If you are on keto then you cannot go all out on sweet treats. You see, sugar translates to carbs and since a ketogenic diet is a low-carb program, you have to be mindful of the foods you eat. But if you want to have your cake and eat it too (pun intended), then we got chocolate-y treats that are sure to tickle your taste buds: easy low carb chocolate cake recipes! And get this, these recipes are 100% keto-friendly.
Low Carb Chocolate Cake with a Zucchini
Could this be the low carb chocolate cake of your dreams? We are definitely convinced! The recipe yields 24 servings and a serving contains a measly 96 kcal. Apart from being kinder on the waistline, this yummy cake is fortified with zucchini for a boost of nutrients. Don’t worry, you’ll never taste the greens, even the kids won’t be able to tell it’s a healthy cake!
1 cup coconut flour
1 cup unsweetened cocoa powder
1 ½ cup low carb sweetener 1:1 sugar replacement
1/4 teaspoon monk fruit powder
1 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon sea salt
½ cup coconut oil melted
8 large eggs beaten
2 teaspoons vanilla extract
4 cups zucchini shredded
Combine the coconut flour, your choice of low carb sweetener, monk fruit, cinnamon, baking soda, baking powder, and sea salt in a mixing bowl. Mix the ingredients then gradually stir in the eggs, oil, and vanilla until thick and smooth. Finish up by spooning and mixing the shredded zucchini and your choice of add-ons.
Prepare a 9 x 13-inch pan (or two smaller pans) and apply a thin layer of butter evenly. Pour the batter into the pan, evening out the surface with a spatula. Stick the baking pan into the oven and bake at 350° Fahrenheit for 30 to 40 minutes. If you are unsure if the cake is done, get a toothpick and pierce the center of the cake. If the toothpick comes out clean then the cake is done baking.
If you used a couple of 9-inch baking pan, you have to check the doneness of the cake every 15 minutes so it does not burn. Since the baking pans are smaller, the cake will bake much more quickly.
Once the cake is done baking, take it out of the oven and leave it to cool completely on a wire rack. Once it has cooled completely, you are ready to decorate it with chocolate buttercream frosting or enjoy a slice as is. It’ll taste divine either way!
Low Carb Chocolate Cake in a Mug
Pressed for time but craving for a low carb chocolate cake? We got just the thing! This recipe is perfect for those who have no time to bake or people who do not know how to bake at all. In just five minutes, you have a warm, fudgy, chocolate cake all to yourself! The best part? Each mug cake contains 12.31 grams of protein, 36.94 grams of fat, and 5.86 grams of net carbs.
1 large egg
2 tablespoons salted butter
2 tablespoons almond flour
2 tablespoons unsweetened cocoa powder
1 ½ tablespoons erythritol or your choice of low carb sweetener
2 teaspoons coconut flour
¼ teaspoon vanilla extract
½ teaspoon baking powder
Place the two tablespoons of butter in a microwave-safe mug and microwave for 20 to 25 seconds until hot and melted. Add your choice of sweetener to the melted butter along with the cocoa powder, coconut flour, almond flour, baking powder, and vanilla extract. Stir in the egg. Mix the batter well until smooth then stick in the microwave. Microwave for 60 to 75 seconds on high. Check the cake for doneness then finish up with whipped cream (or your favorite trimmings) before serving!
Flourless Low Carb Chocolate Cake
This dark and decadent low carb chocolate cake look deceivingly sinful but it’s not! The recipe only calls for five common ingredients and is a cinch to make. This recipe yields 12 servings and contains 295 kcal.
1/3 cup water
¼ teaspoon salt
½ cup your choice of low carb sweetener
12 ounces unsweetened baking chocolate
2/3 cup butter or ghee
4 large eggs
Prepare a 9-inch spring-form baking pan and line it with parchment paper. In a small pot, dissolve the salt and your choice of sweetener in 1/3 cup of water. Simmer the water over medium heat until the salt and sweetener have dissolved completely. In a separate bowl, melt the baking chocolate in the microwave.
Once the baking chocolate has melted, mix with the softened butter and beat the ingredients using an electric mixer. Gradually add the water and sweetener mixture into the chocolate mix. Add the eggs one at a time and beat until all ingredients are well incorporated.
Pour the batter into the springform pan. Cover it with heavy-duty aluminum foil then place the pan in a larger cake pan. Pour an inch deep of boiling water into the larger pan then stick in the oven. Bake in a water bath at 350° Fahrenheit for 45 minutes. Once the cake is done, remove the pan from the oven and leave it to cool on a wire rack. Chill the cake overnight in the fridge and then remove the side of the springform pan to serve the cake!