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Air Fryer Chocolate Loaf Cake

Ingredients

• 1 cup (112 g) almond flour
• ½ cup (50 g) chocolate or vanilla whey protein powder
• ¼ cup (30 g) unsweetened cocoa powder
• ½ cup (120 g) plain nonfat Greek yogurt
• 2 large eggs
• ¼ cup (60 ml) unsweetened almond milk
• 1 tablespoon olive oil or melted coconut oil
• ¼ cup (about 48–60 g) granulated monk-fruit/erythritol sweetener, adjusted to taste
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt

Optional Add-Ins

• 2 tablespoons sugar-free chocolate chips
• ½ teaspoon espresso powder for a deeper chocolate flavor
• ¼ teaspoon cinnamon for a warm chocolate note

Ingredient note: If your protein powder is already sweetened, start with less sweetener and adjust the batter to taste.

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Directions

1. Prepare the Air Fryer

Preheat the air fryer to 320°F (160°C) for approximately 3–5 minutes.

A moderate temperature is important because chocolate-based batters can brown on the outside before the center is fully cooked.

2. Prepare the Pan

Lightly grease a small 6-inch loaf pan or similarly sized air-fryer-safe loaf pan. Line it with parchment paper, leaving a little overhang to make removing the finished loaf easier.

3. Combine the Dry Ingredients

In a mixing bowl, whisk together the almond flour, protein powder, cocoa powder, baking powder, salt, and sweetener.

High-protein tip: Break up any protein powder or cocoa lumps before adding the wet ingredients so the finished loaf has an even texture.

4. Mix the Wet Ingredients

In a separate bowl, whisk the eggs, Greek yogurt, almond milk, oil, and vanilla until smooth.

The mixture should look creamy and evenly blended.

5. Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no obvious dry streaks remain.

The batter should be thick but spreadable. Avoid overmixing.