This keto chocolate flaxseed cake is the perfect way to add more fiber and nutrition while on a low-carb keto diet. Personally, I’m always looking for delicious ways to add more fiber content while doing keto.
Flaxmeal on its own isn’t the most appetizing food to embrace, but when it’s coupled with chocolate, well, it’s a whole other thing.
If you are looking for a way to add more Omega-3 to your keto diet, my low-carb chocolate flaxseed cake may be the solution you’ve been looking for.
If you can’t consume nut or gluten flour, flaxseed meal could be your flour. This makes a rich, moist chocolate cake. It’s gluten-free, dairy-free, paleo, and keto-friendly.
Top with a powdered confectioner’s sugar substitute. If you prefer a more classic chocolate cake, then make sure you check out my Keto Hershey’s Chocolate Cake or my Keto Chocolate Cream Cheese Pound Cake
Visit our complete collection of Keto Cake Recipes for delicious options.
Keto Chocolate Flaxseed Cake
Flaxmeal also has lignans, a plant estrogen high in antioxidants. Another benefit is that it’s high in both soluble and insoluble fiber. Again, adding more fiber to your keto diet just makes sense.
Recent studies suggest that flaxseed might protect us against breast, prostate, and colon cancers.
Why not sneak in more of this essential fatty acid and do so in a keto-friendly cake? Flaxseed chocolate cake is an easy way to add more Omega-3 to your diet.
Omega-3 is considered to be a healthy fat that’s been shown to have heart-healthy effects. And for that reason alone, this girl is always looking to add more of it to her diet.
Flaxmeal also has lignans, a plant estrogen high in antioxidants. Another benefit is that it’s high in both soluble and insoluble fiber. Again, adding more fiber to your keto diet just makes sense.
Recent studies suggest that flaxseed might be able to protect us against breast, prostate, and colon cancers.
It appears that the plant omega-3 fatty acid found in flaxseed, called ALA, can inhibit tumor incidence and growth.
Lignans may help protect against cancer by blocking enzymes that are involved in hormone metabolism and by interfering with the growth and spread of tumor cells.
Can you think of a more delicious way to ward off cancer than by having it in a keto chocolate flax cake? It sounds to me like we can all benefit from a little more flaxseed in our diet.
What better way than our low-carb chocolate flaxseed cake? I like using flaxseed meal as a good low-carb flour substitute occasionally.
Not only is flaxseed good for us, but it’s an inexpensive keto baking option.
Flaxseed Chocolate Cake
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Only golden flaxseed meal should be used when making this keto chocolate cake. Regular flaxseed meal is too heavy and will produce an inferior crumb.
Unless you use golden flaxseed meal, your cake will be gummy, which is not what you want.
Although this cake is primarily made of golden flaxseed meal, I also add two tablespoons of coconut flour to enhance the texture of the cake.
That little bit of coconut flour really makes a difference, so do not skip using it.
I made this flaxseed chocolate cake with coconut oil so that it could be a dairy-free option.
However, if you can do dairy, I encourage you to use 1/2 cup of melted unsalted butter instead. The butter helps intensify the rich Hershey’s cocoa flavor.
How To Make Keto Chocolate Flaxseed Cake
The Sugar-substitute
I have several options when it comes to which sweetener you can use in this recipe. I really like Lakanto Monk Fruit because the texture is spot on and because there is barely any aftertaste.
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I’m also partial to Swerve, an erythritol oligosaccharides blend. It mostly has erythritol, but oligosaccharides are prebiotic plant fibers that help give it structure.
Some people prefer the stevia- and erythritol-based brand Pyure in baked goods.
However, I find that chocolate and stevia do not play well together and generally produce a greater aftertaste. This is because cocoa is already bitter and can further magnify the aftertaste.
So, I wouldn’t recommend this recipe unless you’re familiar with it and it’s not an issue for you. If you go this route, make sure you use only half the amount called for in this recipe since it is doubly sweet.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
When it comes to choosing the powdered sweetener to top the cake, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
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I sure hope you will make this recipe for keto-friendly chocolate flaxseed cake. Please remember to tag us on Instagram and Facebook with your pictures if you decide to make them.
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It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Keto Hershey's Chocolate Flaxseed Flour Cake (Gluten-Free)
This keto chocolate flaxseed cake is low in carbs, gluten-free, grain-free, sugar-free, dairy-free.
Ingredients
Keto Hershey's Chocolate Flaxseed Flour Cake
- 1/4 cup coconut oil
- 1/4 cocoa powder
- 1 tsp instant coffee granules
- 1 cup golden flaxseed meal
- 2 tablespoons of coconut flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs, room temperature
- 1 cup of granulated sugar substitute
- 1/2 teaspoon vanilla extract
- 1 cup almond milk or coconut milk
- 1/4 cup of warm water
Topping
Instructions
- Preheat the oven to 350F.
- Grease a 9-inch round cake pan or a 9x9 square pan.
- In a small saucepan, melt coconut oil over low heat.
- Whisk in cocoa powder and instant coffee and set aside.
- In a small bowl, mix together flaxseed meal that has been measured and sifted, coconut flour, baking soda, baking powder, and salt.
- Using an electric mixer, beat the eggs, vanilla extract, and sugar substitute until well combined.
- Add coconut oil /cocoa mixture to eggs and beat until well combined.
- Next, add flaxseed meal to the mixture and beat on low until well incorporated.
- Then add almond or coconut milk and water and combine until fully mixed.
- Allow the batter to sit for 5 minutes, then stir one last time before adding it to the greased baking pan.
- Bake the cake for 25-30 minutes or until an inserted toothpick comes out clean.
- Allow the cake to fully cool then sprinkle the confectioners sugar to the surface of the cake.
- Store cake in the refrigerator for 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 13.9gSaturated Fat: 8.4gCarbohydrates: 5.2gFiber: 2.9gSugar: 1.9gProtein: 4.5g