Ingredients
240g high-quality dark chocolate (70-85% cocoa)
200g unsalted butter, softened
4 large eggs (at room temperature)
150g keto sweetener (erythritol, allulose, or monk fruit)
2 tbsp cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch springform pan.
Melt chocolate and butter in a double boiler, stirring until smooth.
Whisk eggs and keto sweetener until pale and slightly thickened.
Fold melted chocolate mixture into eggs, then stir in cocoa powder, vanilla, and sea salt.
Pour batter into prepared pan, smooth top, and bake 25-30 minutes until center is set but still slightly jiggling.
Cool completely in pan before slicing into 8 pieces.
Notes
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Serve with fresh berries or homemade keto whipped cream.
For texture variation, fold in 1/2 cup chopped walnuts or pecans.
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: French-inspired
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 80mg
- Fat: 38g
- Saturated Fat: 24g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg