Easy Sugar Free Keto Chocolate Protein Cake: fa-bu-lous and 2.8g carbs per slice.
Oh my….this one is incredibly good! Chocolatey, soft and filled with crème anglaise. 100% food porn!
The first Easy Sugar Free Keto Chocolate Protein Cake I made was cut into 12 slices, as I had a few people to feed. It was a success. So much so that everyone was disappointed at not being able to have second helpings! I had been really excited at the prospect of announcing a very low carb count for this amazing cake. But no, my bubble was burst when all my tasters unanimously declared my slices too small. Thus, I’ve had to adjust the portions to 8 and recalculate nutritional values. Not as happy as I was first time round with the carbs count. However, 1/8th slice still delivers pretty decent macros. And it’s quite a hefty portion.
My Chocolate Protein Cake story.
I was having a bad day after 4, yes 4, failed attempts at making choux pastry. I had been baking all day and I was really upset. My choux pastry had turned out brilliantly last Christmas when I made profiteroles. But now I couldn’t replicate that result and I was incredibly frustrated. So rather than having no dessert at the end of a very long baking day, I decided I should redeem myself with a chocolate cake.
But guess what? No lupin flour and no almond flour in the cupboard…doh, how is that even excusable in a keto foodie kitchen? Well, my lupin flour had been out of stock, so I’d been baking with almond flour for the previous few weeks. I just hadn’t realised I was running out of that too. My frustration turned to annoyance and determination. I’m sure you’ve been there. I saw some chocolate rice protein powder in the cupboard that I hadn’t used for ages. So I decided that I would give it a go. After all, my Amazing Protein Bread is still one of my best discoveries!
The chocolate rice protein powder had only been used in smoothies up until that point. I had no idea how a cake made using protein powder alone would turn out. Suffice to say that I didn’t have great hopes. I just randomly selected ingredients, eye-balled quantities and shoved a pale-looking chocolate cake in the oven!
The cake rose quite well…only to deflate once out of the oven… In the end, however, the result was pretty good. It was light and soft, albeit slightly boring. So I thought a creamy layer would be good for additional height and texture.
Crème anglaise was my choice of filling. Easy, quick to make and fail-proof. So that’s what I did. Unfortunately, when I tried to slice my cake horizontally, it fell apart. None the less, the crème anglaise went in and the final result was surprisingly good. Actually, not just good, my Easy Sugar Free Keto Chocolate Protein Cake was great!
Since then I have baked this cake as two halves every time. Much easier to stack two cakes than to try and create layers out of a not-so-risen one, right?
So there you have it. Easy Sugar Free Keto Chocolate Protein Cake. Created out of sheer frustration as an impromptu recipe. I think I will bake a lot more with Chocolate Protein powder in the future.
- Servings: 8
- Serving size: ⅛th
- Calories: 393
- Fat: 36g
- Net Carbs: 2.8g
- Protein: 13g
- 250g full fat cream cheese
- 70g erythritol (for U.S. option, click HERE)
- 1.5 tsp pure stevia (for U.S. option, click HERE)
- 4 large eggs (1 whole and 3 separated)
- 50g unsalted butter (melted)
- 60g organic rice protein powder (chocolate flavoured) (click HERE for U.S. option)
- 25g unsweetened dark cocoa I use Perugina cacao as it is lowest in carbs
- 2 tsp baking powder (sifted)
- a pinch of fine himalayan pink salt
- 1 tsp Sukrin 'icing sugar'
- leave the gelatine to soak in a cup of cold water.
- put yolks and sweeteners into a medium heat-proof bowl and whisk until frothy, then set aside.
- in a small saucepan, heat up cream and vanilla paste, whisking lightly until hot, but not boiling, then remove from heat.
- add the hot cream/vanilla liquid to the egg yolk mix, one ladle at a time, whilst whisking vigorously.
- transfer back into the saucepan on medium heat, add the squeezed gelatine and whisk continuously until the crème anglaise thickens a little (don't let it boil or it will split).
- finally, remove from heat, pour into a heat-proof bowl, let cool and refrigerate until set.
- pre-heat oven to 160ºC fan (175ºC static).
- whisk cream cheese and sweeteners, add 3 egg yolks and 1 whole egg, then melted butter and dry ingredients, whisking between each addition.
- in a separate bowl, whisk egg whites to a very firm consistency.
- fold whisked egg whites into the cake batter mix.
- pour cake mix into two lightly buttered cake tins (mine were 20cm Ø).
- bake for 30 mins or until an inserted skewer comes out clean.
- let the sponges cool down completely before removing them from the tins.
- spread it evenly onto one cake.
- stack the other cake on top, sprinkle with Sukrin 'icing sugar' and refrigerate for at least a couple of hours before serving.