Easy Keto Chocolate Snack Cake
This easy keto chocolate snack cake is delicious, low-carb, and gluten-free. It's made in a blender for effortless preparation.
This easy keto chocolate snack cake is delicious, low-carb, and gluten-free. It's made in a blender for effortless preparation.
- Carbohydrate 7.72313958513865 g
- Cholesterol 33.1572917038766 mg
- Fat 24.2878829412749 g
- Fiber 3.08069985840871 g
- Protein 3.61755166654848 g
- Saturated Fat 18.4657103515342 g
- Serving Size 1 1 serving (100g)
- Sodium 177.811125066545 mg
- Sugar 4.64243972672993 g
- Trans Fat 1.56534362662468 g
- Calories 255 calories
Step-by-step
- 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.
Cool the baked cake for precisely ten minutes in its pan before attempting to slice, because almond and coconut flour structures require this brief resting window to set their crumb without crumbling apart. Baking low-carb goods frequently introduces financial hurdles due to the high cost of specialty items like erythritol and nut flours. Maximizing ingredient efficiency means selecting accompaniments that utilize pantry staples you already own rather than purchasing expensive garnishes.
Pairing this dense chocolate cake requires balancing its heavy fat content derived from butter and almond flour. A tart raspberry coulis or a simple cup of black drip coffee cuts through the richness effectively without adding net carbohydrates. When storing leftovers, keep the slices in an airtight container in the refrigerator for up to five days to maintain moisture.
Functional gluten-free baking gained widespread traction through the adaptation of traditional blender methods to handle dense alternative flours efficiently. Home bakers looking to alter the fat profile can substitute melted coconut oil for softened butter at a 1:1 ratio.
