Last updated on July 30th, 2018 at 09:15 pm
So I bought NOW psyllium husk powder a while back and haven’t really used it in any recipes apart from my Psyllium Buns recipe. I decided to experiment with it to see if I could make some other baked goods with it because the buns turned out really good! It took me four tries to be exact to come up with this recipe as the first few tries were a horrible mess! But I finally came up with a delicious recipe for a Keto Chocolate Cake!
When I first tried making the cake, I used my Raspberry Breakfast Bars recipe as a reference and looked at the type of ingredients I used. At that time, I was still using gluten-free flours in my baking so the bars ended up pretty high carb (well 6.19g net carbs to be exact). I wanted to create a version that would be slightly less carbs but also didn’t use gluten-free flour. I had tried to make them with coconut flour, but they fell apart and wouldn’t stick together.
That’s when I remembered that psyllium husk powder sort of acted like glue in gluten-free cooking. If you look at the picture above, you’ll see that when I separate the cake in half, the psyllium sort of stretches out and rips out, which is what makes all of the ingredients stick together.
The first batch that I tried to make, I didn’t really know how much psyllium, eggs or hot water I needed to put in, so the cake ended up like baked goo! I had put way too much water and psyllium so it just ended up like glue that was baked. The next few batches, I decreased the water and psyllium, but it still wasn’t sweet enough because I was only using erythritol. So I decided to add a bit of stevia powder to the mix and that solved the problem. The third batch was really good and was a success, but for the fourth batch I decided to add some Lily’s dark chocolate chips to give it more of a chocolaty flavour, but it’s totally optional. You could also use some of their dark chocolate bars and chop up the chocolate. With or without the chocolate, the bars were excellent!
I also wanted to keep the recipe dairy-free so I whipped up some coconut cream and topped with that and a fresh strawberry. You don’t need to do that if you don’t want to, but I felt the picture needed some colour so I added the toppings! 
I’ve actually had the bars every day for breakfast this week as they are quite filling honestly! I eat one at around 7am, and don’t get hungry until about 12:30pm. In this recipe, I used some refined coconut oil and I think that’s very important or else you’ll get a huge coconut taste. Make sure you get the refined and not the extra-virgin kind!
Give these cakes a try and let me know what you think in the comments below!
Keto Chocolate Bars
Ingredients
- 90 ml boiling water
- 12 strawberries
- 200 ml coconut cream (chilled in the fridge overnight)
- 1/4 tsp stevia powder
- 80 g dark chocolate chips (stevia sweetened (optional))
Dry Ingredients
- 170 g blanched almond flour
- 60 g unsweetened cacao powder
- 2 tbsp coconut flour
- 2 tbsp NOW psyllium husk powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp Himalayan salt
- 1 tsp stevia powder
Wet Ingredients
- 4 tbsp refined coconut oil (melted)
- 5 eggs
- 180 g erythritol (about 3/4 cup)
- 1/2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 200C/400F.
- In a bowl, mix the dry ingredients together. In a separate bowl, mix the wet ingredients together.
- Pour in the wet ingredients into the dry ones and mix together with a whisk. Once mixed, add the boiling water to the batter and mix evenly. The batter is quite thick. If you want to add the chocolate chips, do so now.
- Transfer the batter to a 34x24cm baking dish that has been coated with parchment paper. Even the batter out with a silicone spatula and bake in the oven for 35-40 minutes.
- Take out of the oven and let cool completely before cutting it.
- For the coconut whipped cream, simply place the coconut cream along with the stevia powder inside a bowl and whip for 6-10 minutes until stiff peaks form.
- Remove the stems from the strawberries.
- Cut the chocolate cake into 12 pieces and top each piece with some of the whipped cream and one strawberry.
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
**Make sure to use refined coconut oil or your cake will taste like coconut.
***Don't leave out the stevia powder. The erythritol alone wasn't sweet enough. Adding 1 tsp of stevia powder made it the perfect sweetness.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Mich says
Oh my goodness! I’ve been looking for a no sugar fix and this is fantastic. I even forgot the eggs and just added water but it was awesome Thank you so
Much
Andra says
Love love your site.
Anyone know what American sized pan a 34 x 24 cm pan is? I measured everything I have with a cm ruler and I don’t have anything and I have A LOT of pans.
Thanks for all your great recipes.
Mira says
Like a 9×12 inch pan? Really any pan size is okay for these though!
Andra Harris says
Thanks for the reply – I actually used an 11 x 7 and it worked out perfectly. And,
the cake was delicious. We’ve been Keto for almost a year and the baking part of it has been very difficult since I LOVE to bake. Nothing tastes the same or has even remotely the same texture, but this cake recipe is one that I will keep and will make often.
Cheryl says
I made this today, but I had to make some changes based on what ingredients I had on hand.
I know it is supposed to be dairy-free, but I didn’t have the refined coconut oil, so I used butter, instead.
The powder Stevia I have seems to leave a bitter aftertaste, so I used liquid Stevia and it worked great.
And, I used oat fiber in place of the coconut flour.
It cooked in a little less than 15 minutes and came out really wonderful!!
My kids loved it! It tastes like “real” cake, instead of the grainy taste/texture I’ve gotten with so many almond flour recipes.
This is one of my new favorites! I see us having cake in our home more often, now! =)
Thank you so much for posting this recipe!
Francine says
Came out fabulous!!! Thanks!!!
Hélène Nicole says
This is one of my favorite!
Valerie says
Why is erythritol listed with the wet ingredients?
Mira says
It becomes less grainy and melts with the eggs just like real sugar when you make a cake.
Sharon says
Looks so good
But I don’t know how to
Convert to USA measurement. To take the chance of messing it up
Mira says
You can just google g to oz on google. 170g = 6oz, 60g = 2.11oz, 90g = 3.17oz.
Renuka says
5 net carbs per slice is still considered pretty high no? Or am I wrong??
Could you also please provide cup measures for this recipe. I’m stuck without a digital scale
Mira says
If you don’t use chocolate chips or top with the whipped cream, they’re 3g net carbs per square. I’m not quite sure for the cup measures as measuring everything by weight when baking is the best to assure that all the cakes come out the same consistency. Cups here are different than American ones as one cup only has 200ml, so I can’t really help you there. Maybe google has a calculator?
Renuka says
OK, I’ll try googling.
This recipe really has all ingredients I can eat! Rare to find a keto vegan cake!! Mmmm.
Renuka says
Damm! I just saw eggs! How did I miss that?!! Will flax eggs work?
Renuka says
Oh damm sorry! Last Q- won’t the boiling water cook the eggs??
Mira says
Nope! You mix everything together so fast that the water doesn’t even have time to cook the eggs.
Mira says
Should work 🙂