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    Home » All Recipes » Keto Chocolate Cake Bars

    Keto Chocolate Cake Bars

    February 10, 2017 by Mira 20 Comments

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    As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.

    *I prefer to use weight measurements when baking because cups don't always give the same results as they also vary per country.*
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    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    So I bought [easyazon_link identifier="B002RWUNYM" locale="US" tag="mypcoskitchen-20"]NOW psyllium husk powder[/easyazon_link] 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!

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    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.

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    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.

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    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 [easyazon_link identifier="B013FILFV6" locale="US" tag="mypcoskitchen-20"]Lily's dark chocolate chips[/easyazon_link] to give it more of a chocolaty flavour, but it's totally optional.  You could also use some of their [easyazon_link identifier="B0083CP052" locale="US" tag="mypcoskitchen-20"]dark chocolate bars[/easyazon_link] and chop up the chocolate. With or without the chocolate, the bars were excellent!

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    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! 

    You can also use some sugar free cream cheese frosting or some keto chocolate frosting and spread it all over the cake before cutting!

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    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 [easyazon_link identifier="B00KRFLDBS" locale="US" tag="mypcoskitchen-20"]refined coconut oil[/easyazon_link] 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!

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    Give these cakes a try and let me know what you think in the comments below!

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.
    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.
    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.
    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.
    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.
    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.
    My PCOS Kitchen - Keto Chocolate Cake Bars - Gluten-free, Sugar-free, Dairy-free delicious chocolate cake with coconut whipped cream and strawberries.

     

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    5 from 6 votes

    Keto Chocolate Bars

    *I prefer to use weight measurements when baking because cups don't always give the same results as they also vary per country.*
    Course Dessert
    Cuisine Canadian
    Keyword chocolate cake, chocolate cake bars, low carb chocolate, psyllium cake
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    NET Carbs 3.14g
    calories 177kcal
    Protein 6.8g
    Fat 14.67g
    Cook Mira

    Ingredients

    • 90 ml (0.36 cups) boiling water
    • 12 (12 ) strawberries
    • 200 ml (0.83 cups) coconut cream (chilled in the fridge overnight)
    • ¼ tsp (¼ tsp) stevia powder
    • 80 g (2.82 oz) dark chocolate chips (stevia sweetened (optional))

    Dry Ingredients

    • 170 g (6 oz) blanched almond flour
    • 60 g (2.12 oz) unsweetened cacao powder
    • 2 tbsp (2 tbsp) coconut flour
    • 2 tbsp (2 tbsp) NOW psyllium husk powder
    • ½ tsp (½ tsp) baking soda
    • 1 tsp (1 tsp) baking powder
    • ½ tsp (½ tsp) Himalayan salt
    • 1 tsp (1 tsp) stevia powder

    Wet Ingredients

    • 4 tbsp (4 tbsp) refined coconut oil (melted)
    • 5 (5 ) eggs
    • 180 g (6.35 oz) erythritol (about ¾ cup)
    • ½ tsp (0.01 cups) vanilla extract
    • 1 tbsp (0.06 cups) 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

    *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 1 tsp of stevia powder made it the perfect sweetness.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Keto Chocolate Bars
    Amount Per Serving (1 bar)
    Calories 177 Calories from Fat 132
    % Daily Value*
    Fat 14.67g23%
    Saturated Fat 6.05g38%
    Cholesterol 88mg29%
    Sodium 130mg6%
    Carbohydrates 7.94g3%
    Fiber 4.8g20%
    Sugar 0.86g1%
    Protein 6.8g14%
    NET CARBS 3.14g6%
    * Percent Daily Values are based on a 2000 calorie diet.

    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).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

     

    « Keto Raspberry No-Bake Cheesecake
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    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

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    Comments

    1. Linda R

      May 08, 2020 at 12:17 am

      5 stars
      I made the recipe last night. I can’t tell you how good this is. I had been craving a chocolate something and this fits the bill perfectly. What I’ve done though, is cooked in a 12-muffin silicone pan. They come out beautiful with 20 mins of baking time. Last night, I split in two lengthwise and squished four raspberries between the layers. Tonight, I split it again and spread about 1/2 tbs of almond butter. So satisfying. Thank so much.

      Reply
    2. Mich

      February 01, 2019 at 11:35 pm

      5 stars
      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

      Reply
    3. Andra

      July 29, 2018 at 10:55 pm

      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.

      Reply
      • Mira

        July 29, 2018 at 11:50 pm

        Like a 9x12 inch pan? Really any pan size is okay for these though!

        Reply
        • Andra Harris

          July 30, 2018 at 8:11 pm

          5 stars
          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.

          Reply
    4. Cheryl

      June 12, 2018 at 10:17 pm

      5 stars
      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!

      Reply
      • Bonnie

        August 26, 2019 at 2:28 pm

        How much liquid stevia did you use? In teaspoons if possible?

        Reply
    5. Francine

      June 06, 2018 at 7:23 pm

      5 stars
      Came out fabulous!!! Thanks!!!

      Reply
    6. Hélène Nicole

      February 27, 2018 at 1:19 pm

      5 stars
      This is one of my favorite!

      Reply
    7. Valerie

      December 02, 2017 at 1:04 am

      Why is erythritol listed with the wet ingredients?

      Reply
      • Mira

        December 02, 2017 at 1:13 am

        It becomes less grainy and melts with the eggs just like real sugar when you make a cake.

        Reply
    8. Sharon

      September 14, 2017 at 4:54 pm

      Looks so good
      But I don't know how to
      Convert to USA measurement. To take the chance of messing it up

      Reply
      • Mira

        September 14, 2017 at 5:00 pm

        You can just google g to oz on google. 170g = 6oz, 60g = 2.11oz, 90g = 3.17oz.

        Reply
    9. Renuka

      April 28, 2017 at 11:01 am

      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

      Reply
      • Mira

        April 28, 2017 at 12:37 pm

        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?

        Reply
        • Renuka

          April 29, 2017 at 3:32 am

          OK, I'll try googling.
          This recipe really has all ingredients I can eat! Rare to find a keto vegan cake!! Mmmm.

          Reply
          • Renuka

            April 29, 2017 at 3:54 am

            Damm! I just saw eggs! How did I miss that?!! Will flax eggs work?

            Reply
            • Renuka

              April 29, 2017 at 4:02 am

              Oh damm sorry! Last Q- won't the boiling water cook the eggs??

            • Mira

              May 02, 2017 at 10:12 am

              Nope! You mix everything together so fast that the water doesn't even have time to cook the eggs.

            • Mira

              May 02, 2017 at 10:11 am

              Should work 🙂

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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