Double Take

With copious amounts of rich cocoa powder AND an abundance of dark chocolate chips, this loaf cake just might stop you in your tracks.

If you have indulged in any of my past dessert posts, you are likely aware of the fact that I am no stranger to eating an entire cake in one sitting. At the same time, I prefer to nourish myself with foods that provide more benefit to my body than harm. This recipe is no exception for merging those two desires.

Baked in a standard sized 5 x 9 inch loaf pan and tipping the scales at well over a pound, you can enjoy the whole cake for only about 500 calories. This delectable loaf is high in protein and fiber, low in sugar, and has enough chocolate to drop your jaw into a state of pure delight. That is right, my friends; you can reap all those benefits along with a substantial dose of chocolate chips.

Feast on it for breakfast, lunch, dinner, dessert, or all of the above. Slice and share it if you are so inclined, though it is completely permissible to indulge in the entire loaf on your own. After all, you can always bake a second one to share later!

Whatever the case, you certainly will not to have to think twice about being doubly delighted by all of its chocolatey excellence. Cheers!!

Double-Chocolate Loaf Cake

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Makes: 1 loaf

Equipment: 5 x 9 inch loaf pan; small food processor or immersion blender; electric mixer; aluminum foil; cooking spray

Scant 1/2 cup (100 grams) granular erythritol
6 tablespoons (51 grams) gluten-free all purpose flour
3 tablespoons (15 grams) natural unsweetened cocoa powder
3 tablespoons (18 grams) unsweetened baking cocoa powder (look for Dutch processed or alkalized)
2 1/2 tablespoons (16 grams) rice protein powder
1 1/2 tablespoons (9 grams) acacia fiber
1 tablespoon (5 grams) psyllium husks
2 teaspoons baking powder

1/8 teaspoon xanthan gum
1/8 teaspoon sea salt
1 ounce (28 grams) no sugar added dark chocolate chips

1/4 cup (60 grams) egg whites
1/4 cup (35 grams) cooked beans
1 tablespoon instant coffee, dissolved in 1/4 cup water

1 teaspoon vanilla extract
45 drops liquid stevia

Combine the erythritol, flour, cocoa powders, protein powder, acacia fiber, psyllium husks, baking powder, xanthan gum, and salt in a large bowl; whisk together and set aside.

Line loaf pan with aluminum foil and coat generously with cooking spray; set aside. Preheat oven to 350°.

In a food processor (or separate bowl if using an immersion blender), combine the egg whites, beans, coffee, vanilla extract, and stevia; blend thoroughly.

Add the blended wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until combined. Add water if needed 1 tablespoon at a time. The mixture should be fairly thick but still runny enough to pour. Gently stir in half of the chocolate chips.

Empty the batter into prepared loaf pan and sprinkle remaining chocolate chips over the top. Place on the middle oven rack; bake until an inserted toothpick comes out with moist crumbs attached (approximately 30 minutes). Remove from the oven and place on a wire rack to cool. When the pan is cool enough to touch, cover the top of the loaf with plastic wrap to avoid excess drying; continue to cool for approximately one hour.

Once the loaf has completely cooled, carefully remove it from the pan. Slice if desired and thoroughly enjoy!

Nutrition Facts:
Per entire cake – 516 calories; 15g total fat; 84g total carbohydrate (76g dietary fiber, 3g sugar, 8g net carbs); 43g protein

If you would like more detailed nutritional or ingredient information, feel free to contact me.

Nutritional information provided by



















30 thoughts on “Double Take

      • Lol, I like you sense of humor. I know that a small Snickers candy bar has 350 calories and it is no where as good a treat as this cake. As you probably figured, I was just funning with you. Your cake looks to be absolutely delicious.

        Liked by 1 person

  1. I have a question on the Psyllium husks. I have seen them in recipes and went down to Natural Grocers the other day to buy some. I never did because there were too many kinds. Do you use the ground ones, the ones that look like larger husks, or ???? They all had warnings on them that if you weren’t careful, they would expand in your throat and you would stop breathing. Yikes!!! Anyway, I’d like advice from someone who has obviously used them before!!

    Liked by 1 person

    • Hi, Rob and Becky! Thanks for your patience for my response. I completely understand your hesitancy in being overwhelmed by so many choices. Personally, I always use ones that are labeled WHOLE psyllium husks. The specific product I use is this:

      Anything labeled “whole husks” should yield similar results, though. Just be sure the psyllium is the only ingredient, and that there are no additives. I’ve never tried the ground ones, but I have a feeling they might get a bit too gelatinous as compared to the whole ones as they have already been pre-processed.

      Many fiber supplements do indeed have a warning label about creating a potential blockage. I have never had any such issues with using them in baking recipes, though PLEASE be careful and use them at your own discretion. I would highly suggest not using more than the listed amount in any given recipe, and when consuming the finished product, be sure to drink plenty of fluids along with it to help the fiber pass through properly.

      I don’t mean to freak you out…I just want you to be careful since I am not a doctor, and my advice is based solely on experience and experimentation. Personally, I think any risks are well worth the benefit of replacing some flour and lowering the calories of baked goods, but you can decide for yourself.

      Please let me know if you have any further questions, as I would be more than happy to help. You can always personal message me from the contact form on my about page as well:

      Best of luck, and cheers!!

      Liked by 2 people

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