Flourless chocolate cake
I modified this recipe. While I was making it, I realized I was out of plain cocoa, so I used hot cocoa mix instead of the sugar and cocoa. I’d suggest adding 1/4 tsp. of stevia to the recipe as written because the texture was good but it was a bit too bitter. (Topping it with stevia-sweetened whipped cream or strawberries would also fix it.)
120 g 70% cocoa chocolate chips
1/2 cup butter
3/4 cup homemade hot cocoa mix (a 3:2 mixture of erythritol:cocoa)
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in hot cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
For 16 servings, 2.3 net carbs per serving: