Discover how to make THE BEST keto chocolate cake that tastes exactly like chocolate ganache.
You only need 6 simple ingredients and is perfect for a healthy birthday cake.
It's the supreme healthy chocolate cake that's sugar-free, gluten-free, and keto-friendly.
This flourless chocolate cake is so easy to make and tastes like a rich chocolate truffle or torte.
It's perfect as a party cake or celebration cake for adults and children. Even if you're low carb or not, they simply can't get enough of this keto chocolate cake recipe!
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Baking 101 (tips & charts)
Ingredients you need
This low-carb chocolate cake is allergy-friendly. It's wheat-free, gluten-free, grain-free, with no added sugar, and nut-free. I make it every time for my children's birthday parties.
It's an easy one-bowl recipe for a keto birthday cake with an optional keto chocolate frosting.
Alternatively, you can also use the sugar-free chocolate ganache I use to pour over the baked keto New York cheesecake. Full of chocolate flavor, perfect for when you get a chocolate craving.
The best part of this healthy chocolate cake is that there are no expensive gluten-free or low-carb flour, and the simple easy ingredients for this cake recipe can be found in any local grocery store. You don't need any almond flour, coconut flour, cocoa powder, or even baking powder!
Here's what you need to put this keto chocolate cake together:
- 70% chocolate - the darker the chocolate, the less sugar it contains. On the other hand, a higher percentage can often lead to a bitter flavor. I've found 70% to be just the right amount for this keto cake recipe.
- butter - you can use salted butter or unsalted butter, but you may need to add a pinch of salt.
- vanilla extract - I always recommend purchasing the best quality of vanilla extract (vanilla essence) possible as it makes a huge difference in cake recipes or other baking recipes.
- eggs - make sure your eggs are fresh. They can be used straight from the fridge or at room temperature.
- heavy whipping cream - or double cream
- granulated sweetener of your choice - I personally love erythritol, monk fruit sweetener, and/or stevia. These don't seem to give the bitter aftertaste that some sweeteners do and I always ensure I buy the brands that measure spoon for spoon as a sugar replacement.
For exact quantities, please see the keto chocolate cake recipe card below.
Note: Many brands of sweeteners that are coming into the grocery store, can be double or triple strength. So ALWAYS read labels and check the strength of the brand you purchased.
TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.
How to make keto chocolate cake
Let's chat about how to make this chocolate keto cake recipe! This easy recipe only requires 2 steps using the simple ingredients listed above
STEP 1: Make your chocolate mixture.
Melt the chocolate and butter in a medium saucepan over low heat. Remove the saucepan from the heat.
STEP 2: Make your egg mixture.
Mix the double cream, eggs, vanilla extract, and sweetener in a large mixing bowl.
Mis together with a beater, hand whisk, or fork.
STEP 3: Mix the chocolate mix and the egg mix.
Slowly pour the egg mixture into the warm chocolate mixture, stirring continuously before each addition.
The thickened chocolate cake batter will be luxurious and incredibly rich.
STEP 4: Bake
Prepare your loose bottom baking pan by oiling it with butter and placing a circle of baking parchment paper at the bottom.
This helps to remove the keto chocolate cake without it splitting.
Pour the cake batter into the parchment-paper-lined cake tin and bake until cooked in the center but be careful not to overcook it. Nobody wants a dry chocolate cake.
This is the best keto chocolate cake because it is so moist and rich.
Once cooked, remove it from the oven and place it on a wire cooling rack until it cools completely before decorating.
How to serve keto chocolate cake
- whipped cream and berries
- keto chocolate frosting (keto chocolate buttercream)
- drizzle with melted sugar-free chocolate chips
- sprinkle with a dusting of powdered sugar replacement (sugar-free confectioners sugar)
Variations
There are a few ways you can make this sugar-free chocolate cake your own. Here are a few ideas to get you started:
- dark chocolate drizzle - melt some dark chocolate chips and drizzle it all over the top of the chocolate cake.
- add keto chocolate frosting - want even more chocolate flavor? Add a keto chocolate frosting (keto chocolate buttercream) frosting to the top!
- give it a brandy soak - this variation is for adults only! While the chocolate cake is still lovely and warm from the oven, pour a small amount of brandy over the top whilst it's still warm.
- make it portable - you can also bake this easy keto cake in a square dish. Then, cut into tasting squares. Top each piece of keto chocolate cake with a fresh berry. This is an easy idea to take as finger food to share with friends.
- mocha (coffee chocolate cake) - add some espresso powder or an espresso shot to the chocolate cake batter.
How to reduce the carbs
To make this keto chocolate cake recipe even lower in carbs, you can use a higher percentage of cacao chocolate. Be aware that others who are not sugar-free may find it slightly bitter so that's why I stick to the 70% which seems to please everyone.
In the keto chocolate cake recipe below, I have calculated the carb value when using different percentages of cacao chocolate blocks.
Nutrition information when using other percentages of chocolate
70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
ALWAYS calculate using the brand and variety of chocolate you have used in the recipe.
How to host a sugar-free birthday party
To make an easy keto birthday cake, make a two-layered cake.
Pour the chocolate cake batter into two cake pans to create two cake layers. Bake for a shorter time (you can easily convert your baking pan sizes and cooking times) and allow each layer to cool completely.
To decorate the frosted keto chocolate cake spread half your keto chocolate buttercream on the first layer. Place the second layer on top then cover the entire cake with the remaining frosting (buttercream).
If this has inspired you to rethink your next birthday party and host a sugar-free birthday party, then take a look at my previous article packed with practical tips, tricks, and delicious easy child-friendly recipes.
More keto cake recipes
If you aren't a fan of deep chocolate flavor...skip this decadent dessert! You might enjoy one of my other keto cakes instead such as this keto strawberry cheesecake in a mug or my 1-minute low-carb lemon cake.
Here is my entire catalog of sweet low-carb keto baking, delicious recipes, and diabetic desserts if you're after more low-carb cakes. And be sure to cover them with any of the 6 keto buttercream frosting flavors.
- Sugar-free and gluten-free flourless chocolate fudge cake
- Keto raspberry cheesecake (raspberry swirl cheesecake)
- Low-carb lemon cupcakes (sugar-free cream cheese frosting)
- Flourless orange cake (whole orange cake)
- Keto carrot cake
Recipe FAQ
Always use unsweetened cocoa powder in sugar-free treats, keto cakes, and low-carb recipes.
The most popular sweetener is powdered sweetener such as powdered erythritol, monk fruit, allulose, or xylitol.
To guarantee a moist cake, always check in the center with a toothpick or sharp knife and cook until only JUST cooked, Overcooking is the number one mistake that ruins a good cake recipe.
The cake was probably overmixed, not enough liquid was added, too much flour was used, or it was cooked for too long.
Place the leftover cake in an airtight container and store it in the fridge for up to 3 days.
No, almond flour behaves completely differently from coconut flour. Try to use a recipe that has already been developed using one flour or the other.
No, the melted butter gives a rich flavor to the sugar-free chocolate cake that coconut oil cannot. You could use ghee (clarified butter).
No, there is too much butter and cream in this to begin using a dairy-free substitute.
📖 Recipe
Please rate this recipe.
Keto Chocolate Cake Recipe (Flourless Chocolate Cake)
Recipe Video
Calculate ingredients
Ingredients
- 300 g (10.5 oz) 70% chocolate
- 175 g (6 oz) butter
- 2 teaspoon vanilla extract
- 6 eggs - medium
- 6 tablespoon heavy whipping cream
- 4 teaspoon granulated sweetener of choice or more, to your taste
Instructions
- Melt the chocolate and butter together over low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
- In another bowl beat the eggs, cream, and sweetener together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
- Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
- Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
- Bake at 180C/ 350F for 20 - 30 minutes, or more depending on your oven. Bake until it is just set in the center (be careful not to overcook the cake).
Notes
- 70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
- 75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
- 85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Deborah Pedersen
This is not low carb. Very disappointing.
Mapspam
How is this not low carb? Eggs, butter and cream are the main ingredients and are all free of carbs. Dark chocolate and zero carb sweetener make it about as low carb as it gets.
Linda
Yes, it is. You need to do some math. Go research how many carbs are in an egg, are in butter (zero) and heavy cream. Don't post a stupid comment until you actually DO the research. And I made this recipe; it's fabulous.
Jim Payne
Hi, we have tried this twice now..... each time when adding the eggs / cream mixture to the chocolate it splits the whole mix. Please help 🙁
Libby www.ditchthecarbs.com
Ensure you take it off the heat for a minute or two and make sure it never got to boiling point. Add the egg mixture spoon but spoon at the beginning whisking by hand constantly. Then ad d a little more each time and it does almost appear to split but as you add more egg mixture it magically thickens. I use this type of whisk, nothing fancy and it works.
Jennifer Gordo
This may be a really dumb question, but I'm still very new to all this. LOL when you say a percentage of chocolate, does that mean that the other percentage is sugar? For example, at the store I saw a 62% chocolate but I noticed there was sugar in it. Is that normal? I ended up buying the unsweetened 100% bar, but after reading the comments I'm guessing that was completely wrong. Thanks for all your help! This site has been amazing in helping me in my journey. 🙂
Libby www.ditchthecarbs.com
Hi Jennifer, I tend to buy 90% Lindt which is my favourite. For my children's parties I tend to use the 70% Cadbury Old Gold in this recipe as most children who are not sugar free won't like the bitterness of a stronger bar. The % cacao refers to the % of cocoa solids in a product. Cocoa solids are all of the products from a cocoa bean, which are cocoa powder, cocoa butter, chocolate liquor and the cacao nib. The ratio of all these products vary with each brand which is why they may have the same % but in differing proportions of fat/solids/powder etc. So one bar may be smoother and more delicate than another. The higher the % the less room there is left for sugar and other nasties to be added to the bar.
Barbara
This cake is delicious. I didn't have the 75% chocolate so I used a combination of bittersweet and unsweetened. I used the full 4 tsp of Stevia and followed all other directions. Refrigerating the cake after baking (and cooling) improves the taste. The texture is light and chocolaty. Being a diabetic as well as a chocoholic I am always looking for something "safe" to satisfy my sweet tooth. This fits the bill. I will make this again soon!
Rivka
I look forward to trying many of your amazing recipes. I also need to tell you that you are so gracious with all your answers and that you answer everyone. That is amazing!
I was wondering if you had a non dairy substitute for the butter and the double cream? Of course I am trying to stay on the low carb way.
Thank you!
Libby www.ditchthecarbs.com
Thank you Rivka, I try to be as courteous and polite as I can. I also try to be as uncontroversial as possible as differences in opinion tends to shift the focus away from us all just getting on with eating real food. What a lovely comment to write, I truly appreciate it.
As to your dairy dilemma, I guess you could try coconut oil instead of the butter, and you could try full fat coconut cream in place of the double cream. This will make it taste different however and possibly lose a little flavour. You may need to add a pinch of salt and some extra cocoa and vanilla to make up for the loss in flavour. Libby 🙂
Terry Babb
How long do you bake your chocolate heaven cake? Can't see a time in the recipe & I really want to try it!
Libby www.ditchthecarbs.com
The recipe states 40 minutes. It can sometimes be easily overlooked as it is at the top of the recipe box.
Terry Babb
Silly me, sorry!
Libby www.ditchthecarbs.com
No problem at all, many readers miss it hidden up there. All my new recipes I am actually writing it in the instructions 🙂
L
I used the richest coconut milk I could find instead of cream and it was wonderful
Eloise O'Donnell
"Pour into a prepared tin." I think I missed the step for how to prepare the tin and what to use. Thanks!
Libby www.ditchthecarbs.com
😉
Kim Stav
Hi! Can we use a brownie tin rather and just spray it or butter it before baking?
Libby www.ditchthecarbs.com
Sure thing.
Doug
Want to try this, but was wondering if you could use honey instead artificial sweetener
Libby www.ditchthecarbs.com
Sure. I always say the sweetener you use is always a personal choice and totally up to you (just be aware that honey is still sugar) Enjoy 🙂
Doug Pollitt
Thank you I will have to let you know how it turns out. I just hate using chemicals.
Doug
The honey worked fine. I didn't have a spring pan so I used a 9" disposable aluminum pan with a piece of parchment paper in the bottom. Because of the wrinkles on the sides it held the butter heavier so there was no sticking at all.
Nichola Whitaker
Honey has high carb count in it so bit pointless making a low carb cake if ur adding more carbs?
SK
FYI, Stevia is an all natural sweetner, it is not man made, and is much better for diabetics than any thing else out there. It's extracted from the leaves I believe of the stevia plant.
J
Stevia is not an artificial sweetener.
Fluffy
Very good recipe 🙂 I left it in the fridge a whole day beforr I brought it to a birthday party and it's the first time I had people coming up to me and telling me "it's awesome and a bit bitter, exactly as I like it".
Great recipe, very easy to make and the texture is perfect if you want to slice it or cut it in small squares. Thanks a lot 🙂
Libby www.ditchthecarbs.com
Thank you for such a lovely comment, I'm so glad you liked it. I also love that high cacao taste (I may add more stevia if it is for the sugar lovers), it is now our go-to celebration cake. Sliced or in squares with a berry on top - yummo!
Jennifer Komaromi
If u use the cocoa powder will that make it a lower carb? I know that the carbs are coming from the chocolate bar.
Libby www.ditchthecarbs.com
You can use higher cacao % chocolate of you like but not just cocoa in it's place. The chocolate also gives the fullness and flavour that only chocolate can. If you only use cocoa it may just turn into a chocolate cheesecake 🙁
Laura
Hi
Sounds delicious! Can I substitute egg whites? I want to drop the fat even lower (might be asking too much!)
Laura
Libby www.ditchthecarbs.com
No you really need those egg yolks to set the cake and bake firm, sorry 🙁
Julie Hawkes
Wow! I am a baker but only 3 weeks into LCHF I thought I would never bake again but much to my delight I made this cake for my husbands birthday yesterday for dinner guests. I used 70% chocolate, made it exactly to the recipe and it was amazing. It looked exactly like the picture and we all enjoyed it with berries and cream. I felt like the queen of baking but it was so easy! Thanks for all your recipes, we're enjoying LCHF so much whilst losing inches and feeling great.
Libby www.ditchthecarbs.com
Wow Julie, what a testimonial for my recipes. You are a star! I am overjoyed that you loved the cake and it turned out so well. Thanks for stopping by and leaving such a lovely and kind comment.
Aranzasu
hi! i have whipping cream left over from another recipe. can i use it instead of the double cream?
Libby www.ditchthecarbs.com
As long as it is the high fat cream, you should be fine. Depending on which country you are in, cream comes by many names and all have different properties. As long as it doesn't have any additives to allow it to whip (some do) then it should work.
Madelyn CK
I made this with 85% chocolate. So bitter, had to throw it out. Don't make that mistake!! 🙁
Libby www.ditchthecarbs.com
That's why I say to use the lower % chocolate when sharing with others who may not have gone sugar free. Our taste buds are so different depending on how long we have been sugar free, and how many sweet things we continue to eat. I always say "sweetener to taste", so you may find the 85% too bitter ( I personally love 90% Lindt) or you may want to use the 85% to cut down on the carbs in the cake, but may have found by adding more stevia to the cake mixture would have made it palatable for you. Don't be put off, sweetening recipes is the no.1 aspect we all need to learn according to the individual.
L
over time you will find that your tastebuds do adapt to lower sugar, higher cocoa content. I started out hating dark chocolate and not embrace the flavour of 85%
L
Has anyone made this with high fat coconut milk instead of cream?
Emma
Whooops. Used tablespoons instead of teaspoons for the sweetener, using Natvia which is a stevia/erythritol blend. Hopefully its still ok 🙁
Won't know till tomorrow as its birthday cake
Rosie
Just a quick question, Is it ok to make this a day in advance or will I need to refrigerate.
Kind regards
Rosie
Libby www.ditchthecarbs.com
I always make this a day in advance. I keep it in an airtight container on the kitchen bench. Even if it is mid summer here (35C) it is still absolutely fine. If you iced it with a chocolate ganache however, I would only do this on the day and it would need refrigerating so the cream and chocolate don't melt in summer.
Carole
Hi Libby
What would the sugar content be if you only used the chocolate without adding a sugar substitute?
Thanks
Carole
Libby www.ditchthecarbs.com
It would be the same as the sugar substitute contains no sugar. Stevia is sugar free 🙂
kellyguindon
This looks so awesome!.
Anne living in Belgium
I am about to make this (tomorrow) for my husband's birthday which is on Sunday. Can you pls reply on the following : (1) what size cake tin, is 8" ok ? (2) how long in the oven ? (3) I would like to make this recipe without adding sugar or sugar substitutes (we like our chocolate dark and strong). To be sure this does not affect the texture / consistency of the batter, shld I vary the other ingredients at all ? Very best, Anne from Belgium.
Libby www.ditchthecarbs.com
Hi Anne, (1) I just measured and I use a 8 inch / 20cm loose bottom cake tin, (2) recipe states 40 minutes or until cooked in the centre, (3) If you use the 75% as in the recipe, you could do without the stevia altogether depending on your taste. Always taste the mixture before you cook it and adjust accordingly. If you are going to use a higher % cacao chocolate you may need to add less chocolate, otherwise it may be too bitter as you say you prefer not to add sweeteners. Good luck x
Julie joyce
I Have made this cake twice and really love the taste of it, the kids found it too rich as they do not like dark chocolate, will defo make it again
caromann
I'm thinking of using a regular 8" cake tin and lining the bottom with parchment paper - do you think that has a chance of flipping out onto a plate neatly?
Libby www.ditchthecarbs.com
Sure, as long as it is greased and lined well. If all else fails, cover with a chocolate ganache (solves many of lifes problems 😉 ).
Erika Bond
Can this be made with Skinnygirl liquid Stevia? It's all I have at the moment. If so, would I use the same measurement? I don't really care for it and don't want the cake to taste like chemicals!
Libby www.ditchthecarbs.com
I'm sure it could be. I don't get on with liquid stevia as I find it too easy to under or overdose the sweetness. If that's what you're used to then go for it 🙂
Jeanetta
I have Baker's 100% cacao unsweetend baking chocolate-will that work, and should I add extra sweetener to make it sweet enough? Thanks!
Libby www.ditchthecarbs.com
Yes that should work and yes you may need to add more sweetener so taste before baking to make sure it is sweet enough.
Marian
Thank you for this recipe 🙂 Just wondering how many slices you would cut the cake into - my guess is 10 or 12. Also, if the carb count of 12.1 is for the whole cake or per serving?
(Sorry if this is a silly question but if it is per slice it will be too much for me :()
Libby www.ditchthecarbs.com
The recipe states it makes 15 slices so the nutrition is per slice. If the carbs are too high, you can cut them into squares as a taster or you can use a higher % cacao chocolate to reduce the sugar. I use the 70% as it will pass as a 'regular' cake at my children birthday parties, and in comparison the carbs are low, but I realise it might be too high for some.
Marian
Thank you so much, sorry I had not seen the servings amount at the top - should open my eyes more 🙂
Libby www.ditchthecarbs.com
No problem, I think everyone misses that bit 🙂
Kelly
Is there a way to use just plain cocoa? (I don't have any chocolate bars, and would like a bit lower sugar count). It looks so yummy!
Libby www.ditchthecarbs.com
You could try but then it would be a completely different recipe. You would have to experiment replacing the 300g with something else of the same volume. You can use 85% or 90% cacao chocolate which will reduce the sugar, depending on your tastes. I tend to use 75% as that will pas most children's birthday parties without a fuss.
Daisy
I'm making brownies very similar to this, just less of the ingredients and all butter without cream. If people want the very low carb count; talking pretty much none, there is a sugar free chocolate in milk white or dark with little to no carbs at all! I find them in grape tree or Holland and Barrett but they will be in american health shops two. The brand is 'the lite'. Or there is another brand perledge that does other great flavours. Hope this helps!
Libby www.ditchthecarbs.com
Thanks Daisy, great tips. I wish we could get that sugar free chocolate here. Keep letting us know what you find and in which country. This is fabulous.
Hélène
is this made with cream cheese? it looks like a cheescake when done. what is double cream then if it's not cream cheese? thanks!
i thought at first double cream was what we call heavy or whipping cream, but it rly looks like a cheesecake when baked yet no cream cheese anywhere in the ingredients...
Libby www.ditchthecarbs.com
No cream cheese used here, I use double cream which I guess is the same as your heavy cream or whipping cream.
Rachel Blackett
According to google, whipping or heavy cream is the same as double. Or any cream with at least 48% fat in it 🙂
amallia
wow amazing chocolate cake. Looks cute 🙂
Belinda
How long do you bake it for?
Libby www.ditchthecarbs.com
40 minutes, or until the centre is cooked.
BJ
What is 300g dark chocolate and 175 of butter? It is so much easier to understand if it is in American measurements not metric. Thank you
Libby www.ditchthecarbs.com
Most Americans tell me they use electric scales to weigh their ingredients. I asked on Facebook a few times and the outstanding majority (including Americans) want to keep it as metric of accuracy. I used to use cups but there are US and Uk cups so very inaccurate. Take a look at my cooking conversion charts. Hope that helps.
Claire
I agree, it's a much better way to measure for baking. I hate everything in cups....
Libby www.ditchthecarbs.com
Agree. I've trailed a couple of recipes in metric/imperial so hopefully that will cover most countries 🙂
Rachel
Where as I am the opposite, I would much rather metric as I am from New Zealand lol! But google is my best friend 😉 Any recipes in American measurements I just put into google and it converts it all for me easily.
Libby www.ditchthecarbs.com
Thanks Rachel, that is exactly what the outstanding response was. I am in NZ too 🙂
Chris
Hi,thanks for the recipe, I've just made this cake and it's quite nice, but I was wondering if you could freeze it in slices? Would make a lovely easy treat if you can xxxxx
Libby www.ditchthecarbs.com
So glad you enjoyed it. yes I'm sure you could freeze it, what a great idea. You could freeze it in slices or small squares.
Jo
Hiya, what size tin do you use for this cake?
Libby www.ditchthecarbs.com
20 cm/8 inch
Lucie
Just making it now for the first time. How long do you bake it for?! 🙂
Libby www.ditchthecarbs.com
Cook time states 40 minutes. Hope you liked it 🙂
Elsabé
What is the size of the pan? Making it for valentines day! 🙂
Libby www.ditchthecarbs.com
20cm/8 inch.
Dolly Politan
How do I convert the 300g dark chocolate and 175g butter? Would I bake at 350 Fahrenheit? Thanks in advance! I'm assuming the tsp and tbs are regular US measurements?
Libby www.ditchthecarbs.com
I'm guessing you measure in imperial ounces. Most people use electric scales and switch to metric or take a look at my cooking conversion chart.
Agnes
It's just out of the oven and smells amazing...
I used liquid vanilla flavoured stevia in place of the vanilla extract and the granulated stevia.
Can't wait for the family to come home and cut into it...
Rachel Blackett
I would like to make it dairy free, do you know if coconut oil (Or olive oil) could be used in place of butter, and coconut cream instead of cream? Thanks 😀
Libby www.ditchthecarbs.com
No I don't think it would work, that would change the entire recipe. If you do try though, let me know how you get on 🙂
Lisa Mosier Bunn
I'm not a cook so how did you turn it out to look so nice? Mine was a mess! And thank you, btw, for this recipe. I can't do fake sugars and am sugar free and low carb...this was awesome! I couldn't find "double cream" and used heavy cream and it still tasted amazing!
Libby www.ditchthecarbs.com
Did you line the tin with baking paper and use a loose bottom tin? Double cream and heavy cream are pretty much the same. I'm so glad it tasted nice. If it can't be removed from the baking dish easily, slice it into squares and remove each piece and serve as individual pieces.
Annie
Wow ! Thanks Libby for this recipe.
I am not a pudding person however having been asked to a girls lunch today I looked for an impressive one to take. I have been sugar free and low carb for a few months now and had to resist the urge to fall face first in to the mixture - my kitchen smelled heavenly !
I have just cut it open to transfer it into Tupperware and naturally had to test a sliver.....inspite of just having eaten breakfast. As recommended , I made myself a little Espresso.
It is fabulous , a dense indulgent chocolate hit . Will serve in very fine slices with berries .... Very rich , very yummy mmmmm
Thanks !
Annie
What a numpty I am ! Made this to serve to guests tonight and had no recollection of having made it before ! Smells so good again ! My lucky guests have a choice of this or your no bake lemon cheesecake ( if it sets !!! Didn't read how long it took ) they are low carbers too so I'm showing off ?
Libby www.ditchthecarbs.com
Ha ha, you show em'. There is no way low carb is either boring or restrictive. You can be the trojan horse that gets them to try, before they understand what they have had the pleasure to eat. 🙂
Linda
Amazing! Have to try this!
LibLob
Thanks Linda. I hope you enjoy it.
melissa
Hi can I only use unsalted butter?
Libby www.ditchthecarbs.com
No salted is fine, in fact it might bring out the chocolate flavour.