garnish with fresh berries, such as raspberries, blueberries, and blackberries.
Chef’s Insight
The coconut cream adds a luxurious texture and rich flavor to this keto dessert.
Notes
This recipe is perfect for a keto diet due to the use of coconut flour and erythritol.