Comments on: Best Sugar Free Low Carb Keto Chocolate Crazy Cake

By: Brenda Bennett

Brenda Bennett — Thu, 09 Apr 2026 13:06:29 +0000

In reply to Michele. Hi Michele, I don't use Swerve anymore and prefer the monk fruit allulose blend for keeping the cake moister. I haven't baked it in stainless steel but have used ceramic and that cooked more evenly than glass.

By: Michele

Michele — Thu, 09 Apr 2026 09:12:51 +0000

Hi. I found this recipe many years ago and the cake was delicious. I noticed in the comments that you mention Swerve several times, but the link in your recipe is now for an Allulose blend. Does this new one give a better result than the Swerve? Also, does the cake cook best with a glass pan or stainless steel/Aluminum pan for best results?
Thank you

By: Brenda Bennett

Brenda Bennett — Wed, 11 Mar 2026 19:17:39 +0000

In reply to Cathy. yes if you double the recipe that will work.

By: Cathy

Cathy — Wed, 11 Mar 2026 17:30:06 +0000

Hi, can I make these in two round pans? I’m doubling the recipe thanks.

By: Wendy

Wendy — Sun, 31 Aug 2025 07:45:57 +0000

can you freeze leftovers with your 2 ingredient frosting? I used almond flour by the way. I am the only keto person in the house and it was my birthday cake. Eating all 9 pieces is a bit much

By: Brenda Bennett

Brenda Bennett — Wed, 16 Jul 2025 11:28:04 +0000

In reply to Sharon Zimberoff. I think reducing to 20 minutes then checking center with a toothpick is probably better for cupcakes.

By: Sharon Zimberoff

Sharon Zimberoff — Tue, 15 Jul 2025 16:19:26 +0000

Will baking time and temperature be the same when making 12 muffins instead of the cake? Thanks 😊

By: Brenda Bennett

Brenda Bennett — Wed, 14 May 2025 11:59:00 +0000

In reply to Sarah. Thanks Sarah!

By: Sarah

Sarah — Wed, 14 May 2025 11:48:14 +0000

Brenda, this cake is amazing! I followed your recipe and it turned out so good! I used your chocolate buttercream frosting recipe as well. I did use some instant espresso for a richer taste as well. Very impressed! Thank you!

By: Brenda Bennett

Brenda Bennett — Thu, 17 Apr 2025 12:07:49 +0000

In reply to S. Thanks for sharing your changes.

By: S

Thu, 17 Apr 2025 04:08:14 +0000

I used 1 C almond flour and 1 tsp xanthan gum instead of the sesame flour, as someone in the comments suggested! Also added the suggested espresso powder.

This was a shockingly moist cake. It was… interesting. The texture wasn’t like any cake I’ve had before, it was kind of wobbly for lack of a better description? And a little seedy from the flaxseed meal. The stevia flavor was rather strong and the flaxseed meal flavor was rather strong as well. I feel like it has a ton of potential, though!

I don’t actually have any issue with using eggs, just didn’t have any in the house, which is why I tried this recipe. I’m going to try making it again with 1/4 C flaxseed meal (I like the idea!), only 3/4 C water, and 1 egg. Also more artificial sweetener instead of stevia.

By: Brenda Bennett

Brenda Bennett — Sat, 17 Feb 2024 12:52:58 +0000

In reply to Bela. I'd only make it one day in advance and store in the fridge.

By: Bela

Bela — Fri, 16 Feb 2024 21:35:13 +0000

How far in advance can this be made? Should it be refrigerated if not eaten right away?

By: PattyC

PattyC — Sat, 07 Jan 2023 02:05:38 +0000

In reply to Tina. AnneB September 18, 2022 at 6:35 pm 4 stars **** For those looking for the almond flour conversion: USE 1 C. ALMOND FLOUR + 1 TSP XANTHUM GUM. This yielded a slight rise & cake was moist. ***

By: PattyC

PattyC — Sat, 07 Jan 2023 02:03:41 +0000

In reply to TerryF.

I found it right after the recipe:

AnneB September 18, 2022 at 6:35 pm
4 stars **** For those looking for the almond flour conversion: USE 1 C. ALMOND FLOUR + 1 TSP XANTHUM GUM. This yielded a slight rise & cake was moist. ***