Easy Keto Chocolate Yogurt Cake | Soft, Moist & Flavorful
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Someone asked me how to make a chocolate version of my vanilla yogurt cake so here it is. It’s super easy, soft, moist and flavorful.
The recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficial.com/recipes/chocolate-yogurt-cake
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 3.6 g
Dietary Fiber = 1.3 g
Net Carb = 2.3 g
Calories = 133
Total Fat = 11.4 g
Protein = 5.3 g
DRY INGREDIENTS
Almond flour = 120 g (1 cup)
Coconut flour = 40 g (5 3/4 tbsp)
Other flour options:
1. Solely almond flour = 300 g (2 1/2 cups)
2. Solely coconut flour = 70 g (1/2 cup)
Unsweetened cocoa powder = 35 g (1/3 cup) (Sieved)
Baking Powder = 12 g (3 tsp)
Baking Soda = 4 g (1 tsp)
Monk fruit = 100 g (1/2 cup) (OR any other keto friendly sweetener. This amount is mildly sweet so you can increase it according to your preferred level of sweetness)
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Whole large eggs = 4 (230 g)
Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil including melted butter)
Unsweetened plain Greek yogurt = 240 g (1 cup)
Vanilla extract = 5 ml (1 tsp)
DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340 F or 170 C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and whisk to combine. The batter is quite thick.
5. I used a 9×4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use a 9×5 inch loaf pan or any suitable pan.
6. Transfer the batter into the pan and spread evenly.
7. Bake for 45 to 55 minutes or until a wooden skewer comes out clean.
8. Cool the cake then dust with powdered sweetener (optional).
9. This recipe makes about 14 to 16 servings for a standard loaf pan.
10. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.
NOTE
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