I love simple recipes, and my Keto Chocolate Chip Snack Cake Recipe is as easy as it gets.
If You Want An Advance Level of Premium Keto Diet Recipes (100+ Healthy & Tasty) Then Join – Our 21-Days Keto Diet Challenge
Join The 21 Days Keto Diet Challenge for Weight Loss Here
If you do any Keto baking, you probably already have the ingredients in your pantry or refrigerator.
The best part? It’s perfect for sharing. Or, enjoy it all by yourself—I won’t tell!
How I Made This Keto
Traditional snack cakes use flour, refined sugar, and sugar-laden chocolate, which aren’t Keto-friendly. With a few simple substitutions, I made this recipe low-carb while keeping it just as delicious as the original.
Substitutions for Keto:
- Almond Flour: Instead of traditional flour, I used almond flour. Almond flour is made by blanching almonds to remove their skins and grinding them into a fine powder. Be cautious when baking with almond flour as it can brown quickly. Check the cake about 15 minutes into baking; if it’s browning too fast, tent it with aluminum foil and continue baking. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready.
- Granulated Erythritol: I replaced processed sugar with granulated erythritol. Erythritol doesn’t have the aftertaste that some low-carb sweeteners do, and even my non-Keto friends can’t tell the difference. It’s also easy to find in stores or online.
- 100% Dark Chocolate Chips: Instead of milk or semi-sweet chocolate chips, I used 100% dark chocolate chips. If you can’t find them, chop a 100% dark chocolate bar into pieces. For a sweeter option, use erythritol-sweetened Keto chocolate chips.
Join The 21 Days Keto Diet Challenge for Weight Loss Here
Ingredients
- ¾ cup (90 g) almond flour
- 2 tablespoons (24 g) granulated erythritol
- 2 tablespoons (20 g) 100% dark chocolate chips
- ½ teaspoon (1 g) baking powder
- 1 medium egg, lightly whisked
- 2 tablespoons (30 ml) coconut oil, melted and cooled (plus extra to grease ramekin)
- 1 tablespoon (15 ml) unsweetened almond milk
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a ramekin with coconut oil and set aside.
- In a medium bowl, whisk together all the ingredients until smooth. Pour the batter into the prepared ramekin.
- Bake for 25-30 minutes until cooked through and a toothpick inserted into the center comes out clean. Check the cake after 15 minutes and cover with aluminum foil if it’s browning too quickly.
- Remove from the oven and let cool for 10 minutes before taking the cake out of the ramekin. Allow it to cool completely before serving.
Benefits of Keto Chocolate Chip Snack Cake
- Low Carb: This snack cake is low in carbs, making it perfect for those following a ketogenic diet.
- Rich in Healthy Fats: Made with almond flour and coconut oil, it provides healthy fats that can help keep you satiated.
- Nutrient-Dense: Almond flour is a good source of vitamins and minerals, including vitamin E and magnesium.
- No Added Sugar: Sweetened with erythritol, it satisfies your sweet tooth without the sugar crash.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is quick and convenient.
Join The 21 Days Keto Diet Challenge for Weight Loss Here
FAQ
- What makes this snack cake Keto-friendly?
- This snack cake is Keto-friendly because it uses almond flour instead of traditional flour, erythritol as a sweetener instead of sugar, and 100% dark chocolate chips instead of milk or semi-sweet chocolate chips. These substitutions keep the carb content low while providing healthy fats and maintaining delicious taste.
- Can I use coconut flour instead of almond flour?
- Coconut flour cannot be directly substituted for almond flour in this recipe because it absorbs more liquid and could result in a dry and crumbly cake. If you want to use coconut flour, you’ll need to adjust the liquid and egg content significantly.
- Where can I find erythritol?
- Erythritol is widely available in grocery stores, health food stores, and online retailers. It is often found in the baking or health food section.
- What can I use if I can’t find 100% dark chocolate chips?
- If you can’t find 100% dark chocolate chips, you can use a 100% dark chocolate bar and chop it into small pieces. Alternatively, you can use erythritol-sweetened Keto chocolate chips.
If You Want An Advance Level of Premium Keto Diet Recipes (100+ Healthy & Tasty) Then Join – Our 21-Days Keto Diet Challenge
Join The 21 Days Keto Diet Challenge for Weight Loss Here
- How do I prevent the cake from browning too quickly?
- To prevent the cake from browning too quickly, check it about 15 minutes into the baking time. If it is browning too fast, cover the top with a piece of aluminum foil and continue baking.
- How do I know when the snack cake is done?
- The snack cake is done when a toothpick or cake tester inserted into the center comes out clean. If there is batter or wet crumbs attached, it needs more baking time.
- Can I use a different sweetener instead of erythritol?
- Yes, you can use other Keto-friendly sweeteners such as stevia, monk fruit sweetener, or a blend of these. Keep in mind that different sweeteners may have varying levels of sweetness, so you may need to adjust the amount used.
- How should I store the snack cake?
- Store the snack cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
- Can I add nuts or other mix-ins to this recipe?
- Yes, you can add nuts, seeds, or other Keto-friendly mix-ins like shredded coconut or berries. Just be sure to keep track of the additional carbs and adjust the baking time if needed.
- Why do I need to let the cake cool before serving?
- Letting the cake cool completely allows it to set properly and improves the texture. Almond flour-based baked goods can be gummy when warm, so cooling ensures a better, more enjoyable texture.
Enjoy this Keto Chocolate Chip Snack Cake as a delightful, guilt-free treat that fits perfectly into your low-carb lifestyle!
