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Low-Carb Cookie Dough Cake
This Low Carb Cookie Dough Cake is unbelievably easy to make. But before we get to the recipe, let’s have a little story time:
When I was in college, I became interested in healthier eating and working out, and I started following food and fitness bloggers on Instagram and online. Instead of just lurking from my personal account, I decided to create a “food/fitness” Instagram account of my own. Almost exactly 10 years ago (in September 2014), I created what is now my @sarahsfitfood account, and started following a bunch of similar accounts and posting every day. At first it was just random photos of what I was eating and workouts I was following. Some of the accounts I followed slowly started following me back, and I remember reaching my first 100 followers within a couple weeks.
As a lifelong baker, one of my primary goals with my healthier lifestyle was finding a way to continue incorporating dessert into my diet almost every single day. I started experimenting with alternative ingredients and making healthier versions of some of my favorite traditional recipes.
One of the first “healthy dessert” recipes I created was a flourless chocolate cake, which consisted of sweet potato, coconut oil, greek yogurt, cocoa powder, and protein powder. Sounds weird, but it came out SO GOOD. I posted the recipe on my Instagram, and it got over 10X the amount of likes/comments that I normally got at the time. Basically, it went “viral” relative to how many followers I had. At this point I had around 2,000 followers.
After the response from that flourless chocolate cake post, I decided that making desserts healthier was going to be the focus of my Instagram account, and eventual blog/eBooks/cookbook. Once I found that focus, my account started growing more rapidly and I reached 80,000 followers within a year after that.
After a few more years of regularly posting, and coming out with my first few eBooks, I started receiving messages from people who were loving my recipes, but just didn’t have the time or energy to bake from scratch. Which is totally understandable – sometimes I don’t feel like baking from scratch either!
That’s when I came up with the idea for FitBake. I wanted to create a super easy, Betty Crocker-type experience, but with all the benefits of my scratch-made recipes. Low-carb, gluten-free, keto-friendly, sugar-free (but totally naturally sweetened) and lower in calories than the traditional options. The cakes have just 90 calories and 2 net carbs per serving, the brownies are 80 calories with 1 net carb per serving, and the frostings are 90 calories with zero net carbs per serving!
While all of the recipes in my eBooks, and most of the recipes from my blog remain from-scratch, I do have a lot of recipes that use the products to make things so much easier with less steps and less measuring. The recipe I’m sharing in this post is an example of the kind of recipes I make with the products! All of the other FitBake recipes can be found here.
For this low carb cookie dough cake, I used the yellow cake mix for the base of the chocolate chip cookie cake, a homemade cookie dough recipe to mix in and add on top, and my pre-made vanilla buttercream for the frosting.
This makes it super easy and manageable to make!
If you prefer made-from-scratch recipes, check out all the other recipes posted here on the blog. If you give this recipe a try, you can feel free to use SARAH20 for 20% off your FitBake order! The products are so convenient to have in your pantry for whenever you need something sweet without the sugar. The cakes have just 90 calories and 2 net carbs per serving, the brownies are 80 calories with 1 net carb per serving, and the frostings are 90 calories with zero net carbs per serving!
Let me know if you try this low carb cookie dough cake! If you want more recipes that use FitBake, you can find them all posted here. Enjoy!
Xo,
Sarah
Low-Carb Cookie Dough Cake
Ingredients
Cake:
- 1 bag FitBake yellow cake mix prepared (just add eggs, greek yogurt, water or oil)
- 3 tbsp sugar-free chocolate chips
Cookie dough:
- 1 cup blanched almond flour
- 1/4 cup powdered sugar-free sweetener
- 1/4 teaspoon salt
- 1/4 cup butter softened
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
Frosting:
Instructions
- Preheat oven to 350°F. Prepare yellow cake mix batter according to package instructions.
- Fold in chocolate chips.
- Spread batter evenly into a parchment paper lined 8x8-inch pan, and bake according to package instructions. Allow to cool.
- Prepare cookie dough: combine all ingredients and stir until dough forms. (Sweeten to taste). Form into 9 balls.
- Using a knife or spoon, make 9 shallow holes evenly distributed on the surface of the cake. Slice each cookie dough ball in half, then place one half in each hole, so that the flat side is facing up, flush with the top of the cake.
- Cover over the cookie dough with frosting.
- Cut the remaining cookie dough into small pieces, and distribute on top of the frosting.
- Slice, and enjoy!
