Looking for a tasty keto dessert that won’t break your diet? Well, you’re in luck! Today we’re going to make a keto chocolate yogurt cake that’s sure to satisfy your sweet tooth without the guilt.
This cake is perfect for anyone following a keto diet or just trying to cut back on sugar. It’s rich, chocolatey, and so good you might forget it’s low-carb.
The best part? You don’t need to be a master baker to make it. With just a few simple ingredients and some easy steps, you’ll have a delicious cake ready to enjoy in no time.
Whether you’re celebrating a special occasion or just want a treat after dinner, this cake is a great choice. So, let’s get started and learn how to make this yummy keto-friendly dessert that will have everyone asking for seconds!
👍 Why You’ll Love This Recipe
Rich chocolate flavor – Who doesn’t love chocolate? This cake is packed with chocolatey goodness. The cocoa powder and sugar-free chocolate chips give it a deep, rich flavor that will satisfy any chocolate craving. It tastes so good, you might forget it’s actually keto!
Moist texture – Thanks to the Greek yogurt in the recipe, this cake stays nice and moist. No dry, crumbly cake here! The yogurt adds a smooth texture that makes each bite a delight. It’s the secret ingredient that takes this cake to the next level.
Protein-packed – Unlike many desserts that are just empty calories, this cake actually has some nutritional value. The Greek yogurt and eggs add a good amount of protein. This means you’re not just eating empty carbs, but getting some protein too.
✨ Recipe Ingredients
For the Cake
- 3/4 cup Natrual Greek Yogurt
- 3/4 cup Confectioners Swerve
- 3 Eggs (large)
- 1/4 cup Sugar Free Chocolate Chips (use these chips – amazon link)
- 7 tablespoons Butter (salted)
- 1 1/2 cups Almond Flour (use this almond flour – amazon link)
- 5 tablespoons Cocoa Powder
- 1 1/2 teaspoons Baking Powder
For the Frosting
- 1/2 cup Heavy Cream
- 1 1/2 tablespoons Confectioners Swerve
- 1 1/2 teaspoons Cocoa Powder
- 1/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow these steps:
Step 1
Line a baking tray (I used an 8 x 4 inch one) with parchment paper and coat it with cooking spray.
Step 2
Add all the dry ingredients, except the low-carb chocolate chips, to a large bowl.
Step 3
Cut the butter into cubes and add to another bowl. Then, add the chocolate chips and melt them down in the microwave. Mix and stir them together.
Step 4
Add the remaining liquid ingredients to the bowl and mix well.
Step 5
Combine the wet and dry ingredients and mix until the dough forms. Pour the batter into the tray and spread it evenly.
Step 6
Bake for about 45 minutes. You can insert a toothpick into the center and see if it comes out clean to know if it’s done. After removing it, let it cool for 20 minutes.
Step 7
Meanwhile, we will make the frosting. Add all the frosting ingredients from the list to a small bowl, and beat them using a hand mixer until stiff peaks form. Add the frosting on top of the cake and serve. Enjoy!
💡Tips
1. Baking Time and Temperature
Oven temperatures can vary, so it’s important to keep an eye on your cake as it bakes. Start checking it about 5 minutes before the recommended baking time.
The toothpick test is reliable, but also look for other signs of doneness: the cake should be slightly pulled away from the sides of the pan, and the top should spring back when lightly pressed.
If you notice the top browning too quickly while the inside is still underbaked, you can cover the cake loosely with aluminum foil to prevent over-browning.
2. Frosting
When making the frosting, make sure your heavy cream is very cold – this helps it whip up better. For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
Start beating at a low speed to prevent splattering, then gradually increase to high speed. Stop beating as soon as stiff peaks form – overbeating can turn your cream into butter!
You’ll Love These Recipes Too
Check out these low carb sugar free recipes too:
Keto Chocolate Yogurt Cake
- 3/4 cup Natrual Greek Yogurt
- 3/4 cup Confectioners Swerve
- 3 Eggs large
- 1/4 cup Sugar Free Chocolate Chips (use these chips – amazon link)
- 7 tablespoons Butter salted
- 1 1/2 cups Almond Flour (use this almond flour – amazon link)
- 5 tablespoons Cocoa Powder
- 1 1/2 teaspoons Baking Powder
For the Frosting
- 1/2 cup Heavy Cream
- 1 1/2 tablespoons Confectioners Swerve
- 1 1/2 teaspoons Cocoa Powder
- 1/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- Line a baking tray (I used an 8 x 4 inch one) with parchment paper and coat it with cooking spray.
- Add all the dry ingredients, except the low-carb chocolate chips, to a large bowl.
- Cut the butter into cubes and add to another bowl. Then, add the chocolate chips and melt them down in the microwave. Mix and stir them together.
- Add the remaining liquid ingredients to the bowl and mix well.
- Combine the wet and dry ingredients and mix until the dough forms. Pour the batter into the tray and spread it evenly.
- Bake for about 45 minutes. You can insert a toothpick into the center and see if it comes out clean to know if it’s done. After removing it, let it cool for 20 minutes.
- Meanwhile, we will make the frosting. Add all the frosting ingredients from the list to a small bowl, and beat them using a hand mixer until stiff peaks form. Add the frosting on top of the cake and serve. Enjoy!
