Low Carb Yellow Cake with Chocolate Frosting

Updated: Jan 27, 2021

Did somebody say cake? Learn how to make a low carb favorite.

This is my husband's favorite cake so naturally I had to find a way to make it low carb. I'm not a huge fan of coconut flour, but this recipe blends well and doesn't taste overly coconut-like. It certainly satisfied my cake craving, especially the chocolate frosting!

A decadent low carb dessert.


For the cake:

3/4 cup almond flour

3/4 cup coconut flour

1/4 cup granulated sweetener

1 teaspoon baking powder

Dash of salt

1 stick of butter (1/2 cup), softened

4 ounces cream cheese, softened

3/4 cup granulated sweetener 

6 eggs

1 teaspoon almond extract

2 teaspoons vanilla extract

For the frosting:

1 stick of butter (1/2 cup), softened

1/4 cup powdered sweetener (I used Swerve)

5 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

2 tablespoons coconut cream

Dash of salt


Preheat oven to 350 F.

Butter or oil two cake pans or a 9x13 pyrex dish.

In a large bowl, combine 3/4 cup almond flour, 3/4 cup coconut flour, 1/4 cup sweetener, 1 teaspoon baking powder and a dash of salt. Mix well.

Using a mixer, combine butter and cream cheese in a separate bowl. I used my Kitchen-aid mixer and found it easiest to cut the butter into smaller pieces before blending. Mix until fluffy.

Add one egg and beat until smooth. Next, add extracts and sweeteners and continue to mix. Incorporate one more egg followed by the flour mixture. Repeat process until all eggs and flour have been added and mixed. 

After all ingredients are mixed smooth, transfer batter to baking dish. Bake for about 35-40 minutes for a 9x13 pan or 25 minutes if using 2 cake pans for the tiered approach (as shown). Cake will be golden brown and spring back to the touch when fully baked.

Allow cake to fully cool. Gather frosting ingredients, including a clean mixing bowl. Beat 1 stick of butter until light and fluffy (I learned the hard way that you really do need softened butter for this!).

Add 1/4 cup of powdered sweetener (Swerve) and mix well. Slowly mix in 5 tablespoons of unsweetened cocoa powder. Next, add 1 teaspoon of vanilla, 2 tablespoons of coconut cream and a pinch of salt. 

Frost, serve and enjoy!

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