Insanely Decadent Healthy Chocolate Cake

It’s been a long time. I admit it. I haven’t been on plan lately, and the holidays really got to me. After a month of whirlwind (non low carb, non gluten free) baking, I wrapped up my baddies with a super indulgent chocolate cake for my in-laws. I knew it would be the last carbage food I’d be making in awhile, and it got rave reviews. Naturally, I wanted to recreate it healthily. I then realized that I didn’t have a straight up chocolate cake recipe anywhere on the blog, so I went to work. The results? Amazing.


I started off the cakes and was pleasantly surprised as to how easily they came together. They rose perfectly and were nice and firm. They also popped right out of their pans. I cooled them outside in our enclosed patio since it’s freezing outside, and within 45 minutes, they were ready for icing.


The chocolate buttercream I made was absolutely to die for. It was a real doppelganger of the sugar-laden one I made less than a week ago. The addition of coffee powder (which is simply instant coffee crystals that have been pulsed into a powder in the food processor) really brings out the chocolate flavor in both the cake and buttercream. I think this will be my go-to chocolate frosting from now on. It’s the best I’ve ever made. Hands down.


The finished product turned out great. It wasn’t quite as pretty as the sugar and wheat-laden one; mainly because I couldn’t find my burst icing tip, so I had to use an old star tip that came out simply frightening. LOL. For example, this was the original:


Either way, I’d say it was darn close. Right? Right.


Look at how moist and decadent that cake looks. If you think it tasted any different, you’d be incredibly incorrect. Seriously, this cake was absolutely divine. My husband said it tasted just like the ‘real’ thing. I say it tastes better than the ‘real’ thing. It’s far more moist. Far more delicious.


Insanely Decadent Healthy Chocolate Cake


Insanely Decadent Healthy Chocolate Cake

Makes 12 servings. 5g net carbs per serving.


  • 2 C almond flour, sifted
  • 1/3 C coconut flour, sifted
  • 1/3 C whey protein powder (I use Jay Robb unflavored whey)
  • 1 C granulated sweetener of your choice (I recommend Swerve)
  • 1/3 C unsweetened cocoa powder
  • 1 T coffee powder (pulse instant coffee in food processor until it's a powder)
  • 1/3 C + 1 T oil of choice (I recommend liquid coconut oil or avocado oil)
  • 3 whole eggs
  • 1 C unsweetened almond milk
  • 10 drops liquid stevia extract (or liquid sucralose, if you use it)
  • 3 T water
  • 1 1/2 tsp. vanilla extract
  • 3/4 tsp. salt
  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp xanthan gum (optional, but helps texture)
  • Chocolate Buttercream Ingredients:
  • 2 sticks (1 C) butter, room temperature
  • 4 T cream cheese, room temperature
  • 1/3 C unsweetened cocoa
  • 1 T coffee powder
  • 1/3 C sugar free dark chocolate, melted
  • 2 1/2 T liquid oil (I recommend liquid coconut oil or avocado oil)
  • 1 1/2 C powdered sweetener (I recommend Confectioner's Swerve or Powdered Xylitol)
  • 8-15 drops liquid stevia extract (to taste, I recommend this brand)
  • Pinch of salt (if desired)


  1. Preheat your oven to 350 degrees and grease the bottom and sides of two 8-inch round cake pans or a 13x9 rectangular pan.
  2. In a large bowl, combine all dry cake ingredients (almond flour, coconut flour, whey protein powder, granulated sweetener, coffee powder, cocoa powder, salt, baking soda, xanthan gum and baking powder) and whisk together until evenly distributed.
  3. Add in eggs, oil, almond milk, water, vanilla and stevia extract. Whisk well until batter is evenly mixed and smooth.
  4. Distribute batter evenly amongst the cake pans.
  5. Bake cakes on center rack about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool completely. Frost using recipe below.
  7. Frosting:
  8. Begin frosting preparation by beating together butter and cream cheese on high speed with an electric mixer until creamy and fluffy.
  9. Add in cocoa, coffee powder, salt (if desired), and powdered sweetener and beat on high. Mixture will appear crumbly at first, but will come together and be very thick.
  10. Add in oil, melted chocolate and stevia extract to taste. Beat again on high until smooth and creamy. Taste and add more stevia extract if desired; it will depend on how sweet you like it.
  11. Frost cooled cake and serve.

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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