Flourless Chocolate Cake- It’s Low Glycemic AND Decadent!

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I developed this recipe for a client who has Hashimoto’s Disease, and has no thyroid.  Almost any amount of carbs causes her to gain weight.  This is what she eats when she needs a cake to celebrate..it’s as low glycemic as I can get it and still taste decadent!

  • 12 oz. semisweet chocolate chips
  • 1/4 cup butter, plus extra for coating
  • 1/4 cup coconut oil
  • 1/8 cup sugar
  • 1/2 t. stevia
  • 1/4 cup water
  • 1 teaspoon instant coffee granules
  • 3 eggs

Preheat the oven to 425 F.

Butter the bottom and sides of a 9 inch pie plate.

Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper.

In a medium sized saucepan, combine the chocolate chips, 1/2 cup butter, sugar, water, and coffee granules.  Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly.

Remove from the heat and stir in the eggs until the mixture is smooth.  Pour into the waxed paper-lined pie plate.  Bake for 10 minutes; the cake will not be completely set in the middle.  Cool, cover loosely, then chill for 6 to 8 hours, or overnight.

When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes.  Invert the cake onto a large flat serving dish and remove the waxed paper.

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