6-Ingredient Paleo & Keto Flourless Chocolate Torte Dessert

Keto Flourless Chocolate Dessert Torte topped with whipped cream on a cake stand

6-Ingredient Paleo & Keto Flourless Chocolate Torte Dessert

This easy Flourless Chocolate Torte is such a delicious keto chocolate dessert - a magical hybrid of cake and fudge and brownies! Grain-free, gluten-free, dairy-free, even sugar-free... 100 % decadent and delicious.

Course Dessert

Cuisine American

Keyword flourless chocolate cake, keto chocolate cake, keto chocolate dessert torte

Prep Time 10

Cook Time 35

Cool Time 30

Total Time 45

Servings

Calories 215kcal

Author Lindsey Dietz

Ingredients

½ cup ghee or coconut oil
½ cup Lily's stevia-sweetened chocolate chips* see Notes
⅔ cup Dietz Sweet** see Notes
4 pastured eggs
½ cup raw cacao powder
½ teaspoon vanilla
¾ teaspoon sea salt

Instructions

Preheat oven to 350 degrees Fahrenheit.
Lightly grease a 7-inch springform pan and place a piece of parchment, cut to fit, in the bottom of the springform pan. Set aside.
Add fat of choice and chocolate chips to a double boiler or bain marie and melt over low heat, whisking together until smooth.
In a separate, medium-size mixing bowl, whisk together granulated sweetener, eggs, cacao powder, vanilla, and salt.
When the fat and chocolate are melted completely and smooth, add it to the sweetener-egg mixture.
Whisk until smooth.
Pour into prepared springform pan.
Bake 32 to 35 minutes, or until the top of the torte forms a dome and the torte begins pulling away from the sides of the pan.
Remove from oven and set on a cooling rack to cool.
Remove springform from the pan and serve!
Top with fresh berries, whipped coconut cream, or a dusting of cacao powder.

Notes

You can use non-stevia chocolate chips as well. Enjoy Life is a fair trade, allergy-free brand. However, these are sweetened with cane sugar, and therefore, not keto/low-carb. They are also sweeter than Lily's chocolate chips, which means you'll have to adjust the amount of sweetener in the recipe.
You can use the whole, granulated sweetener of your choice instead of a low-carb sweetener. The recipe will not be keto/low-carb, however. I recommend using an equal amount of coconut sugar or sucanat in place of the low-carb sweetener. Using maple syrup or honey will affect the liquid ratio of the recipe, so these are not recommended.

Nutrition