Today I want to share with you one of my favorite keto desserts. This is a keto double chocolate yogurt cake that tastes absolutely amazing.
If you are someone who loves chocolate and follows a keto diet, this recipe is perfect for you. And the best part is that it is really simple to make. You do not need any special skills or fancy equipment. Just a few bowls, a whisk, and a regular bread pan.
I think you will really love this recipe. It is the kind of dessert that you can make on a Sunday afternoon and enjoy all week long. You can have a slice with your morning coffee, or as a treat after dinner.
It keeps well in the fridge for several days, and some people even say it tastes better the next day because the flavors have time to come together.
👍 Why You’ll Love This Recipe
The Greek Yogurt Keeps It Super Moist: One of the biggest problems with keto baked goods is that they can turn out dry and crumbly.
Nobody wants to eat a cake that feels like sawdust in your mouth. But this recipe solves that problem completely with Greek yogurt.
The yogurt adds so much moisture to the batter that the cake comes out incredibly soft and tender.
Tastes Like Real Chocolate Cake: This is not one of those keto desserts that kind of tastes like what it is supposed to be. This cake actually tastes like a proper chocolate cake from a bakery.
It Is Really Easy to Make: You do not need to be a skilled baker to make this cake. The process is straightforward and simple.
✨ Recipe Ingredients
The Dry Mix
- 1 1/2 cups (170g) Almond Flour
- 1/4 cup (40g) Unsweetened Cocoa Powder
- 2 1/2 teaspoons Baking Powder
- 1/2 tsp Salt
- 1/3 to 1/2 cup Granulated sweetener (I recommend this one – amazon)
- 1/2 cup (90g) Sugar Free Chocolate Chips (I recommend these – amazon)
The Wet Mix
- 3 Eggs (large)
- 1 cup (240g) Greek Yogurt (full fat, plain)
- 1 teaspoon Vanilla extract
Glaze
- 1/3 cup Powdered Keto Sweetener
- 3-4 tablespoons Hot Water
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat your oven to 350°F (175°C). Grease a bread pan pan with butter or line the bottom with parchment paper (recommended).
Step 2
In a small bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
Step 3
In a large mixing bowl, crack in the 3 eggs. Add the sweetener (granulated) and whisk well until the eggs look frothy. Add the Greek yogurt and vanilla extract. Whisk until everything is combined and creamy.
Step 4
Pour the dry ingredient mixture into the wet bowl. Use a spatula to gently fold them together. Then, fold in the chocolate chips.
Step 5
Pour the batter into your prepared cake pan and smooth the top with your spatula. Bake for 30 to 35 minutes.
Step 6
Cool for at least 20 minutes. Meanwhile prepare the glaze by combining the powdered sweetener and hot water. Spread over the cake and let it set. Enjoy.
💡Tips
1. Do Not Overmix the Batter
When you combine the dry ingredients with the wet ingredients, use a spatula and fold them together gently. You want to mix just until everything is combined and you do not see any dry spots of flour.
Then stop. If you keep mixing and stirring after that, you can develop too much structure in the batter, which makes the cake tough and dense instead of soft and tender.
This is especially important with almond flour because it behaves a little differently than regular flour. Overmixing can really change the texture in a bad way.
The same thing goes for when you add the chocolate chips. Fold them in gently with just a few stirs. You do not need to mix a lot to distribute them through the batter.
2. Line the Pan with Parchment Paper
The recipe says you can either grease the pan with butter or line it with parchment paper, and I really recommend the parchment paper option.
Here is why. Even when you grease a pan well, there is always a chance that parts of the cake will stick, especially the bottom. This is frustrating because you put in all that work and then the cake breaks apart when you try to get it out of the pan.
Parchment paper solves this problem completely. Cut a piece of parchment paper to fit the bottom of your bread pan. You can trace the bottom of the pan on the paper and cut it out. Then just lay it in the bottom of the pan.
When the cake is done and cooled, you can flip the pan over and the cake will slide right out.
3. Let the Cake Cool Before Adding the Glaze
After you take the cake out of the oven, you need to let it cool for at least 20 minutes before you add the glaze.
I know it is tempting to glaze it right away because you want to eat it, but if you add the glaze when the cake is too hot, a few things can go wrong.
The glaze will become very thin and runny from the heat and it will just soak into the cake instead of sitting on top in a nice layer. It will not set properly and it will not look as pretty.
If you wait until the cake has cooled down a bit, the glaze will spread nicely over the top and then set into a smooth, slightly firm layer that looks beautiful and tastes great.
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FAQ
Why did my cake turn out dry?
If your cake turned out dry, there are a few things that might have gone wrong. The most common reason is overbaking. If you leave the cake in the oven too long, it will lose too much moisture and become dry.
Always check your cake at the minimum baking time and use the toothpick test to see if it is done. Another reason could be that you used too much almond flour.
If you packed the flour into the measuring cup instead of spooning it in lightly, you probably used more flour than the recipe intended. Too much flour absorbs the moisture and makes the cake dry.
Keto Double Chocolate Yogurt Cake
Print RecipeIngredients
The Dry Mix
The Wet Mix
- 3 Eggs large
- 1 cup Greek Yogurt (full fat, plain) 240g
- 1 teaspoon Vanilla extract
Glaze
- 1/3 cup Powdered Keto Sweetener
- 3-4 tablespoons Hot Water
Instructions
- Preheat your oven to 350°F (175°C). Grease a bread pan pan with butter or line the bottom with parchment paper (recommended).
- In a small bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, crack in the 3 eggs. Add the sweetener (granulated) and whisk well until the eggs look frothy. Add the Greek yogurt and vanilla extract. Whisk until everything is combined and creamy.
- Pour the dry ingredient mixture into the wet bowl. Use a spatula to gently fold them together. Then, fold in the chocolate chips.
- Pour the batter into your prepared cake pan and smooth the top with your spatula. Bake for 45 to 50 minutes.
- Cool for at least 20 minutes. Meanwhile prepare the glaze by combining the powdered sweetener and hot water. Spread over the cake and let it set. Enjoy.
The best keto cake EVER!