Ten Minute Fudge Cake {Low-carb & Sugar-free}

After a quasi-eternity in cryofreeze, I am pleased to announce that, not unlike Captain Steve Rogers, the Crispy Cupboard is back in action!

It’s been a long period of excessive busyness, life changes, and the overall unpleasantness of adulting, but it’s time to brush the dust off my trusty li’l laptop and get back to inflicting my kitchen experiments on the unsuspecting public.

To celebrate, I’m posting this spur-of-the-moment creation that almost (but not quite) jumped out of my semi-empty fridge and threw itself together.

This recipe was born of an insane dessert craving, after chatting with a friend about the awesomeness of Krispy Kreme donuts, and the tragedy that I can’t find them anywhere in driving distance. This is not a donut recipe, but chocolate usually ends up being just what the doctor ordered.

It takes literally 10 minutes to throw this baby together. It’s a very low-key recipe, but the chocolate chips on top make it pretty enough to impress. Technically this is more of a torte than a cake, and it’s fudgy and rich enough that a small slice goes a long way.

Rich, dense, fudgey bliss

Gluten-avoiders, rejoice–you can have your cake and eat it too. If sugar is on the no-no list, fear not–you’ll never know it’s missing.

Confession: I was in such a rush to get my bake on, that I pulled all the ingredients willy-nilly out of the fridge, but ancient legend says that using them at room temp is recommended. I leave it entirely up to you. I won’t judge. Also, I used a springform pan, but any well-greased baking dish will work… yay options!

If you try this out and enjoy the results, please let me know in the comments!

Ten Minute Fudge Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print


8 oz cream cheese

2 eggs

1/4 cup coconut oil, melted

1/4 cup unlavored whey protein powder

1/4 cup raw cacao powder or regular cocoa powder

2 tbsp arrowroot flour

2 tbsp coconut flour

1/3 cup Swerve or other sugar-free sweetener of choice

1 tsp vanilla

1 tsp baking powder

pinch of sea salt

1/4 cup semi-sweet chocolate chips


  1. With mixer on medium setting, whip together cream cheese, eggs, and sweetener.
  2. Slowly drizzle in coconut oil and vanilla, then continue beating until fluffy.
  3. Sift together dry ingredients and add to cream cheese mixture.
  4. Pour into well-greased pan and sprinkle chocolate chips over the top.
  5. Bake at 325 degrees for 30 minutes, or until cake looks set and pulls back slightly from sides of pan. Serve while still warm, or chill overnight. (your choice)

Chocolate cake is totes a valid dinner choice. Because adults can have cake for dinner if we choose.

2 thoughts on “Ten Minute Fudge Cake {Low-carb & Sugar-free}

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