Chocolate Cake! (Low Carb)

Next up on my sugar and wheat free adventure was a household staple: chocolate cake. Chocolate is quite good for you on its own: it’s full of antioxidants and fiber. Once you add in all that flour and sugar, though, it becomes a nutritional nightmare.

This cake was made with almond and coconut flours with a smidgen of gluten free oat flour. I used erythritol and liquid stevia to sweeten the cake. The frosting, however, was a bit more tricky. I put in an order for Swerve powder, which is a powdered sugar replacement made mostly of erythritol. Unfortunately, the erythritol I had on hand was granulated, which wouldn’t work in this recipe. Making a chocolate frosting with powdered erythritol like Swerve would have been easy, but I had to improvise. For this I ended up using a bit of Splenda– something that I don’t normally use and you probably won’t ever see me use again. I don’t like it and it’s not natural, so it’s definitely not a sweetener of choice. However, it has the advantage of being able to hyper-dissolve in liquid (ever put Splenda in a drink and watch it bubble up? That’s what I’m talking about.), which is what I needed in a pinch. Granulated Ideal, which is made of xylitol and hyper-dissolves like Splenda, would have been a better second choice, but because I was out, I had to use what I had on hand. In general, a chocolate buttercream made of Swerve, butter and cocoa powder would have been a better option here. We’ll do that in another post.

Regardless, this chocolate cake came out delightful. My husband and daughter ate it up. I served it with a half-scoop of low carb vanilla ice cream and it felt like I was cheating, but I was not. The cake came out moist, chocolatey and delicious! The frosting had a slight Splenda aftertaste (ick), but using xylitol or powdered erythritol would completely alleviate that.  Enough said. Here’s the recipe:


Low Carb Chocolate Cake with Frosting
·      1 cup almond flour
·      2 T coconut flour
·      2 T oat flour
·      3 T ground flax meal (light or dark is OK)
·      ½ cup erythritol
·      10 drops liquid stevia
·      1 T vanilla extract
·      1 cup almond milk (unsweetened)
·      ¼ cup cocoa powder
·      1 tsp. baking powder
·      3 eggs
·      1 stick butter
·      2 tsp. coconut oil
·      1 tsp. coffee granules
·      ½ tsp. salt
·      4 oz. cream cheese, softened
·      2 T butter, softened
·      ¼ cup coconut or almond milk (unsweetened)
·      ½ cup Splenda or Ideal (prefer Ideal–a lightweight flaked/granulated sweetener)
·      10 drops liquid stevia
·      ½ tsp. vanilla
·      4 T cocoa powder
1   1/4 tsp. xanthan gum (optional)
1.     Preheat oven to 350 degrees.
2.     Begin to make cake batter by beating together butter, eggs, coconut oil, vanilla, erythritol, stevia and almond milk. Slowly add in almond, coconut and oat flours, flax meal, salt, baking powder, coffee granules and cocoa powder.
3.     Scrape batter into a greased 9×9 cake pan and bake at 350 for approx. 20 minutes or until toothpick inserted in the middle comes out clean.
4.     While the cake is baking, prepare the frosting. In mixer with whip attachment, whip together butter, cream cheese and cocoa.
5.     In a small separate bowl, combine almond milk, vanilla, liquid stevia and Splenda or Ideal. The granulated sweetener used in the frosting must be one that will dissolve. Plain granules of basic erythritol or xylitol may not dissolve fully in the liquid.
6.     Stir the liquid until the sweetener has dissolved. Work into the cream cheese mixture with the whip attachment, beating until smooth and creamy. 
7.     Beat in xanthan gum on medium speed for just a few seconds. Apply to cooled cake.

255 calories, 6 grams of carb per 1/9 of cake

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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