flourless chocolate keto cake recipe

The first two days in a carbless existence are tough. When you realize how much there is you can’t eat – pretty much anything sweet! – the pleasure of essentially eating as much fat as you want to eat isn’t as much fun if you can’t have chocolate cake.

I discovered this cake recipe on a website with tons of low-carb recipes, and I’m thankful I did. My sweet tooth is absolutely satisfied, and it’s really easy to make. It’s similar to the chocolate mug cake I would make my senior year of college when I had a chocolate craving in the middle of the night and didn’t want to drive to the store.


1/2 teaspoon vanilla
1 tablespoon heavy cream
2 tablespoons cocoa
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon baking powder *
1 tablespoon butter, softened

Spray a 2-cup measuring cup or small bowl with cooking spray. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.

Makes 1 serving
Can be frozen.

With granular Splenda:
Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs

I topped with whipped cream, but not the real stuff with a ton of sugar – this is one case where the stuff made of oil is probably best.

This entry was posted in cooking, food, keto, keto diet. Bookmark the permalink.

One Response to flourless chocolate keto cake recipe

  1. Spencer says:

    Looks absolutely delicious! I would love to try some.

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