Get ready to sink your teeth into one of the most decadent creations yet! This Keto Chocolate Candy Bar Cake is pure bliss in every bite!
Remember the old Southern Living magazines? Like so many women in the South in the 1990s, my mom was an aficionado, especially when it came to the cake recipes. I still remember the cake that chocolate dreams were made of: two layers of tender chocolate sponge, Cool Whip, and about a dozen Hershey bars on top. It was sin-sationally delicious. Her friends requested it for nearly every party—and she hosted parties often.
It shouldn’t come as a surprise that I’ve daydreamed about that cake for years. Maybe it’s nostalgia, maybe it’s my love of chocolate, or maybe it just reminds me of my mom. I don’t know. What I do know is that the cake was spectacularly good.
So, what does a girl do when she wants to taste a memory? She goes on a desperate hunt for a recipe that comes close to what she remembers. And that, my friends, is exactly what this keto chocolate candy bar cake delivers. It’s two layers of low-carb chocolate cake, a cool and creamy keto whipped topping filling, and sugar-free chocolate squares.
By now you’re probably wondering how this cake can possibly be low carb. Trust me, I pinch myself, too. This keto chocolate cake is actually a fantastic basic gluten-free recipe. It looks impressive, tastes indulgent, but is surprisingly easy to make.
So what are you waiting for? Tie on that apron and get baking!
A little twist
Are you a nut about nuts? Chocolate pairs beautifully with nuts, especially walnuts, almonds, and hazelnuts. If you’re craving a bit of crunch, toss some in! Want to give the cake peanut butter cup vibes? Add a swirl of peanut butter into the batter. Not into nuts but still love that sweet-and-salty combo? Try sugar-free salted caramel chips instead. Or, if you want to add a touch of fruity brightness, top the cake with strawberries, raspberries, red currants, or blueberries.
How do I store leftovers?
Leftovers will keep well in an airtight container in the fridge for up to 5 days. You can also freeze an unfrosted cake for up to 3 months. Simply double-wrap it in plastic wrap and store it in a freezer-safe container. Thaw it overnight in the fridge, then frost with fresh whipped topping. I do not recommend freezing the fully frosted cake, as the texture of the cream layer will separate and become unappealing after thawing.
Similar recipe to try
Looking for more low-carb recipes for Southern food? A must is this Easy Low-Carb Peach Cobbler. It’s such a lovely dessert, especially after a summer dinner alfresco. If you love your classics, you’ll definitely want to try this recipe for Southern Chicken And Dumplings. It’s the kind of comfort food meant to be slowly savored on a chilly day. And come the holidays, this Southern Keto Cornbread Dressing may just steal the turkey’s limelight!
Keto Chocolate Candy Bar Cake
Ingredients
For The Cake:
- 2 cups almond flour
- 1 cup sweetener of choice
- 1 1/2 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 Sugar-Free Keto Cool Whip
- 1/2 teaspoon vanilla extract
- 10 50% dark sugar-free chocolate squares
Instructions
- Preheat oven to 350°F. Grease a round 8-inch cake pan and set aside.
- In a large bowl or stand mixer, combine the almond flour, sweetener, baking powder, and unsweetened cocoa powder.
- Add the eggs and vanilla and mix to combine.
- With the speed on low, slowly add the melted butter and mix until fully combined.
- Transfer the batter to the prepared cake pan.
- Bake the cake on the middle rack until a toothpick inserted in the center comes out clean or mostly clean, about 25 minutes.
- While the cake is baking, prepare the Sugar-Free Keto Cool Whip according to recipe instructions.
- Roughly chop the dark chocolate squares. Add half to the whipped topping and reserve the other half for decorating the cake.
- Put the frosting in the fridge so it stays cold until you're ready to use it.
- Let the cake cool completely on a wire rack before frosting, which typically takes about 1 hour. Once cooled, cut the cake in half like a hamburger bun.
- Create the middle layer by placing a large dollop of frosting on the top of the bottom cake layer.
- Place the top layer of cake on top of the frosting layer. Frost the cake with the remaining frosting. Decorate the top and sides of the cake with the remaining chocolate pieces. Serve as is or chilled.
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