A rich and moist Low Carb Chocolate Protein Cake loaded with protein powder, Greek yogurt and cocoa powder. This keto chocolate protein cake recipe uses coconut flour and is perfect for an indulgent dessert while keeping it healthy and sugar free!
Ingredients
½cup + 2 TbspUnsweetened Cocoa Powder, or Cacao Powder, 50g
¼cupWhey-Caesin Chocolate Protein Powder, 23g
¼cupWhey Chocolate Protein Powder, 23g
¼cupZero Calorie 1:1 Sugar Replacement, 48g
3TbspCoconut Flour, 21g
½tspBaking Soda
1cupNon-fat Greek Yogurt, 225g
½cupUnsweetened Almond Milk, 120ml
3TbspRunny Tahini, 48g, see post for subs
1Egg
1tspVanilla Extract
Frosting:
½cupNon-fat Greek Yogurt, 112g
½cupWhey-Caesin Chocolate Protein Powder, 45g, about 1½ scoop
2Tbsp + 2 tsp Unsweetened Cocoa Powder, or Cacao Powder
2TbspWater, 30ml
Instructions
Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a bowl, whisk cocoa powder, whey and whey-caesin chocolate protein powder, zero calorie sugar replacement, coconut flour and baking soda.
In a large bowl, whisk together Greek yogurt, almond milk, tahini, egg and vanilla.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.Batter should be thick and pourable.
Transfer batter into pan, smoothen with a spatula or back of spoon.
Bake for 22-25 minutes or until the top is set. Toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.
Frosting:
In a large bowl, combine Greek yogurt, chocolate protein powder and cocoa powder.
Add water, little at a time, and stir with a spoon until uniform.
Spread over cooled cake and slice.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.