Samoa Layer Cake
A low carb chocolate layer cake with caramel coconut frosting and chocolate drizzle. A fun healthy and sugar-free take on the classic Girl Scout Cookie!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 9-inch cake
Calories 245 kcal
Yacon syrup or 1 tsp molasses
for color and flavor
powdered Swerve Sweetener
caramel flavour or vanilla extract
(I recommend Organic Valley)
unsweetened shredded coconut
Preheat oven to 325F and grease 2 (two) 9-inch round cake pans very well.
In a large bowl, whisk together the coconut flour, cocoa powder, sweetener, baking powder, and salt. Stir in the eggs, butter, water, and vanilla extract until well combined.
Divide between the prepared baking pans and smooth the tops. Bake 30 to 35 minutes, or until cakes are set and a tester inserted in the center comes out clean. Remove and let cool completely in the pans.
In a medium saucepan, melt the butter with the Yacon or molasses over low heat. Once melted, stir in the powdered sweetener and caramel flavour until smooth. Stir in the whipping cream and the shredded coconut.
Place one layer of the cake on a serving platter and spread with half of the coconut frosting. Top with the second layer and spread that with the remaining frosting.
In a small saucepan over low heat, warm the cream until steaming (do not let it simmer, so watch carefully). Add the chopped chocolate and let melt, about 4 minutes, then whisk until smooth. Drizzle over cake.
Serves 16. This is a big, rich cake and we found small slices to be best! Each slice has 3.47g NET CARBS.
Food energy: 245kcal
Total fat: 21.13g
Calories from fat: 190
Total dietary fiber: 4.36g
Samoa Layer Cake
Amount Per Serving (1 g)
Calories from Fat 190
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.