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

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. 

                    ⏱ Prep Time: 10 minutes | 🔥 Cook Time: 25 mins | 🍽 Serving: 16 pieces


For Cake

  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup Whey Caesin Chocolate Protein powder
  • 1/4 cup Whey Chocolate Protein powder
  • 1/4 cup sugar replacement
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 cup non-fat Greek yogurt
  • 1/2 cup almond milk
  • 3 tbsp tahini, runny
  • 1 egg
  • 1 tsp vanilla extract

For Frosting 

  • 1/2 cup Greek yogurt
  • 1/2 cup Chocolate protein powder
  • 2 tbsp cocoa powder
  • 2 tbsp water


  1. Preheat the oven to 350F and line a brownie or cake pan with parchment paper.
  2. In a large mixing bowl, whisk cocoa powder, protein powder, sugar replacement, flour, and baking soda.
  3. In another bowl, whisk together yogurt, almond milk, egg, tahini, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients in small batches and make sure to whisk consistently to avoid lumps.
  5. Transfer the batter to the pan and bake for 20-25 minutes.
  6. Once cooked, remove it from the oven and let it cool.
  7. In the meantime, take a large bowl, and combine the frosting ingredients.
  8. Stir with a spoon and make it uniform.
  9. Spread over the cake and enjoy a slice.


  • 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.

Emily is a tech and entertainment writer who loves the art of writing for research-based articles in different niches. As she translates her thoughts into words, they inspire others to do so too!