A chocolate lovers dream come true. This Chocolate Loaf Cake is a guilt-free treat you can’t beat. Super dense and fudgy, keto friendly, and a piece of cake to make!
Chocolate Loaf Cake ( Low Carb + No Oil )
Have your cake and eat it too with this delicious keto friendly Chocolate Loaf Cake. With a fudgy moist texture that’s decadent to it’s core. Topped with a rich chocolate ganache and chocolate chips – making it the ultimate triple chocolate threat. This Chocolate Loaf Cake is low carb, gluten-free, dairy-free, has no oils, and is a cake walk to make!
Ingredients To Make Chocolate Loaf Cake
- 2 cups super fine almond flour
- 1/4 cup coconut flour
- 1/2 cup dark chocolate cocoa powder
- 1/4 tsp. xanthan gum ( if you can’t tolerate xanthan gum you can omit from recipe )
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup Lakanto Monkfruit Sweetener
- 1/4 cup Lilly’s Dark Chocolate Baking Chips
- 1 tsp. vanilla extract
- 2 eggs
- 1 1/2 cups unsweetened cashew milk
Topping
- 1 unsweet bakers chocolate bar
- 2 tbsp. Earth Balance Butter
- 1/4 cup Lakanto Monkfruit Sweetener or Swerve Confectioners Sweetener
- More Lily’s Dark Chocolate Baking Chips to sprinkle over top of loaf.
How To Make Chocolate Loaf Cake
Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper. In a large bowl add flours, cocoa powder, xanthan gum, baking powder, baking soda, salt, monkfruit, and mix together. Make a well in the center of the flour and add eggs, vanilla extract, cashew milk, and stir together. Fold in chocolate baking chips. Pour batter into loaf pan and bake for 50 minutes then let cool. While cooling melt chocolate bar in a small glass bowl for 30 second increments in the microwave… stirring each time until completely melted. Stir in butter and monkfruit or swerve – whichever one you are using. Pour melted chocolate over loaf and then top with more chocolate chips. Slice and Enjoy!
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Chocolate Loaf Cake ( Low Carb + No oil )
- Total Time: 70
- Yield: 8 to 10 slices 1x
- Diet: Gluten Free
Description
This delicious decadent low carb Chocolate Loaf Cake is moist with a light tender crumb and is the perfect guilt free dessert!
Ingredients
- 2 cups super fine almond flour
- 1/4 cup coconut flour
- 1/2 cup dark chocolate cocoa powder
- 1/4 tsp. xanthan gum ( if you can’t tolerate xanthan gum you can omit from recipe )
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup Lakanto Monkfruit Sweetener
- 1/4 cup Lilly’s Dark Chocolate Baking Chips
- 1 tsp. vanilla extract
- 2 eggs
- 1 1/2 cups unsweetened cashew milk
Topping
- 1 unsweet bakers chocolate bar
- 2 tbsp. Earth Balance Butter
- 1/4 cup Lakanto Monkfruit Sweetener or Swerve Confectioners Sweetener
- More Lily’s Dark Chocolate Baking Chips to sprinkle over top of loaf.
Instructions
- Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper.
- In a large bowl add flours, cocoa powder, xanthan gum, baking powder, baking soda, salt, monkfruit, and mix together.
- Make a well in the center of the flour and add eggs, vanilla extract, cashew milk, and stir together,
- Fold in chocolate baking chips.
- Pour batter into loaf pan and bake for 50 minutes then let cool.
- While cooling melt chocolate bar in a small glass bowl for 30 second increments in the microwave. Stirring each time until completely melted.
- Stir in butter and monkfruit or swerve – whichever one you are using.
- Pour melted chocolate over loaf and then top with more chocolate chips.
- Slice and Enjoy!
- Prep Time: 20
- Cook Time: 50
- Category: american
- Method: bake
- Cuisine: dessert
Did you make this Chocolate Loaf Cake? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it!
We hope you enjoy this ” Chocolate Loaf Cake ” as much as we do!
Happy Blessed Day!
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