Easy Keto Chocolate Cake

Easy Low Carb Chocolate Cookie Cake in 2 minutes

Gotta chocolate craving?? You need to fix it fast with a quick & easy dessert. When I want something creamy, I go for my 3-ingredient chocolate mousse. But for cake… This is the best recipe when you are craving chocolate cake but don’t want to dig out 10 ingredients or an electric mixer just to make a cake. This cake is so easy to make, let’s talk about what you DON’T need in order to make it! This chocolate cake requires:

• NO OVEN
• NO MIXER
• NO SPECIAL FLOURS
• NO SUGAR
• NO ADDED SWEETENERS
• NO COCOA POWDER
• NO EGGS
• NO BUTTER
• NO BAKING POWDER OR SODA

In fact, this sugar free cake only requires 4 ingredients – low-carb cookies, heavy cream, sugar free chocolate chips, and coconut oil. It can be made in 2 minutes from start to finish. And it’s portion controlled because you are making 1-2 servings. This cake is pretty moist when you slice into it. It reminds me of a lava cake because it’s warm and slightly melted on the inside.

The Cookies

The main ingredient for this cake is cookies. So I guess you could call this a cookie cake! The cookies used in this recipe are some of my favorites.  Feel free to try other brands of low-carb cookies in this recipe too!

Sugar Free Chocolate Chips

To make the chocolate glaze on top we use sugar-free chocolate chips. The brand I love to use in my recipes is Lily's. These chocolate baking chips are not only sugar-free but sugar alcohol free too! They melt easily in the microwave. If you don’t want to use a microwave to melt these chips, you can use the double boiler method. The coconut oil in the chocolate glaze is what creates that beautiful sheen on top of the cake.

The Benefits of Portion Control

The benefit of making a small single-serve cake like this is that you don’t have to worry about eating more than fits your macros. With desserts on a keto diet, it’s easy to get carried away and eat too much. Usually when you get a craving or a sweet tooth, you just need a little something sweet to satisfy that urge and you want it NOW! This is the perfect recipe for those moments.

Line Your Ramekin with Parchment Paper

You can simply dig your fork into the cake while it’s still in the ramekin, but if you want a nicer presentation, you can pull the cake out. Since this cake is very moist, it can be difficult to slide it out of the pan even if you greased it because it sticks to the sides. To prevent the cake from sticking and to make it easy to remove from the ramekin, line it with a strip of parchment paper around the sides before you add the cake batter. You can also do a little circle of parchment paper on the bottom but this isn’t necessary.

How to Bake This Chocolate Cake in the Oven

If you don’t want to use a microwave or don’t own one, you can bake this chocolate cake in the oven. Place the ramekin on the middle rack and bake at 350 degrees for 4-6 minutes.