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Flourless Chocolate Torte

By December 5, 2011March 14th, 2023Dairy Free, Desserts, Holiday Recipes, Vegetarian

Flourless Chocolate Torte

Do you CRAVE Chocolate? It could be a magnesium deficiency!

Here is a small piece from my book KETO ADAPTED:

What mineral is needed by every cell in the body, yet odds are you don’t get enough of it AND IT CAN MAKE YOU CRAVE CHOCOLATE? Hint: It’s not calcium. Give up? Magnesium. It gets little attention now, but rising evidence implies that magnesium benefits your heart and bones, plus it may help prevent diabetes and migraine headaches.

Deficiencies also cause muscle spasms and pain, insomnia and fatigue. Magnesium assists in maintaining muscle and nerve function maintain a heartbeat, helps our immune system and keeps bones strong. Magnesium is also great for diabetics because it helps regulate blood sugar levels.

Magnesium is also being researched as a natural way to curb food cravings. It is found that as magnesium deficiencies increase so do food cravings. Supplementing with a therapeutic dose of 600 milligrams of a magnesium supplement has been shown to significantly calm food cravings.

Early signs of magnesium deficiency include nausea, fatigue, or weakness. As magnesium deficiency gets worse, restless leg syndrome, numbness, muscle cramps, seizures, mood changes, or irregular heartbeats can occur.

I take 600mg of magnesium-glycinate (NOT Magnesium oxide) every night before bed to enhance my health in many ways (including helping me to fall asleep). Magnesium has been proven to:

  1. -Aids in fighting depression
  2. -Reduces food cravings
  3. -Beneficial in the treatment of PMS
  4. -Relieves restless leg syndrome
  5. -Particularly important for maintaining a normal heart rhythm and is often used by physicians to treat irregular heartbeat (arrhythmia).
  6. -Beneficial for bladder problems in women, especially common disturbances in bladder control and the sense of “urgency.”
  7. -Helps in the treatment of high blood pressure
  8. -Beneficial in the treatment of neuro-muscular and nervous disorders
  9. -Helps prevent kidney stones and gallstones
  10. -Vital for a healthy immune system
  11. -Keeps teeth healthy
  12. -Magnesium is used by the body to help maintain muscles, nerves, and bones.
  13. -Energy metabolism and protein synthesis
  14. -Helps regulate blood sugar levels
  15. -Adequate intake of calcium, magnesium, and vitamin D coupled with overall proper nutrition and weight-bearing exercise throughout childhood and adulthood are the primary preventive measures for osteoporosis
  16. -Useful in the treatment of polio and post-polio syndrome
  17. -Useful in the treatment of prostate problems
  18. -Help reduce stress

Dietary magnesium does not pose a health risk, however therapeutic doses of magnesium in supplements can promote unfavorable effects such as diarrhea. Choosing the correct form of magnesium will help prevent this undesired effect. Magnesium oxide is found in Milk of Magnesia … so of course, that version of magnesium will cause diarrhea. Choose magnesium-citrate or magnesium-glycinate; which are highly absorb-able forms and cannot be found in your typical retail store; these are found in health food stores, your local nutritionist or chiropractor. These versions are a little more expensive, but you are ensuring you are absorbing the nutrient; it is money well spent.

I recommend taking magnesium around 30 minutes before going to bed. Magnesium is a natural muscle relaxant that helps our sleep. I recommend 400mg for most people; if someone is suffering from a medical condition or is on medication that depletes magnesium, they may require more, up to 1,000mg per day. In addition to supplements, taking baths with magnesium salts is extremely helpful. Absorbing magnesium through the skin stimulates the production of DHEA, the anti-aging hormone.

Click HERE to find Magnesium Glycinate.


If you would like to make a difference and support a small family rather than making a minuscule sale for a large company, I am happy to announce that you can now get my books as a high quality ebook that works on any platform (all done by my wonderful husband!). This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple!

Click HERE to find it for sale!

Thank you for your support!


chocolate torte

Flourless Chocolate Torte

My tip is to make this flourless chocolate torte in a pie or cake pan (lined with parchment paper and greased well) and under-bake it just a touch. Let it cool and cut into individual servings to store in the freezer for ‘portion control’. When a craving strikes, take your little piece of heaven out and warm in the oven or microwave for about 20 seconds just until ‘gooey and melty’ top with a dollop of cream cheese frosting!…oh my!

I also like to make it in individual ramekins and only bake one at a time. That way I have better portion control.


Flourless Chocolate Torte

Maria Emmerich
Course Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 261


  • 7 ounces unsweetened baking chocolate
  • 14 tablespoons butter or coconut oil if dairy free
  • 1 ¼ cup Natural Sweetener or equivalent
  • 1 tablespoon Stevia Glycerite adjust to desired sweetness (omit if using Swerve)
  • 5 large eggs
  • Pinch Redmond Real salt use code Maria15 for 15% off
  • Cream Cheese Frosting


  • 8 tablespoons salted butter or coconut oil if dairy free
  • 8 ounces cream cheese or Kite Hill Cream cheese if dairy free
  • 3 tablespoons unsweetened almond milk
  • 1 tablespoon stevia glycerite to taste


  • Preheat oven to 325 degrees. Chop the chocolate into fine pieces.
  • Grease an 8-inch pan ( or individual ramekins).
  • Heat the butter in a saucepan. Once the butter is melted (or you can BROWN THE BUTTER which has a caramel flavor), slowly add the chocolate (don't burn the chocolate). Add the sweetener and stir well to combine.
  • Let cool in the fridge. Once cool, add one egg at a time. Add a pinch of salt. Stir well to combine. Pour into the prepared pan or ramekins.
  • Bake for 25 minutes.
  • Serve with cream cheese frosting if desired.
  • To make the frosting, Brown the butter in a saucepan (stir constantly on high heat until light golden brown – it makes such a difference!!!). Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy and allow to cool for at least 2 hours, it will thicken. Spread on top of the cake (add almonds if desired) and enjoy. .


Calories: 261 | Fat: 26g | Protein: 3g | Carbohydrates: 3.2g | Fiber: 2.1g | P:E Ratio: 0.1



“Thank you Maria!!! I want you to see what you have done for me personally…I attach photos.

I have been on Otezla for over a year (it does not control the flares and is 3k a month) and makes me nauseous daily. I also take shots every 2 weeks of Dupixent (again no change, never got better, but never got worse 3k)!

I asked you during one of your live videos on your paddle board if Carnivore level 1 would help me. You said yes but I should add a few natural supplements daily. So I did! After 3 weeks..you can see the change!

I see my dermatologist this coming Monday and I’m bringing my bottle of my natural supplements in.“ Susan H.

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

Click HERE to check out my NEW Keto Packages!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Yay baby shower! Hope you have a great time.

    Love flourless chocolate cake.


  • Anonymous says:

    Maria, this sounds perfect for a get-together I will be at this week. I am wondering why you like to add the Tbs of peanut flour since it is optional. Thanks!

  • I added the TBS of peanut flour because I saw a recipe like this that added 1 TBS of white flour and I wanted to see if that would work…but it works without it too:)

    Happy Baking!

  • Amazing!! Thank you, Maria!

  • Thanks Adam!

    This is my easy go-to dessert!

  • Totally making this! Thanks Maria.

    Thanks, too, for some of the very best, healthy kid-friendly recipes out there.


  • Thanks Jennifer!

    I really appreciate your kind words;)))

  • Kapu says:

    Just two questions, am I adding the the ingredients to the brown butter in the pan or bowl and am I beating the eggs in one at a time? I really want to make this and not mess it up. thanks 🙂

  • I just add the rest of the ingredients into the same saucepan as the butter (to decrease clean up).

    I also beat the mixture after each egg.

    Happy eating!

  • Danielle Wunrow says:

    I made this tonight, as cupcakes without the frosting. Not sure but I thought it was way to sweet! I just started a new low carb eating habit, so it might just be me!! Super easy to make though:)

  • Thanks for the feedback Danielle! I adjusted the recipe. Do you think that would help for future bakers?:)

  • Danielle Wunrow says:

    I think so!! I would try to make it again then.

  • Loreita says:

    What about using Stevia in the Raw instead of truvia, would I then omit the stevia liquid as well?

  • I don’t recommend Stevia in the Raw if it has maltodexterin which is a corn derivative and is 110 on the glycemic index!

    But if you do, yes, omit the liquid stevia.

  • Molly K says:

    I made this last month and did not follow your instructions/advice for slicing and freezing for portion control! 🙂 It was very good, and I am planning to make it tonight as well. In your cookbook, I know you make these in mini-muffin pans (which I think will aid in my not eating the entire torte). Can you clarify though, do you still use the parchment paper when using the mini-muffin pans? I bought the professional series pans from Sur La Table and have been so happy with them, so I was thinking if I just greased them with some coconut oil I should be ok (since that is what I do far all your other muffins – just not sure if this chocolate recipe would be different. ALSO – do you think Just LIke Sugar would work in this recipe?

  • Thanks Molly!

    No, I don’t use parchement with the muffin tins, I just use my coconut oil spray:)

    Just Like Sugar would work great!
    My recipes will call for erythritol and stevia glycerite. I use these separate to help keep my costs down. In any recipe you can use ZSweet, Truvia, Organic Zero, Xylitol or Just Like Sugar. In order to use a different product, use the same amount of sweetener for the amount of erythritol in the recipe and omit the stevia (except for Organic Zero, that is only erythritol and you will still need stevia for sweetness).
    1 cup erythritol and 1 tsp stevia = 1 cup ZSweet
    1 cup erythritol and 1 tsp stevia = 1 cup Truvia
    1 cup erythritol and 1 tsp stevia = 1 cup Xylitol
    1 cup erythritol and 1 tsp stevia = 1 cup Just Like Sugar
    1 cup erythritol and 1 tsp stevia = 1 cup Organic Zero and 1 tsp stevia

    • Anonymous says:

      If using Just Like Sugar, would you need to wait to add it after the butter/chocolate has cooled some or would you still add it at the same time you would the other sweeteners? Thanks!

  • Teresa Rose says:

    Does it change the carb count if using Swerve?

  • Anonymous says:

    Can you use EZ-Sweetz (liquid sucralose) for the sweetner and if so how much? Thanks!

  • Teresa Rose says:

    This is amazing and I didn’t even make the icing!!

  • jammie hunter says:

    on the box of truvia I have it says 3carbs per packette. We would be using quite a few to get to the cup level needed for the recipe….can u tell me how your getting only 4.2 carbs/serving? thanks for your help in advance…my husband and I have just started the low carb way of eating in the last 6wks. 🙂

  • Julie says:

    Hi Maria,

    Thanks so much for this delicious recipe, can you tell me if the calorie count is with the cream cheese frosting or out, and if out, the info for the frosting. Also, if you make them into mini muffins, what would be the calorie intake for that? Thanks!!!

  • Meg says:

    Maria, I just made these and holy cow are these fantastic! I’ve been eating low carb and grain free since being diagnosed as a type 2 diabetic in late August. This delicious torte is going to be my saving grace! I’ve been dying for something rich and chocolate-y for months and this did not disappoint! I, along with my “standard American diet” extended family (still can’t convince them that this is a healthy way to eat) could not tell these were low carb or healthy.Thank you so very much!

  • Hi Maria, what type/brand of chocolate do you use?

    thank you!

  • Samantha says:

    I just ordered some NOW magnesium and calcium reverse – its mainly oxide but contains a mix of the others too.. cant wait to try this cake!! I love the simple ones!!! :-*

  • Anonymous says:

    This might be a silly question – but is the 7 oz cocoa measured by weight or volume? 7 oz sounds so incredibly much, almost a whole container of cocoa!

  • Melissa says:

    I just read this blog entry about magnesium and it blew my mind. My youngest daughter is almost 10 years old and she has struggled for years to sleep. She just in this last year has started pulling out her hair due to stress at school (as far as I can tell that is the reason). What you said about magnesium makes me wonder if that is what is going on with her. Out of my three children, she is the one who eats the least healthy. She doesn’t like a lot of things and what she REALLY likes is sweets. I don’t keep candy in my house but she still manages to get it waaaaay more often then I would like through rewards from school and church functions. Half of the time she doesn’t want to eat at all. I’d like to get magnesium supplements to see if that would help her. What would you recommend that I get and is there any other supplements that might help her with sleep and her anxiety?

  • Lisa says:

    Did you change this recipe? I was so sure it had organic cocoa powder but now it says chocolate. Which recipe am I thinking of?? I bought this cocoa powder to make a birthday cake and now I have no idea what recipe I’m looking for!

    • Lisa says:

      Reading the comments I can see that it was this recipe I was thinking of! Off to make it with the cocoa powder 🙂

    • cemmerich says:

      Yes, I find the baking chocolate makes for a smoother consistency. You can use the cocoa if you like. Same ounces. 🙂

  • Becca says:

    I would love to be able to eat this but the combo of eggs and xylitol cause nasty nasty gas and stomach cramps!! What can I do?

  • Sue says:

    Do you use choco perfection chocolate or regular unsweetened baking chocolate?

  • Michelle says:

    Are these dairy Caesin free without the frosting?

  • stacy says:

    We made this yesterday, and it is just delicious. We used swerve and the NOW stevia glycerite in the blue bottle. The glycerite made the chocolate seize a bit, but as soon as we added the eggs after cooling the chocolate/butter mixture, it smoothed out. We also used 1 tbsp of peanut flour as is written in your book. Simply wonderful. My boys like it topped with a dollop of sugar-free whipped cream.

  • stacy says:

    Out of curiosity, what does adding the 1 tbsp of either peanut or coconut flour add to the recipe? Is it a subtle flavoring, does it make the texture different? What do you think psyllium would do? These questions are born out of wondering how to make it nut free without compromising the flavor or texture. My son’s best friend wanted a taste, but he is allergic to nuts. Thank you.

    This was such a hit that I am currently making them again in cupcake tins for an easy treat.

  • stacy says:

    I does add texture. I just made it without the flour, and it is still really good, but the texture is not quite the same. Funny how 1 tbsp makes a difference.

  • Roye says:

    I was taking Magnesium citrate and was getting leg cramps, someone on Dr. Davis’ Wheat Belly Blog recommended Magnesium Malate so I take that now instead. I don’t see where you mention Magnesium Malate, is it OK that that is what I take. Thank you for all you do.

    Best to you,

  • Susan says:

    Aww, the link to the video didn’t work (sadface)…. However this looks amazing and can’t wait to try it

  • Betsy G says:

    Maria – I’m making this tonight AND wanted to let you know that as someone who has been following your lifestyle for over a year, your site was my first visit when I went looking for a “cure” for my nocturnal charlie horses and foot cramps….yep, a daily dose of magnesium and presto, no more cramps!!!! Thank you so much for not only enhancing my culinary skills but for taking care of my random health issues!!! I have so few anymore (well except for the fact that I am dealing with shingles right now….the STRESS of finishing my dissertation) but eliminating all sugar and grain has made me the healthiest I have ever been. I also bought the kids cook book so my daughter can begin considering how to raise our adorable five month old grandson without a steady diet of Kraft Mac and Cheese (like so many of us of a certain age fed our kids!!!)

  • Anna says:

    Made this for Thanksgiving last week. It was such a hit that it disappeared in the two days that we had all the company. I’m selfish…. just made another one JUST FOR MY HUBBY AND ME!!! I’m freezing the individual pieces so that I can dole them out to myself over the next few weeks. 🙂

  • Karin says:

    Hi Maria! I made these last night, as muffins. They are good, but we find them extremely sweet, despite decreasing the amount of sweeteners. Is it possible that you meant 1 tsp of stevia rather than 1 TBS? Also, how long would you suggest as an appropriate baking time for (mini) muffins? Thank you so much for all your wonderful recipes: I’m a big fan 🙂

  • grace614 says:

    I am following your 30 day accelerated weight loss plan and made this torte for the “overfeeding” day. I have noticed that I get migraines the following morning (X 3 episodes). I do get migraines periodically, but have not had nearly any while on this program. I hate the idea of not eating the torte, since I enjoy it, but have given it up. I may try it again and reduce the chocolate down the road. Any suggestions? I am taking CoQ10 and magnesium. Regards and thanks for the program and support.

    • cemmerich says:

      It could be a couple things. You could have a sensitivity to erythritol. Do you get this with other things sweetened with erythritol? Also, make sure you are getting lots of water, salt and potassium. Your body release what it holds onto with higher carb diets. 🙂

  • grace614 says:

    I use swerve and erythritol and haven’t noticed a problem over the past few years. I make the Korean BBQ Short Ribs with Swerve and love it. I think I’m okay on the water, salt & potassium. I have my days where I am short on water, but try to compensate the next day. I use Celtic Salt and Himalayan Pink Salt liberally. I have had chocolate induced migraines before, so thought it may be that as the chocolate is pretty heavy in this torte (7 oz!), which is just great, by the way! I’ll give it another try in a few weeks. Weight loss is going great! 20 pounds since mid-October. Feel much more energetic and clear headed and can do without the torte for awhile! Just thought I’d ask. Regards!

  • melinda says:

    I ‘m doing the 30 day accelerated program and just made this for tomorrow’s overfeeding day. I cannot believe this but I dropped it in the sink! Could just cry, the batter was amazing. Can i just eat keto fudge instead? I sont have the time or ingredients to make another. 🙁

  • Karen says:

    What does a “stick of butter” equate to in a measuring cup? 1/4 cup? No sticks of butter where I live.

  • RO says:

    Hi Maria,

    I want to make this for a dinner in a couple of days. I was not sure when to add the coconut flour – should be added after the eggs? Also, I have two types of erythritol, powdered and crystals. Which would be best for this recipe? thank you!

  • Michelle says:

    A few years ago my doctor recommended a calcium/magnesium supplement. I think it was because I had a somewhat borderline blood pressure (and have in the past as well). So I have been purchasing Twinlab Calcium citrate with Magnesium since then. I have 2 questions: 1) can you explain a little more about why NOT to use the “magnesium oxide”? and 2) I think I read on another of your posts that you don’t recommend taking calcium and magnesium together. As a side note, over the past year or so, I have noticed that I have a tendency toward charlie horses in my calves toward morning, whenever I stretch before I get out of bed. I’m wondering about changing this supplement. Thanks for any thoughts.

    • cemmerich says:

      Yes, a magnesium glycinate would probably help with your muscle cramps. Oxide is the laxative form (milk of magnesia is made from it).

  • Heather says:

    Would this be ok for keto-adapted eating with the coconut flour in it or should I just leave it out?

  • Michelle says:

    This is REALLY delicious! I’ve been meaning to make it for weeks, and I finally got around to it. One question though — I baked it for a bit longer than 25 min. It looked dry on top, but I wasn’t exactly sure how to test for doneness, so I just went with the prescribed time. It has cooled to warm (not completely cool), and the center is deliciously soupy. I was hoping to cut and serve it for friends. Will it harden as it cools or did I just screw it up. It will not go to waste either way, but I suppose I should stop TESTING it to see if it’s gotten more solid yet! 🙂

  • Min says:

    I just made it this morning. It looked so soupy in the middle after 25 minutes (I’m concerned about undercooked eggs) so I turned off the oven and left it in until it set. I also used the granular swerve. Are these both reasons that after it chilled in the fridge a few hours that it just crumbles? From your photos it looks like it should be a consistency of a creamy cheesecake. Still tastes good mixed with the cream cheese frosting, kind of like a dirt pudding cake for the kids.
    Thanks Maria for your website as a resource for better options in eating. I seem to hit or miss with the recipes but I keep trying.

    • cemmerich says:

      If you leave it a little underdone in the middle, in the fridge it will become more creamy. 🙂

  • Lara says:

    Is this a 7 oz bar chocolate or powdered?

  • Lara says:

    Oh good. I bought a bunch of 100% unsweetened chocolate in Guatemala for cheaper. I made brownies with it and it came out great.

  • Roye says:

    OK so I just tried this and I wish I would have gone through all of the comments first, I used granualted erythritol and it never desolved in the butter and chocolate, I stirred and stirred and stirred. I put it in the frig and when I took it out after cooling probably 1/4 cup of the sugar had crystalized and was stuck like a rock to the pan, I can’t get it out! So mine which came out really nice except for that mishap would probably be sweeter if the sugar had desvoled. I cooked it for 25 minutes and after cooling slices into 16 pieces, it wasn’t gooey at all in the middle. Also I used half butter and half coconut oil 🙂 so I will get a good dose of coconut oil when eating it. It reminded me of a chewy brownie, I’d even like nuts in it, maybe next time. I will definitely use powdered sugar.

  • Anna says:

    How would you recommend
    Freezing the slices or mini muffins? Do you wrap them each in Saran Wrap and then put in baggies? I’m clueless!

  • AlaskanAnnie says:

    It’s in the oven! Can’t wait to try it. Question on the browning process. I’ve browned butter twice but wasn’t sure if I got it right. It bubbled and fluffed for a while turned brown and I took it off the heat BUT, some was brown and some was yellow around the brown heavier mixture. Should I put it on for longer? Thanks!

  • Bobbie says:

    I just made this for my husband’s birthday. It was chocolately and delicious. Only one issue. The taste had a grainy/ undissolved sugar texture. I used granular Swerve. Should I have used powdered?

  • My says:

    Hi Maria,
    I have a friend who started doing low carb, high fat and it triggered her diverticulitis. Have you seen this before?

    • Maria Emmerich says:

      There is something called the healing crisis where things get worse before they get better as the body heals and detoxes. It could be that. 🙂

  • Cici says:

    Doesn’t 1 tsp stevia = 1 cup sugar?
    If so, sweetner = to 3 cups sugar seems like a ton. Was that a typo? I know, I can adjust the sweetner to taste… I just like to follow a recipe as written.

  • Kelly says:

    I made the dairy free version this week and all I can say is OMG! I used less sweetener than called for, but otherwise followed the recipe exactly.

  • kristen m. says:

    HI Maria,
    Torte tuned out great! Actually made it in white ramekins for individual servings:) BUT. I totally curdled the cream cheese frosting! TWICE, Do you wait til butter is completely cooled, and use beaters to incorporate cream cheese?
    Help! Thank you:)

  • Christine says:

    Can you use Almond flour be used instead of coconut?

  • Kira says:

    Hi Maria – I happened to catch this recipe over at All Day I Dream About Food. I like to look through comments before making to see if there are some tips. I noticed that the recipe you posted there is different. Here you include 1 tbsp coconut flour, but over there, that’s omitted. Is this an error? Which is “best”?

    Also – if using the mini muffin tins, does the temp and time need adjustment?


  • Jacquie says:

    If making with coconut oil. Does coconut oil brown also?

  • Christine Bennett says:

    hi Maria,
    we emailed recently…i just had to let you know how amazingly simple and delicious this torte really is!! I did have a hiccup adding powdered erythritol (my preference) and using only egg yolks as i happened to have a lot left over from making your amazing bread the day before. Well, low and behold the chocolate cracked and the butter separated so after a panic attack I had the inspiration to just put the batter in the blender!! The result was a luscious smooth consistent batter and the cake was a huge success at dinner that night for 6. I am going to have to think up another dessert for next week to top this!!
    warm regards !!! You rock!!

  • Christine Bennett says:

    Oh yes, I forgot to mention that I made the frosting by decreasing the cream cheese by half and subbing in creamed coconut. It was also a hit as i didnt want to camoflage the cake so i used tiny ice cream scoops of frosting to place on top of each slice. One of my guests told me that the dessert was even better than a traditional viennese version he often ate while in Vienna!! Kudos!! now i have to hide the rest of the torte from my over-appreciative keto-sweet-hubby!

  • tamara says:

    Hi- This looks delicious! I’m new to alternative sweetners. In my area, I’ve seen swerve, erythritol, Truvia, and Xylitol. Is there one that is better than the other? Also, do any of them have a negative effect on hormones? Thanks!

  • Tamara says:

    Hi Maria, this looks delicious! I’m not familiar with alternate sweeteners, in my area I see Swerve, Xylitol and Erythritol. Are any of these ‘better’ health wise or taste wise? Also, do any of these have any effects on hormones? Thanks! Tamara

  • Tamara says:

    Oops, sorry for the repost, thanks for the link!

  • Azbkey says:

    My frosting ‘broke.” I used SweetLeaf liquid stevia–is that why?

  • Terra Balla says:

    I could not find your recommended Magnesium supplement in your amazon store. Can you post the magnesium type and brand you use?

  • cathy says:

    Hi maria I made this tonight and as I was adding the eggs it was hardening, is this suppose to happen and I think I over cooked it. The cake was really dry. Thx

  • cathy says:

    Sorry I also used coconut oil, is it suppose to get brown as well before adding chocolate and I forgot coconut flour does that make a difference . Sorry first time and it didn’t seem like I did it right taste is off. Thanks

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