Better For You Layered Cookie Cake

Low in sugar, but you’d never believe it.

I have a major sweet tooth, but I try to avoid adding refined sugar to my diet as much as I can. That being said, it’s not realistic for me to never have dessert. That’s why I love creating better-for-you recipes, like this Chocolate Chip Cookie Layer Cake that you would never believe is low in sugar!

Guess What Else…

The frosting is made with white sweet potatoes and is super easy to prepare! Adding nutrient dense food is a great way to balance out baked goods and treats. Sweet potatoes do just that for this cookie cake while being naturally anti inflammatory and vitamin rich.

Better For You Layered Cookie Cake

Print Recipe Pin Recipe

Servings: 10

Ingredients Method

Ingredients

  

Cookie Cake (I tripled the below)

• ⅔ C coconut oil
• ⅔ C monk fruit sweetener (I used Lakanto, but can sub for coconut or regular sugar if you'd rather)
• 1 organic egg
• 2 t vanilla extract (I used Neilsen Massey)
• 1 ¾ C almond flour
• ½ t baking powder
• ½ C chocolate chips (I used Lily's for low sugar)

Sweet Potato Frosting (I doubled the below)

• 1 C white sweet potato cubed
• ½ C monk fruit sweeter (I used Lakanto, but can sub for coconut or regular sugar if you'd rather)
• 3 T coconut oil
• 1 T vanilla almond milk (I used MALK Organics)
• 1 t vanilla extract (I used Neilsen Massey)

Method

 

1. Preheat oven to 350 degrees and grease round baking pan with coconut oil. Once the oven is heated, place cubed sweet potato pieces onto a baking sheet and cook for 25 minutes or until soft. Set aside.
2. Using a mixer, combine monk fruit sweetener and coconut oil until smooth.
3. Add in the vanilla and egg and mix until fully combined.
4. In a separate bowl, combine your dry ingredients (almond flour, salt and baking soda) and mix together with a fork.
5. Add your dry ingredients to your wet and mix until smooth. Once the batter is ready, add in the chocolate chips.
6. Spread out your batter into the pan and use a rubber spatula to make sure it is even and level.
7. Bake for 20-25 minutes or until golden brown.
8. While baking, add all frosting ingredients to a high speed blender and blend until smooth.
9. Spoon the frosting into a bowl and place in the freezer for about an hour.
10. Once the cookie cake is finished baking, let cool in the fridge or freezer as well.
11. When everything is cool, frost your cookie cake and top with fresh berries. Can be enjoyed warm or cold!