Low Carb Candy Cane Chocolate Cake Squares (Edit recipe)

33 recipes
|
12 followers

These low carb Candy Cane Chocolate Cake Squares are the ultimate holiday treat! Moist, fudgy chocolate cake with a refreshing sugar-free candy cane twist—perfect for Christmas parties or a cozy night in. They’re diabetic-friendly, gluten-free, and so easy to make.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

16

Serves: 16

Ingredients

1 cup Almond Flour
1 tsp Baking Powder
.25 tsp Salt
1 cup Powdered Monkfruit Sweetener - Lakanto
.25 cup Cocoa Powder
1 Espresso Powder
3 Eggs, large
.75 cup Butter, Unsalted, melted
1 tsp Vanilla Extract
1 tsp Peppermint Extract
.5 cup Sugar-Free Dark Chocolate Chips, melted
4 oz Cream Cheese, Full Fat
.25 cup Powdered Monkfruit Sweetener - Lakanto
1 tsp Vanilla Extract
.25 cup Heavy Whipping Cream, 35%
.5 cup Candy Canes, sugar free crushed or peppermint candy (for sprinkling on top)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 f.
In a large bowl, whisk together all the dry ingredients for the cake.
Add the wet ingredients to the dry mixture and mix with a rubber spatula until combined.
Melt the sugar-free chocolate chips in the microwave in two 30-second bursts, stirring between each.
Pour the melted chocolate into the batter and mix until fully blended.
Line an 8x8 baking pan with parchment paper. Spread the batter evenly into the pan using a spatula.
Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
While the cake is baking, beat cream cheese and half the powdered sweetener in a bowl until smooth.
In another bowl, beat heavy whipping cream, the rest of the powdered sweetener, and vanilla until thick. Combine with the cream cheese mixture and beat again to remove lumps.
Once the cake is cool, spread the frosting evenly over the top and sprinkle with crushed sugar-free candy canes. (Watch the video for more detailed visual instructions).
For a snack, cut the cake into 16 smaller squares for bite-sized portions. If youu2019re serving it as a dessert, cut it into 9 larger squares for a more generous treat. Either way, these cake squares are sure to satisfy!

Notes

Be patient and allow the cake to cool completely before frosting to avoid the frosting melting. For more information, tips and variations please review the recipe video and content above and below the recipe card. If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions. Nutrition info is estimated and varies by ingredients, measurements, and portions.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	199
Fat:	15 g
Carbohydrates:	23 g
Protein:	6 g
Cholesterol:	27 g
Sodium:	36 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.