Diabetic Chocolate Layer Cake - Low Sugar Dessert Recipe 

Rich almond and coconut flours create a deeply chocolatey, protein-packed cake layer that stays wonderfully moist. It's layered and frosted with a luxurious, sugar-free chocolate ganache that makes it perfect for celebrations.

Cake Ingredients:

2 cups (240 g) almond flour

2/3 cup (80 g) cocoa powder

1/3 cup (40 g) coconut flour

1/3 cup (40 g) unflavored whey protein powder

1 tbsp. (15 ml) baking powder

1 tbsp. (15 ml) instant coffee

1/2 tsp. (2.5 ml) salt

1/2 cup (115 g) butter, softened

1 cup (200 g) granulated Swerve

4 eggs

1 tsp. (5 ml) vanilla extract

1 cup (240 ml) unsweetened almond milk

Frosting Ingredients:

7 oz. (200 g) good quality unsweetened chocolate, chopped

1 3/4 cups (420 ml) whipping cream

3/4 cup (120 g) confectioner’s Swerve Sweetener

1/2 tsp. (2.5 ml) vanilla extract

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Grease three 9-inch (23 cm) circular cake pans.

3. Line with parchment circles and grease the parchment.

4. In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein powder, baking powder, coffee and salt.

5. In a large bowl, beat butter with Swerve until light and fluffy.

6. Beat in eggs and vanilla extract, then beat in half of the almond flour mixture.

7. Beat in nut milk and then the remaining almond flour mixture until well combined.

8. Divide the batter evenly among the cake pans and smooth the tops with a knife or offset spatula.

9. Bake about 20 minutes, until the center is firm to the touch.

10. Remove and let cool in pans 15 minutes, then flip out onto a wire rack to cool completely.

11. To make the frosting, place chopped chocolate in a large bowl (in the bowl of a stand mixer, if using one).

12. In a medium saucepan over medium heat, combine whipping cream and confectioner’s Swerve.

13. Whisk until Swerve is dissolved.

14. Bring to just a simmer.

15. Pour over chopped chocolate and let sit about 10 minutes, until chocolate is melted. Whisk to combine.

16. Let cool to room temperature, about two hours.

17. Using whisk attachment of stand mixer or beater of hand-held mixer: beat on medium-high for 3 to 5 minutes, until lighter in color and fluffy.

18. Assemble cake by placing one layer of cake on a serving platter or cake stand and spread with about 1/3 of the whipped frosting.

19. Top with another cake layer and another 1/3 of frosting.

20. Top the final layer and remaining frosting.

21. Use a spatula to swirl frosting on the top.

22. Let set for at least 30 minutes before serving.

Nutritional Information (Serving size: 1 slice, Yield: 12 slices):

Calories: 310 | Fat: 28g | Net Carbs: 5g | Fiber: 3g | Protein: 8g

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