Keto Chocolate Cake

Author Note: This article is part of a collection from the previously lost Bordering Bears website, and has thus been re-uploaded and archived.

I nearly cried last night as Ash munched down on ice cream and I had to stay strong and not rip it from his hands and devour the whole thing.

Instead I calmly scoured the internet. What can I have that’s sweet and yummy?

I know a lot of people do Atkins or Keto and try to give up their sugar addiction too,

Well… I’m not “a lot of people”. I’m me.

Giving up smoking, losing weight and curbing away from my beloved pasta, following lockdown rules. I think that’s quite enough good behaviour, don’t you think?

Sweet things make me happy. I’m sacrificing a lot for my health right now, and am fully aware that, with my BPD, if I take away everything I will end up failing.

That isn’t pessimism. It’s fact. I am NOT good at impulse control.

I now have sugar free jelly mix made up in the fridge.

I have sugar-free Crusha in Chocolate and Raspberry to go with my unsweetened almond milk.

Vanilla coke zero is my new bff.

I’m experimenting and hunting.

Heck, I’m having VENISON for dinner, talk about fancy schmancy!

I have also discovered Joe Duff, The Diet Chef.

Yesterday I found his recipe for Keto Chocolate Cake ( however due to all the panic buying, and my own financial restraints, I have had to amend the recipe. You can find my amended recipe below.

If you don’t want to sift through waffle and just want to get your hands on my recipe, click HERE.

It doesn’t taste like “normal” cake. I’ll be honest. You can definitely taste the almonds in it. But I kinda like it.

Keeping my carbs low is important right now, but I also want to be ENJOYING my meals.

That’s why today is going as follows.


  • 1 cup of black coffee (1) with 2 tbsp of double cream (131)
  • 1 Bassett’s chewable vitamin for adults (5)
  • 2 boiled eggs (156)
  • 4g Mustard (4)

Total: 297


  • 40g prawns (25)
  • 40g Smoked Salmon trimmings (79)
  • 1 can Vanilla Coke Zero (1)

Total: 105


  • 150g Venison (154)
  • 2 spears Asparagus (7)
  • 200g Spinach (52)
  • 1 egg (78)
  • 2g Mustard (2)
  • 2 tsp Extra Virgin Olive Oil (79)

Total: 374


  • 1 slice Keto choccie cake (177)
  • 25ml Chocolate Crusha with 200ml unsweetened almond milk (38)
  • 25ml Raspberry Crusha with 200ml unsweetened almond milk (38)
  • 290g (half a pint) Hartleys Sugar Free Lemon & Lime Jelly (18)
  • 50g Skyr Natural Yoghurt (32)
  • 7 tbsp Double Cream (458)
  • 40g Raspberries (12)
  • 30g Black Olives

Total: 816

This brings my total for today to 1592 calories, at 71% fat, 25% protein and 4% carbs!


Now, onto the bit you REALLY care about.



My first ever Keto Choccie Cake. I forgot to line my tin, so the bottom came off a bit, but overall it LOOKS like a cake and tastes like a chocolatey almond cakey thing.

Ingredients (Calories, Fat, Carbohydrates, Fibre, Protein)

  • 200g Ground Almonds (1294 CAL, 112g F, 12g CAR, 11.4g F, 53g P)
  • 25g Unsweetened Cocoa Powder (90 CAL, 5.25g F, 2.2g CAR, 7g F, 5g P)
  • 10g Sweetener Powder (38 CAL, 0.05g F, 9.1g CAR, 0.05 F, 0.22g P)
  • 1 tsp Baking Soda
  • 1 pinch of Salt
  • 3 eggs (234 CAL, 16.2g F, 0 CAR, 0 F, 22.5g P)
  • 2.5 tbsp (35g) Extra Virgin Olive Oil (99 CAL, 11.2 F, 0 CAR, 0 F, 0 P)
  • 75ml Unsweetened Almond Milk (14 CAL, 1.1 F, 0.4 CAR, 0.4 F, 0.6 P)


  • Preheat your oven to 180 degrees Celsius (about 350 fahrenheit)
  • LINE A 7″ BAKING TIN (in capitals more for my benefit). If you have a springform one (where the bottom pops out in some manner) it will make your life so much easier (ESPECIALLY when you forget to line it).
  • Literally just chuck all your ingredients in a bowl and mix them. I’m a lazy cook. I don’t tend to separate stuff. In it goes. You can use a blender or food mixer, but I found it easy enough to mix by hand with a spoon.
  • Pour into your baking tin. Even the mix out as much as you can then I found it’s best to tap it gently on your kitchen counter to help it spread properly.
  • Pop it in the oven for about 15 to 20 minutes.
  • Leave it to cool for 15 minutes before removing from tin. If I’d done this it may have also helped my cake to stay together.
  • Cut into 10 pieces.
  • ENJOY!


Whole Cake (10 slices)

  • Calories: 1769
  • Fat: 145.8g
  • Carbohydrates: 23.7g
  • Fibre: 14.05g
  • Protein: 81.32g

1 Slice

  • Calories: 176.9
  • Fat: 14.58g
  • Carbohydrates: 2.37g
  • Fibre: 1.41g
  • Protein: 8.13g


It’s probably far from perfect, but I’ll keep tweaking and adapting until I get it just right. Let me know what you think if you try this recipe out, or if you have any suggestions on how I can improve it!

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