Low carb double chocolate cake will make you fall in love, it’s very good, a perfect dessert to stay fit with taste.
I wanted to make a cake that had a moist and melt-in-your-mouth consistency but was also substantial. So I made several attempts and here it is, guilt-free upon eating.
Furthermore, it is very easy and quick to make and perfect also for those who are lactose intolerant.
The result will be a perfect cake for balanced and delicious breakfasts and snacks!
Thanks to the low carb protein cake recipe, you will make one of the protein desserts recommended even for those who follow a balanced diet and lead a healthy lifestyle!
Therefore, you won’t necessarily have to give up the taste of a good dessert, just use the right ingredients and the right doses.
To increase the protein content, I only used egg whites. As a sweetener, I used erythritol, a low glycemic index sweetener with 0 calories.
As flours, I used oat flour and coconut flour “coconut flakes”.
The cake is made even more delicious by the presence of unsweetened cocoa powder and melted dark chocolate.
I made it even more indulgent by adding chocolate oat milk.
In my opinion, it is the perfect indulgent and balanced breakfast to accompany with a fruit or a coffee. Or to dip in a cappuccino.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 184.42 (Kcal)
- Carbohydrates 33.11 (g) of which sugars 6.68 (g)
- Proteins 5.96 (g)
- Fat 9.14 (g) of which saturated 4.42 (g)of which unsaturated 1.13 (g)
- Fibers 3.35 (g)
- Sodium 238.68 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Double Chocolate Cake
- 7 oz egg whites
- 2/3 cup erythritol (or cane or granulated (if using stevia 24 g))
- 3/4 cup oat flour (gluten-free)
- 1 cup grated coconut (shredded)
- 1 cup oat milk (chocolate or milk of your choice)
- 1/4 cup unsweetened cocoa powder (or simple)
- 2 oz sugar-free dark chocolate (or dark with sugar)
- 1 packet baking powder (or classic)
- 1 pinch salt
Tools
- Electric Whisk
- Bowl
- Food Scales
- Cake Pan
- Parchment Paper
Steps
Double Chocolate Cake
In a bowl, beat the egg whites until stiff with erythritol or sugar.
(I used pasteurized egg whites but you can use egg whites from eggs).
Combine the flours, baking powder, cocoa, chocolate soy milk, and melted chocolate and beat again with the beaters.
(You can melt the chocolate in a bain-marie or microwave)
(I used chocolate soy milk but you can use the milk you prefer).
(For coconut flour, I preferred to use shredded coconut).
Pour the batter into a 9-inch cake pan and bake at 356°F in static mode for 40/45 minutes.
Remove from the oven and let cool.
Once the cake is cold, we can put it on a serving dish and serve it.
It’s really good, believe me.
Enjoy your meal.
Tips
You can keep the Low Carb Double Chocolate Cake for up to 5 days under a glass dome or wrapped in film.
In summer, keep it in the fridge and in winter at room temperature for a couple of days, then it’s better to put it in the fridge, although it probably won’t last that long.
You can freeze the cake in slices and defrost a few hours before eating, maybe in the evening for the morning.
Anyway, always check each oven has its timing.
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