Marta y Lele

🍰 Desserts

Keto chocolate cake

The chocolatey miracle we deserve

Prep
10 min
Cook
30 min
Servings
8
Net carbs
2.88 g
Keto chocolate cake

If there’s one thing we love, it’s chocolate. If there’s one thing we don’t love, it’s giving it up just because we’re eating low-carb. So we rolled up our sleeves and made this keto cake: easy, fluffy and free of weird ingredients that make you feel like you’re baking a lab experiment 🧪.

Method

  1. Preheat the oven to 180 °C / 350 °F (a cold oven is not a winning strategy).
  2. Mix the wet ingredients in a large bowl until well combined.
  3. Add the dry ingredients little by little, mixing until smooth and free of suspicious lumps.
  4. Pour the batter into a greased tin and into the oven it goes.
  5. Bake for 30 minutes. Meanwhile, tidy up the kitchen… or stare at the oven hoping it’ll go faster.
  6. The toothpick test 🧐: if it comes out clean, done! If not, a few more minutes.
  7. Let it cool on a rack (or try to — patience is hard when it smells THIS good 🤤).

psst… House tips

  • If you like it sweeter, add a bit more erythritol or a splash of vanilla extract.

It came out fluffy, intensely chocolatey and without that sandy texture keto desserts sometimes have. Perfect with coffee, tea, or devoured bite by bite with no regrets 😏.

Nutrition facts

Per serving (1/8 of the cake)

144kcalCalories
7.5gProtein
11.5gFat
2.88gNet carbs
Where do the net carbs come from?

Whole recipe (429 g): 1149 kcal · 60.3 g protein · 92.2 g fat · 23.1 g Net carbs

  • Almond flour (100 g)8.8 g
  • Unsweetened cocoa powder (25 g)5.2 g
  • Erythritol (45 g)0 g
  • Baking powder (10 g)2.8 g
  • Protein powder (20 g)0.6 g
  • Greek yogurt (125 g)5 g
  • Eggs (2, ~100 g)0.7 g
  • Oil (14 g)0 g

Erythritol doesn’t count: the body doesn’t use it. What are net carbs?

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