Low Carb Chocolate Rice Cakes

Indulge in the guilt-free decadence of Low Carb Chocolate Rice Cakes, a keto-friendly twist on a classic treat! These delightfully soft and chewy baked cakes are crafted with a nourishing blend of almond flour, coconut flour, and unsweetened cocoa powder to create a satisfying chocolate flavor while keeping carbs to a minimum. Sweetened naturally with erythritol and studded with sugar-free dark chocolate chips, they make the perfect snack or dessert for health-conscious chocolate lovers. Easy to whip up in just 15 minutes of prep time, these cakes bake to crisp-edged perfection with a rich, moist interior. Whether you enjoy them fresh out of the oven or store them for a quick grab-and-go bite, these low-carb delights are a delicious way to indulge without the sugar spike. Perfect for keto diets, gluten-free lifestyles, and anyone looking to enjoy a lighter treat!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Coconut flour
• 0.25 cups Unsweetened cocoa powder
• 0.5 cups Erythritol (or preferred low-carb sweetener)
• 0.25 teaspoons Salt
• 1 teaspoon Baking powder
• 4 large Eggs
• 0.5 cups Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.25 cups Coconut oil, melted
• 0.5 cups Dark chocolate chips (sugar-free)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, salt, and baking powder until well combined.

Step 3

In a separate bowl, beat the eggs thoroughly and mix in the almond milk, vanilla extract, and melted coconut oil.

Step 4

Pour the wet ingredients into the dry ingredients and mix until fully incorporated. The batter should be thick but smooth.

Step 5

Fold in the dark chocolate chips gently until they are evenly distributed throughout the batter.

Step 6

Drop large spoonfuls of batter onto the prepared baking tray, spacing them about 2 inches apart to allow for spreading.

Step 7

Use the back of a spoon to shape each mound into a round cake, about 1/2 inch thick.

Step 8

Bake in the preheated oven for 20 to 25 minutes, or until the edges are firm and slightly crisp.

Step 9

Allow the cakes to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve immediately, or store in an airtight container for up to 5 days.

Nutrition Facts

Serving size	(897.8g)

Amount per serving	% Daily Value*
Calories	2619.3

Total Fat 209.5g	0%
Saturated Fat 97.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 744mg	0%
Sodium 1460.6mg	0%
Total Carbohydrate 293.2g	0%
Dietary Fiber 93.3g	0%
Total Sugars 12.7g
Protein 88.2g	0%

Vitamin D 207.9IU	0%
Calcium 796.5mg	0%
Iron 29.8mg	0%
Potassium 2256.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 10.3%

Carbs: 34.4%