Chocolate Cake

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Seal approval GF small

The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site


Makes 2 Cupcakes or 1 4-inch Cake

Each Serving Provides:

157 Calories  3:1 Ratio

Pro: 2.75gm

Carb: 2.26gm



25g raw egg, mixed well

23g 40% heavy cream

12g butter, melted

7g oil, neutral flavor

5.5g coconut flour, Bobs Red Mill

5g cocoa powder, Hershey’s Unsweetened

3g pure vanilla extract

0.5g baking powder

pinch of baking soda 

sweetener of choice (3.5g of Truvia per cupcake was used for testing, you must calculate Truvia into the meal calculation.)

0.2g xanthan gum 



1. Pre-heat the oven to 350 degrees.  Lightly grease 2 silicone cupcake liners.

2. Add the dry ingredients (coconut flour, cocoa powder, baking powder, baking soda and sweetener) to the melted butter and oil.  Stir until all the lumps have dissolved into the fats.

3. Add the egg and heavy cream to the mixture.  Mix very well to combine all the ingredients.

4. Pour the batter into 2 cupcake liners.  

5. Bake for about 15 minutes or until the center of the cupcake springs back when lightly pressed.  Store at room temperature.



Bake this in an Easy Bake Oven for a fun activity! This recipe has been tested in the newer (lightbulb free) Easy Bake Oven.  Use the provided pan, line the bottom of the pan with parchment paper cut to fit and generously grease the sides.  Fill the pan only half way full! Bake the cake for about 30 minutes. Test for doneness before serving.

If the carbohydrate is too high, reduce the cocoa powder first.






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