Low Carb Chocolate Rice Cakes
Indulge guilt-free with these Low Carb Chocolate Rice Cakes, a delightful twist on a classic treat that’s perfect for satisfying your sweet tooth while staying keto-friendly. Made with almond and coconut flour, these soft and chewy cakes boast a rich chocolate flavor thanks to unsweetened cocoa powder and sugar-free dark chocolate chips. Sweetened with erythritol and infused with a hint of vanilla, they offer a perfectly balanced taste without the carb overload. Quick to whip up in just 15 minutes, these oven-baked cakes make a versatile snack or dessert that’s low in carbs, gluten-free, and irresistibly delicious. Whether you enjoy them fresh or store them for later, these homemade chocolate rice cakes are a must-try for anyone seeking a healthier alternative to traditional baked goods.
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Recipe Information
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)
Instructions
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, salt, and baking powder until well combined.
In a separate bowl, beat the eggs thoroughly and mix in the almond milk, vanilla extract, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and mix until fully incorporated. The batter should be thick but smooth.
Fold in the dark chocolate chips gently until they are evenly distributed throughout the batter.
Drop large spoonfuls of batter onto the prepared baking tray, spacing them about 2 inches apart to allow for spreading.
Use the back of a spoon to shape each mound into a round cake, about 1/2 inch thick.
Bake in the preheated oven for 20 to 25 minutes, or until the edges are firm and slightly crisp.
Allow the cakes to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Serve immediately, or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 93.3 g | 333% | |
| Total Sugars | 12.7 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 796 mg | 61% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2256 mg | 48% | |
*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.
