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Low-Carb Almond Joy Layer Cake

Super Moist Almond Cake with Layers of Chocolate and a Rich Coconut Almond Cream Filling...and It's Only 2.2 Net Carbs Per Slice!

One of my favorite candy bars as a child was the one with coconut, almonds, and milk chocolate. The flavor of coconut goes perfectly with rich chocolate and nutty almonds. This cake is comprised of two unbelievably moist layers of divine almond cake. I then take melted chocolate and spread it on top of both cake layers. Sandwiched in between is a sweet, thick, and creamy filling positively overloaded with chewy shredded coconut and crunchy sliced almonds. My mouth is starting to water just typing the description for this scrumptious layer cake! Finally, I top it all off with a crowing of more coconut and an almond rim. You just have to experience the pure coconut almond bliss of this decadent cake.

Low-Carb Almond Joy Layer Cake

Makes one 8x8 inch round double layer cake

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For the cake:

1 1/2 C almond flour (I use Blue Diamond finely ground almond flour)

1/4 C coconut flour (I like Anthony's Organic coconut flour)

2 Tbsp oat fiber (I use Naturtonix oat fiber for this recipe)

3 tsp baking powder

1/2 tsp salt

1 C Swerve

1/4 C canned coconut milk

3/4 C unsweetened almond milk

1/2 tsp almond extract

1 Tbsp coconut manna, melted (I only use Nutiva coconut manna, the flavor and texture is by far the best)

4 large egg whites

For the filling:

1/2 C unsweetened shredded coconut

1/2 C sliced almonds

1/4 tsp salt

1 tsp vanilla extract

For the chocolate layers:

2 bars of your favorite sugar-free chocolate, chopped(I use 1 bar of Sinless Raw 85% dark chocolate and 1 bar of Brooklyn Born Coconut Milk chocolate for this recipe, the coconut milk chocolate is creamy and the dark chocolate adds a rich, deep chocolate flavor! I think it's the perfect combo for this cake, but you can use whatever chocolate you'd like.)


Preheat your oven to 350 degrees and spray two 8x8 inch round cake pans liberally with coconut oil. Set aside.

First, make the cake batter by whisking together the almond flour, coconut flour, oat fiber, baking powder, salt, and Swerve in a large bowl. Set aside.

In a small bowl, whisk together the coconut milk, almond milk, vanilla extract, and almond extract. Add this mixture to the dry ingredients and stir to combine. Add the melted coconut manna and mix thoroughly.

Put the 4 egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat egg whites on high until medium/stiff peaks form. Put half of the beaten egg whites into the bowl with the batter and gently fold in. Fold in the remaining beaten egg whites very gently so you don't deflate the egg whites, and then divide the batter evenly between your two prepared cake pans. Place them in the oven and bake for 40-50 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Remove the cakes from the oven and place on a wire rack. Immediately top one of the cake layers with half of your chopped chocolate. Allow the chocolate to sit on top of the hot cake for a minute or so or until melted. Smooth the chocolate into an even layer on the top of the cake with a spatula. Be very gentle while doing this as the hot cake can tear easily. Allow the cakes to cool completely in the pans.

Next, make the filling by combining the shredded coconut, sliced almonds, Swerve Confectioners, salt, Nutpods, and vanilla extract. If you feel the filling is too thick, just drizzle in a little bit more Nutpods until the desired consistency is reached.

Once the cakes are completely cooled, run a knife around the edges to loosen them if needed. Turn the cake with the chocolate on top out of the pan and flip over so the chocolate faces up. Next, take your filling and spread it evenly over the top of the cake. Again, be careful and take your time doing this. The filling is quite thick, so it will take a little time to spread it into an even layer. You don't want to tear the cake! Turn the other cake out of the pan and place it on top of the cake topped with filling.

In a microwave-safe bowl, melt the remaining chopped chocolate. This should only take about 30 seconds. Stir until completely smooth, and then pour onto the center of the cake's top, spreading it into an even layer, covering the entire top. Immediately garnish with sliced almonds around the edges and shredded coconut in the middle. This cake is best stored in the refrigerator after the first day and then transfer any remaining cake to the freezer after about 4 days. Enjoy!

The finished cake. It looks so pretty! I love leaving the sides bare so you can see all of that luscious filling in between the layers!

YUM!!! Dig in!

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Sounds yummy 😋

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