Low Carb Protein Cake Recipe

Today’s recipe is about rich and moist low-carb chocolate protein cake. It’s loaded with protein powder, cocoa powder, and Greek yogurt. This keto cake is best to satisfy your cravings without feeling guilty.

It’s healthy, sugar-free, and a perfect indulgent cake that you will absolutely love. You can also make a brownie with protein powder, but this cake is my favorite because it’s light, airy, and super moist.

The first time I tried this recipe I wasn’t expecting it to turn out so good. Honestly, if you have a normal chocolate cake and this protein cake, you wouldn’t be able to differentiate.

Key Ingredients for Low-Carb Chocolate Protein Cake 

This protein cake recipe does not include any sugar and is keto-friendly. Here are the key ingredients:

• Chocolate protein powder. You can use any brand you have. If you have a vanilla-flavored powder, that will work too.
• Cocoa powder. For this recipe, we are going to use unsweetened cocoa powder.
• Sugar substitute. You can use any substitute that you have for this recipe. I am going to use Lakanto.
• Greek yogurt. It makes sure the recipe is oil-free and adds moisture to the cake.
• Almond milk. Feel free to use regular milk.
• Coconut flour. To make sure the cake is low-carb we are going to use coconut flour.
• Egg
• Baking soda 
• Tahini 
• Vanilla extract 

Frosting Ideas for Chocolate Protein Cake 

For this recipe, I made a simple frosting using protein powder, and greek yogurt. It makes a ganache that you can spread over the cake.

You can make low-carb buttercream frosting for the cake as well. Just take powdered sugar, butter, and cocoa powder and mix together in a blender.

You can also make a dark chocolate ganache for the cake at home. Simply add your favorite chocolate to a mixing bowl and microwave in the oven until it melts. Add a tablespoon of coconut oil and spread it on the cake.

Other Recipes to Try

• Chai Cheesecake
• Monkey Bread
• Churro Bundt Cake
• Lemon Cooler Cookies
• Coffee Macarons

Tips for the Best Cake 

• Make sure the eggs and yogurt are at room temperature.
• Tahini should be runny and not thick so it dissolves in the mixture quickly. If it’s too thick, it will cause lumps in the batter.
• Don’t overmix the batter. Gently fold it to combine. If you overmix, the cake will be dense and tough.
• Check the batter before baking. Give it a taste and adjust the sweetness level according to taste.
• Don’t overbake the cake. Remove from the oven when the knife comes out dry.

This cake can be stored in the fridge for 3-4 days in an airtight container. You can also freeze the cake for 2-3 months. If you want to freeze it, make sure to wrap each slice in plastic wrap and then freeze it.

Chocolate Protein Cake Recipe 

Try this recipe to make a moist and melt-in-your-mouth chocolate cake with protein powder. It is low-carb and sugar-free. 

Notes

• Don’t overmix the batter.
• Make sure the tahini is runny, otherwise you will have trouble mixing it in the batter.
• Feel free to substitute tahini with peanut butter, almond butter, or cashew butter.