KETO CHOCOLATE CAKE BARS

So a while back, I bought NOW psyllium husk powder and apart from my Psyllium Buns recipe, I haven’t really used it in any recipes. To see if I could make some other baked goods with it, I decided to experiment with it because the buns turned out really good! To come up with this recipe, it took me four tries to be exact as the first few tries were a horrible mess! But I finally came up with a delicious recipe. KETO CHOCOLATE CAKE BARS!

I used my Raspberry Breakfast Bars recipe as a reference when I first tried making the cake, and looked at the type of ingredients I used. Was still using gluten-free flours in my baking at that time, so the bars ended up pretty high carb . I wanted to create a version that didn’t use gluten-free flour but also would be slightly less carbs. I had tried to make them with coconut flour, but they wouldn’t stick together and fell apart.

Psyllium husk powder sort of acted like glue in gluten-free cooking, that’s when I remembered that.

I didn’t really know how much psyllium, eggs or hot water I needed to put in the first batch that I tried to make, so the cake ended up like baked goo! It just ended up like glue that was baked because I had put way too much water and psyllium. I decreased the water and psyllium in the next few batches, but it still wasn’t sweet enough as I only used erythritol. So to the mix, I decided to add a bit of stevia powder and that solved the problem. The third batch was really a success, but I decided to add some Lily’s dark chocolate chips to give it more of a chocolaty flavour for the fourth batch, but it’s totally optional. The bars were excellent, with or without the chocolate!

Course Dessert
Cuisine Canadian
Keyword psyllium cake, chocolate cake, chocolate cake bars, low carb chocolate,
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
NET CARBS3.14g
CALORIES177kcal
PROTEIN6.8g
FAT14.67g

INGREDIENTS

▢90 ml (0.36 cups) boiling water

▢12 (12 ) strawberries
▢(chilled in the fridge overnight) 200 ml (0.83 cups) coconut cream
▢¼ tsp (¼ tsp) stevia powder

▢(stevia sweetened (optional)) 80 g (2.82 oz) dark chocolate chips

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

▢(melted) 4 tbsp (4 tbsp) refined coconut oil
▢5 (5 ) eggs
▢(about ¾ cup) 180 g (6.35 oz) erythritol

▢½ tsp (0.01 cups) vanilla extract
▢1 tbsp apple cider vinegar (0.06 cups)

INSTRUCTIONS

Preheat the oven to 400F.

Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a separate bowl.
Into the dry ones, pour in the wet ingredients and mix together with a whisk. Add the boiling water once mixed to the batter and mix evenly. The batter is quite thick. Do so now if you want to add the chocolate chips.
To a 34x24cm baking dish, transfer the batter that has been coated with parchment paper. With a silicone spatula, even the batter out and for 35-40 minutes, bake in the oven.

Take out of oven and before cutting it, let cool completely.
Simply place the coconut cream along with the stevia powder inside a bowl for the coconut whipped cream, and whip for 6-10 minutes until stiff peaks form.
From the strawberries, remove the stems.

Into TWELVE pieces, cut the chocolate cake and top each piece with one strawberry and some of the whipped cream.

NOTES

*Prefer NOW brand for the psyllium husk.**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).

Nutrition Facts