Keto mini flourless chocolate cake is a rich low carb and gluten free treat. Sweet raspberries compliment the rich chocolate and add color.
Now that I have a way of making my own stevia sugar free chocolate chips, I have been looking for more low carb recipes that I can use them in. While browsing through an old Prevention magazine, I came across a recipe for Flourless Chocolate Raspberry Cakes. The recipe was in the December 2005 issue in an article for guilt-free chocolate desserts.
I made a couple changes as the original recipe called for Splenda and margarine. I chose to only use stevia as a sweetener because my homemade chocolate chips have plenty of erythritol in them which blends into the batter when melted.
And, we all know that margarine isn’t as healthy as they make it out to be. So, of course, I only use real high fat butter in this keto mini flourless chocolate cake recipe.
These mini cakes are like very dense brownies. The raspberries add a nice touch. I used frozen because berries aren’t in season right now. This is another simple recipe that doesn’t take long to prepare with ingredients that most low carbers have on hand.
You’ll also love the size of each keto chocolate cake. You won’t have to worry about overeating if you just grab one for a little treat during the day.
If you want to save some carbs, you can omit the raspberries and eat each mini flourless chocolate cake plain. But, three little berries on top don’t add much.
I also recommend using your own homemade chocolate chips versus store made. I have yet to find a low carb chocolate chip that doesn’t give me gas and bloating.
If you’d rather make an entire cake, I have a recipe for that too! You can check out my larger keto flourless chocolate cake recipe here.
Keto Mini Flourless Chocolate Cake with Raspberry Recipe
Flourless Chocolate Raspberry Mini Cakes
Preheat oven to 375 degrees F. Grease or place paper/foil liners in 12-cup muffin pan.
Heat chocolate chips and butter over low heat until melted. Set aside.
In medium bowl, mix stevia and cocoa. Whisk in eggs until well combined. Add chocolate mixture and whisk in.
Spoon batter into muffin cups. Place three frozen raspberries on top of each.
Bake about 15 minutes, rotating pan about halfway through. Cool on rack.
Makes 12 cakes
Net carbs per cake: about 1.6g