Best Keto Flourless Chocolate Cake

Preheat an oven to 350 F. Prepare a springform pan by cutting a piece of parchment paper to fit the bottom of the pan. To do this easily, fold parchment into a square, then fold it in half again to make a triangle. Keep folding the triangle in half, until you can not fold it anymore. Measure the point of the triangle to the middle of the springform pan and cut the end where the edge of the pan is. Unfold the paper and it should be a circle that fits nicely inside the bottom of the cake pan.

Weigh out the chocolate chips in a double boiler. If you do not have a double boiler, you can weigh the chocolate into a heatproof bowl and set it over a small saucepan full of boiling water. Add butter to the chocolate too. Heat chocolate and butter until completely melted, about 10 minutes. Be sure to stir the chocolate while it is melting.

Once chocolate is melted, add it to a large mixing bowl and with a hand mixer, mix in the almond extract.

Then mix in the eggs one at a time.

Next, add the Swerve and mix until combined.

Spread the batter into the cake pan and smooth the top with a spatula. Bake for 25 minutes or until the cake is 140 F in the middle. The cake will not look completely done, but this is what it should look like. Remove cake from the oven and let cool to room temperature, then refrigerate the cake overnight. Slice into 16 pieces and serve with soft whipped cream.

Slice into 16 pieces and serve with soft whipped cream.