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Low Carb Chocolate Fudge Birthday Cake Recipe

Updated on March 20, 2014

Extreme Chocolate Birthday Cake

3.9 stars from 7 ratings of Extreme Chocolate Birthday Cake

You Can Have Cake On Your Diet

I started a low carb diet a few months ago. Things started off pretty good. I learned to give up my beloved bread, cakes, cookies, candy, FRENCH FRIES. Yeah, you can see why the scale was moving up.

Anyhow, along came September and it was closing in on my birthday. A friend of mine asked me, "what are you going to have for your birthday?" I replied with I guess I'll just have to give in and have a birthday cake. She promptly told me, "no, you can't do that. I'll buy you a birthday salad."

Birthday salad. How appealing does that sound? Yeah, that's how I want to celebrate my birthday, with a bunch of veggies. Don't get me wrong, I love my veggies. Veggies just don't scream "woo-hoo, it's your birthday, let's celebrate."

I started searching for something I could make for my birthday that wouldn't make me want to throw the scale out the window after I ate it. I came across a blog called Maria's Nutritious Journal and found this recipe.

Maria Emmerich is a very talented nutritionist. She explains what's good for you, what's not, and gives you alternative recipes for things that I once loved. I can have my low carb cake and eat it, too! I have since bought several of her books. They are very informative and have a lot of recipes that are excellent.

Don't know what to do for your holiday menu? There are three yummy recipes on how to Stay Low Carb During the Holidays. Want a great low carb pizza? Try my low carb pizza recipe.

This cake is wonderful. My non-low carb friends even ate it and loved it. This recipe does have some specialty ingredients in it. You can find them at most health food stores or online. The first time I made this cake I made it with Splenda. I did not try it in the frosting, so I don't know if it would turn out. Give it a try to let me know!

Cook Time

Cook time: 35 min
Ready in: 35 min
Yields: 12


  • 1 3/4 cup peanut or almond flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup almond milk
  • 2 eggs
  • 1/2 cup butter or coconut oil
  • 2 tsp vanilla extract
  • 3/4 cup erythritol
  • 3/4 cup butter or coconut oil
  • 3 ounces cream cheese
  • 1 1/2 cups unsweetened cocoa
  • 1 cup powdered erythritol
  • 3/4 cup almond milk
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees F. Grease two 9 inch cake pans. In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder, and salt. Add the eggs, almond milk, oil, and vanilla. Mix for three minutes with an electric mixer. Pour evenly into prepared pans.
  2. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  3. To make the frosting: Cream butter and cream cheese until light and fluffy. Stir in the cocoa and sweetener alternately with the milk and vanilla. Beat to a spreading consistency. Spread frosting on bottom layer and then add the top layer. Frost entire cake. Keep refrigerated.

Nutritional Information

Nutrition Facts
Serving size: 12
Calories 312
Calories from Fat0
% Daily Value *
Carbohydrates 6 g2%
Fiber 7 g28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Books By Maria Emmerich

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    • Abbyfitz profile imageAUTHOR


      5 years ago from Florida

      Congratulations on your birthday! I bought the erythritol from honeyville grain. I didn't use stevia because I didn't have it at the time. I don't know why the amount of erythritol is different, it still tastes just as great to me. Just taste the batter and if you need more sweetener you can add some. I haven't baked much with truvia but you can give it a try. I hope you enjoy your birthday cake!

    • profile image


      5 years ago

      Hello! We are getting ready to make this tomorrow for my birthday. I noticed the amount of erythritol you used is different from what was on Maria's website. Plus, she uses stevia where this recipe does not. What brand of erythritol are you using? We were going to use Truvia, and I don't think that measures exactly like sugar like Swerve does. Plus, Truvia has stevia in it. I was just wondering what your logic is in changing the sweetener amount since I know sometimes it's difficult to get unsweetened cocoa to come out tasting sweet. Thoughts? Thanks!!

    • Abbyfitz profile imageAUTHOR


      5 years ago from Florida

      Thanks! Since going low carb I've lost a little over 20 pounds. It really works.

    • TNSabrina profile image


      5 years ago

      Awesome! I plan to go back on a Low Carb diet here soon because I’ve put on some weight. I have been dreading giving up all the yummy, carby foods! This cake looks great, and I will be cooking it to help with my sweet tooth! Great hub!


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