Double Chocolate Birthday Cake RecipeRecipe posted in: Snack
It’s your birthday, you can eat cake if you want to! But even if it’s not, you can still enjoy a slice of chocolaty goodness on your low-carb diet. This Double Chocolate Birthday Cake recipe is packed with wholesome ingredients and a whole lot of flavor. Featuring a soft-baked almond flour cake and a creamy, dreamy cocoa frosting, you’ll be whipping up this beautiful baked good for every special occasion.
This dense, rich chocolate cake covered with a fluffy chocolate whipped cream frosting is the perfect option for a low-carb birthday party. The recipe yields one single layer of cake. However, it can easily be doubled or tripled and stacked for a two or three layer cake to feed a crowd!
The cake is made with butter, eggs, sugar-free sweetener, vanilla extract, almond flour, ground flaxseeds, cocoa powder, baking powder and salt. After about 10 minutes in a 350-degree oven, it’s ready for frosting!
Whip together heavy whipping cream, cocoa powder, erythritol and vanilla extract on high in a stand mixer for about three minutes until a thick and fluffy frosting is created. Spread the frosting over the cooled cake and top with chopped sugar-free chocolate or sprinkles for a beautiful presentation.
Want to make this a triple chocolate cake? Add a drizzle of our 4-Ingredient Sugar-Free Chocolate Sauce! It’s a simple but delicious combination of cocoa powder, melted coconut oil, sweetener and water. Yum!
One slice of this Double Chocolate Birthday Cake contains 233 calories. It counts as two Healthy Fats and one Extra on your South Beach Diet weight loss program. While it’s ok if your low-carb diet isn’t perfect on a special occasion like your birthday, don’t let one day of celebrating turn into a whole month! Continue to log your food intake (including this chocolate cake) in the South Beach Diet Tracker app to keep yourself in check.
Chocolate is NOT off limits on your healthy diet! Believe it or not, dark chocolate is one of our favorite low-carb superfoods. The Palm South Beach Diet Blog has plenty of delicious cocoa-flavored recipes for your meal plan. Check out the tasty ideas below!:
- Chocolate Avocado Pudding >
- Chocolate Almond Butter Shake >
- No-Bake Chocolate Tahini and Mixed Seed Protein Bars >
- Chocolate Peanut Butter Shake >
- Quick 1-Minute Chocolate Ricotta Dessert Mousse >
- 5-Ingredient Chocolate Avocado Pudding >
- Chocolate Peanut Butter Mug Muffins >
- Chocolate Chip Cookies >
Want the taste of birthday cake while on the go? Stock up on the pantry-friendly Birthday Cake Bite from the South Beach Diet snack menu! It has all the goodness of vanilla-frosted confetti cake in a go-anywhere bar. Click here to try it out! >
Lose weight and get healthy with a delicious, low-carb meal plan. Learn more about the South Beach Diet meal delivery service! >
For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.
Phase: Weight Loss Phase, Weight Maintenance Phase
- 2 Healthy Fat
- 1 Extras
- 6 Tbsp. butter, melted
- 2 large eggs
- 1/2 cup erythritol-based sweetener (granulated)
- 1 tsp. vanilla extract
- 3/4 cup almond flour
- 1/4 cup ground flaxseeds
- 1/3 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 cup heavy whipping cream
- 2 Tbsp. cocoa powder
- 1 Tbsp. erythritol-based sweetener (confectioners)
- 1 tsp. vanilla extract
- 2 Tbsp. roughly chopped erythritol-sweetened chocolate or erythritol-sweetened sprinkles (optional)
- Preheat oven to 350F. Grease an 8-inch cake pan with olive oil spray or softened butter. Set aside.
- Whisk together the melted butter, eggs, erythritol and vanilla extract in a medium-sized bowl.
- Add the almond flour, flaxseeds, cocoa, baking powder and salt to the butter mixture. Stir well to fully combine. The batter will be very thick.
- Scrape the batter into the pan and spread to form a thin, even layer.
- Bake for 8 to 11 minutes, or until the cake is just baked through. Do not overbake or the cake will dry out.
- Allow the cake to cool fully in the pan before inverting onto a plate.
- Whip the cream, cocoa, erythritol and vanilla on high in a stand mixer fitted with the whisk attachment for 3 minutes, until thick and fluffy.
- Spread the frosting over the cooled cake. Top with chocolate and/or sprinkles (optional).