Low Carb Oreo Cake
Indulge in the decadent goodness of a Low Carb Oreo Cake—a guilt-free treat that combines rich chocolate layers with a creamy, velvety frosting. Crafted with almond flour and sweetened with erythritol, this keto-friendly dessert features tender, moist cake infused with cocoa and layered with a whipped cream cheese filling. Topped with a drizzle of sugar-free dark chocolate, this cake is perfect for satisfying your sweet tooth without the carb overload. With just 20 minutes of prep time and 30 minutes of baking, it’s an easy, show-stopping dessert ideal for special occasions or everyday indulgence. A low-carb masterpiece that’s both gluten-free and utterly delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 1 cup Granulated erythritol
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Butter, melted
- 8 ounces Cream cheese, softened
- 0.75 cup Powdered erythritol
- 0.5 cup Heavy cream
- 0.5 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, combine almond flour, cocoa powder, baking powder, and salt. Mix well to ensure there are no clumps.
In a large mixing bowl, beat the eggs and granulated erythritol together using an electric mixer on medium speed until the mixture is fluffy and pale, about 2-3 minutes.
Add the almond milk and vanilla extract to the egg mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the melted butter until the batter is smooth and evenly moistened.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the filling and frosting. In a medium bowl, beat the cream cheese and powdered erythritol together until smooth and creamy.
In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until well combined.
Once the cakes have cooled completely, layer one cake on a serving plate. Spread half of the cream cheese mixture evenly over the top.
Place the second cake on top and spread the remaining cream cheese mixture over the top and sides of the cake.
In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
Drizzle the melted chocolate over the top of the cake for decoration.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.5 g | 499% | |
| Saturated Fat | 179.4 g | 897% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 571.0 g | 208% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 18.4 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1430 mg | 110% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
