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The Best Low Carb Chocolate Cake

This is honestly the best chocolate cake that is low carb, trim healthy mama s that I have tried in 8 years!

I know that is a bold statement. I am hard to please when it comes to dessert and so is my hubby. He is very picky when it comes to sugar-free desserts. He even LOVED the frosting. I couldn’t believe he loved it mush as I did. He isn’t a big dessert eater either, but he ate a huge piece of the cake after dinner last night.

The cake is fudgy, as long as you don’t overcook it.

You will want to make sure you don’t overcook it. I suggest start checking after 15 minutes. It needs to give a little when you press down in the center. This will ensure that your cake isn’t dry. Before frosting the cake, make sure the cakes have cooled completely, otherwise the frosting will slide/melt off.

The frosting, I can’t say enough.

I knew I had hit a homerun when I had to get my hubby away from it. I asked him to taste it and he kept tasting it. Here are a few tips. When you have a thick mixture and start adding liquid to the bowl, turn the mixer to low or do quick on/off with the lever. If you just turn it on, you might end up splattering the liquid everywhere. Add the almond milk one tablespoon at a time, otherwise you might make it too thin. I used 1 1/4 cups of sugar-free powdered sugar. Start with one cup and go from there.

A few more tips

If you want to get the finest crumb possible from the almond flour, I suggest sifting the almond flour and cocoa powder. I used a small amount of black cocoa powder but that isn’t necessary, it just will intensify the chocolate flavor. Your cream cheese and butter need to be at room temperature for the smoothest frosting texture. And finally, I put xanthan gum in all of my cake recipes. This is optional, it just helps a little with the crumb of the cake. If you have any questions, feel free to send me a message. If you make it, let me know.

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3 from 1 vote

The Best Low Carb Chocolate Cake

Course Dessert
Cuisine American


  • 3 C Almond flour
  • 1/2 C Cocoa Powder
  • 1/4 C Black Cocoa Powder, or replace with more cocoa powder
  • 4 t Baking Powder
  • 1 t Salt
  • 2/3 C Granulated Sweetener
  • 3/4 t Xanthan Gum
  • 1/3 C Almond Milk, or something similar
  • 5 Eggs
  • 1/3 C Heavy Cream
  • 4 T Sour Cream
  • 4 oz Cream Cheese, softened
  • 1/4 C Butter, softened
  • 1/2 C Heavy Cream, plus 2 more tablespoons
  • 2 t Vanilla
  • 1-2 C Powdered Sweetener
  • 3 oz 85% Chocolate Melted
  • 1/2 C Cocoa Powder
  • Almond milk, as needed to thin the frosting


  • Preheat oven to 350 degrees. Line two round cake pans with parchment paper. Spray both pans with non-stick spray.
  • In a medium to large bowl mix together almond flour, cocoa powders, granulated sweetener baking powder, salt, and xanthan gum.
  • In a small to medium bowl whisk together almond milk, 1/3 c heavy cream, sour cream 2 t vanilla, and eggs.
  • Pour wet into dry.
  • Stir until no dry pockets are found.
  • Pour into prepared pans. Bake for 15-25 minutes. Don't overbake.
  • Cream together butter and cream cheese.
  • Melt your chocolate in a small microwave safe bowl. I melted mine with the power reduced to 70% for 2 round of 40 seconds. Your microwave might vary.
  • Add the melted chocolate to the mixer. Scrape sides as needed.
  • Add cocoa powder, vanilla, and 1 cup of the sweetener. It will be thick.
  • Add the 1/2 c of heavy cream but don't turn on your mixer to a high speed.
  • Stop mixer scrape sides, add the 2 tablespoons of cream. Mix, scrape, and taste. Add almond milk to get to the thickness you want (I added about 1/4 cup of the almond milk). Add more sweetener as you need. Add a little at a time. I added 1/4 cup more and didn't get the cooling affect.
  • Place your cooled cake on a plate. Use about 1/3 of the frosting to frost the top of the bottom layer.
  • Top with second layer. Frost top and sides with the remaining frosting.
  • Eat a slice. We found it didn't need to sit in the fridge overnight to taste better.

7 Responses to “The Best Low Carb Chocolate Cake

  • Hello! What sweetener do you use for the cake and frosting? Thanks in advance!

    • Jennifer Overstreet
      2 years ago

      I used Swerve or Lakanto monkfruit. Those are often my go to sweeteners. I bought one from Costco recently that was a really good deal. I haven’t used it yet though.

  • Danielle
    3 years ago

    3 stars
    Where do I add the sour cream? Also doesn’t mention granulated sugar. How much cocoa in the frosting?

  • Where do you get black cocoa? Looks delish m! Can’t wait to try

    • Jennifer Overstreet
      3 years ago

      I bought mine on Amazon. I bought a 1 lb bag and it has lasted me a long time.

  • Vicky V
    3 years ago

    sounds great!!!!

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