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Chloe Richardson

Showstopping Chocolate Cake with Homemade Strawberry Syrup & Gooey Filling

A rich, keto-friendly high-protein chocolate cake layered with gooey filling and a sweet strawberry syrup. Perfect for special occasions or meal-prepped desserts.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 100g whey protein isolate (unsweetened)
  • 1/2 cup unsalted grass-fed butter (or high-quality oil)
  • 1/2 cup full-fat Greek yogurt (or dairy-free alternative)
  • 100g erythritol (or monk fruit sweetener)
  • 2 large eggs
  • 2 tbsp natural peanut butter
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • Pinch of salt
  • 3/4 cup pectin powder (apple pectin or citrus pectin)
  • 4 cups fresh strawberries (chopped)
  • 2 tbsp lemon juice
  • 3 tablespoons monk fruit sweetener
  • 5g beef collagen peptides (or plant-based protein, optional)

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Whisk almond flour, coconut flour, protein isolate, baking soda, and salt in a bowl
  3. In a separate bowl, mix butter, Greek yogurt, sweetener, eggs, Greek yogurt, peanut butter, and apple cider vinegar
  4. Gradually combine dry and wet ingredients until smooth
  5. Pour half the batter into a greased 9-inch round pan
  6. Sprinkle collagen peptides or protein isolate on top, then press remaining batter over it
  7. Bake for 18-20 minutes until toothpick comes out clean
  8. For syrup: Add chopped strawberries, lemon juice, pectin, and monk fruit to a saucepan
  9. Simmer over medium heat for 10-12 minutes, stirring until syrupy
  10. Let cake cool completely, then drizzle syrup on top

Notes

For dairy-free version: use coconut cream and pea protein isolate
Use high-fat milk (e.g., coconut milk) if substituting yogurt
Store in airtight container for up to 3 days; freeze for 2 weeks
Adjust sweetener to taste