Keto Super Moist Chocolate Cake in Microwave

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

TOOLS and GADGETS

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

TIPS

  • 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 left overs after a few days.

TIPS and SUBSTITUTES

  • 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 in lieu of Whey Protein Isolate
  • You can use almond flour instead if coconut flour, use 1/3 cup almond flour instead 2 tbs of coconut flour
  • Don't use all the subs in one recipe, it won't end well ;)

WHERE TO BUY ALLULOSE

For all the recipes using Allulose you can purchase fine Allulose at Goalz Allulose page.

Keto Super Moist Chocolate Cake in Microwave

Category

Dessert

Servings

12

Prep Time

15 Minutes

Cook Time

5 Minutes

Net Carbs

1g

Calories

130

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

Ingredients

  • 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

Directions

  • 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

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.