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No-Fuss Skillet Chocolate Cake

by April 19, 2017

No-Fuss Skillet Chocolate Cake #paleo #grainfree #dairyfree

Paleo chocolate cake baked in a skillet for a no-fuss approach to dessert. Sweetened with figs and topped with thinly sliced strawberries.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

12

Ingredients

Wet Ingredients Dry Ingredients Topping
  • 8 strawberries, thinly sliced
 

Instructions

  1. Preheat oven to 350F
  2. In a 12-inch cast iron skillet, add the 2 tablespoons of melted coconut oil. Stir around to cover and set aside.
  3. Add all wet ingredients to the jug of your high-powered blender. Blend on high until fully combined.
  4. Turn off the blender, transfer the mixture to a clean bowl and add in the dry ingredients. Stir to combine.
  5. Pour mixture into prepared skillet. Flatten with the back of a spatula and top with an arrangement of the sliced strawberries.
  6. Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.
  7. Serve warm.
  8. Will keep in the fridge for 3-4 days. Do not freeze.

Notes

Eggs: this recipe will not work without eggs

Coconut flour: must be used in order for this recipe to work

Full-fat coconut milk: is from a can.

Nutrition Information Per Serving

Calories:

323

Calories from Fat:

203.4

Total Fat:

22.6 g

Saturated Fat:

11.9 g

Cholesterol:

93 mg

Sodium:

66 mg

Carbs:

25.6 g

Dietary Fiber:

6.3 g

Net Carbs:

19.3 g

Sugars:

16.2 g

Protein:

6.1 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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