Keto Chocolate Coffee Cake


140g almond flour

125ml hot coffee

30g cacao powder

½ teaspoon baking powder

1 teaspoon baking soda

2 large eggs

60g low-fat plain yoghurt

1 teaspoon vanilla extract

2 tablespoons coconut oil, melted

½ ripe banana mashed

2 medium zucchini grated

40g cacao nibs


Preheat the oven to 180°C  and line a cake tin with baking paper.

Sift the almond flour, cacao powder, baking powder and baking soda in a mixing bowl.

In a different bowl, whisk the eggs, yoghurt, vanilla, coconut oil, banana and coffee until well combined.

Gently mix the dry ingredients into the wet ingredients, do not to over mix.

Add the grated zucchini and 3/4 of the cacao nibs and mix through until combined.

Transfer the cake batter into the lined loaf tin and sprinkle over the remaining cacao nibs.

Bake in the oven for 45-60 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and allow to cool for 10 minutes before removing from the tin.

The cake can be stored in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.


Keto Chocolate Coffee Cake

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