When I saw that viral video blending rice and chocolate into a dreamy little cake, I thought: looks amazing… but rice? On keto? That’s a blood sugar spike waiting to happen.
So I hacked it. Same vibe. No grains. Still rich, silky, and totally keto-compliant.
🧾 What I Used (And Why It Worked)
- Chia seeds (2 tbsp) – Soak up liquid and give a pudding-like texture, replacing rice’s bulk.
- Coconut cream (½ cup) – Fat-rich and creamy, this replaces condensed milk or dairy without thinning the mix.
- Dark chocolate (100g, 85% or higher) – Keeps sugar low and flavor intense. The higher the cacao, the better for keto.
- Stevia or erythritol (optional) – If your chocolate isn’t sweet enough, add a touch of low-carb sweetener.
🔁 Keto Swaps That Actually Work
- You can use ground flaxseed instead of chia, but it’s grittier and less creamy.
- For a softer flavor, try keto milk chocolate, but check the carb count—some brands sneak in extra net carbs.
⚠️ What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Used light coconut milk | Too watery, never set right | Stick to full-fat coconut cream |
| Mixed chocolate too hot | It split and turned oily | Let it cool slightly before mixing |
👩🍳 Step-by-Step – How to Make It
- Melt the dark chocolate (microwave or double boiler).
- While it cools, mix chia seeds and coconut cream. Let it sit 10 minutes so it thickens.
- Stir cooled melted chocolate into the chia mix until smooth.
- Line a small dish with parchment and press in the mixture.
- Chill in the fridge for 1 hour until firm.
🧊 Meal Prep Notes That Matter
- Keeps in the fridge for up to 5 days.
- Freezes well—just thaw slowly in the fridge for best texture.
- I cut it into 4 portions. Each one is about:
- Net carbs: ~2.5g
- Fat: ~12g
- Protein: ~2g
❓ Real Keto Questions, Real Answers
Can I use coconut milk instead of coconut cream?
You can, but the texture will be looser. Stick with full-fat coconut cream for that rich, sliceable consistency.
Will this spike my blood sugar?
Not likely, as long as you stick with 85% dark chocolate (or higher) and track your carbs. Each serving is about 2.5g net carbs.
Is it sweet enough without added sweetener?
If you’re used to very dark chocolate, yes. If not, a few drops of stevia or erythritol can help.
Can I make this with almond milk or other keto milks?
You can try, but they’re usually too thin to set properly. You’d need to adjust chia amounts or add a thickener.
How long does it keep?
5 days in the fridge, frozen for longer. Texture is best within the first few days.
📊 Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~140 kcal |
| Total Carbs | ~6g |
| Fiber | ~3.5g |
| Net Carbs | ~2.5g |
| Fat | ~12g |
| Protein | ~2g |
Check out More Recipes:
- One-Ingredient Chocolate Mousse
- Sugar-Free Chocolate Bites
- Sugar-Free Chocolate Pie
- Sugar-Free Mocha Cheesecake
- Sugar-Free Banana Cake
Chocolate “Rice” Cake – Keto Edition That Won’t Knock You Out of Ketosis
Description
A low-carb, no-bake chocolate dessert that mimics the viral rice cake—without the carbs. Made with chia, coconut cream, and dark chocolate for a rich, spoonable treat that won’t spike blood sugar.
Ingredients
Instructions
- Melt the dark chocolate using a microwave or double boiler. Let it cool slightly.
- Mix chia seeds with coconut cream and let sit for 10 minutes to thicken.
- Stir the melted chocolate into the chia mixture until well combined.
- Pour into a parchment-lined dish and smooth the top.
- Refrigerate for at least 1 hour or until firm.
- Slice into 4 servings and enjoy chilled or slightly softened.
Notes
- Best served chilled straight from the fridge for a firm texture, or let sit for 5 minutes if you prefer it softer.
Keeps for up to 5 days in the fridge. Freezes well—thaw slowly for best texture.
Stick with 85%+ dark chocolate to keep carbs in check.
Each serving: ~140 kcal, ~2.5g net carbs, ~12g fat.
Want to switch to coconut milk? It’ll be softer and less sliceable.
