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Valentine’s Flourless Chocolate Cake
Ingredients
- 1 cup stevia-sweetened bittersweet or semi-sweet chocolate chips (depending on sweetness desired)
- ½ cup grass-fed butter (or coconut oil)
- ¾ cup Lakanto (or honey or date paste, may need to experiment with amounts)
- 3 free range, organic eggs
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon Ceylon cinnamon
- ½ cup cocoa powder
Optional Toppings:
- Coconut Cream, hardened in refrigerator & blended with a touch of powdered Lakanto for sweetness
- Cashew cream
- Fresh strawberries/raspberries
- Toasted almond slivers
- Dust with powdered Lakanto
Instructions
- Preheat oven to 375F.
- Melt the chocolate chips and butter over a double-boiler.
- Pour melted butter and chocolate into a mixing bowl. Add in Lakanto, vanilla, and cinnamon. Mix together. Beat in 1 egg at a time. Gently mix in cocoa (or cacao) powder just until mixed.
- Line an 8-inch round cake pan with parchment paper. Grease sides of pan. Pour in cake batter. Bake in preheated oven for about 25 minutes. Cake will not rise. It is meant to be a dense, small cake. A little goes a long way
- Cool cake in pan before gently moving onto serving plate. (Tip: you can place cake in the freezer to cool it quickly.)
- Top with desired toppings and enjoy! Store leftovers in the refrigerator for up to one week.
Notes
Serves 12. Per Serving (based on using stevia-sweetened Lilly’s dark chocolate, grass-fed butter, & Lakanto):
Calories: 163 |
Total Fat: 14 g |
Total Carbohydrate: 26 g |
Dietary Fiber: 4 g |
Protein: 4 g
Ingredient Highlights
A 2012 Swedish clinical study involving over 37,000 men found that “high chocolate consumption was associated with a lower risk of stroke.”
Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.
The closer chocolate is to its original raw state, the more nutrients it retains and the better it is for you. When possible, use raw cacao powder (with two “A”s) instead of cocoa powder in your baking.
Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.
Lakanto is a zero-glycemic, zero-calorie blend of monk fruit and erythritol that makes an excellent sugar substitute for low-carb recipes.
Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.
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