The KETO Chocolate Cake recipe.
Updated: Feb 4
We love cakes in all forms and shapes. However, we avoid them because they are bad for our health. 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 tasting as good (if not better) as a typical cake minus the guilt? That’s what the keto chocolate cake is about!
The keto chocolate cake is healthy, delicious, moist, fluffy, simple to make, fantastic to taste, and is ready in two minutes.
The keto chocolate cake is exceptionally nutritious and high in protein & fat. It is grain-free, gluten-free, diabetic-friendly and compatible with the ketogenic diet. It tastes incredible and can be made quickly in under two minutes. In addition, the keto chocolate cake does not create a greasy mess, unlike other cakes. So let’s get started with the recipe for the keto chocolate cake.
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 from 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:
Step 1: Take a large microwave-safe mug and grease the insides thoroughly with butter or ghee.
Step 2: Mix 1 scoop of chocolate flavoured whey protein powder, 1 teaspoon baking powder and 2 tablespoons of milk cream. Mix it thoroughly until it forms a thick paste. Check for unmixed lumps of the protein powder.
Step 3: Add 1 tablespoon ghee (purified butter/ butter oil), 1 tablespoon cold-pressed coconut oil and 1 egg and mix thoroughly again.
Step 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 we have added 2 teaspoons of unsweetened cocoa powder, some keto chocolate chips and broken roasted almonds. Do not overdo any of the optional ingredients.
Step 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).
Step 6: Carefully remove the mug from the microwave (caution, the cup will be hot, and the cake will be fuming hot air). Let it cool for a while allowing the hot vapour to escape.
Step 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).
Step 8: Optionally garnish with whipped cream. Enjoy!
Pro tip: To check if the cake is cooked evenly, insert a thin sharp knife from the top to the bottom of the mug and remove it. If you find liquid on the blade, 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.