If you’re on the lookout for a dessert that’s both satisfying and guilt-free, let me introduce you to my high protein low carb chocolate cake! This cake is not only rich and decadent, but it’s also packed with protein, making it a wonderful choice for anyone wanting to indulge without the carb overload. I discovered this recipe during my quest for healthier sweet treats, and it quickly became a favorite in my home. Trust me, every bite feels like a treat, while still being nutritious enough to enjoy anytime. You won’t believe how delicious it is!
Ingredients List
Gathering the right ingredients is key to making this deliciously rich cake. Here’s what you’ll need:
- 1 cup almond flour – This gives the cake a nice texture and keeps it low in carbs.
- 1/2 cup unsweetened cocoa powder – For that deep, chocolatey flavor that you crave.
- 1/2 cup protein powder – I prefer a good quality whey or plant-based protein for a healthy boost.
- 1/2 cup erythritol – A fantastic sugar substitute that keeps the sweetness without the carbs.
- 1/4 cup unsweetened applesauce – This adds moisture and a hint of natural sweetness.
- 4 large eggs – These help bind everything together and provide structure.
- 1/2 cup unsweetened almond milk – For a lovely, smooth batter; feel free to use any milk you prefer.
- 1 teaspoon baking powder – This is essential for helping the cake rise.
- 1 teaspoon vanilla extract – A splash of vanilla adds warmth and enhances the chocolate flavor.
Make sure to have everything ready before you start baking; it makes the process so much smoother!
How to Prepare Instructions
Now that you’ve gathered all your ingredients, let’s get baking! Follow these simple steps to create your high protein low carb chocolate cake that’s sure to satisfy your sweet tooth.
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is crucial for even baking, so don’t skip this step! It ensures your cake rises perfectly and bakes evenly throughout.
Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, unsweetened cocoa powder, protein powder, erythritol, and baking powder. I like to whisk these together thoroughly to break up any clumps and ensure everything’s evenly distributed. This step is important because it helps the dry ingredients blend seamlessly into the batter.
Combine Wet Ingredients
In another bowl, whisk together the eggs, unsweetened applesauce, almond milk, and vanilla extract until well combined. You want a smooth mixture with no lumps—this helps create a lovely, moist cake, so whisk it good!
Combine and Mix
Now it’s time to merge the wet and dry ingredients! Pour the wet mixture into the bowl with the dry ingredients and stir until everything is just combined. The batter should be smooth and slightly thick; don’t overmix it, or your cake might turn out dense instead of fluffy!
Bake the Cake
Pour your batter into a greased cake pan, spreading it evenly. Bake in your preheated oven for about 25-30 minutes. To check for doneness, insert a toothpick in the center of the cake—if it comes out clean, it’s ready! Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps maintain its texture and flavor. Enjoy the heavenly aroma wafting through your kitchen; it’s pure bliss!
Why You’ll Love This Recipe
- Deliciously Decadent: This cake is rich in chocolate flavor, making it feel like a true indulgence without the guilt.
- High in Protein: With a generous amount of protein powder, it’s a great way to fuel your day while satisfying your sweet tooth.
- Low in Carbs: Perfect for those following low-carb diets, this cake keeps the carbs at bay while still being incredibly tasty.
- Simple to Make: The steps are straightforward, so even if you’re a beginner, you’ll feel like a pro in no time!
- Moist and Flavorful: Thanks to the applesauce and almond milk, the texture is moist and tender—no dry cake here!
- Customizable: Feel free to add your favorite toppings, like berries or a sugar-free frosting, to make it your own!
- Perfect for Any Occasion: Whether it’s a weekday treat or a special celebration, this cake fits right in.
Nutritional Information
Curious about what’s in your slice of high protein low carb chocolate cake? Here’s the estimated nutritional breakdown for one slice (based on 8 servings):
- Calories: 150
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Sugar: 1g
- Protein: 10g
- Cholesterol: 70mg
- Sodium: 150mg
Keep in mind that these values are estimates and can vary based on exact ingredients used. But rest assured, you’re getting a cake that’s not just delicious, but also packed with protein and low in carbs—what’s not to love?
Tips for Success
To ensure your high protein low carb chocolate cake turns out perfectly every time, here are some of my favorite tips:
- Measure Accurately: Use a kitchen scale for the almond flour and protein powder to make sure you’re getting the right amounts. Too much flour can lead to a dry cake!
- Room Temperature Ingredients: For the best texture, let your eggs and almond milk come to room temperature before mixing. This helps them incorporate better into the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can cause the cake to be dense rather than light and fluffy.
- Check for Doneness Early: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick should come out clean or with just a few moist crumbs.
- Cool Properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart and keeps it moist.
- Experiment with Add-ins: Feel free to fold in some sugar-free chocolate chips or nuts into the batter for added texture and flavor!
- Be Creative with Toppings: Consider topping your cake with a dollop of Greek yogurt, fresh berries, or a drizzle of sugar-free chocolate sauce for an extra special touch.
With these tips, you’ll be well on your way to baking a chocolate cake that’s not just delicious but also satisfying and guilt-free!
Storage & Reheating Instructions
Once you’ve baked your high protein low carb chocolate cake and indulged in your first slice (or two, no judgment here!), you’ll want to store any leftovers properly to keep it fresh and delicious.
To store your cake, let it cool completely before wrapping it up. I like to use plastic wrap or aluminum foil to cover the cake tightly. If you have an airtight container, that works wonderfully too! You can keep it at room temperature for up to 2 days, but if you want it to last longer, pop it in the fridge. Just be aware that refrigeration can sometimes make it a little denser, but it’ll still taste fantastic!
If you want to keep your cake for an extended period, consider freezing it. Simply slice the cake into individual portions and wrap each slice in plastic wrap, then place them all in a freezer-safe bag or container. It’ll last in the freezer for up to 2 months. When you’re ready to enjoy a slice, just take it out, unwrap it, and let it thaw in the fridge for a few hours or overnight. No need to reheat, but if you prefer it warm, just pop it in the microwave for a few seconds until it’s toasty.
Following these storage methods will ensure you get to enjoy your cake even days after baking, keeping its deliciousness intact!
FAQ Section
Can I use a different type of protein powder?
Absolutely! While I love using whey protein, feel free to swap in a plant-based protein powder if that’s your preference. Just keep in mind that different proteins can affect the texture slightly, so you may need to adjust the liquid a bit.
Is this cake suitable for meal prep?
Yes! This high protein low carb chocolate cake is perfect for meal prep. You can slice it into portions and store them in the fridge for a quick snack or dessert throughout the week.
Can I add frosting to this cake?
Of course! You can top your cake with a sugar-free frosting for a little extra indulgence. Just be mindful of the added carbs if you’re keeping track of your intake.
How should I store leftover cake?
If you have any leftovers (which is rare, trust me!), let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 2 days at room temperature or longer in the fridge.
What can I do if my cake turns out too dense?
If your cake comes out dense, it might be from overmixing the batter or too much almond flour. Next time, try to mix just until combined and measure your flour accurately. With practice, you’ll perfect it!
High Protein Low Carb Chocolate Cake: 7 Reasons to Indulge
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Low Calorie
Description
A chocolate cake rich in protein and low in carbohydrates.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup protein powder
- 1/2 cup erythritol
- 1/4 cup unsweetened applesauce
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, protein powder, erythritol, and baking powder.
- In another bowl, whisk eggs, applesauce, almond milk, and vanilla extract.
- Combine wet and dry ingredients and mix until smooth.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be topped with sugar-free frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: high protein low carb chocolate cake
