Low Carb Double Chocolate Cake


This recipe makes a moist, healthier alternative chocolate cake that is gluten free and eliminates the use of refined sugars. The cake uses the sugar substitute Truvia and the frosting is sweetened with chicory root powder, a natural sweetener that can be used as a cup for cup alternative to sugar.

For the cake batter:

3/4 cup coconut flour, sifted
1/2 cup almond flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
7 eggs
2 sticks (1 cup) butter at room temperature
4 oz cream cheese at room temperature
2/3 cup Truvia (or alternate sweetener of your choice)
1 tbsp vanilla extract
1 tsp coffee extract (optional)
6oz dark chocolate chips (consider using Lily’s Dark Chocolate Bar because they’re sweetened with Stevia)



  • Combine the dry ingredients, apart from the Truvia, in a small bowl.
  • Separately, combine butter, cream cheese, Truvia, eggs and vanilla and blend. Add the previously mixed dry ingredients and blend until everything is mixed well. Now fold in the chocolate chips. At this stage, the batter may appear thick, but this is normal.
  • Pour the cake mix into a greased 9” cake pan and spread out with a spatula until even and level.
  • Bake in a pre-heated oven at 350 °F for 35-45 minutes (until a cake tester inserted into the middle comes out clean).
  • Remove from the oven and, once cooled, remove from the pan.


For the chocolate cream cheese frosting:

8oz cream cheese at room temperature
1 stick (½ cup) butter at room temperature
1/4 cup chicory root powder (Just Like Sugar Table Top brand gives the best flavour and texture in baked goods)
1/4 cup unsweetened cocoa powder
1 tbsp vanilla extract
2-4 tbsp heavy cream

In a stand mixer, beat cream cheese and butter until the mixture appears “fluffy”. Add the chicory root powder and vanilla and mix until combined. Slowly add the heavy cream while mixing until the mixture reaches a light, fluffy consistency.

Thanks to mrskupe.com for the original recipe.


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