Description

A rich, moist, and deeply chocolatey flourless cake made with black cocoa and Greek yogurt for a tender, slightly fudgy texture. This simple, protein-packed dessert is naturally gluten-free and lower in carbs.

Ingredients

1 cup Greek yogurt

2 eggs

1/3 cup powdered low-carb sweetener

1/4 cup black cocoa powder

2 tbsp chia seeds

1/2 tsp baking powder

1 tsp vanilla extract

Pinch of salt

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Instructions

Preheat the oven to 350°F (175°C) and line a small cake pan with parchment paper.
In a bowl, whisk together the Greek yogurt, eggs, powdered sweetener, and vanilla extract until smooth.
Add the black cocoa powder, chia seeds, baking powder, and salt. Mix until fully combined.
Let the batter rest for 5 minutes to allow the chia seeds to absorb moisture and thicken.
Pour the batter into the prepared pan and spread evenly.
Bake for 25 to 30 minutes, or until the center is set.
Allow the cake to cool before slicing to help it firm up.

Notes

Add sugar-free chocolate chips for a richer flavor.

A pinch of espresso powder enhances the chocolate taste.

Adjust sweetener based on desired sweetness and yogurt type.

Store in an airtight container in the refrigerator for up to 4 days.

Serve chilled for a fudgier texture or warm slightly in the microwave.

Regular cocoa powder can be used, though flavor and color will be lighter.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 120 kcal
Sugar: 3 g
Sodium: 90 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 65 mg