KETO Chocolate Cake recipe.
Updated: Apr 8
How about a cake that can be prepared in under two minutes, is supremely healthy & ultimate in taste?
We love cakes in all forms and shapes. However, we tend to avoid them because almost all of the cakes are prepared using tons of sugar, vegetable fat based whipping cream, margarine, hydrogenated vegetable fat, wheat flour, trans fat, etc. These ingredients are linked to lifestyle-related diseases like obesity, type 2 diabetes, heart trouble, etc.
But, how about a cake that tastes as good as (if not better than) a normal cake minus the guilt of having a cake? A cake that is delicious, moist, fluffy, simple to make, awesome to taste, and ready in two minutes. That’s exactly what the keto chocolate cake recipe is about!
The keto chocolate cake is extremely nutritious and high in protein & fat. It is grain-free, diabetic friendly and compatible with the ketogenic diet. It tastes awesome and can be made quickly in under two minutes. Unlike other cakes, the keto chocolate cake does not create a greasy mess and is way easy to clean up.
Recipe name: Keto chocolate cake
Skill level: Beginner
Preparation time: Under 2 minutes
Ingredients: Chocolate flavoured whey protein powder, baking powder, ghee (purified butter/ butter oil), cold-pressed coconut oil, milk cream and egg
Optional ingredients: Roasted almonds, unsweetened peanut butter, whipped cream (derived from milk and not hydrogenated vegetable fat), stevia powder, cocoa powder, instant coffee powder, keto chocolate chips
Recommended items (optional): Large microwave-safe mug
Serves: One person
Method of preparation for the keto chocolate cake:
#1 Take a large microwave-safe mug and grease the insides thoroughly with butter or ghee.
#2 Mix 1 scoop of chocolate flavoured whey protein powder, 1 teaspoon baking powder and 2 tablespoons of milk cream. Mix it thoroughly till it forms a thick paste. Check for unmixed lumps of the protein powder.
#3 Add 1 tablespoon ghee (purified butter/ butter oil), 1 tablespoon cold-pressed coconut oil and 1 egg and once again mix thoroughly.
#4 Add the optional dry ingredients like instant coffee powder, cocoa powder, unsweetened peanut butter, keto chocolate chips, stevia powder etc. in proportions according to your taste. We love chocolate & nuts so have added 2 teaspoons of unsweetened cocoa powder, some keto chocolate chips and shredded roasted almonds. Do not overdo with any of the optional ingredients.
#5 Microwave the mixture on high heat for a minute (may require more or less time depending on the wattage and brand of the microwave).
#6 Carefully remove the mug from the microwave (caution, the mug will be hot and the cake will be fuming hot air) and let it to cool for a while allowing the hot vapour to escape.
#7 Once cold, simply invert the cup and lift it. The cake should come off with ease and not stick to the bottom or walls of the mug (thorough greasing is very important).
#8 Optionally garnish with whipped cream. Enjoy!
Pro tip: To check if the cake is ready, insert a thin sharp knife from the top of the cake to the bottom of the mug and remove it. If you find liquid on the knife, the cake needs more baking else, it is ready to be served.
We hope you enjoyed the keto chocolate cake recipe as much as we enjoyed preparing (and eating) it.