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October 6, 2015

THM Chocolate Snack Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

20.3Kshares

The perfect THM low carb chocolate snack cake. A recipe devoted to all of my Trim Healthy Mama readers! It’s easy, too.

Possibly the best THM S chocolate snack cake. This low carb recipe will have you coming back for more!

I have readers from all walks of life, from all sorts of backgrounds and upbringings and countries. I am truly fascinated by the diversity of my readership. Mind you, the vast majority of you are women from Western countries, between the ages of 25 and 60. I am sure I could make plenty of generalizations about the people who manage to find and follow this blog. But they all come here for their own personal reasons and with their own unique experiences. And I think that speaks volumes about the increasing growth and recognition of low carb living as a healthy alternative to the Standard American Diet.

This recipe is actually written for a particular subset of my readership. That is not to say that it’s not appropriate for anyone on a low carb diet, because it most certainly is. And that is not to say that it is not delicious for anyone, no matter what diet, because it most certainly is. It’s just that this particular recipe was developed for those that follow Trim Healthy Mama and like to use the Trim Healthy Mama products like the Baking Blend, the Sweet Blend, and the Gentle Sweet. I have many wonderful followers from THM and they are often asking me how to use and/or substitute those things in my recipes. So I felt duty-bound to play with these ingredients and see what I could come up with.

Low Carb Chocolate Snack Cake made with THM Baking Blend and THM Sweet Blend. A delicious S recipe!

I also wanted to make an easy low carb chocolate snack cake that would appeal to kids and adults alike. I had the Sara Lee snack cake in my head as a model. You know the one the one, that single-layer chocolate cake the chocolate frosting piped on in pretty star shapes? It’s typically found in the freezer aisle and is full of all sorts of junk, but people love it. I love the idea of “snack cake”, something that’s simple enough and healthy enough to offer to kids when they come home from school or to any unexpected guests that drop by. But a cake that can also be special enough to double as dessert if necessary. That’s the kind of cake I wanted to make.

Deliciously moist chocolate snack cake that's actually good for you! THM S and low carb.

And this definitely fit the bill, although I do ask you to not look too closely at my piping of the frosting. I am not particularly talented in that area and although I followed the instructions on Wilton for a “star fill in” decorating technique, I had plenty of little gaps between my stars that needed re-filling in with additional blobs of frosting. I am sure some of you could do much better!

For those of you who have yet to try the THM products, you can check them out here on the THM Store. The baking blend is a useful low carb flour alternative that is meant to measure exactly like flour. And the Sweet Blend is a combination of erythritol and stevia that is typically twice as sweet as sugar. There are many other useful low carb ingredients such as gluccomannan, gelatin, whey protein, peanut flour, stevia, and xylitol. It’s definitely worth a look!

Shop for THM products now.

Dig in! The best THM low carb chocolate snack cake recipe.

3.5 from 2 votes
Dig in! The best THM low carb chocolate snack cake recipe.
Print
THM Chocolate Snack Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
The perfect THM low carb chocolate snack cake. A recipe devoted to all of my Trim Healthy Mama readers! It's easy, too.
Course: Dessert
Cuisine: Snack
Calories: 218 kcal
Ingredients
Cake:
  • 1 1/2 cups THM Baking Blend
  • 2/3 cup cocoa powder
  • 1/4 to 1/3 cup THM Sweet Blend (depending on how sweet you like it)
  • 1/4 cup unflavoured whey protein powder
  • 1 tbsp instant coffee granules (optional, helps boost chocolate flavour)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup butter melted
  • 3/4 to 1 cup unsweetened almond milk (if your batter is overly thick, add a little more almond milk)
  • 1 tsp vanilla extract
Frosting:
  • 1/2 cup heavy cream
  • 2 ounces unsweetened chocolate chopped
  • 4 ounces cream cheese softened
  • 6 tbsp butter softened
  • 1/4 cup THM Sweet Blend powdered, if possible
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract
Instructions
Cake:
  1. Preheat oven to 325F and grease a 9x9 inch square baking pan (you can also use 8x8 inches, but your cake will take a little longer to bake).
  2. In a large bowl, whisk together the Baking Blend, cocoa powder, Sweet Blend, protein powder, instant coffee, baking powder, and salt.
  3. Stir in eggs, melted butter, almond milk, and vanilla until well combined. Spread in prepared baking pan.
  4. Bake 20 to 30 minutes, or until cake is set and a tester inserted in the center comes out clean. Let cool completely.
Frosting:
  1. In a medium saucepan over medium heat, bring cream to just a simmer. Remove from heat and add chopped chocolate. Let sit 5 minutes and then whisk until smooth. Let cool to lukewarm.
  2. In a large bowl beat cream cheese and butter until smooth. Beat in sweetener, cocoa powder and vanilla extract. Add chocolate mixture and beat until well combined, scraping down beaters and sides of bowl as needed.
  3. Spread or pipe onto cooled cake.
Recipe Notes

Serves 16. Each serving has 9.18 g of carbs and 5.96 g of fiber. Total NET CARBS = 3.22 g.

Food energy: 218kcal
Total fat: 18.50g
Calories from fat: 166
Cholesterol: 80mg
Carbohydrate: 9.18g
Total dietary fiber: 5.96g
Protein: 6.60g

Nutrition Facts
THM Chocolate Snack Cake
Amount Per Serving
Calories 218 Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Cholesterol 80mg27%
Carbohydrates 9.18g3%
Fiber 5.96g24%
Protein 6.6g13%
* Percent Daily Values are based on a 2000 calorie diet.
20.3Kshares

Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: butter, chocolate, cream cheese

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Brenda says

    October 6, 2015 at 8:40 am

    I was so excited to see this recipe that I made it before breakfast and have a couple questions.

    Is the batter supposed to be so very thick that you have to spatula it in the pan?

    Also, my cake was dry so wondering if that might be from over baking?

    Love the flavor and the frosting so trying to figure out how mine was so dry and crumbly?

    Reply
    • Carolyn says

      October 6, 2015 at 9:20 am

      Yes, it is on the thicker side but no, it shouldn’t be overly dry. I wonder if your eggs were smaller?

      Reply
      • Brenda says

        October 6, 2015 at 9:38 am

        Ok I do use farm fresh eggs and they vary in sizes so will keep that in mind…also I think I might have over baked thanks so much

        I was so excited to see this recipe that I made it before breakfast and have a couple questions.

        Is the batter supposed to be so very thick that you have to spatula it in the pan?

        Also, my cake was dry so wondering if that might be from over baking?

        Love the flavor and the frosting so trying to figure out how mine was so dry and crumbly?

        Reply
        • Carolyn says

          October 6, 2015 at 9:47 am

          I find that with gluten-free batters like this, I almost always have to spread them into the pan, rather than pour them. Just FYI, same when I use almond flour and/or coconut flour. And yes, I guess it may have over baked. I may try to adjust that in the recipe a bit to take different ovens into account.

          Reply
  2. Pamela says

    October 6, 2015 at 8:56 am

    This is so timely. I was just salivating over a Sara Lee dessert in the store yesterday while trying to think of what ingredients I might need for a similar but healthier quickie dessert. Thanks also for making this recipe THM friendly as it saves me some time in recalculating the ingredients so I can get to the snacking quicker!

    Reply
  3. Madeline | madeline marie says

    October 6, 2015 at 9:32 am

    This looks so decadent–and i love how it is low carb! I definitely need to eat more of these kinds of desserts in my life.. : )

    Reply
  4. Sarah G says

    October 6, 2015 at 9:49 am

    Do you need the baking blend and sweet blend to make this?

    Reply
    • Carolyn says

      October 6, 2015 at 3:46 pm

      If you were going to do a sub here, I’d do 1 1/2 cups almond flour and 3 tbsp coconut flour for the Baking Blend. If you find it overly thick, add a little more liquid. Then I’d do 2 times the amount of Swerve as the Sweet Blend.

      Reply
  5. Angela Curry says

    October 6, 2015 at 9:49 am

    I dont have thm products. Have you made it with other ingredients?

    Reply
  6. renee taylor says

    October 6, 2015 at 11:57 am

    I am so excited about this recipe. I LOVE the THM baking blend. And actually, I’m going to use the THM Gentle Sweet instead of Sweet Blend. It’s our preferred sweetner. My husband and children DO NOT like the “stevia” taste or erythritol, whichever one it is that has an after taste, but they can’t detect it in the Gentle Sweet. Thanks so much for this. THM desserts have saved me from many health issues caused by sugar.

    Reply
    • Carolyn says

      October 6, 2015 at 3:39 pm

      It should work fine with Gentle Sweet too, in twice the amount.

      Reply
    • Cari says

      October 31, 2016 at 3:11 pm

      Also, you have to keep using the super sweet and pretty soon you don’t taste any after taste at all. I save my gentle sweet for the skinny chocolate and the no bake cookies.

      Reply
  7. Stacy says

    October 6, 2015 at 1:01 pm

    I appreciate your time and recipes. I have looked through your other posts trying to find the baking pans you use because you mentioned them before. I see one in the picture!! What brand? Thank you VERY much!!

    Reply
    • Carolyn says

      October 6, 2015 at 3:39 pm

      That’s a good USA pan, very non-stick and I love it (you do have to be careful not to scratch it with metal). Here’s the link on Amazon but I’ve seen them at Bed, Bath And Beyond too for about the same price. http://www.amazon.com/gp/product/B002UNMZO4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002UNMZO4&linkCode=as2&tag=aldaidrabfo05-20&linkId=JUIYM7E5IFCPA4LF

      Reply
      • Stacy says

        November 7, 2015 at 12:25 pm

        Oh my goodness. Thank you for answering my question about fave pans
        a FULL MONTH ago! Sorry I just noticed!! ?

        Reply
  8. kelly says

    October 6, 2015 at 1:25 pm

    I’d like to know if there’s a sub for the baking blend too? I haven’t tried the THM bakng blend, but I do use their sugar sub blend. My daughter was recently diagnosed with T1D and your blog has literally been a life-saver. I love to bake and we just had two family birthdays and used your recipes. You KNOW a recipe is amazing when you’d eat it regardless of health issues or not. That’s a win-win situation for us. =) (loving you almond joy muffins as well as your coconut cheesecake!) Now on a mission to find the “perfect” low carb brownie!!

    Reply
    • Carolyn says

      October 6, 2015 at 3:47 pm

      If you were going to do a sub here, I’d do 1 1/2 cups almond flour and 3 tbsp coconut flour for the Baking Blend. If you find it overly thick, add a little more liquid. It shouldn’t be pourable but it should be spreadable in the pan.

      Reply
  9. Brandy says

    October 6, 2015 at 3:19 pm

    Can’t wait to try this! Btw, I love the metal pan pictured here. Do you mind sharing the brand and where you found it? TIA!

    Reply
    • Carolyn says

      October 6, 2015 at 3:37 pm

      Yup, that’s a USA pan, the best non-stick pan, IMO. I got mine on Amazon but I’ve seen them in Bed, Bath & Beyond for about the same price. http://www.amazon.com/gp/product/B002UNMZO4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002UNMZO4&linkCode=as2&tag=aldaidrabfo05-20&linkId=JUIYM7E5IFCPA4LF

      Reply
  10. Catie says

    October 6, 2015 at 3:33 pm

    Hi! This looks so beautiful and yummy! One question: do you use the gentle sweet or super sweet?
    Thanks!

    Reply
    • Carolyn says

      October 6, 2015 at 3:35 pm

      The “Sweet Blend” which is the original one, which I believe would be Super Sweet (because it’s 2x as sweet as sugar).

      Reply
  11. Alex says

    October 6, 2015 at 3:50 pm

    I live overseas and can’t get the baking blend nor can I get the oat fiber and xanthan gum to make the copycat baking blend recipes. If I wanted to substitute almond flour and/or coconut flour for the baking blend, do you know how much I would use?

    Reply
    • Carolyn says

      October 6, 2015 at 3:52 pm

      If you were going to do a sub here, I’d do 1 1/2 cups almond flour and 3 tbsp coconut flour for the Baking Blend. If you find it overly thick, add a little more liquid. It shouldn’t be pourable but it should be spreadable in the pan.

      Reply
  12. Amy says

    October 6, 2015 at 6:32 pm

    Do you think I could substitute collagen for whey protein powder?

    Reply
    • Carolyn says

      October 7, 2015 at 7:05 am

      You could, but I don’t think that would help the consistency at all. Protein powder helps baked goods rise and hold their shape, in the absence of gluten. I’ve found that collagen makes things a little on the heavier side.

      Reply
  13. Karen says

    October 6, 2015 at 7:24 pm

    Awww… Love your piping – it’s beautiful. IF I had the patience to pipe anything, pretty sure it wouldn’t look as nice. Thanks for another drool-inducing recipe.

    Reply
  14. Keri B says

    October 7, 2015 at 8:57 am

    This recipe looks divine and I will be giving it a try this weekend! I love your blog and all your recipes so thanks for sharing and thinking of us on THM!

    Reply
  15. Joan Hayes says

    October 7, 2015 at 10:25 am

    Mmmmm I love the looks of this! And the frosting looks so beautiful!

    Reply
  16. Maureen says

    October 7, 2015 at 2:26 pm

    This looks wonderful. Cannot wait to try it. And your post is so timely. I just became aware of the THM products and decided to try the baking blend.And I wanted to try the bread recipe that everyone was raving about so I bought the cookbook. So disappointing. I did not really like the baking blend. Did not care for the bread. I have never used oat fiber and that is probably the taste I do not like. So along comes your recipe and I thought: great! maybe the chocolate taste will mask the oat fiber taste! Thanks Carolyn!

    Reply
  17. rachel @ athletic avocado says

    October 7, 2015 at 4:09 pm

    i can’t believe that this is low carb! I would have never guessed! It looks amazing 🙂

    Reply
  18. Janet says

    October 10, 2015 at 8:41 pm

    Where can I find the THM Recipes called for in the Chocolate Snack Cake above?

    Thanks. J. Jacob

    Reply
    • Carolyn says

      October 11, 2015 at 8:11 am

      The recipes? do you mean the products? I’ve linked to them so you can purchase them if you wish.

      Reply
  19. JoAnne says

    October 11, 2015 at 1:39 pm

    My family has embraced a low carb diet since a diabetes diagnosis for both my husband and son. I am inspired by your amazing recipes and thank you for this wonderful blog. My question is relative to the oat fiber in the THM Baking Blend. I realize that all the carbs in oat fiber are dietary fiber, but am hesitant to feed my family something that may raise blood sugar. Has anyone tested their blood sugar after eating something with this baking blend, or more specifically, oat fiber?

    Reply
    • Carolyn says

      October 11, 2015 at 3:24 pm

      Well, I certainly have and don’t find it to raise my blood sugar but I can’t speak for all. You can try making this with just a combo of almond flour and coconut flour. I suggested to people already how to do so, it’s in the comments somewhere here!

      Reply
  20. Rins says

    October 30, 2015 at 8:49 pm

    Have you tried making this recipe into cupcakes? Any tips on how I might be able to do that?

    Reply
  21. Susanne says

    January 21, 2016 at 5:13 pm

    New to THM…. Excited to try this! I do not have any protein powder. Can I sub something else? I do have 0% plain Greek yogurt if it is used just for added protein. Would that work?

    Reply
    • Carolyn says

      January 21, 2016 at 5:41 pm

      The dry protein powder helps things rise and hold their shape in the absence of gluten (which is a protein). So the yogurt won’t work. You can skip it, but your cake may be more dense.

      Reply
  22. Kelli says

    February 26, 2016 at 12:44 am

    Is there a sweet blend and just out of stock? I see gentle sweet and super sweet blend. Is it a mix of the two?
    Thank you for your time in putting this together.

    Reply
    • Carolyn says

      February 26, 2016 at 10:04 am

      I believe that the sweet blend is the “super sweet”.

      Reply
  23. Amanda says

    February 29, 2016 at 2:06 pm

    Is this considered a FP snack?

    Reply
    • Carolyn says

      February 29, 2016 at 3:04 pm

      No, i think it’s an S recipe.

      Reply
  24. Anna says

    March 25, 2016 at 4:12 pm

    Can this be made the day before and put in the refrigerator until the next day? Just wondering if it would alter the texture at all…?

    Reply
    • Carolyn says

      March 25, 2016 at 4:56 pm

      Absolutely!

      Reply
  25. Rita says

    July 1, 2016 at 6:27 pm

    I just started following you, so I don’t want to be a buzz kill here, but you aren’t figuring the net carbs correctly. Your recipe calls for some sugar alcohols, which are also subtracted from total carbs.

    Reply
    • Carolyn says

      July 1, 2016 at 7:19 pm

      Yes, actually I am. I’ve already subtracted the erythritol. I make that statement in my nutritional disclosure. But thanks for trying to be so vigilant! 🙂

      Reply
  26. Rhonda says

    November 3, 2016 at 5:22 pm

    Hi, I have THM super sweet and THM gentle sweet. Any suggestions since the recipe calls for THM sweet blend? Thanks in advance

    Reply
    • Carolyn says

      November 4, 2016 at 5:46 am

      Before they created Gentle Sweet, the Super Sweet was called Sweet Blend. So that’s the one!

      Reply
  27. Nicole says

    December 30, 2016 at 8:07 pm

    Can you substitute coconut oil for the butter? My sister is lactose intolerant, and I would like to include her when making these.

    Reply
    • Carolyn says

      December 31, 2016 at 8:16 am

      You should be able to. Not sure what you will do about the frosting, though.

      Reply
  28. Stephanie Deal says

    January 16, 2017 at 10:12 am

    I made this over the weekend and my cake was dry. 🙁 It’s my first time using the THM blend and I was a little bummed. The chocolate frosting however is AWESOME. I piped my frosting onto the cake like you did and mine doesn’t look as pretty as yours, but the taste and texture is dynamite. 😉 I’m hoping to try it again cause the taste is yummy and I’m going to cook it 5 min less this next time. Thanks again for sharing this recipe Carolyn.

    Reply
    • Carolyn says

      January 16, 2017 at 12:38 pm

      Good call, it may be your oven temp. Also, try adding another tbsp or so of butter if you want a more moist cake. THM Blend does tend to be drier than using all almond flour or an almond/coconut combo.

      Reply
  29. Iva says

    January 22, 2017 at 7:57 am

    What can you substitute the whey protein with?

    Reply
    • Carolyn says

      January 22, 2017 at 9:08 am

      Egg white protein.

      Reply
  30. Angie says

    January 25, 2017 at 10:41 am

    This is by far my new favourite THM chocolate cake recipe! It’s soooooooo good! Thanks for another amazing recipe!

    Reply
    • Carolyn says

      January 25, 2017 at 3:08 pm

      Delighted to hear it!

      Reply
  31. Shirley Hammond says

    August 6, 2017 at 5:19 pm

    I just made the snack cake. I tasted a little corner of it and it tastes quite bitter to me. I also mixed up the icing and found it to be terribly bitter. I used Pyure stevia blend. I tried to make it into “powdered” by putting it in the blender first but it really didn’t get very powdery. I kept adding more of the sweetner but it still tastes a bit bitter. Perhaps after it sits the sweetness will be absorbed more into the frosting. Hope so.

    Reply
    • Carolyn says

      August 7, 2017 at 9:39 am

      It’s probably the Pyure, as stevia can taste very bitter in chocolate.

      Reply
  32. Ashley says

    September 5, 2017 at 1:41 am

    I was so excited to try this. The cake (and few cupcakes I made) turned out good. A little dry, but that was my own fault (overcooked).
    However, the frosting was a different story. Three attempts, and all three went in the trash. So much wasted ingredients. I think it was the butter. The only other time I’ve seen a texture that nasty in icing is when I made buttercream with butter instead of shortening. 🙁

    Either way, cake is great. I just have to figure out how to top it!

    Reply
    • Carolyn says

      September 5, 2017 at 7:05 am

      I honestly don’t know what the problem could be but I’ve always made frosting with butter and think it should ONLY be made with butter, especially since shortening is a chemical horror show. I know my frosting very well and I used a similar method in THIS recipe. https://alldayidreamaboutfood.com/low-carb-chocolate-frosting/

      I stand by my butter based frosting, as do many of my readers.

      Reply
  33. Laura says

    February 9, 2019 at 11:07 am

    Can this be frozen?

    Reply
    • Carolyn says

      February 10, 2019 at 8:54 am

      I don’t know, I’ve never tried. Unfrosted, it certainly can.

      Reply
  34. Robin says

    May 12, 2019 at 6:40 pm

    5 stars
    FANTASTIC!!! I thought it was better the second day and left out of the frig. I used almond & coconut flours and flaxmeal in equal parts for the cake mix. Just a delicious cake and frosting. I LOVE a great frosting and this makes it! I make up my own THM sweetener from a recipe. I added extra to the cake as it tasted like it needed it. Everyone is different. Thank you!

    Reply
    • Carolyn says

      May 12, 2019 at 6:52 pm

      So glad you liked it!

      Reply
  35. Nicole says

    April 3, 2020 at 10:44 pm

    2 stars
    Hi, I just made this cake today for my daughter’s second birthday. It turned out a very iffy okay, but only because of the frosting (which was from another recipe). The cake itself was almost flavorless, very dry, and crumbly. I followed the recipe exactly so I’m not sure what I did wrong. Pretty disappointed, I was really looking forward to a nice chocolatey, moist cake, but instead got dry little bricks of chocolate-ish crumbs. Hoping to try another THM cake next time, hopefully my next attempt will turn out better.

    Reply
    • Carolyn says

      April 4, 2020 at 8:12 am

      I will be very honest and say… it’s the THM baking blend. It is very dry and hard to work with. You can make THM cakes with almond flour and they are much better. You should try one of my other cakes.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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