Unassuming and foolproof, this Easy Keto Chocolate Snack Cake comes together in just seconds in your blender. Pop it in the oven and brew a pot of coffee for the perfect morning or afternoon snack! Top with your favorite keto frosting or just dust with quality cocoa powder like I did!
When I first made this low carb chocolate blender cake last week, I wasn’t sure what to think of it. It didn’t come out quite the way I expected, and I considered scrapping it and having another go. Before I did though, I made a cup of coffee and had a slice while I answered some emails.
This simple chocolate cake snuck up on me, it really did. After about the third bite, I wasn’t even mad that this easy keto chocolate snack cake didn’t come out as dark and rich as I’d hoped. I was really enjoying the subtler, but still lovely chocolate flavor and hints of vanilla that it delivered.
It was delicate and slightly spongey in texture, but not in an unpleasant way.
To say that this easy keto chocolate snack cake was perfection with an afternoon espresso doesn’t even do it justice. I also had a slice for breakfast with my coffee two mornings in a row, and it had a completely different personality when chilled.
With a pleasant density reminiscent of cheesecake, it melted in my mouth almost as though frosting were built into it.
Very hard to accurately describe, but thoroughly enjoyable.
So in the end, I decided to post this easy keto chocolate snack cake recipe as is, because in its own way it really is a stand out cake.
Not epic in the classic towering layer cake way, but for a snack, a brunch, or even a casual dinner with friends, this simple but delicious low carb chocolate cake deserves a place on your table or in your lunchbox.
EASY KETO CHOCOLATE SNACK CAKE RECIPE NOTES:
If you want to make this cake dairy free, simply replace the butter with coconut oil.
I can’t stress enough that as with all chocolate desserts, but especially this one – USE A GOOD QUALITY COCOA POWDER! Don’t reach into the back of your baking cabinet for that dusty canister of Hershey’s cocoa powder that’s been there since 1997 and expect good results. Taste whatever cocoa powder you’re going to use – is it awful and super bitter? Then your cake will be too. Your cocoa powder won’t be sweet, but it should at least taste and smell like chocolate – if it does then you will be OK.
Check out the IBIH pantry page for my recommendations for cocoa powder and other ingredients to get the best results.
- ½ cup butter, softened
- 1 cup granulated erythritol sweetener**
- 3 eggs
- 1 tsp vanilla extract
- 1½ cups superfine almond flour**
- ⅓ cup coconut flour
- pinch of salt
- 2 tsp baking powder
- ¼ tsp xanthan gum**
- ⅓ cup unsweetened premium cocoa powder**
- 1 cup unsweetened vanilla almond milk
- Preheat oven to 350 degrees (F)
- Grease a 9 inch springform pan with butter or non stick spray.
- Combine all of the ingredients in a blender and blend about 2 minutes, or until smooth.
- Spoon the batter into the greased pan (it will be thick) and smooth out with a spatula.
- Bake at 350 degrees (F) for 60 minutes or until a toothpick inserted in the middle comes out clean and the cake has risen slightly.
- Remove and cool for 10 minutes before slicing.
- Dust with premium cocoa powder before serving.
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