Site icon Low Carb With The Carrs

Low Carb Chocolate Snack Cake

lowcarbwiththecarrs

It is true that you can have cake for breakfast when you make this super easy and tasty healthy treat!

Jump to Recipe Print Recipe

It is not overly sweet or heavy and goes great with a cup of tea or coffee in the morning!

Pair it with a plate of eggs and bacon and you are set!

It is also perfect to reach for when you want a chocolate treat because it is not only sugar free but contains protein!

Jazz it up with chopped nuts or a drizzle of sugar free caramel syrup!

You can also make it dairy free when you substitute the sour cream with applesauce!

Print

Low Carb Chocolate Snack Cake

Healthy snack cake takes care of snack time without the guilt! It packs well in a sack lunch and will be great frozen too! Switch up the additions to include nuts or dried fruit if you wish. Add in a scoop of collagen to add protein too!
Course Breakfast, Snacks
Cuisine Country Style
Keyword almond butter, almond butter cake, almond flour, baked, breakfast cake, cacao powder, chocolate almond butter cake, chocolate cake, chocolate chip, chocolate chip cake, chocolate chips, chocolate dessert, chocolate fudge cake, chocolate snack cake, cocoa powder, keto cake, low carb dessert, lowcarb, lunch box dessert, nut butter bread
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 140kcal
Author http://www.melissaraecarr.com
Cost 12

Ingredients

  • 1/3 cup creamy almond butter
  • 1 tbsp coconut oil
  • 2 tbsp sugar free maple syrup
  • 2 tbsp sour cream
  • 2 tbsp keto brown sugar
  • 10 drops liquid stevia monkfruit/stevia drops recommended – see notes for link to my favorite brand
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 3 tbsp almond flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking SODA
  • 1/4 tsp baking POWDER
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup sugar free chocolate chips

Instructions

  • Preheat oven to 375F and line an 8×11 bread pan with parchment paper.
  • Melt oil & almond butter in a small saucepan. Whisk until uniform.
    1 tbsp coconut oil, 1/3 cup creamy almond butter
  • Pull off of heat and add all ingredients EXCEPT EGG.
    2 tbsp sugar free maple syrup, 2 tbsp sour cream, 2 tbsp keto brown sugar, 10 drops liquid stevia, 2 tbsp unsweetened almond milk, 1/2 tsp vanilla extract, 3 tbsp almond flour, 2 tbsp cocoa powder, 1/2 tsp baking SODA, 1/4 tsp baking POWDER, 1/4 tsp salt
  • Whisk it very well. Now add in the egg.
    1 large egg
  • Now stir in sugar free chocolate chips.
    1/4 cup sugar free chocolate chips
  • Spread into a parchment lined 8×11 bread pan.
  • Bake 20 minutes or until a toothpick inserted in middle comes out clean.
  • Let it cool in the pan for 5 minutes before removing and cooling on a rack.
  • Cut into 8 pieces.

Notes

Go here for my favorite monkfruit/stevia drops for sweetening
Go here for my favorite bread pan to use
Go here for the best parchment paper to use
Go here for my favorite almond butter to use

Nutrition

Calories: 140kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 181mg | Potassium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 0.03mg | Calcium: 62mg | Iron: 1mg

It will keep up to 5 days in the fridge. Freeze in individual portions if you want to. Keeps in freezer up to 1 month.

Exit mobile version