Flourless Keto chocolate cake – Patient foodie dream of Ketonia

Flourless Keto chocolate cake was a huge success and you can check the recipe here. I published it this summer and it was quite refreshing enjoying it cold after a good Keto meal. But, I thought to myself, how to bring this creation to a higher, more festive level? As a person born in October, I do have something to celebrate this month 😉 So, I thought to myself, why don’t I work on the flourless Keto cake but in a mighty Glamoutsa style? But unlike Glamoutsa cake, there will be no flour in this cake!

What are the advantages of flourless Keto cake?

Ketonians tend to use too many flour replacement in their quest to create Keto-friendly pastry, cake or bread. However, sometimes this is just not helping us get healthier or thinner. Especially if you are using one of the flours which are high in oxalates. Yes, everything tastes divine with almond or coconut flour, but it can be equally tasty and beautiful in texture without them.

Interesting facts about flourless cake

Flourless chocolate cake is a traditional dessert among Jewish people during the celebration of Passover because they are not permitted to consume anything with flour throughout that holiday. Making the flourless chocolate cake is one of the few kosher options!

It’s always gluten-free and safe for people who suffer from gluten intolerance. Ketonian or not, anybody with a gluten allergy or intolerance will appreciate our flourless Keto chocolate bundt cake!

Torta Caprese is a traditional flourless chocolate cake that originates in that region of Italy and is often served at festivities. However, this cake featured ground almonds and we want to escape it on this occasion! 😉

Flourless Keto Bundt cake glory

Anything made in the bundt cake mould is instantly lifted to another level of festivity. Well, I know it’s not very Greek, but with our Glamoutsa, it became quite Greek! As always, I will be adding some traditional Greek spices and this cake will have the feeling and aroma that reminds you of Greek holidays.

Look at the Vitamin D content in one slice of this cake? WOW!!!

Feta in the dessert… Why not???

If you leave a piece of Feta cheese in cold water overnight, all the excess salt will be reduced to the minimum. You will end up with a kind of cheese that is creamy and ideal for deserts with all the good properties of Greek feta. At the same time, it will be as low in carbs as possible, as high in minerals, good proteins and fats!

Isn’t this the best of Greek Goes Keto? We always take care of our Ketonians! We love to offer only the best for your KMD preferences, your Keto goals and the foodie spirit inside of each of you! 🙂 So, let’s just see how to make this work of culinary creativity!

Flourless Keto Chocolate Bundt Cake

Recipe by Roberta Kapsalis

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Course: Keto dessertCuisine: Keto MediterraneanDifficulty: Medium

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Servings

12

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

213

kcal

Ingredients

• 12 large eggs (free-range, pasture-raised)

• 150g (5,3 oz) Feta cheese (previously soaked in fresh water)

• 150g (5,3 oz) ( butter (I used goat butter, room temperature)

• 4 tbsp organic raw cacao

• 6 tbsp Monk fruit blend sweetener (or Stevia)

• 1 tbsp dark rum aroma or vanilla extract

• 1 tsp Ceylon cinnamon

• 1 tbsp orange bloom water

• 1 tsp orange zest powder (optional)

• 1/2 tsp Mahlep or nutmeg

• 1 tsp baking soda

• 1/2 tsp citric acid (or 2 tbsp lemon juice)

Directions

• The night before you will make this cake, leave 150g (5,3 oz) of Feta cheese in a big container full of fresh cold water. Seal it and leave it in the refrigerator. On the next day, before starting, strain the Feta and wash it with some warm water because you don’t want it very cold.
• Beat the room temperature butter with an electric mixer until it’s fluffy and creamy. Now add crumbled feta cheese and keep mixing at a very high speed. You need to get a creamy unified mass.
• Add the sweetener, cinnamon, cacao powder, spices and baking soda. Start adding one by one yolk, keep mixing.
• In another bowl, beat the egg whites with citric acid or lemon juice until you get a stiff peak.
• Using a spatula, start adding the egg white meringue to the dark mixture with yolks, feta and butter. Do it gradually by gently folding. You don’t want to lose the volume. Pour the mixture in a bundt cake mould, ideally made of silicon.
• Preheat the oven to 180ºC (350ºF) and bake the cake for 50 minutes without opening the oven.
• When the cake is baked, let it cool down totally and flip it out of the mould on a wide plate.
• Decorate with Ketella* chocolate spread, berries or just sprinkle with powdered Stevia or Monk fruit.
• Serve after a proper Keto meal – warm or cold, depending on your preferences. You can cut 12 nice pieces from this amount.

Notes

• *Ketella – The chocolate coating can be used from our Ketella recipe. You can also just melt some butter, coconut oil with the sweetener and add a few tablespoons of cacao powder. Make sure you do this over low temperature.
• Your eggs need to be fresh and have them at room temperature. The mixer has to have a high-speed mode for perfect egg white meringue.

Did you make this recipe?

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