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Triple Chocolate Fudge Cake (Low Carb, Sugar Free, THM-S)
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5 from 10 votes

Triple Chocolate Fudge Cake (Low Carb, Sugar Free, THM-S)

Servings: 9 Servings


For the Cake:

For the Ganache:

For the Frosting:


Make the Cake

  • Preheat oven to 350.
  • In a large mixing bowl, mix all the dry cake ingredients together.
  • Add melted coconut oil, vanilla, eggs, and water and mix well.
  • Pour batter into a greased 8x8 cake pan.
  • Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
  • Allow cake to completely cool.

Make the Ganache

  • Prepare Low Carb Sweetened Condensed Milk.
  • Mix the Condensed milk with 1/4 cup Lily's Chocolate Chips.
  • Using a wooden spoon handle, poke holes all over the cake.
  • Immediately pour the chocolate condensed milk mixture over the holes.

Make the Frosting

  • In a microwaveable container, melt 3/4 cup butter.
  • Immediately add 3/4 cup Lily's chocolate chips and stir until completely melted.
  • Place in refrigerator for 30 minutes or until the butter hardens.
  • Remove from refrigerator and beat frosting using an electric hand mixer. (The frosting should be thick and fluffy.)
  • Frost cake and refrigerate if desired (but not necessary).


If you do not have the THM Baking Blend, you can use 1/4 cup each of Almond Flour, Coconut Flour, and Flax Meal. Nutrition information per piece: Calories - 519; Fat - 47; Protein - 7; Carbs - 11; Fiber - 9; Net Carbs - 3


Serving: 1g