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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!

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Does anyone remember the old Southern Living magazines? My mom was a Southern Living aficionado but then again, wasn’t every Southern woman in the 90s? 

Anyway, she used to make this chocolate 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 at almost every party. And she hosted parties often.

 

 

I bet you can’t guess where did she got the reciepe? Souther 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 really is real keto life!

This keto chocolate cake is a great basic gluten free cake recipe! 

I actually used my favorite keto yellow cake recipe as the base for this recipe but added cocoa powder to make it chocolate!

And for the frosting, we use my crazy simple keto cool whip! 

Click here for more keto chocolate recipes!

Thanks to companies like ChocZero, we ketoers 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 recipe is not sponsored. I just really love them!)

Their dark chocolate squares were the perfect replacement for Hershey bars in this recipe!

(I actually prefer this over Hershey’s now!)

 

 

Each square is only 1 net carb! 

So, even though this sugar free chocolate cake is decadent and indulgent, it’s still crazy low in carbs!

You can pick your jaw up off the floor now! 

So you’ll need to go order some ChocZero now, or if you live in a state where it’s sold, RUN don’t walk!

You can order ChocZero directly from their website or Amazon. If you order from ChocZero directly, use discount code KETOINPEARLS for 10% off your purchase! (not valid on Amazon)

 

 

Don’t forget to grab some maple syrup and keto bark while you’re at it!

The next time you need to want to be the keto hostess with the mostess, serve this cake!

Keto Chocolate Candy Bar Cake

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Guilt free keto chocolate cake with a keto cool whip frosting and sugar free chocolate candy. Only 3 net carbs per slice!

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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

1. Preheat oven to 350 degrees. Grease a 7" or 9" cake pan and set aside.
2. In a large bowl or stand mixer, add the first 4 ingredients and mix to combine.
3. Add the eggs and vanilla and mix to combine.
4. With the speed on low, slowly add the melted buttter and mix until fully combined.
5. Add the batter to the prepared cake pan.
6. 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.)
7. While the cake is baking, prepare the keto cool whip.
8. Rougly chop the ChocZero dark chocoalte squares. Add half to the cool whip and reserve the other half for decorating the cake.
9. Keep the frosting cold in the fridge until ready to use.
10. Let the cakes cool completly on a wire rack before frosting. Once cooled, cut the cake in half like a bun.
11. Create the middle layer of frosting by adding a large dollop of frosting to the top of the bottom cake layer.
12. Place the top layer of cake on top. Frost with the remaining frosting. Decorate top and sides of cake with remaining chocolate pieces.
13. Store uneaten cake in the refrigerator up to 1 week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• ChocZero 50% Dark Chocolate, Sugar free, Low Carb. No Sugar Alcohol, No Artificial Sweetener, All Natural, Non-GMO - (3 Bags, 30 Pieces)
• 
  Lakanto Monkfruit Sweetener, 2:1 Powdered Sugar Substitute, Keto, Non-GMO (16 oz)

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 317Total Fat: 28..7gCarbohydrates: 6gFiber: 2.7gProtein: 7.1g

Did you make this recipe?

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