Flourless Chocolate Cake



  • cups grass-fed butter
  • Two 4 oz Lily’s dark chocolate baking bars, chopped
  • tsp vanilla extract
  • ¼ tsp pink salt
  • 6 large eggs (room temp)
  • ½ cup powdered monk fruit or erythritol


  • Preheat oven to 350℉. Line bottom of a 9-inch springform pan with parchment paper, grease bottom and sides.
  • Melt chocolate and butter together, in a double boiler on the stove top, stirring occasionally. Do not overheat. 
  • When melted, remove from heat and pour into a large bowl. Use a hand mixer, at low speed, to beat in vanilla and pink salt.
  • Beat in eggs, one at a time.
  • Beat in powdered monk fruit, still at low speed. Mixture should become smooth, with just little lumps.
  • Pour batter into lined pan. Smooth top with spatula. Place springform pan onto a baking sheet to catch any leaks.
  • Bake about 25 minutes, top should form a very thin crust on edges only. Internal temp in center will be 140℉. The cake will not look done, this is normal.
  • Cool to room temperature in pan, refrigerate overnight (at least 8 hrs) in pan. 
    Remove from fridge 1 hour before serving.
  • Dust with additional powdered monk fruit.
  • Let cake reach room temperature before slicing, ENJOY!


Optional: muddle berries of your choice in a pot with a Tbsp or so of granular monk fruit, heat until a syrup with little chunks forms, pour over top of cake. YUM!