Low Carb Chocolate Protein Cake
Serves 16
10 mins prep
25 mins cook
35 mins total
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!
Frosting:
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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.
