Description
A delicious high protein, low carb chocolate cake that satisfies your sweet tooth without the guilt.
Ingredients
- Greek yogurt: 1 cup (about 240 grams)
- Almond flour: 1 cup (about 96 grams)
- Cocoa powder: 1/2 cup (about 50 grams)
- Erythritol: 1/2 cup (about 100 grams)
- Vanilla extract: 1 teaspoon (about 5 ml)
- Eggs: 3 large
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
- Mix the dry ingredients: almond flour, cocoa powder, erythritol, and a pinch of salt in a separate bowl.
- Combine the wet ingredients: Greek yogurt, eggs, and vanilla extract in a large mixing bowl and whisk until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For a dairy-free version, substitute Greek yogurt with unsweetened applesauce or dairy-free yogurt.
- To make it vegan, use flax eggs instead of regular eggs.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Freeze individual portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: high protein, low carb, chocolate cake, healthy dessert