Low Carb Chocolate Cake

By on April 22, 2013

low carb chocolate cakeI wonder if you thought that eating well meant that you were going to have to give up chocolate cake.

In fact, if you’re like most people, that thought probably prompted you to take at least one or two “farewell to cake” snacks in which you toasted moving on with a large slab of German chocolate cake or decadent triple layer chocolate cake.

Fortunately, you can stop saying your farewells to cake. As with many things, you can prepare a delicious substitute.

However, it’s very important that you don’t buy a mix. Low carb or gluten free mixes do not generally turn out so well, and the texture can be extremely unappealing.

Another big problem with these cake mixes is that they tend to be quite expensive. It’s tricky to find one for less than $7, and they are frequently full of preservatives and artificial sugars that can cause tremendous sugar cravings like xylitol.

A much better solution is to make your own low carb chocolate cake.

This way you can make sure that you are making healthy choices when it comes to your diet. Additionally, you can avoid preservatives that may slow down your weight loss goals.

Low-Carb Chocolate Cake Sugar and Flour Component

For this particular chocolate cake recipe, you can make a few different substitutions. For the sweetener, you can either use 1 cup of applesauce, which has 12 carbohydrates or 1/8 cup of local honey, which has 35 carbohydrates.

Both of these are sugars, but which one you choose depends on you. Local honey is good for reducing allergies and infections developed from local parasites and viruses. It is also a little better for a tender stomach. Applesauce, on the other hand, is lower in carb choices, and it will yield a far moister and denser cake. Both of these should be organic and local if you can manage it. Either is better than false sugar.

For the flour portion, you can choose to either use 2 cups of pecan meal or 2 cups of pecans ground up in the processor. Both add a protein packing punch.

Also your particular altitude, oven, and environment will modify this recipe slightly. The cake tastes good, but it is a little temperamental, meaning that you may have to tweak the ingredient amounts to get it just perfect for you and your family.

Low-Carb Chocolate Cake:

Now on to the wonders of low carb chocolate cake. Here are the ingredients you want. You can combine it in the way you choose.

  • 2 cups of pecans
  • 1/3 cup cocoa
  • 1 cup apple sauce (recommended), or 1/8 cup honey
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/2 cup water (half if using applesauce)

Preheat oven to 350 degrees. Grease an 8 or 9 inch round pan. Pulse the pecans in the blender until finely pureed or crushed. Add the rest of the dry ingredients and blend in the processor until thoroughly mixed. Add wet ingredients. Blend in processor until well blended. Pour into pan and bake for 25 minutes. Toothpick should come out clean when inserted. Allow to cool for at least 15 minutes.

Then sit back and enjoy rich, chocolatey cake you’ll never guess is low carb :)

Dr. Mike

PS: Have you tried this? Thinking of trying it?

Leave your thoughts below!







“Chocolate Bliss? Low Carb Cake Mix Review,” Low Carb Beating, http://lowcarbeating.com/low-carb-help/articles/reviews/chocoloate-bliss-low-carb-cake-mix-review/ (2010).

About JessicaBFry

Jessica B. Fry has had a passion for writing and health since she was a child. In college, she studied Writing and Pre-Law as a double major before she went on to Regent University to obtain her J.D. She now practices law and works as a freelance writer in rural Indiana where she enjoys being with beloved family, friends, and pets. In her spare time, she works on graphology, writes short stories, and practices knife throwing. She and her husband enjoy exploring Indiana and the surrounding states in their free time and hope to one day complete a trip through every single one.


  1. Kathy

    June 10, 2013 at 10:39 am

    This looks really good! Thank you!

    • Tremba Michael

      June 11, 2013 at 1:16 pm

      Kathy-thanks for your thoughts. In case you try it, please give your comments of how you liked it :)

  2. Paula

    October 30, 2013 at 8:53 am

    Try this one…it’s my favorite and I turn it into cupcakes (make 12) and cook them for 25-30 minutes. They are AWESOME! Add a Peanut Butter Cream Cheese frosting and they are to die for. (You can google to find the frosting that is sugar-free)

    Healthy Flourless Chocolate Cake
    Adapted from a recipe at LowCarbFriends
    Makes a 9″ one layer cake (or 10-12 cupcakes)
    1-15 ounce can of unseasoned black beans (OR 1 1/2 cup cooked beans, any color)
    5 large eggs
    1 tablespoon pure vanilla extract
    1/2 teaspoon sea salt
    6 tablespoons unsalted organic butter OR unrefined coconut oil
    3/4 cup erythritol + 1/2 teaspoon pure stevia extract (I use Just Like Sugar, Swerve, and Stevia mix that I make myself)
    6 tablespoons unsweetened cocoa powder
    1 teaspoon aluminum-free baking powder
    1/2 teaspoon baking soda
    1 tablespoon water ( I use COLD COFFEE – brings out the chocolate flavor more)
    Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly. (I just use cupcake paper liners since I like cupcakes and so do my kids!)

    Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
    Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving
    ~57.6g net carbs for the whole cake using erythritol/stevia.
    ~5.7g net carbs per 1/10th

    • Tremba Michael

      November 1, 2013 at 1:01 pm

      Love the recipe idea, Paula. I think it’ll be worth trying! If I do it, my only addendum would be to use almond flour instead of the beans. Other than that, I love it, and look forward to giving it a shot. Thanks again :)

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