Keto Chocolate Chip Cake | Gluten Free
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Introduction
This simple, delicious keto chocolate chip cake is the easiest sweet treat you’ll ever make! With just a couple of ingredients and a few minutes of work, you’ll have a scrumptious keto chocolate chip cake that is to die for!
Click HERE To Pin Keto Chocolate Chip Cake
Keto Chocolate Chip Cake
I’m about to say it: not all cake needs frosting. Want proof? Look no further! This cake is moist enough, and the chocolate chips are good enough, that no frosting is necessary!
We hear the same thing from just about everyone doing keto or a low carb diet: “What am I supposed to eat for breakfast when I get tired of eggs?!” If this is you, we can help. This chocolate chip cake is the breakfast of champions. Fact check it.
How To Make Keto Chocolate Chip Cake:
Nutrition (per piece) 9 pieces of cake
Calories: 379.77 | Fat: 38.33g | Carbs: 6.66g | Fiber: 3.55g | Protein: 9g | Net Carbs: 3.11g
Click HERE To Pin Keto Chocolate Chip Cake
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Ingredients
All Ingredients
- 2 cups almond flour
- 1 cup butter, unsalted, softened
- 1 cup lakanto classic monkfruit sweetener
- 5x large egg
- A pinch of salt
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp vanilla extract
- ⅓ cup lily's chocolate chips
Nutrition Facts
9 servings per recipe| Calories | Per Serving 400 | Per Recipe 3560 | ||
|---|---|---|---|---|
| 16 servings of almond flour (2 cups) @ 90 each | 160 | 1440 | ||
| 16 servings of butter, unsalted (1 cup) @ 100 each | 177.78 | 1599.99 | ||
| 5 servings of large egg (5 x) @ 60 each | 33.33 | 300 | ||
| ⅓ serving of xanthan gum (1 tsp) @ 5 each | 0.19 | 1.67 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1.33 | 12 | ||
| 4.05 servings of lily's chocolate chips (⅓ cup) @ 50 each | 22.42 | 201.82 | ||
| Total Fat | 38g | 48% | 340g | 436% |
| 16 servings of almond flour (2 cups) @ 8 g each | 14.22 g | 128 g | ||
| 16 servings of butter, unsalted (1 cup) @ 11 g each | 19.56 g | 176 g | ||
| 5 servings of large egg (5 x) @ 4 g each | 2.22 g | 20 g | ||
| 4.05 servings of lily's chocolate chips (⅓ cup) @ 4 g each | 1.79 g | 16.15 g | ||
| Saturated Fat | 15g | 76% | 138g | 688% |
| 16 servings of almond flour (2 cups) @ 0.5 g each | 0.89 g | 8 g | ||
| 16 servings of butter, unsalted (1 cup) @ 7 g each | 12.44 g | 112 g | ||
| 5 servings of large egg (5 x) @ 1.5 g each | 0.83 g | 7.5 g | ||
| 4.05 servings of lily's chocolate chips (⅓ cup) @ 2.5 g each | 1.12 g | 10.09 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| Cholesterol | 170mg | 57% | 1530mg | 510% |
| 16 servings of butter, unsalted (1 cup) @ 30 mg each | 53.33 mg | 480 mg | ||
| 5 servings of large egg (5 x) @ 210 mg each | 116.67 mg | 1050 mg | ||
| Sodium | 110mg | 5% | 990mg | 43% |
| 5 servings of large egg (5 x) @ 70 mg each | 38.89 mg | 350 mg | ||
| 4 servings of baking powder (1 tsp) @ 160 mg each | 71.11 mg | 640 mg | ||
| ⅓ serving of xanthan gum (1 tsp) @ 10 mg each | 0.37 mg | 3.33 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.04 mg | 0.4 mg | ||
| Total Carbohydrate | 31g | 11% | 280g | 102% |
| 16 servings of almond flour (2 cups) @ 3 g each | 5.33 g | 48 g | ||
| 24 servings of lakanto classic monkfruit sweetener (1 cup) @ 8 g each | 21.33 g | 192 g | ||
| 5 servings of large egg (5 x) @ 0.99 g each | 0.55 g | 4.95 g | ||
| ⅓ serving of xanthan gum (1 tsp) @ 7 g each | 0.26 g | 2.33 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| 4.05 servings of lily's chocolate chips (⅓ cup) @ 8 g each | 3.59 g | 32.29 g | ||
| Dietary Fiber | 4g | 14% | 34g | 123% |
| 16 servings of almond flour (2 cups) @ 1 g each | 1.78 g | 16 g | ||
| ⅓ serving of xanthan gum (1 tsp) @ 7 g each | 0.26 g | 2.33 g | ||
| 4.05 servings of lily's chocolate chips (⅓ cup) @ 4 g each | 1.79 g | 16.15 g | ||
| Total Sugars | 2g | 16g | ||
| 16 servings of almond flour (2 cups) @ 1 g each | 1.78 g | 16 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| Sugar Alcohols | 23g | 208g | ||
| 24 servings of lakanto classic monkfruit sweetener (1 cup) @ 8 g each | 21.33 g | 192 g | ||
| 4.05 servings of lily's chocolate chips (⅓ cup) @ 4 g each | 1.79 g | 16.15 g | ||
| Net Carbohydrates | 4g | 37g | ||
| 16 servings of almond flour (2 cups) @ 2 g each | 3.56 g | 32 g | ||
| 5 servings of large egg (5 x) @ 0.99 g each | 0.55 g | 4.95 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| Protein | 9g | 18% | 82g | 164% |
| 16 servings of almond flour (2 cups) @ 3 g each | 5.33 g | 48 g | ||
| 5 servings of large egg (5 x) @ 6 g each | 3.33 g | 30 g | ||
| 4.05 servings of lily's chocolate chips (⅓ cup) @ 1 g each | 0.45 g | 4.04 g | ||
Directions
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Preheat oven to 350 degrees.
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Cream together butter, sweetener, eggs, salt, and vanilla extract on medium speed. Beat until smooth.
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In a separate bowl, mix the almond flour, baking powder, and xanthan gum together. Slowly add the dry mixture to the butter mixture and beat low until batter is smooth with no lumps.
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Mix in chocolate chips.
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Pour batter into 8-inch nonstick cake pan and bake for 45-50 minutes.
Notes
- 8x8 works dish works best