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THM Chocolate Snack Cake

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!

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

THM Chocolate Snack Cake

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

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

    Directions

    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.

    by

    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

    Everyday Keto Kitchen

     

    Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.

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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. 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

        • 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

          • 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. 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

      • 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

    6. 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

      • 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. 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

    8. 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

      • 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. 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

      • 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. 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

      • 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

      • 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. 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. 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

    16. 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

    19. 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

      • 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

    21. 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

      • 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. 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

    24. 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

    25. 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

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

      Reply

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

      Reply

    28. 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

      • 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

    31. 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

    32. 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

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