Sugar-Free Oreo Cake
Indulge in the rich and decadent flavors of this Sugar-Free Oreo Cake, a guilt-free twist on a beloved classic! Made with almond flour and sweetened with a natural sugar substitute, this keto-friendly dessert is a perfect choice for those seeking a low-carb treat without compromising on taste. Layers of moist chocolate cake are paired with a creamy, velvety frosting made from whipped cream, powdered sugar substitute, and cream cheese, while chopped sugar-free chocolate sandwich cookies add delightful crunch and texture. Whether you're hosting a special occasion or craving a sweet treat, this easy-to-make cake—ready in just an hour—offers all the nostalgia of traditional Oreo desserts with none of the added sugar. Perfect for health-conscious bakers, it’s sure to satisfy your sweet tooth while fitting seamlessly into low-carb, sugar-free, and keto diets.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder
- 1 cup Granulated sugar substitute (like erythritol or monk fruit sweetener)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 15 pieces Salt-free, sugar-free chocolate sandwich cookies (like sugar-free Oreos)
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar substitute
- 4 ounces Cream cheese, softened
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, mix together the almond flour, cocoa powder, granulated sugar substitute, baking powder, and salt.
In another bowl, beat the eggs and then whisk in the melted butter, vanilla extract, and almond milk until well combined.
Gradually add the wet ingredients to the dry mixture, stirring until the batter is smooth.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes are baking, prepare the frosting by beating the whipping cream and powdered sugar substitute in a large bowl until soft peaks form.
In a separate bowl, beat the softened cream cheese until smooth, then gently fold it into the whipped cream mixture.
Coarsely chop the sugar-free chocolate sandwich cookies.
Once the cakes are baked and cooled, spread a layer of frosting on top of one of the cakes, then sprinkle half of the chopped cookies over the frosting.
Place the second cake on top of the first and spread the remaining frosting on the top and sides of the cake.
Sprinkle the remaining chopped cookies over the top of the cake for garnish.
Chill the cake for at least an hour before serving to allow the flavors to meld and the frosting to set.
Nutrition Facts
Calories |
5151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 403.7 g | 518% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1368 mg | 456% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 558.0 g | 203% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 26.2 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 972 mg | 75% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 1824 mg | 39% | |
*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.
