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Keto Chocolate Chip Snack Cake Recipe

I adore easy recipes, and you can’t get much easier than my Keto Chocolate Chip Snack Cake Recipe. 

And if you do any Keto baking, you probably have the ingredients already in your pantry or refrigerator.

But the best part is that this is perfect to share. (Or you can enjoy this snack cake all by yourself! I won’t tell anyone.)

How I Made This Keto

Traditional snack cake recipes are usually made using flour, refined sugar and sugar-filled chocolate, which are definitely not Keto-friendly.

However, with a few easy Keto substitutions, I was able to make this recipe low carb but still just as delicious as traditional snack cakes.

First, instead of traditional flour, I used almond flour instead. Almond flour is simply almonds that are blanched to remove their skins and processed into a fine powder.

However, you need to be careful when you are baking with almond flour because it can sometimes start to brown too quickly. 

When I first started baking with almond flour, I would think my recipes were done because they were brown on top only to cut into it to find it was still undercooked on the inside. 

So, it’s best to start checking the snack cake about 15 minutes into the baking time to make sure it isn’t browning too quickly. If it is, simply tent a piece of aluminum foil on the ramekin and continue baking. 

And to check if the snack cake is done, simply insert a toothpick or cake tester into the center of the cake. If it comes out clean, the snack cake is done. If batter or wet crumbs are attached, then you need to continue baking the snack cake.

However, baked goods that use almond flour have a tendency to be a bit gummy when they are warm. So, it’s always best to let the snack cake cool completely for the best texture

Please be aware that you cannot easily substitute coconut flour for almond four. If you have a package of coconut flour in your refrigerator and don’t know what to do with it, then you should check out these 28 Creative Keto Desserts Made With Coconut Flour.

The next Keto-friendly substitution I made was using granulated erythritol instead of processed sugar. 

I love using erythritol in Keto baking because it doesn’t tend to have any weird aftertaste that some other low carb sweeteners tend to have. Even many non-Keto friends and family have tried my Keto desserts and have had no idea that I used erythritol instead of processed sugar!

Plus, erythritol is becoming easier to find in grocery stores. So, you likely won’t have to spend hours going from one store to the next trying to find it. And, of course, there are tons of erythritol options online as well.

Another Keto-friendly substitution I made was using 100% dark chocolate chips instead of milk chocolate or semi-sweet chocolate chips. 

If you aren’t sure what 100% dark chocolate is, it’s simply chocolate without any sugar added to it. It gives you all of the chocolate flavor but without the carbs from sugar.

If you can’t find 100% dark chocolate chips, simply chop a 100% dark chocolate bar into chip-size pieces.

But if you are worried that the chocolate won’t be sweet enough, you can always add a bit more erythritol to the recipe. Or you can use erythritol-sweetened Keto chocolate chips, if you prefer.

And if you are hungry for more almond flour recipes, be sure to check out these 26 Delightful Almond Flour Keto Desserts.

Keto Chocolate Chip Snack Cake Recipe #keto #recipe https://ketosummit.com/keto-chocolate-chip-snack-cake-recipe/

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Description

With just one bowl and a handful of ingredients, you can whip up this Keto Chocolate Chip Snack Cake Recipe in minutes to satisfy your sweet tooth.



Instructions

  1. Preheat the oven to 350 F (175 C). Grease a ramekin with coconut oil and set aside.
  2. In a medium bowl, whisk to combine all of the ingredients until smooth. Pour the batter into the prepared ramekin.
  3. Place the ramekin in the oven and bake for 25 to 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 for the remaining cooking time if the top of the loaf is browning too quickly.)
  4. Remove from the oven and let cool for 10 minutes before removing the cake from the ramekin. Let cool completely before serving.

 

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

  • Calories: 298
  • Sugar: 2 g
  • Fat: 23 g
  • Carbohydrates: 9 g
  • Fiber: 5 g
  • Protein: 12 g



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