If you do not like sinfully decadent chocolate desserts, you may want to skip over this post. This keto chocolate candy bar cake is all of those things! Consider yourself warned!
Does anyone remember the old Southern Living magazines? Like every woman in the South in the ’90s, my mom was an aficionado. She used to make this cake that chocolate dreams were made of. We’re talking two layers of chocolate cake, cool whip, and about a dozen Hershey bars.
Sin-sationally delicious. In fact, her friends would request she make it for almost every party. And she hosted parties often.
And you know where she got the recipe? Southern Living, duh! So, why am I telling you this? It’s relevant, I promise. I have daydreamed about that cake for YEARS. Maybe it’s nostalgia, maybe it’s because I love chocolate, maybe it reminds me of my mom. I don’t know. What I do know is that cake was damn good.
So, what does a food blogger do when she wants to taste a memory? She recreates the damn thing! And THAT, my friends, is what this keto chocolate cake is. Two layers of low-carb chocolate cake, keto cool whip, and ChocZero milk chocolate squares.
Chocolate, chocolate, chocolate, oh my!
Is This Really Low-Carb?
I’m sure that by now you’re thinking, How can this be low carb?
I know, I have to pinch myself, too. This keto chocolate cake is a great basic gluten-free cake recipe! I actually used my favorite keto yellow cake recipe as the base but added cocoa powder to make it chocolate! And for the frosting, we use my crazy simple keto cool whip! Thanks to companies like ChocZero, we keto-ers can enjoy delicious chocolate guilt-free!
I’ve used their products in several other recipes (like this one and this one). They are my favorite keto-friendly chocolate company because they sweeten with monkfruit (zero sugar alcohols), use zero fillers, zero corn products, and are even vegan and vegetarian friendly! Best of all, all of their products are less than 3 net carbs per serving!
(P.S., While I am an ambassador/influencer for ChocZero, this recipe is not sponsored. I just really love them!)
Their dark chocolate squares were the perfect replacement for Hershey bars in this recipe!
Click here for more keto chocolate recipes!
What Ingredients Can I Add To Keto Chocolate Candy Bar Cake?
Are you a nut for nuts? As you’re undoubtedly aware, chocolate and walnuts, almonds, and peanuts (yes, technically they are legumes) go well together. If you want to bring some crunchy texture to the recipe, add these. You can also take it one step further and add peanut butter, which I have done on occasion. If you want that sweet/savory mix but don’t care for nuts, mix in some salted caramel chips. If you would prefer something sweet, go for berries. Strawberries, raspberries, blueberries… they are all good!
Ingredients
For the cake:
- 2 cups almond flour
- 1 cup sweetener of choice
- 1.5 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 4 eggs
- 1/2 tbsp vanilla extract
- 8 tbsp butter, melted
For the Frosting:
- 1 batch keto cool whip
- 1/2 tsp vanilla extract
- 10 50% dark chocolate ChocZero squares 5 for frosting, 5 for top of cake
Instructions
- Preheat oven to 350 degrees. Grease a 7″ or 9″ cake pan and set aside.
- In a large bowl or stand mixer, add the first 4 ingredients and mix to combine.
- Add the eggs and vanilla and mix to combine.
- With the speed on low, slowly add the melted buttter and mix until fully combined.
- Add the batter to the prepared cake pan.
- Bake on the center rack for 25 minutes. Use a toothpick to check the center for doneness. Bake longer if necessary.
- While the cake is baking, prepare the keto cool whip.
- Roughly chop the ChocZero dark chocolate squares. Add half to the cool whip and reserve the other half for decorating the cake.
- Keep the frosting cold in the fridge until ready to use.
- Let the cakes cool completely on a wire rack before frosting. Once cooled, cut the cake in half like a bun.
- Create the middle layer of frosting by adding a large dollop of frosting to the top of the bottom cake layer.
- Place the top layer of cake on top. Frost with the remaining frosting. Decorate top and sides of cake with remaining chocolate pieces.
- Store uneaten cake in the refrigerator up to 1 week.
FAQs
I use Lakanto Powdered Monk Fruit Sweetener but you may want to reduce it by a 1/4 cup.
Yes, if you’re using a 9″ cake pan, you will need to bake for at least 30 minutes.
No, but given the relative darkness of the chocolate, I recommend you do so, or you may not like the finished product.
How To Store Keto Chocolate Candy Bar Cake
You can store uneaten cake in the refrigerator up to 1 week. Just put it in an airtight container first. You can also wrap it in foil then place it in the container if you want to keep it in the freezer. Just let it thaw in the fridge before serving.
Keto Chocolate Candy Bar Cake
Guilt free keto chocolate cake with a keto cool whip frosting and sugar free chocolate candy. Only 3 net carbs per slice!
Ingredients
For the cake:
- 2 cups almond flour
- 1 cup sweetener of choice (I use this but reduce the amount by 1/4 cup)
- 1.5 teaspoons baking powder
- 1/4 cup unsweetened cocoa powder
- 4 eggs
- 1/2 tablespoon vanilla extract
- 8 tablespoons butter, melted
For the Frosting:
- 1 batch keto cool whip
- 1/2 teaspoon vanilla extract
- 10 50% dark chocolate ChocZero squares 5 for frosting, 5 for top of cake
Instructions
- Preheat oven to 350 degrees. Grease a 7" or 9" cake pan and set aside.
- In a large bowl or stand mixer, add the first 4 ingredients and mix to combine.
- Add the eggs and vanilla and mix to combine.
- With the speed on low, slowly add the melted buttter and mix until fully combined.
- Add the batter to the prepared cake pan.
- Bake on the center rack for 25 minutes. Use a toothpick to check the center for doneness. Bake longer if necessary. (If you're using a 7" cake pan, you will need to bake for at least 30 minutes.)
- While the cake is baking, prepare the keto cool whip.
- Rougly chop the ChocZero dark chocoalte squares. Add half to the cool whip and reserve the other half for decorating the cake.
- Keep the frosting cold in the fridge until ready to use.
- Let the cakes cool completly on a wire rack before frosting. Once cooled, cut the cake in half like a bun.
- Create the middle layer of frosting by adding a large dollop of frosting to the top of the bottom cake layer.
- Place the top layer of cake on top. Frost with the remaining frosting. Decorate top and sides of cake with remaining chocolate pieces.
- Store uneaten cake in the refrigerator up to 1 week.
Recommended Products
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Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 317Total Fat: 28..7gCarbohydrates: 6gFiber: 2.7gProtein: 7.1g
