Low Carb/Keto Chocolate Cake
Almost Zero Carb Chocolate Cake
Sticky juicy chocolate cake for dessert complacent? Who does not love this, the dream of chocolate with airy dough, which dissolves easily and loosely in the mouth and tastes so wonderfully intense with chocolate?
Don´t you like to grab a second and third piece?
It's just a pity that these chocolate sins always come with so many carbohydrates and calories.
But today I'll tell you my recipe for a juicy almost Zero Carb Chocolate Cake, which is not only healthy but also Keto friendly. Baking without sugar and almost no carbohydrates. Doesn´t that just sound amazing?
As you can see on my web site, I have many tasty recipes to share with you.
The ketogenic diet is an extremely carbohydrate-limited nutritional form and I will go back to it very intensively in subsequent contributions because to feed ketogenic is already very special.
But since I am a little sweet tooth, who do not miss chocolate cakes and other sweet sins?
So I came across this incredibly tasty recipe for a sugar-free chocolate cake, which contains less than 17 grams of carbohydrates in total. That means not even 2 grams per piece.
Here you are allowed to go more than once in your Low Carb diet or in a ketogenic diet and still stay in your daily limit.
The cake contains a high amount of protein and can, therefore, be perfectly used as a source of protein after training or in general in the muscle building phase.
Ready for this heavenly chocolate dream?
Recipe for a keto chocolate tart
- 150g pumpkin seed
- 50g almond flour
- 200ml cream
- 150g erythritol sugar
- 100g coconut oil
(alternatively 1 pureed avocado)
- 4 tablespoons baking cocoa
- 3 eggs
(alternatively 3 tablespoons chia seeds in 10 tablespoons water swell)
- approx 150ml mineral water
- 1 teaspoon baking powder
Preparation to Make Keto Chocolate Cake
First, disfigure the eggs with the erythritol sugar until the sugar has completely dissolved and the mass gives a slightly frothy consistency. Then add the oil (or the pureed avocado) and the cream and stir briefly.
Now you gradually add the dry ingredients and stir everything with the hand mixer, until it creates a smooth dough.
Finally, add the mineral water. It is about 150ml. But you are welcome to add a little more at will. Overall, the dough should be rather fluid and not dripping too much from the spoon.
Then you pour everything in a round cake pan and put the dough in a preheated oven at 175 ° (top/bottom heat). Bake for about 25 minutes.
After about 20 minutes, check the dough with a wooden stick.
For the extra chocolaty, juicy pleasure, the cake should not be completely baked through, but still, stick easily to the wooden stick. Then take it out of the oven.
The ketogenic chocolate tart tastes best when it is still slightly warm.
Refine your work with cream and a few blueberries or raspberries. These are also allowed in moderation in a ketogenic diet and perfectly round off the chocolaty taste experience.
I hope you enjoy baking and hope you will be just as excited about it as I am.
I guarantee a great treat for your senses and a sigh of relief for the balance. Why not try this tasty Flourless Chocolate Torte. It is such a delicious keto chocolate dessert – a magical hybrid of cake and fudge and brownies! Grain-free, gluten-free, dairy-free, even sugar-free. 100 % decadent and delicious.
Bon Appétit and Happy Weekend!