The best low carb chocolate cake recipe ever! Shredded zucchini makes it moist and is well hidden. The kids will never know you are sneaking in a vegetable.
I’d like to share my favorite low carb chocolate cake recipe with you. It’s been a hidden gem on this blog for over five years now. Looking for other low carb cake recipes? Check out my recipe index for other low carb dessert recipes!
The reason it’s been hidden is that it’s labeled as a German Chocolate Zucchini Cake. However, if you read the comments on that recipe, you’ll discover why it’s the best low carb chocolate cake recipe around!
I decided to repost the original recipe for a standard cake size. This recipe will produce two 9-inch rounds, a 9×13-inch sheet, or about 24 cupcakes. That’s the same as a regular box cake mix.
When my sister-in-law asked me to make a gluten free cake for my niece’s graduation party at the beginning of the summer, I knew exactly which recipe to use.
All who tried the cake could not believe it was low carb and gluten free. Why not give it a try?
Find out for yourself why this has become the best low carb chocolate cake recipe for my family and friends! I am confident that it will soon be your favorite low carb cake recipe too.
You’ll also love that this is a super simple cake to make.
I typically use a box grater to shred the zucchini, but you could save time by shredding it in a food processor.
It takes about one large or two small zucchini to get 4 cups shredded. No need to be exact. And, you don’t have to drain it much as you want the cake to be moist.
If you want the cake to be extra chocolatey, go ahead and add the optional chocolate chips. You can use homemade chocolate, cut up a low carb chocolate bar, or use sugar free chip like Lily’s.
This low carb cake recipe is great with or without the additional chocolate chips.
I topped off the cake with a low carb chocolate buttercream frosting.
For a celebration cake, I’d recommend using a traditional vanilla sugar free buttercream like this one for decorating.
I’ve made this low carb chocolate cake at least once a year since I first discovered in the summer of 2011. Each time, it has always came out perfect. It’s a yummy way to use up those summer zucchini in the garden.
So far, I’ve baked this cake three times this year alone. Our garden is producing a lot of zucchini right now so I may be making some chocolate cupcakes this weekend using this recipe.
If you are still searching for the best low carb cake recipe, you need to give this one a try. I don’t think you’ll be disappointed. It has always been a hit when shared with my family and friends.
You may want to cut the recipe in half if you aren’t sharing it with others. It makes a good sized cake. But, it also freezes well if you can’t eat it all at once.
From my experience, the addition of zucchini really makes the difference when it comes to low carb cakes. It’s the secret ingredient in this moist chocolate cake.
And, if you shred it up with a fine grater, no will will ever know you hid in a healthy vegetable.
The Best Low Carb Chocolate Cake Recipe
Best Low Carb Chocolate Cake
Ingredients
- 1 cup coconut flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cup low carb sweetener 1:1 sugar replacement
- 1/4 teaspoon monk fruit powder see note for alternative
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil melted
- 8 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups zucchini shredded
Optional:
Instructions
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In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
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Mix in eggs, coconut oil, and vanilla until well combined.
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Stir in zucchini (and optional chocolate chips if using).
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Spread out into greased 9x13-inch pan (or two round 9-inch pans).
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Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
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Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
Recipe Notes
1/8 teaspoon stevia concentrate or 2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the monk fruit.
Each serving contains about 1g erythritol
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Stephanie says
I could still taste the zucchini some. Can I do half the zucchini and half cream cheese for moisture? Thanks
Lisa says
It’s worth a try. Or you could try to grate the zucchini in smaller shreds.
Traci says
Wow. This is the most real dessert I’ve had on keto. I used Swerve granular in the cake and Swerve powdered in the icing and the little amounts of monk fruit and stevia in the recipe. It tastes wonderful and has a great texture. My non keto family liked it too although maybe not as much as I do.
Lisa says
I’m glad you and your family enjoyed the cake!
Neola says
What texture does this have? Can you use almond flour instead?
Lisa says
It’s got a spongey texture and you’d have to change other ingredients to use almond flour.
Margaret BASSIL says
Could i use almond flour instead of the coconut flour?
Lisa says
This is a coconut flour recipe so other changes are needed. To use only almond flour, you’d need more of it along with less liquid and or eggs.
Lisa says
This is the ultimate low darb chocolate cake!!! I used erythritol and extra stevia glycerite for the sweetness of a box cake and this is amazing. Even after a week in the fridge this is still moist. My brother who refuses to even taste anything “diet” liked this. Am making it again today. YUM!
Lisa says
Thanks for the tip on the stevia glycerite. I find it does tend to give a nice boost of sweetness.
Veronica Ribeiro says
I am not a big chocolate person, but I loved this cake. It is very moist. I used swerve and monkfruit sugar.
How do we go about doing it as a yellow cake?
Lisa says
I actually tried something similar, but added coconut and used yellow squash instead of zucchini. You can find that recipe at https://lowcarbyum.com/coconut-cake-cream-cheese-frosting/
Jackie says
I’ve just returned to make this again and wanted to leave a note to say how much we liked it. First time I made 1/3 recipe for a 4×8 casserole and this time I’m taking it camping and will half it for an 8×8 metal cake pan. Thanks for this recipe – it truly is the “best”!
Lisa says
Great idea to bring along camping for a little treat. Hope you had fun during the trip!
DS says
So our cake turned out terrible (it looked great), but we think it was because we couldn’t find any of the other sweeteners (monk fruit for the cake, stevia glycerite and Swerve for the frosting) and instead used the equivalent amount of Stevia per the recipe notes. The flavor for us was honestly 0-1 star but I feel like it’s mostly because of the Stevia, I haven’t tried the other sweeteners mentioned so I’m not sure if they have the same bitter aftertaste but I would assume not based on other comments. The cake itself was very moist and we actually couldn’t see the zucchini at all, which surprised us! I ate a bite of the cake with no frosting, and we didn’t like it but the taste wasn’t awful, it didn’t really have much flavor (but it did have the Stevia aftertaste), but the frosting just did not taste good to us.
Lisa says
It’s definitely the sweetener. I find it best to combine sweeteners for the best overall taste. And some like the cake a little sweetener than others. I’ve made the cake with a low carb buttercream for a birthday cake and even those not following low carb enjoyed it.
Diane says
To any one who never tried it…….You have to try SWERVE. use equal amounts as substitute for sugar. No aftertast, no gas problems etc. amazon sells the powdered and granulated versions. I haven’t yet made this cake but will soon.
April says
If you think it was your sweetener, why give a low star rating?
Sara K says
I use Stevia and have found I need to use about half the amount of it compared to other sweeteners. This cake is loved by our young twin daughters and myself; even my hubby who is not a “low-carber” or a chocolate cake lover has enjoyed this cake many times.
Lisa says
I’m so glad it’s a low carb cake your whole family enjoys!
Gracie says
I made this cake today, since our zucchini went wild while we were away for a week. I was worried about the odd “cool” sensation I seem to get from the Swerve, so at first I just added 1 cup of the sweetener, but I changed my mind and put in the full amount after all. I used 1/8 tsp of a liquid Stevia as well, so maybe this is what helped it to work out. I filled an 8″ x 8″ cake pan, and had enough batter left for six heart-shaped donuts (came out like miniature bundt cakes) and another six “muffin tops.” This is now my all-time favorite healthy cake! I can’t even imagine eating a store-bought cake or something that came from a cake mix now. This surpasses any cake I’ve ever had. My husband liked it and said he would never have known it used no wheat flour, used a sweetener other than sugar, and had zucchini in it. He declared this a recipe worthy of taking on our sailboat when we entertain guests for dinner. And yes, for anyone wondering, this is absolutely Birthday Cake-worthy!
Lisa says
Thanks so much for sharing your experience with the cake recipe Gracie! I love that you made a few mini cakes too.
Farmwife says
I just made this in the 9″ pans. I don’t know what I did wrong, but I had a terrible time getting out of the pans, so it is pretty much crumbled and it will be hard to frost.., but it is still DELICIOUS! So I highly recommend the rectangular 9 x 13 long pan.
Thank you for this delicious treat!
Lisa says
You can line the bottoms of the pans with parchment paper to make them easier to release.
Steven S Hewett says
My family and I eat a low processed carbohydrate and sugar diet and this recipe sounded great. The trouble with that is finding alternative’s for my sweet tooth. Although my cake turned out different from what your pictures display I’m quite happy. My result was closer to a sponge cake. I use Pyure as a sweetener and I processed the zucchini into a mush. I was afraid my kids would catch a glimpse of zucchini and be done with it. I plan to perfect future attempts.
Lisa says
You could peel the zucchini so the kids don’t see any green if you want to leave it grated.
Lisa Duncan says
I found this recipe through Virta Health’s blog. So glad I did. It is absolutely fabulous. I made cupcakes – because that helps with portion control – though I have to admit I ate two warm out of the oven, unfrosted. I am freezing half a dozen to take on an upcoming camping trip.
Lisa says
Have a great trip!
Sue says
Do you have to store the cake with frosting in the fridge?
Lisa says
I always do, but it should be fine left out for a couple days.
Brandie says
This cake looks amazing ! I wanted to make this for my son’s birthday but he’s allergic to eggs. I know some people use bananas would that work with this recipe?
Lisa says
I’ve had good results using gelatin and water whipped up with the granular sweetener to a white fluffy consistency as an egg replacer in baked goods.
Amanda says
Hello. I am trying to make this cake for my little brother as he is a diabetic. I couldn’t find monk fruit powder anywhere. They were all sold out at the places that I looked. I did find Swerve (confectioners powder not granular) and 100% natural Erythritol granular sugar. Will those work?
Lisa says
It’s provided in the recipe notes (2-4 tablespoons of sugar equivalent sweetener)
Brenda says
My daughter uses flax seed and water as an egg substitute. You can look that up as well in recipes. Hope your son isn’t allergic to flax
Jen says
HI, this cake looks amazing. I want to make it for my birthday in two weeks. I cannot use any artificial sweeteners as I cannot tolerate them and strictly use monkfruit powder. Should I leave out the 1:1 sweetener entirely? Use more monkfruit? Or do you think this recipe won’t work without the extra sweetener?
Lisa says
All monk fruit should work but you may need to up the liquid without the granular.
Amanda says
Made the cake yesterday and I am quite surprised at how good it was! I used 100% Erythritol and Swerve confectioners in-replace of the monk fruit. I only put 3 cups of zucchini instead of 4 as the zucchini I had shredded was really watery and I was nervous that the 4th cup would’ve over did it. I grated the zucchini on the smallest part of the grater. I did add Hershey’s sugar free chocolate chips, couldn’t find Lilys. The only thing that I would leave out or maybe put less, is the cinnamon. The cake had a cinnamon aftertaste, which was meh for me as I don’t like cinnamon. The cake was so moist and everyone loved it! My little brother who’s a diabetic and who has never eaten cake before said “is this what it’s like to be normal”. For the frosting I used sugar free cool whip and sugar free chocolate pudding with a cup of milk. Thank you for this recipe, it was great!!
Lisa says
Thanks for sharing your experience with the recipe Amanda! It’s great that your brother was able to finally enjoy some cake.
Rhonda says
Thank you so much for this recipe!!! I am pregnant and have gestational diabetes but I have been craving chocolate cake! This has completely hit the spot! The cake is moist and has just the right flavor without the nasty aftertaste that most of the low carb desserts have. I did use the swerve sweetener (almost the whole bag, 1 1/2 cups plus 2 tablespoons) and omitted the monk fruit powder. I peeled and blended the zucchini into small pieces and found it did not effect the texture too much. If you didn’t know it was there you wouldn’t have been able to tell. I also added the Lily chocolate chips which was a good addition. I was worried that it would have a coconut flavor but it did not. I personally topped mine with a little bit of whipped cream which was perfect instead of making the frosting. I highly recommend trying this recipe! Thanks again!!!
Lisa says
Adding the chocolate chips definitely provides the best taste.
Mira says
What is the net carbs for a piece of this cake, 9×13, and 9×9?
Many people who made this cake complained of flavor once baked … bitter, etc.
Will liquid Stevia counteract the cooling effect of Erythritol?
How much coffee/espresso powder should you add?
If you make this in cupcakes, how long should you bake them?
Lisa says
Net carbs is roughly 2.5g per square (9×13 cut into 24 small squares). To offset the taste of erythritol, I like to use a stevia/erythritol blend along with monk fruit. You don’t need much espresso powder. Maybe a teaspoon or so. For cupcakes, I’d say about 15 minutes or so, but would check around the 10 minute mark.
JetWan says
Made this cake tonight with the german chocolate cake icing. Moist and good. Definitely the best low carb chocolate cake recipe I’ve tried. Thank you!
Awiti says
BEST Low Carb Cake i ever had! Thanks for this Killer Recipe.
Lisa says
You’re welcome!
Veronica says
Wow! Cake came out delicious. I used Erythritol sweetener for the whole recipe. Made half a cake to make sure it wasn’t a disaster, should have made the whole cake. Thank you.
Lisa says
Awesome! I’m so glad it worked out for you.
Jenni M says
I made this with high hopes, for my mom’s birthday. I followed the recipe to a T. It turned out disgusting as a dessert. It tasted more like zucchini bread with an icky artificial sweetener and baking cocoa after taste. I do not recommend this recipe at all. I spent so much on it and was so disappointed.
Lisa says
It could have been the ingredients you used as they do vary widely.
Amanda says
I made this cake for my mom (who follows a keto diet), and she LOVED it! My sister, her boyfriend, his family, and my mom’s coworkers (some who are not dieting) all loved it as well. Thank you so much for the recipe!
Lisa says
Thanks for letting us know how well this cake worked out for you Amanda!
Jennifer Curry says
I made this today for first time.. I grated instead of shredding .. That may be why.i have the results i have. My cake was slightly bitter, like you need to really like dark Chocolate to eat this, and was very crumbly.. But I’m very much looking forward to trying it again. As I’m struggling with not eating cake and staying low carb
Linda billingsley says
Made the cake the other day! I used two small zucchini and the cake was dense and a bit on the dry side! The icing was great though!
Tiffany says
Made this cake this weekend and the texture is very grainy, what causes this?
Lisa says
This cake should not be grainy at all. None of the ingredients listed should make the texture that way unless too much is used.
Sandra Hubel says
Hi Lisa I have a Stevia blend zero calorie sweetner and that’s it . It says 3/4 teaspoon is like 2 teaspoon of sugar. It’s the Kroger Brand I also have the Kroger Brand of coconut flour do you think these will work in this recipe? I’m very new to trying to cook and bake low carb and I’m very unsure of what I’m doing. Thank you
Lisa says
They should both work. Just make sure to convert the sweetener as needed.
Yvonne Ramos says
So I’ve made this cake twice now and both times they were Amazing! The 1st time I made it I did use the zucchini but I thought it was a little weird so the 2nd time I replaced the zucchini with 3 cups of heavy cream and it was spectacular! If anybody else finds the zucchini flavor a bit off putting I would definitely recommend this substitute.
Lisa says
Interesting! I wouldn’t have thought to use heavy cream. I’ll give it a try.
Jessica S says
Quick question for you, Lisa – in the recipe (and the link), the sugar looks granulated, but the video shows powdered/confectioner’s style for the larger quantity amount. Can you confirm for me? I’ve got granulated and powdered Swerve on hand at the moment. Out of my granulated monk fruit.
Lisa says
I use granulated in the cake, but powdered will work too. However, only powdered should be used in the frosting.
Laura says
Great recipe. A real cake with real cake texture for keto wow. Really happy with the quantity this makes and it was easy to follow. Thank you for giving us a satisfactory solution to our cake cravings.
Alyn says
Hi just made your cake today. I so loved it. Changes on sugar because I can’t fins monk fruit here on the Philippines. My son loves it also. Thanks for sharing this recipe.
Alexis says
This was amazing. I made it as cupcakes as a Friday treat for my 6 kids, ages 1-9 (who have not been huge fans of every recipe I have tried since starting LCHF/Keto) The oldest two thanked me for making a “normal” treat and requested it for upcoming birthdays! AMAZING! I did half coconut flour and half oat fiber but everything else was the same. I will shred the zucchini finer next time, but honestly it was SO GOOD! 100!
Ana Hall says
Thank you so much for this recipe! I Made it yesterday and didn’t have any problems with the cake sticking .My problem is that there is something that has an after taste but a lot I’m not sure if it is the coco power or the stevia, but it’s very strong. I don’t know exactly what it is.
Lisa says
It could be either the cocoa or stevia. Sometimes I add a little instant coffee to enhance the flavor.
Aimee says
I find baking with any stevia always gets bitter. I avoid it and only use Swerve.
Judy C. says
Do you peel the zucchini before you grate it?
Lisa says
I don’t peel the zucchini before grating. But, if you want to hide it, you may want to peel it so the green pieces don’t show.
Andra Harris says
yay!!!! finally a “sweet” recipe that actually tastes good and is not grainy like almond flour. This was a huge success. We are fairly new to keto but I’m getting the hang of the “new” way of baking. My go to sweetener is Sola. I used it in this recipe – a little less than what was called for in the recipe. My cake was moist and did not stick in the pan. Previous experience with adding zucchini – such as in zucchini bread- is you have to seriously grease the pan. I took this to a pot luck and no one new it was a “healthy” cake. Thank you for this awesome recipe!!!
Mckenzie says
Hi could I sub in almond flour for coconut? And if so how much?
Lisa says
It won’t work one-for-one in this recipe.
Clarissa says
WAH! I don’t know what went wrong. I had such high hopes! The batter tasted good but it turned out ew. I can’t explain what is wrong with the flavor. My husband doesn’t like it either. He also liked the batter. The consistency is perfect though.
Lisa P says
We aren’t a fan either.
Esther Bergling says
Seriously, probably the best chocolate low-carb cake I’ve ever made. Had the kids and grandkids over and they loved it (even the grands!) I will be making for my high school so nice to kids tomorrow they’ll never know the difference.
Kathy says
I used to make this cake with a regular recipe and loved it. I now tried this recipe and frankly, it was awful. First, the frosting tasted great but needed four times the liquid listed. I followed the cake recipe exactly and it never blended correctly. It was like a bunch of pebbles with zucchini when it went in the pan. The zucchini never baked in, it was apparent it was there. Also, the cake was bitter, grainy and awful tasting. My husband was so excited to try it but after one bite pushd it away. I do not know what was wrong as I followed everything to the letter.
Lisa says
I have no idea what you did, but I’ve made this cake over a dozen times now without issue. Maybe your measurements or ingredients were off? What kind of cocoa were you using? Was it by chance the raw kind? And, finely grated zucchini should not be seen. What kind of grater did you use?
Ashley Smith says
i would love to try this, this weekend. i have unsweetened raw coco (cacao?) powder. 1 cup seems like a bit much and would be more bitter. if its unsweetened do i half the amount? my hubby does not like super dark chocolate taste he finds it to bitter.
Lisa says
I do believe that the raw cacao needs less, but I used regular unsweetened cocoa in the tested version.
Melissa says
I made this last night and I had Hershey’s Special Dark 100% cocoa powder (100% cacao) on hand. I used that to the suggested measurement and it had a very strong bite in the aftertaste I thought it was a lot of powder too). Almost to the point of a burning sensation. I also used Swerve granular in the cake and confectionary for the frosting.
The texture of the cake and the flavor was perfect minus that extreme aftertaste. Do you think that was the swerve or the dark cocoa powder? I want to make this again but get it right as I think it has real potential. What cocoa powder do you use?
Sorry I’m new to this whole natural baking and low carb gig, lol.
Lisa says
It could be a little of both, but likely more the cocoa. Some people also prefer the cake a little sweeter so for that I like to add in a little more monk fruit sweetener.
Ruth says
I have been low carbing since January 1, 2012. I have tried many chocolate cake recipes since then, and I believe that this is the best so far! Thank you so much for sharing!
Lisa says
You’re welcome Ruth!
Anika Armstrong says
Hi, is it possible to substitute almond flour for coconut flour? Thanks!
Lisa says
Not in this recipe. Sorry! It’s designed to use only coconut flour.
abigail Yee says
tried this cake today and it tastes amazing! the zuchinni makes it soft (although i should prob grate it a bit smaller – my partner said it was a bit weird to see green in his cake, nonetheless he ate a whole slice). the flavor is good, we didnt have monk fruit but replaced with with sweetener.
Michelle says
I just made this recipe for the second time this month and WOW! It is amazing! My kids and husband (who are not low-carbers) love it too. I made it to recipe but omitted the monkfruit both times as I don’t have it on-hand. I used Sweve as my only sweetener and added one cups of Lily’s Baking Chips. Thank you, thank you and I can’t wait to try more Low Carb Yum recipes!
Cindy says
I have the first sweetener you mention in recipe but not the pure monk fruit. Is there a way to adjust recipe?
Lisa says
It’s in the recipe notes.
Becky says
Question I don’t have the fruit powder. All I have is splenda or brown sugar splenda. Can I use either one in place of the monk fruit? Plus would it be 1.5 cups sweetener plus say 3 tablespoons more of splenda?
Lisa says
Yes. You’ll want to use about 1 2/3 to 1 3/4 cup of sugar equivalent sweetener in the cake.
Sabrina Bogan says
I’m going to try this for my son. His birthday is the 17th of January. I’ll let you know how it went.
Gayle says
Wonderful cake! Very rich and moist, loved it! I tried the buttercream frosting recipe, but just couldn’t get it to work, so ended up making a cream cheese frosting. But the cake is AWESOME! Thanks. 🙂
Lisa says
Sorry the frosting didn’t work out, sometimes it’s a slight difference in ingredients. But, so glad the cake worked out well.
Anne says
I really like that this cake has so much zucchini in it. It comes out moist and has a light feel to it, so that you can pair it with buttercream frosting without it getting too rich. I have made this cake three times. First two times, I made it into a 9×13 pan. Both came out good and moist, but even though I greased the pan generously, the cake stuck to the bottom and sides pretty badly. Oh well, I just spread frosting across the top and called it done. The third time I made this into a layer cake. I carefully lined round cake pans with parchment paper and they came out without a problem. I spread peanut butter frosting between the layers and chocolate frosting on the outside. It was good, but I think I will try using only peanut butter frosting next time. Because this is definitely good enough to make a fourth, fifth, sixth…. time. Thanks for a great recipe!
Allie says
WARNING – this cake will stick to your cake pan like nothing else. I made sure to grease the pans very well, as directed in the recipe, but they still stuck. I broke the first one while trying to remove it and once I had a taste, I ended up scraping all three straight to the bin.
Lisa says
It’s best to line at least the bottom of the pan with parchment paper. I use a seasoned stoneware pan and it does not stick.
Amy says
Terrific recipe. Thank you. Every year, I make my husband a German chocolate birthday cake. But since following a Keto diet, we weren’t sure if we could still have a tasty birthday treat. Yes, we can. I made this cake and added a pecan coconut frosting:
Melt 1/2 cup butter over low heat
Add 2 beaten eggs and 2/3 cup evaporated milk. Wisk over medium heat until thickened (whisk constantly or you will have scrambled eggs and not a smooth custard)
Add 2/3 cup swerve and stir well.
Cool slightly and add in 2 cups coconut, 1 cup toasted chopped pecan and 1/2 cup sugar free chips. Chips may melt but that is ok
Spread on cooled cake
Spread on cake
Valerie says
Can I use heavy cream uh Ruhr place of the evaporated milk?
Jennifer Curry says
Ii love the German chocolate icing recipe! Thank you
Rachel says
I had to toss the batter because the salt was overpowering. I’d be willing to try again another day but will not add salt.
Lisa says
It’s may also be the baking powder so cut that back in addition to omitting/reducing salt.
Ilko says
I just made this cake yesterday. I followed the recipe and the one and half cup of Swerve seemed way too much I had to use almost the whole bag of it I bought. Also it says it doesn’t affect blood sugar but this amount of total carbs just in the Swerve 144 grams. My husband needs to count the total carbs of his intake. So I just don’t know if he can really eat this cake. It tastes really sweet.
What if I want to replace Swerve with other no carb sweeteners? Shall I use the same amount?
And of course it’s a great cake, thank you!
Lisa says
You could cut the bulk sweetener in half and replace some of the sweetener with concentrated stevia or monk fruit.
Cherish says
Swerve’s carbs are sugar alcohols. Meaning they don’t get processed the same as regular carbs do. Since there are only 2 categories for carbs, Sugar and Fiber, and swerve is not fiber, it gets listed under “sugar”. But since it is alcohol, it gets burned off, so to speak, and doesn’t actually count as carbs. You’ll notice some nutritional info will now include the “sugar alcohols” at the bottom of their package. Just so you know, Swerve is carb free. If you go to their website, they explain how it is. But yes, I thought the same thing when I first started using swerve, and couldn’t understand why people were using it as a keto dieters answered prayer.
Kelley says
I am really geeked about making this cake, but the ingredients do not include coconut flour or the amount to use. Can you provide this information? I would love to make this next week for my son’s birthday.
Lisa says
The very first ingredient is 1 cup coconut flour. Do you need weight measurement?
Kimberly says
Is there a substitute I can use for the monk fruit powder? I’m wanting to make this cake for my husband next week for his birthday! 🙂
Lisa says
It’s in the Notes section of the recipe (at the bottom).
Cara says
I am SO new to this diet – as in one week in. And my birthday is in 2 weeks. My family is not very accommodating, so I’m going to try to make my own cake and hopefully no one complains. I’m confused on ingredients b/c I’ve literally never used them before – If I don’t want to spend the money on monk powder, can I just use a little more of the All-Purporse Stevia sweetener? or is that different from stevia concentrate? Trying to figure out what I NEED to buy, to make it the least expensive. Thank you!!
Lisa says
You’ll find the conversion in the recipe notes. You can use the 3/4 Pyure All-Purpose (which is readily available at Walmart) and add an additional tablespoon or two to replace the monk fruit. (note that Pyure is twice as sweet as sugar so you’ll need to use half the amount). It is tough to make the frosting without a powdered sweetener and since Pyure is sweeter than sugar you may need to add in another powder to compensate. I have seen others make a butter and cream cheese frosting will very little powdered sweetener.
Karen says
That small amount of monk powder isn’t going to make a difference. You can leave it out or yes, use your stevia concentrate.
Christie DeWees says
I made this as cupcakes for special guest that were diabetics. Also those of us that are LCHF lifestyle. My friend that has been a diabetic for years said she couldn’t believe it was “No sugar.” She said it was the best she had ever eaten. I agree
Lisa says
Thanks for sharing! I agree. I’ve served the cake to so many people and they always question if it’s really low carb.
Robin Finke says
Why Two Sugars? I use virtue sugar which is 4 times sweeter than regular sugar and trying to figure out how to switch it up
Lisa says
I like the taste of blended sweeteners better than using a single sweetener.
Candice Conway says
Awesome cake! It turned out perfect! So yummy, light and moist. I’m thrilled with it!
Lisa says
Thanks for the review. I really appreciate it. I’m so happy it worked out for you!
John says
My wife made this for me yesterday. It had a very pronounced peppery aftertaste. Any ideas why?
Lisa says
Hard to tell. It could be from the sweetener, cinnamon, or cocoa.
Laurie says
Tried this recipe tonight. Wow! Best tasting low carb chocolate cake ever! I split the recipe in half and it was perfect! Very moist and the taste was fantastic! I used 2 zucchinis (2 cups) and you can’t even tell there was zucchini in the cake!
Lisa says
Thanks so much for writing in Laurie! 🙂
Erin says
Hi, Lisa, just found your website and made this cake! Everyone loved it! No one could believe it was low carb! I am so excited to try your other recipes!
Thanks so much!
Lisa says
Yay! So glad it was a winner.
Rasmus says
This looks super yummy! I’ll be sure to try your recipe out soon – thanks!
Lisa says
Hope you love it!
Zang says
Just made this last night and finally…I found a good tasting low carb chocolate cake recipe. I have tried quite a few and have been left disappointed. Most of them were disgustingly gross. I started to accept that I just won’t be able to eat cake that often, but not anymore! Finally, this one tastes like real cake without the guilt! Thank you so much! I was a little hesitant since there were mixed reviews on here, and I’m like the world’s worst baker too, so I was shocked when this turned out. haha
Lisa says
That’s awesome! I used to be the worst cook, but always pretty good at baking. I blame the mixed results on variations in ingredients. Unfortunately, coconut flour can vary more than almond flour.