KETO CHOCOLATE ESPRESSO FLOURLESS CAKE
Preheat the oven to 350°F. Grease and line an 8-inch springform pan.
Add butter and chocolate to a double boiler and stir until melted and smooth.
Add the sweetener and espresso powder and stir until mostly dissolved. Remove the bowl from the heat and let cool for a few minutes.
Add the eggs, cocoa powder and vanilla extract, and using an electric mixer, beat on medium speed until smooth, then pour the batter in the prepared springform pan.
Bake for 45 minutes, until cooked through, but still has a slightly fudgy center. Cool on a rack before serving.
CLICK HERE for the full recipe