Keto Chocolate Cake with Whey Protein and Allulose

Keto Super Moist Chocolate Cake in Microwave

It's so moist that it's practically wet.

Ready in less than half an hour, it is perfect for chocolate emergencies


  • Hand Blender, Regular Blender, or a simple Whisk
  • Microwave
  • Microwave Safe Pan, (9-inch)
  • Measuring Cups
  • Mixing Bowls 


  • Make sure your pan is deep enough as it rises considerably
  • When microwaving, you can check doneness after 3 minutes by inserting a toothpick, if it comes out wet, continue to microwave. Smaller over-the-counter microwaves will require more time while larger ones need less.
  • If you want the cake more moist increase the initial batter (1 cup heavy cream and 1 Cup Water) and take more to set aside 
  • You can re-wet the cake if you have leftovers after a few days.


  • Heavy Cream can be substituted by almond milk, use 1 cup almond milk and increase the oil to 3/4 cups
  • Whey Protein Isolate can be substituted by Coconut Flour, increase the coconut flour to 1/4 Cup
  • Almond Flour can also be used in the same amount instead. of Whey Protein Isolate
  • You can use almond flour instead of coconut flour, use 1/3 cup almond flour instead of 2 tbs of coconut flour
  • Don't use all the subs in one recipe, it won't end well ;)


For all the recipes using Allulose, you can purchase fine powdered Goalz Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO page.

Keto Super Moist Chocolate Cake in Microwave





Prep Time

15 Minutes

Cook Time

5 Minutes

Net Carbs




The key is the chocolate sauce, you can rewet the cake after a couple of days, it will be like the first day


  • 3/4 Cup Heavy Cream
  • 3/4 Cup Water
  • 1/2 Cup Avocado oil or any veggie oil
  • 1 Cup Allulose
  • 1/4 Cup Cocoa Powder
  • 1 tsp Vanilla
  • 2 Eggs
  • 1/3 Cup Whey Protein Isolate
  • 1/3 Cup Oat Fiber
  • 2 tbs Coconut Flour
  • 1 tbs Baking Powder


  • Whisk heavy cream, water, oil, allulose and cocoa powder together in a bowl until smooth
  • Take 1 to 1 1/2 Cups from the mixture and set aside
  • Add eggs and beat well
  • Combine protein isolate, coconut flour, oat fiber and baking powder
  • Add to the wet mixture, blend them well
  • Grease a 9 inch microwave safe container bottom and sides
  • Pour batter in and microwave for 4-5 minutes depending on the microwave wattage
  • Poke the cake with a fork all over
  • Pour the chocolate mixture you separated earlier over the cake slowly allowing the cake to absorb it
  • Cool a bit, serve warm or chill in the fridge

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