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
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 30 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.
*I used the NOW brand for the psyllium husk.
**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 3/4 tsp of stevia powder made it the perfect sweetness.
Chocolate Cake Bar with coconut whipped cream and strawberries:
Chocolate Cake Bar with Lily’s Dark Chocolate: