High Protein Low Carb Chocolate Cake Recipe
Bake this moist, rich, high protein low carb chocolate cake. Guilt-free dessert with 12g protein & only 6g net carbs per slice. Keto & fitness-friendly!
Ingredients
- 1 cup (240g) Greek yogurt moisture + protein
- 1 cup (96g) almond flour low-carb flour alternative
- ½ cup (50g) unsweetened cocoa powder rich chocolate flavor
- ½ cup (100g) erythritol (or monk fruit) natural low-carb sweetene
- 1 tsp (5ml) vanilla extract enhances flavor
- 3 large eggs binding + protein boost
- Pinch of salt balances sweetness
Optional Add-Ins:
- Sugar-free chocolate chips
- A swirl of natural peanut butter
- Fresh raspberries
Instructions
- Preheat the Oven: Set oven to 350°F (175°C). A hot, stable oven = even baking.
- Prep the Pan: Grease or line a 9-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a bowl: almond flour, cocoa powder, erythritol, salt. Mix well.
- Mix Wet Ingredients: In another bowl: Greek yogurt, eggs, and vanilla. Whisk until smooth.
- Combine Wet & Dry: Slowly fold dry mixture into wet. Stir gently — don’t overmix, or the cake may turn dense.
- Bake: Pour batter into prepared pan. Bake 25–30 minutes, until a toothpick comes out clean.
- Cool & Serve: Rest 10 minutes in pan, then transfer to cooling rack. Slice, serve, and enjoy.