3-Ingredient Low-Carb Cocoa Cake

Ingredients

• 2 Ripe bananas (Mashed until smooth; estimated edible weight.)
• 2 Eggs (At room temperature, if possible.)
• 25 g Unsweetened cocoa powder
• Sugar-free protein spread (Optional topping; amount to taste. Nutritional estimate based on approximately 30 g.)
• 120 ml Water (To be poured into the basket or drawer of the air fryer, depending on the model; it is not incorporated into the batter.)

Steps

1. 1

   Preheat the air fryer to 180 °C. If your model allows it, pour approximately 120 ml of water into the basket or drawer indicated by the manufacturer; alternatively, preheat the oven to 200 °C.

2. 2

   Peel the ripe bananas, transfer them to a large bowl, and mash them with a fork until as smooth as possible.

3. 3

   Add the eggs to the mashed bananas and mix until fully incorporated.

4. 4

   Add the unsweetened cocoa powder and mix until smooth, with no pockets of dry cocoa remaining.

5. 5

   Line an 18 cm round cake pan with parchment paper. Pour the batter into the pan and gently level the surface.

6. 6

   Cook in the air fryer at 180 °C for approximately 20 minutes, until the cake is set and the surface appears cooked. Alternatively, bake it in the oven at 200 °C for approximately 35 minutes.

7. 7

   Allow the cake to cool completely in the pan before removing it and slicing it; the texture will become more stable and creamy as it cools.

8. 8

   Spread the sugar-free protein spread on top, if desired, then cut the cake into 8 slices and serve.

Notes

The original recipe indicates approximately 77 kcal per 1/8 slice, with stated values of 10.7 g carbohydrates, 2.5 g fat, and 3.1 g protein; values may vary depending on the size of the bananas, the cocoa, and any topping used. Do not slice the cake while hot, as it must cool to reach the indicated creamy texture.

Nutrition per serving

• dessert
• breakfast
• snack
• low-carb
• flourless
• no added sugar
• butter-free
• air fryer