Ingredients

Scale

(Serves 10–12)

Cake base:

8 oz (225g) sugar-free dark chocolate (70%+ cacao—you love clean labels!)
½ cup (1 stick) unsalted butter or coconut oil
¾ cup granulated monk fruit sweetener (you love blood sugar friendly!)
4 large eggs, room temperature
¼ tsp salt

Optional add-ins:

1 tsp espresso powder (enhances chocolate—you love depth!)
½ tsp vanilla extract

For serving:

Powdered monk fruit sweetener
Fresh berries (you love strawberries & raspberries!)
Sugar-free whipped cream

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Grease a 9″ springform pan; line bottom with parchment.

2. Melt chocolate & butter:

In heatproof bowl over simmering water (or microwave in 30-sec bursts), melt chocolate and butter until smooth. Cool slightly.

3. Mix batter:

Whisk in monk fruit sweetener, salt, and optional espresso/vanilla.
Add eggs one at a time, whisking well after each. Batter will be glossy and thick.

4. Bake:

Pour into pan. Bake 30–35 minutes until edges are set but center still jiggles slightly.

5. Cool & serve:

Cool in pan 1 hour. Chill at least 2 hours (or overnight) for best texture.
Dust with powdered sweetener; serve with berries and whipped cream.

💡 Pro Tips for Perfection:
✅ Use room-temp eggs—prevents grainy texture.
✅ Don’t overbake—center sets as it cools.
✅ Blood sugar friendly (you love this!):
→ Monk fruit + sugar-free chocolate = zero glycemic impact
→ Net carbs: 5g per slice
✅ Low-carb/keto option (you love this!):
→ Already compliant! <6g net carbs/slice
→ High-fat, deeply satisfying
✅ Make ahead:
→ Keeps 5 days refrigerated or 3 months frozen
→ Flavors deepen after 24 hours!

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 3 months
→ Serving ideas:
→ For birthdays, holidays, or date night
→ With raspberry coulis (sugar-free!)
→ Paired with espresso or almond milk

Prep Time & Nutrition (per slice):