Let’s talk about healthy desserts, shall we? I mean, who doesn’t crave something sweet after a long day? But the guilt that comes with indulging in sugary treats can be a real downer. That’s where my high protein low carb chocolate cake comes in! It’s rich, decadent, and totally satisfies that chocolate craving without the carbs weighing you down. I remember when I first discovered healthier dessert options; I felt like a kid in a candy store! This cake became my go-to for family gatherings and cozy nights in. Trust me, once you try it, you won’t look at dessert the same way again!
Ingredients List
Here’s what you’ll need to whip up this delicious cake. It’s super simple and all the ingredients are easy to find!
- 1 cup almond flour – This gives the cake a lovely texture while keeping it low carb.
- 1/2 cup unsweetened cocoa powder – For that rich chocolate flavor we crave!
- 1/2 cup protein powder – I love using vanilla or chocolate flavor for an extra boost.
- 1/2 cup granulated erythritol – A fantastic sugar substitute that adds sweetness without the carbs.
- 1/2 cup unsweetened applesauce – This keeps the cake moist and adds a hint of natural sweetness.
- 4 large eggs – Essential for binding everything together and adding protein.
- 1/2 cup unsweetened almond milk – This helps achieve the perfect batter consistency.
- 1 tsp baking powder – For that lovely rise!
- 1 tsp vanilla extract – Just a splash to elevate the flavors.
How to Prepare High Protein Low Carb Chocolate Cake
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because it ensures your cake bakes evenly, giving it that perfect rise and texture. While the oven warms up, you can get started on the rest of the prep!
Prepare the Dry Ingredients
In a large mixing bowl, combine the almond flour, unsweetened cocoa powder, protein powder, erythritol, and baking powder. I like to use a whisk here to really aerate the dry ingredients and break up any clumps. Give it a good mix until everything is well combined and looks uniform. This step is key to ensuring your cake has a consistent texture!
Combine Wet Ingredients
In a separate bowl, crack those four large eggs and add in the unsweetened applesauce, almond milk, and vanilla extract. I usually whisk these together until they’re fully blended and frothy. You want to make sure all those flavors meld together beautifully before we introduce them to the dry mix!
Mix Wet and Dry Ingredients
Now it’s time for the fun part! Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a whisk, gently fold everything together until you have a smooth batter. This is the moment you want to make sure there are no lumps left—just a lovely, creamy consistency that’s ready to take on the oven!
Bake the Cake
Grab a greased cake pan and pour that batter in, spreading it evenly. Slide it into your preheated oven and bake for about 25-30 minutes. To check for doneness, stick a toothpick in the center; if it comes out clean, you’re golden! If not, give it a few more minutes, but keep an eye on it!
Cool and Serve
Once it’s out of the oven, let the cake cool in the pan for a bit before transferring it to a wire rack. Trust me, letting it cool is essential for the best texture! When you’re ready to serve, feel free to top it with some sugar-free frosting or a dollop of whipped cream for that extra touch of decadence.
Nutritional Information
Let’s talk numbers! This high protein low carb chocolate cake is not just delicious but also fits into your healthy lifestyle. Here’s the estimated nutritional breakdown per serving (1 slice):
- Calories: 150
- Fat: 8g
- Protein: 10g
- Carbohydrates: 6g
- Sugar: 2g
- Sodium: 180mg
- Fiber: 3g
- Cholesterol: 70mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you choose. But isn’t it great to have a dessert that’s both satisfying and nutritious?
FAQ Section
Got questions about my high protein low carb chocolate cake? Don’t worry, I’ve got you covered! Here are some common queries:
How should I store the cake? Simply keep leftover slices in an airtight container in the refrigerator. They’ll stay fresh for about a week!
Can I substitute the protein powder? Absolutely! Feel free to use your favorite flavor or even a plant-based protein powder if you prefer.
What can I top this cake with? I recommend sugar-free frosting, fresh berries, or a dollop of whipped cream for a delightful finish.
Is it possible to make this cake vegan? Yes! You can replace the eggs with flax eggs and use a plant-based protein powder to keep it vegan-friendly.
Can I freeze leftovers? Yes! Just wrap each slice tightly in plastic wrap, and they’ll be good in the freezer for up to two months. Thaw overnight in the fridge before enjoying!
Why You’ll Love This Recipe
- It’s quick to prepare, taking just about 10 minutes of hands-on time!
- Low in carbs, making it perfect for those watching their intake.
- High in protein, so you can satisfy your sweet tooth while fueling your body.
- Rich and delicious chocolate flavor that will leave you wanting more.
- Perfect for any occasion, whether it’s a weeknight treat or a special celebration!
Tips for Success
To make sure your high protein low carb chocolate cake turns out perfectly every time, here are my top tips! First, measure your ingredients accurately; using a kitchen scale for the almond flour and protein powder can really help with consistency. When you’re checking for doneness, remember the toothpick test—if it comes out with a few crumbs, it’s perfect! If you like your cake sweeter, don’t hesitate to adjust the erythritol to your taste. And finally, let the cake cool completely before slicing; this helps it set and makes for a better texture. Happy baking!
High Protein Low Carb Chocolate Cake: Indulge Without Guilt
- Temps Total: 40 minutes
- Rendement: 8 servings 1x
- Alimentation: Faible En Calories
Description
A delicious high protein low carb chocolate cake that satisfies your sweet tooth without the carbs.
Ingrédients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup protein powder
- 1/2 cup granulated erythritol
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, protein powder, erythritol, and baking powder.
- In another bowl, combine eggs, applesauce, almond milk, and vanilla extract.
- Combine wet and dry ingredients 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 the refrigerator.
- Can be topped with sugar-free frosting or whipped cream.
- Adjust sweetness according to your taste.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 150
- Sucre: 2g
- De Sodium: 180mg
- La graisse: 8g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 6g
- La fibre: 3g
- La protéine: 10g
- Le taux de cholestérol: 70mg
Mots-clés: high protein low carb chocolate cake
