Might not be a “90 Second Cake,” but it’s worth a wait.

Recently I shared a 90 second chocolate cake with you and I felt as if we needed more of a “legit” recipe, without using the microwave.  This recipe also calls for Coconut Flour, unlike most of my other recipes with Almond Flour.

This recipe is pretty flexible – you can substitute most any ingredients … use more cocoa powder in place of a baking chocolate bar / chips or substitute baking soda with more baking powder.

Don’t have Coconut Flour?  You can convert the amount necessary of Almond Flour.

See this link for a conversion to substitute almond or coconut flour, depending on which keto-friendly or keto-approved flour alternatives you have in your pantry.

Table of Contents

Ingredients

• 3/4 cup Coconut Flour
• 1/2 cup Sugar Substitute (Pyure Bakeable Stevia)
• 1/4 cup Unsweetened Cocoa Powder
• 2.5 teaspoons Baking Powder
• 1/2 teaspoon Instant Coffee or Espresso, optional
  I added espresso to the melted butter/chocolate.
• 1/2 teaspoon Pink Himalayan Salt
• 1/4 teaspoon Xanthan Gum
• 6 Large Eggs
• 1/2 teaspoon Vanilla
• 1/2 teaspoon Liquid Stevia
• 2 teaspoons Vinegar
• 1 stick Kerrygold Irish Salted Butter
• 1 ounce Baking Chocolate (Lily’s)
• 2 tablespoons Lily’s Chocolate Chips

Directions

1. Preheat oven to 350.
2. Combine dry ingredients in one bowl.
3. Combine wet ingredients in separate bowl.
4. Melt chocolate and butter in a third bowl.
5. Add wet ingredients into dry ingredients, mix.
6. Add melted chocolate/butter and mix well.
7. Pour immediately into bread pan (I used a 9×5) lined with parchment paper.
8. Bake for 20-30 minutes depending on pan size.  Check at 20 minutes for a dry knife or toothpick.

Nutrition Facts

• Total Servings:  10 slices
• Serving Size:  1 slice
• Total Carbs:  8.5g
• Net Carbs:  3.4g
• Fat:  16.1g
• Protein:  5.5g

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks