cake, chayote, chocolate, coffee cake, dessert, diets, Keto, ketogenic, low-carb, nutrition, recipe, recipes, sweets, treats

Choco-Mocha-Coco What?!

The site migration delayed my blogging about this treat. As it happens my birthday was recently, and I decided to make myself a yummy moist chocolate birthday cake. I converted an old gluten free recipe I had, that made for a super moist dark chocolate cake. I am not a fan of traditional frostings and a cream cheese frosting seemed to be a bit rich for this already rich cake. So, I decided to use my Keto Coconut Cream Cheese recipe instead of cream cheese. That being said, if you don’t want to go to the trouble of making the Coconut Cream Cheese, by all means use regular cream cheese.

I also think you could possibly tweak this recipe to make a pretty good german chocolate cake, which I may attempt at some point in the future. If you decide to give this a go, please do share! As my grandkids say, “sharing is caring.” I love to hear about how, others use my recipes and adapt them to their favorite flavor profiles (and yes, I do try many of the hints and tweaks, that have been shared with me).

I also, read recipes and cookbooks, like my husband reads manuals. Sometimes, I get inspirations to try something totally new, or I start out intending to follow the recipe as is, then end up putting my own spin on it. The point is this: I love food and I love cooking, that being said, I am an eternal student and envision this blog as a place to share ideas with others on the same lifestyle journey that I am on.

One of the goals I have in starting this blog is to demonstrate that the keto lifestyle is a valid choice for the majority of people seeking to lose weight and improve their health status. But, as someone that has struggled to do those very things, I wanted to share; how even if you are a total carb junkie like me, you don’t have to suffer and deprive yourself to achieve these goals. Foodies can do keto!

So, let’s eat cake!

Keto Choco-Mocha-Coco Cake


1/4 cup coconut flour

1/2 cup nut or seed flour

1/2 cup keto friendly sweetener
1/2 cup pure cocoa
2 chayote squash-pureed
1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
4 Tbsp butter-melted
4 eggs beaten
1 tsp vanilla
2 Tbsp expresso or dark roast coffee (liquid, not grounds)
1/2 cup unsweetened nut milk
1/2 cup keto friendly sweetener-powdered
1 egg
4 Tbsp butter
1/2 tsp vanilla
3/4 cup Keto Coconut Cream Cheese (may use regular cream cheese)
1/2 cup chopped nuts
1/4 cup shredded coconut

How to:

Preheat ove to 350° F. Oil or line with parchment paper a springform pan.

In microwave safe container melt butter, about 30 seconds). In mixer bowl add dry ingredients and sift together. Add in remaining ingredients, adding butter first and expresso, adding eggs last.
Mix until smooth cake batter consistency.
Pour into prepared springform pan.
Bake 40 mins or until middle springs back and edges are pulling away from the sides of the pan.
Cook about 10 mins before releasing side of pan.
While cake bakes, combine nut milk and eggs in a small saucepan, mixing well. Add butter and cream cheese, heat on medium low until butter and cream cheese are completely melted and mixture begins to thicken.
Remove from heat and add remaining ingredients. You may top cake while mixture is still a little warm, but not hot.
Chill cake in refrigerator about 1/2-1 hour.
This cake is very moist and is pretty rich, which is why I suggest cutting it into 12 servings versus 8.

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