Low Carb Chocolate Protein Cake – Rich and SO Good!

A rich and moist Low Carb Chocolate Protein Cake loaded with protein powder, Greek yogurt and cocoa powder. This keto chocolate protein cake recipe uses coconut flour and is perfect for an indulgent dessert while keeping it healthy and sugar free!

I was actually going for a brownie here, but ended up with this light and airy coconut flour chocolate cake.

No complaints here though because it turned out so good and had such perfect macros, I ate 3 pieces at a time with no guilt!

Ingredients for Low Carb Chocolate Protein Cake

This low carb chocolate protein cake is made with coconut flour, uses cocoa powder and is sweetened with chocolate protein powder. No sugar here for a keto chocolate protein cake!

• Chocolate Protein Powder(s) needed for high protein chocolate cake and also replaces most of the ‘sugar’. I used part whey-casein Chocolate Milkshake protein powder from Quest Nutrition, and part Whey Chocolate from Dymatize for this recipe.
• Unsweetened Cocoa Powder
• 1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar free;  (code HAYLSKITCHEN for a discount here)
• Non-fat Greek Yogurt contributes to the oil-free part of this low carb chocolate cake since it adds the moisture, and also extra protein 
• Coconut Flour for a low carb protein cake
• Almond Milk or regular milk
• Egg
• Tahini
• Baking Soda
• Some Vanilla Extract

And for the frosting on this Keto Chocolate Protein Cake:

• Non Fat Greek Yogurt for an extra high protein frosting recipe, but any other yogurt will also work
• Chocolate Protein Powder – this is what replaces the sugar here. I recommend ProteinWorld for this recipe to keep it sugar free.; Use the code HAYLSKITCHEN for a discount.
  Quest chocolate protein powder is another option.
• Unsweetened Cocoa Powder or Cacao Powder
• Some Water

Tips for Chocolate Coconut Powder Powder Cake Recipe

• Use room temperature milk, yogurt and egg;
  This is so the wet ingredients and dry ingredients can mix well to give the perfect cake texture.

• Use Drippy Tahini also so that it mixes well into the batter

• Don’t over-mix the batter!
  Make sure you gently fold the dry mix into the wet to combine them.
  If you over-mix it, the protein powder will make the low carb chocolate cake tough, dense and gummy.

• Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free and healthy chocolate cake bars.

• Don’t over-bake the cake bars or they might get tough; Remove when the tester/knife comes out just dry; Little moisture is okay.

How to store Coconut Flour Protein Cake Recipe?

This coconut flour protein cake recipe keeps well for a meal prep breakfast, dessert or post workout snack; Freezer friendly too!

Store healthy coconut flour cake at room temperature in an airtight container for 1-2 days or in the fridge for a week.

To freeze the coconut flour protein powder cake, freeze individually first on baking sheet, then wrap pieces in plastic wrap and place in freezer-safe zipper bags or air tight container; They should keep for 2-3 months.

Alternatives for Healthy Coconut Flour Chocolate Cake

For the perfect high protein and low fat healthy coconut flour chocolate cake, I would highly suggest using the ingredients and brands I recommended; I do have some alternatives you can try. I haven’t testing them all, so I can’t say how your recipe might turn out.

• Greek Yogurt: Coconut Yogurt
• Almond Milk: Any other milk 
• 1:1 Zero Calorie Sugar Replacement: Regular confectioners sugar or coconut sugar (this won’t be sugar free though, and also higher in calories)
• Tahini: Peanut Butter, Almond Butter, Cashew Butter or any nut or seed butter.

More Healthy Chocolate Protein Cake Recipes:

• Mini Chocolate Protein Cakes
• Black Bean Chocolate Protein Cake – Flourless & Sugar Free
• Chocolate Protein Cake Pops
• (Better than Others’) Oreo Protein Cake
• Chocolate Protein Cake Bars
• Mocha Protein Cake with Protein Dalgona Frosting

More Chocolate Protein Powder Desserts:

• Low Calorie Protein Brownies
• Single Serve Chocolate Protein Muffin
• Triple Chocolate Protein Pop Tarts
• Oreo Protein Donuts
• Chocolate Banana Protein Muffins in a Blender
• Edible Protein Brownie Batter made with Black Beans! (Sugar free)

Low Carb Chocolate Protein Cake

3.80 from 5 votes

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 16 2″ pieces

Calories: 73kcal

Course: Dessert, Snack

Cuisine: American

A rich and moist Low Carb Chocolate Protein Cake loaded with protein powder, Greek yogurt and cocoa powder. This keto chocolate protein cake recipe uses coconut flour and is perfect for an indulgent dessert while keeping it healthy and sugar free!

Ingredients

• ½ cup + 2 Tbsp Unsweetened Cocoa Powder, or Cacao Powder, 50g
• ¼ cup Whey-Caesin Chocolate Protein Powder, 23g
• ¼ cup Whey Chocolate Protein Powder, 23g
• ¼ cup Zero Calorie 1:1 Sugar Replacement, 48g
• 3 Tbsp Coconut Flour, 21g
• ½ tsp Baking Soda
• 1 cup Non-fat Greek Yogurt, 225g
• ½ cup Unsweetened Almond Milk, 120ml
• 3 Tbsp Runny Tahini, 48g, see post for subs
• 1 Egg
• 1 tsp Vanilla Extract

Frosting:

• ½ cup Non-fat Greek Yogurt, 112g
• ½ cup Whey-Caesin Chocolate Protein Powder, 45g, about 1½ scoop
• 2 Tbsp + 2 tsp Unsweetened Cocoa Powder, or Cacao Powder
• 2 Tbsp Water, 30ml

Instructions

• Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
• In a bowl, whisk cocoa powder, whey and whey-caesin chocolate protein powder, zero calorie sugar replacement, coconut flour and baking soda.
• In a large bowl, whisk together Greek yogurt, almond milk, tahini, egg and vanilla.
• Add dry mix to wet, and gently fold until just combined.

  DO NOT OVER-MIX or protein powder will make the cake dense.

  Batter should be thick and pourable.
• Transfer batter into pan, smoothen with a spatula or back of spoon.
• Bake for 22-25 minutes or until the top is set. Toothpick inserted into the center should come out dry.
• Remove from oven and let cool completely.

Frosting:

• In a large bowl, combine Greek yogurt, chocolate protein powder and cocoa powder.
• Add water, little at a time, and stir with a spoon until uniform.
• Spread over cooled cake and slice.

Notes

• Nutrition details are calculated using products recommended below.
• See post for alternate ingredients, tips and storage options.

Product Recommendations:

• Quest Nutrition Chocolate Milkshake Protein Powder
• Dymatize ISO 100 Gourmet Chocolate Whey Protein Powder
• Lakanto 1:1 Sugar Substitute
  • Use code HAYLSKITCHEN for 15% off your order

Nutrition:

• Servings: 16 pieces | Serving size: 1
• Calories: 73kcal
• Fat: 3.1g | Saturated fat: 0.7g
• Carbohydrates: 8g | Fiber: 2.6g | Sugar: 0.9g
• Protein: 8.3g