Low Carb Oreo Cake

Indulge in the decadent flavors of a classic treat with this Low Carb Oreo Cake—a guilt-free dessert that's as delicious as it is keto-friendly! This moist, chocolatey-layered cake is made with almond flour and naturally sweetened with erythritol, creating a low-carb base that's both rich and satisfying. The creamy, no-sugar-added filling and frosting combine softened cream cheese and whipped heavy cream for that signature Oreo-inspired taste, while a drizzle of melted sugar-free dark chocolate adds a touch of elegance. Ready in under an hour and perfect for any occasion, this dessert is a must-try for those following a keto or low-carb lifestyle. Serve chilled and watch it disappear—no one will believe it's low carb!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Step 2

In a medium bowl, combine almond flour, cocoa powder, baking powder, and salt. Mix well to ensure there are no clumps.

Step 3

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.

Step 4

Add the almond milk and vanilla extract to the egg mixture. Mix until combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 6

Fold in the melted butter until the batter is smooth and evenly moistened.

Step 7

Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

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.

Step 10

In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until well combined.

Step 11

Once the cakes have cooled completely, layer one cake on a serving plate. Spread half of the cream cheese mixture evenly over the top.

Step 12

Place the second cake on top and spread the remaining cream cheese mixture over the top and sides of the cake.

Step 13

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.

Step 14

Drizzle the melted chocolate over the top of the cake for decoration.

Step 15

Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

Nutrition Facts

Serving size	(1729.9g)

Amount per serving	% Daily Value*
Calories	4336.0

Total Fat 389.5g	0%
Saturated Fat 179.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1372.6mg	0%
Sodium 2504.2mg	0%
Total Carbohydrate 571.0g	0%
Dietary Fiber 96.9g	0%
Total Sugars 18.4g
Protein 114.7g	0%

Vitamin D 310.0IU	0%
Calcium 1430.2mg	0%
Iron 36.5mg	0%
Potassium 3076.4mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 7.3%

Carbs: 36.6%