WALNUT and CHOCOLATE Yogurt Cake, flourless, without baking powder, butter or oil, soft and indulgent, perfect for breakfast, great for a Sunday after lunch, ideal for ketogenic diets.
I wanted a simple dessert, without butter or oil, but still super indulgent đ and that's how this walnut and chocolate cake was born⊠soft and perfect even for those looking for something different from the usual.
The walnut and chocolate cake is one of those clever recipes you prepare in a few minutes, without a food processor and with simple ingredients. It has a soft, almost creamy texture, and the mix of walnuts and chocolate is simply irresistible. Perfect for breakfast, but also as a Sunday dessert or to treat yourself without guilt.
This cake is also ideal for anyone following a ketogenic diet or looking for a lighter but still satisfying dessert.
Join me in the kitchen â today it's walnut and chocolate yogurt cake.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 148.15 (Kcal)
- Carbohydrates 12.87 (g) of which sugars 4.23 (g)
- Proteins 4.68 (g)
- Fat 11.45 (g) of which saturated 3.04 (g)of which unsaturated 1.69 (g)
- Fibers 1.41 (g)
- Sodium 23.16 (mg)
Indicative values for a portion of 40 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
- 1 cup (about 3.5 oz) walnuts
- 2 eggs
- 7 oz Greek yogurt
- 3 oz 85% dark chocolate
- 1/3 cup (â2 oz) erythritol
Steps
You can use granulated sugar and any chocolate, even 50%.
You can add 50 g of butter or oil and reduce the yogurt.
Chop the walnuts with a food processor and place them in a bowl. Melt the chocolate in a double boiler. Grind the erythritol in the processor and keep a little aside for the final topping.
Add the eggs and the yogurt and mix, then add the melted chocolate and mix again.
Pour the mixture into an 8-inch pan lined with parchment paper and bake at 356°F (180°C) for about 20-25 minutes, or in the air fryer at 302°F (150°C) for 10 minutes, then lower to 284°F (140°C) and cook for another 15 minutes.
Do the toothpick test â the cake will remain moist inside. Remove from the oven and dust with powdered sugar.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
WALNUT and CHOCOLATE Yogurt Cake
Useful tips for perfect results:
Use finely chopped walnuts for a smoother texture
Choose a good dark chocolate for a more intense flavor
Do not overbake: it must remain moist inside
Let it cool well before slicing
Great even the next day, even more compact and tasty
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FAQ WALNUT and CHOCOLATE Yogurt Cake
Is the walnut and chocolate cake really without baking powder?
Yes, it is a low, moist and very tasty cake.
Can it be made without sugar?
Yes, but it's better to use an alternative sweetener rather than none, for texture and stability during baking.
Is it suitable for a ketogenic diet?
Yes, if you use compatible ingredients such as dark chocolate and specific sweeteners.
Can it be frozen?
Yes, better already sliced into pieces for convenience.
How long does it last?
2-3 days if well stored, maintaining softness and flavor.
