This is an all-time favorite for those looking for a keto chocolate cake recipe that’s intensely rich, moist with a light and tender crumb. This low carb cake is a great anytime treat. You can also add your own personal touches to the recipe including sprinkled with dried cherries or fresh blueberries or strawberries.
Prep time: 5 minutes
Cook time: 1 minute
1½ T. coconut flour
½ t. baking powder
1¾ T. unsweetened cocoa powder
2 T. unsalted butter
1½ T. low carb sweetener of choice*
2 T. heavy cream
¼ t. pure vanilla extract
¼ t. salt
- Add the first three ingredients to a small mixing bowl and stir to combine.
- Melt butter in a small bowl in a microwave for several seconds. Add low carb sweetener and stir until completely dissolved. Add egg, heavy cream, vanilla extract, and salt to the butter mixture and whisk to combine.
- Add wet ingredients to the dry and stir until thoroughly blended. Pour blended mixture into mug or small microwave-safe container and microwave on high for 1 minute.**
- Remove from microwave and serve immediately with fresh sliced strawberries, if desired. Enjoy!
*Nutritional information for recipe based on Swerve® brand granulated sweetener which reports zero net carbs because the ingredients do not affect blood sugar.
**Actual cooking time will vary depending on individual unit. Check for doneness after 45 seconds. Do not overcook or the cake may become too dry.
Total Carbs: 13g
Net Carbs: 6g
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.