Chocolate Cake

Posted by Maria Emmerich in Uncategorized, gluten free, Weight Loss, high fat/moderate protein, diabetics, kids, diabetes, Cake 03 Sep 2013

 Testimony of the Day

Hi Maria! I’m Alexis. Military wife, mother of a six year old boy, and 3 year old girl. My husband is deployed right now. This all started after Christmas of 2010.

I was horrified to see a picture of myself during the holidays looking like a blob. This particular holiday I had put on at least 10lbs. 10 LBS! over the course of 2 weeks. I had told myself after having my daughter the year before, and even after having my son in ’08 (I was 301 when I went into the hospital to have him), that I was going to be what I should be, what I deserve to be, for the children, for my husband, for myself. Everything ended up being a constant struggle of starvation and binge eating that was getting me nowhere fast. I’ve always been huge. I can remember at the beginning of middle school tipping the scales at 200. But, that picture was it for me. No more.

I started out with weight watchers. People lose weight on this program, right? I was losing some weight but just not as quickly as I had hoped to. I ran across a company that has some pretty great products with people having amazing results! After seeing what the distributors of these items was telling people to eat, it appeared to me that they were starving themselves to get the results so quickly. I still bought into the company, but applied my own ways of eating. Healthy Whole Grains with lots of fruits and veggies along with all fat free items! That year in 8 months I lost 50 lbs. Not bad right? But I always craved, always longed for cake, chocolate, potato chips! I fell right back in to my old patterns and put on 30 lbs :(

I had pains. Carpel tunnel mostly. I swore my bed was made out of rocks and cursed the day I bought the stupid thing. I woke up every morning feeling like I had been beaten. Then came (what I swear was gall bladder pain) acid reflex, It just wasn’t coming up, it was sitting there burning in my stomach area? Oh, I call it the great pain… for hours I would sit and cry, sometimes it would bring me to the point of vomiting. I was prescribed one of those pain go away quickly meds. It worked, but I hated being on meds for the pain.

My mother introduced me to the book, Wheat Belly. With reading the book she went in for testing and found out she in fact was allergic to wheat along with an array of other things. I never went in for the testing but after seeing how she lost weight and her sending me the book, I read it. I actually cursed up a storm the whole time I read this book! I KNEW THE FOOD WE ATE WAS HORRIBLE FOR US! Anyway, through being a part of the WB community, I found you! You are so inspiring. The first book I purchased was The Art of Healthy Eating KIDS cookbook. They are the ones I really want to help from falling into these vicious ways. I just recently bought the Healthy Metabolism book which I am so EXCITED about. I’m reading away. But just by doing the little bit that I have I’m down to 215 at the moment. Started out around 280 Feb 2011 around 250 in March of this year. My arm pains are still diminishing, I love my bed and can not wait to sleep in it. Oh, and the great pain is gone, no meds. I know I’m just beginning my journey and my family’s journey. I do have a long way to go. More bad habits I need to drop and healthy ones to gain (MORE EXERCISE), but I thought I would share. Thank you! -Alexis


For the Love of Tall Fall Boots

I used to be so envious of girls in their cut tall fall boots. I always had to get the short ones because I couldn’t zip them up past my calves. But once I learned that I couldn’t just run off all the carbohydrates I was eating, I started adding in supplements to help lower those nasty cravings and finally found peace with my desire for starch and started eating the “heathified” way and I now LOVE fall boots! Craig probably doesn’t love my addiction! lol


How it all happens

When my dog, Teva, started losing her hair in patches, the first thing my veterinarian asked me was, “What are you feeding her?” YES! What a good question! But you know what? I have never been asked this question at the doctor. Not once. Not even when I was a teenager suffering from IBS (Irritable Bowel Syndrome). I was just given a prescription. Nothing frustrates me more than being treated for my symptoms and not the cause. If you want to start treating the cause and not the symptoms THIS book is for you! Let’s start with how it weight gain and inflammation happens, starting with our mouth:

Sure, there are people who can eat sweet potatoes and quinoa and not be over weight, BUT this doesn’t mean they are healthy. I have had a handful of clients who were female, 115 pounds and had very high blood sugar levels and had to be put on insulin. Not only should diabetics and people who want to lose weight limit carbohydrate intake, everyone should. We are all, in an evolutionary sense, predisposed to becoming diabetic. So I want to step you through how fat is stored, but more importantly this is how we become at risk for diabetes and heart disease:

1) After you eat excess carbohydrates, blood glucose stays higher longer because the glucose can’t make it into the cells of the muscles. This toxic level of glucose is like tar in the bloodstream clogging arteries, binding with proteins to form damaging AGEs (Advanced Glycated End-products) and causing inflammation. This high level of glucose causes triglycerides to go up, increasing your risk for heart disease.

2) Starch and sugar gets stored as fat (remember starch is just glucose molecules hooked together in a long chain; the digestive track breaks it down into glucose… so a sugary and a starch diet are the same thing!). Since the muscle cells aren’t getting glycogen (because they basically have a crust over the cells and are considered “resistant”), and since insulin stops the production of the fat-burning enzyme lipase, now you can’t even burn STORED fat! So workout all you want, if you continue to eat oatmeal before your workouts, you will never be a fat-burner, you will remain a sugar-burner and you continue to get fatter until eventually those fat cells become resistant too.

3) If that isn’t bad enough, I have more bad news…Insulin levels continue to stay high longer because the pancreas mistakenly believes “if a little is not working, more is better.” NOT GOOD. Insulin is very toxic at high levels, causing cellular damage, cancers, plaque build-up in the arteries (which is why diabetics have so much heart disease) as well as many other inflammation issues such as nerve damage and pain in the extremities. Starch and sugar destroys nerve tissue, causing tingling and retinopathy, which causes you to lose your eyesight.

4) Sorry, but I have more bad news…Our cells become so damaged after a life of cereal and skim milk for breakfast that not only does insulin resistance block glucose from entering muscle cells; the crust we have formed over our cells also blocks amino acids from entering. Amino acids are the building blocks for our muscles that are found in protein. So now you can’t even maintain your muscles. And if that isn’t bad enough, our muscles become cannibals because your body think there’s not enough stored sugar in the cells, so they send signals to start to consume valuable muscles to make more glucose (sugar)! You get fatter and you lose muscle.

5) Instead of feeling energetic after you eat, you are tired, and you crave more carbohydrates and since you have less muscle, exercise is getting too darn difficult, and the sad cycle continues.

6) But there is even more bad news… thyroid disorders also happen too. When your liver becomes insulin resistant, it can’t convert thyroid hormone T4 into the T3, so you get those unexplained “thyroid problems”, which continue to lower your energy and metabolism.

The good news is you are in control! You can stop this from happening!

First cut out carbohydrates! Make fresh or fermented vegetables the source of your carbohydrates. Count your protein too. Too much protein turns into sugar (via “gluconeogenesis”). Some clients need to stick to 60g of protein daily.

Second, exercise has a huge impact on improving insulin sensitivity since muscles burn your stored glycogen as fuel during and after your workout.

  1. Muscles that have been exercised desperately want that glucose inside and will “up regulate” insulin receptors to speed the process along. It helps type 2 diabetics regain insulin sensitivity.
  2. Interval Training is my favorite for lowering the insulin response. It is a combination of strength training and cardio.
    1. Adding muscle helps to lower the insulin response when you do consume carbohydrates.
    2. Essential amino acids and vital nutrients have access to the cells when insulin sensitivity is high.
      1. Which helps further by building muscles.

Get your “before” photo ready, because in a month, you will shocked at the difference in your body.

HELPFUL TIP: A recipe like this would be a great treat to have on an “Over Feeding Day” (if you are not dairy sensitive) to help with T3 conversion of the thyroid. An “Over Feeding Day” isn’t a full-blown cheat day, it is a high calorie day with a bit more carbohydrates. Preferably you would do strength training before this meal. 

This is NOT a Pure Protein and Fat dessert.


Milk Chocolate Ganache Cake
Recipe type: Dessert
Cuisine: American
Serves: 24
  • CAKE:
  • 4 cups blanched almond flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp Celtic sea salt
  • 5 eggs
  • 1 cup unsweetened almond milk
  • 1 cup Swerve
  • 1 tsp stevia glycerite
  • 1 TBS vanilla extract
  • 1 cup butter
  • 1 (8 oz) package mascarpone or cream cheese
  • ½ cup unsweetened almond milk
  • ¼ cup Swerve
  • 1 tsp stevia glycerite
  • 3 oz unsweetened baking chocolate
  • 1 cup heavy cream
  • ½ cup Swerve
  • 1 tsp stevia glycerite
  1. Preheat the oven to 350°F.
  2. Grease two 9-inch cake pan, line with parchement paper and grease paper for easy removal from pan.
  3. In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine almond milk, eggs, natural sweeteners and vanilla extract.
  4. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
  5. Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
  6. Let the cake cool in the pan for 1 hour.
  7. To make the Filling: place the butter in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks.
  8. Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener.
  9. Stir until very smooth. Set aside to cool. This will thicken overnight.
  10. To make the Ganache: In a double boiler, place the chocolate, cream and natural sweeteners. Stirring constantly over low heat or the chocolate will separate. Once the chocolate is totally melted, remove from heat and transfer to a cool glass bowl (or the chocolate might separate). Set aside.
  11. To ASSEMBLE: Carefully slice each cake evenly into 2, so you have more layers.
  12. Place one layer of the cake on a beautiful plate.
  13. Top the cake with filling. Place another layer of the cake on top of the filling and repeat until you have a clean piece of cake on the top.
  14. Spread the ganache over the cake.
  15. Cool in the fridge for a few hours or overnight.
Traditional Chocolate Cake = 363 calories, 23g fat, 6g protein, 36.5g carbs, 1.2g fiber
"Healthified" Cake = 252 calories, 22.3g fat, 7g protein, 6g carbs, 3g fiber (79% fat, 11% protein, 9% carbs)


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  • Linda Donaldson October 3, 2013 at 12:54 pm / Reply

    Maria, I have everything but Stevia Glycerite. Is it necessary for texture? Could I use regular Stevia instead?

    • cemmerich October 3, 2013 at 3:19 pm / Reply

      Yes, you can use another stevia liquid instead. 😉

  • Betty Kramp October 3, 2013 at 1:18 pm / Reply

    Maria, this cake looks so delicious! In reading over the recipe, however, your instructions say to put the batter into a 9″ cake pan. Later, for assembling the cake, you say “Carefully slice each cake evenly into 2, so you have more layers.” Does this mean that there actually should be TWO 9″ cake pans, and not one?

    Another question …………. regarding stevia glycerite, which I note that you use quite often in your recipes………. is this the same as powdered stevia? I’m wondering if it is different, because the Stevia that I have is highly concentrated and uses a very tiny spoon. Surely, I wouldn’t put a teaspoon of this powder in the recipe? And, if not, could you give me a conversion amount to use?

    Thanks in advance. You are a godsend.

    • cemmerich October 3, 2013 at 3:27 pm / Reply

      Thanks! Sorry, yes. It should say 2 9-inch cake pans. I fixed it above. The powdered stevia should work. :)

  • Barb October 3, 2013 at 2:07 pm / Reply

    Does the recipe make one or two 9 inch cakes?

    • cemmerich October 3, 2013 at 3:29 pm / Reply

      Sorry, it is 2. I fixed above. :)

  • RoxieSchmoxie October 3, 2013 at 2:29 pm / Reply

    You frequently use almond milk as a “thinner” in recipes such as this. I rarely keep almond milk around (can’t go through it fast enough to not spoil) but I do have coconut milk at all times. Could coconut milk be subbed for the almond milk?

    • cemmerich October 3, 2013 at 3:30 pm / Reply

      Yes, that is a good option. :)

  • J w October 3, 2013 at 2:37 pm / Reply

    I do not tolerate sugar alcohols at all!! Erythritol and swerve causes severe stomach pain and digestion disruption that took two weeks to recove r from. Is there something else that can be used with some success?

    • cemmerich October 3, 2013 at 3:31 pm / Reply

      You can try Just Like Sugar or stevia glycerite to taste.

  • Rebecca October 3, 2013 at 2:38 pm / Reply

    Looks delicious!! So do you use two 9″ cake pans or just one?

    • cemmerich October 3, 2013 at 3:31 pm / Reply

      Sorry, 2. Updated above. :)

  • Ann October 3, 2013 at 4:11 pm / Reply

    So happy to have found you and your site! Question: I find lining a round pan with parmchement paper impossible. Any secrets? It just gets all bunched up and creased. Do you just cut out the circle for the bottom?

    Thanks! Looking forward to the next class (webinar) October 13!


    • Suzie October 3, 2013 at 7:47 pm / Reply

      just cut a circle for the bottom! : )

    • cemmerich October 3, 2013 at 9:54 pm / Reply

      I just kind of press it in as best as I can. I am really excited about the class too! :)

    • France October 12, 2013 at 11:53 pm / Reply

      I saw a chef once do this, I thought it was clever, you can trace the circle and cut around the circle but even quicker, cut a piece of parchment paper that will cover the bottom of your pan. Fold in two, then in two so you now have a square. Fold the square in two so you have a triangle, and keep folding a couple times more, making sure the “middle” if the piece of parchment is the pointiest end of your triangle. Roughly align the pointy end of your triangle with the middle of your pan, and snip the end that’s at the edge. Open up and there you go, if it’s a little too long, you can just press it on the sides (a dab of coconut oil or butter, or coconut spray holds things in place!). They did that to put a film on a custard to prevent a film forming. I’ve been using it a lot ever since.
      When I use spring molds/moulds I simply sandwich the parchment paper between the bottom of the pan and the “springy” top part. That works well too.
      Hoping this helps and is not too confusing!
      I don’t know if we can post links on comments but search for “how to prepare cake pans” on the site http://www.realsimple. com (remove the spaces) there’s a great video which I should have looked for BEFORE I started typing :) good luck!

      • cemmerich October 13, 2013 at 12:17 am / Reply

        Thanks for the tips France. :)

  • Claudette Melanson October 3, 2013 at 4:16 pm / Reply

    Oh my! I can’t wait to make this!!! It looks so delicious. I know I haven’t gotten your cookbooks yet but plan to (again) after vacation this month. I hope you write many many more!

    • cemmerich October 3, 2013 at 9:54 pm / Reply


  • Rebecca October 3, 2013 at 4:22 pm / Reply

    Hi – I absolutely love what I am learning. I have completely changed my eating habits. It took me three years to figure out how to keep weight OFF and still be able to enjoy food. Wish I had known this when I was younger – boy would my health, self esteem, and confidence made a difference. I am NOT technology savvy or I would have shared my story along the way. I have such a longing to get the word out about what horrible food is doing to our bodies. AND how we spend soooooo much time and living in anxiety over our weight. Time not well spent I say. I have such peace with my body now. Thank you Maria and others who tell the TRUTH.

    • cemmerich October 3, 2013 at 9:55 pm / Reply

      Thank you! :)

  • Claudette Melanson October 3, 2013 at 4:36 pm / Reply

    Oh Maria, I have one more question please. When weighing meat to count for calories (on My Fitness Pal) should you weigh it raw or cooked? It’s so much more when raw and I read that cooking takes the water weight out so cooked is the true weight for calories and nutr. values. Is this true?


    • cemmerich October 3, 2013 at 9:56 pm / Reply

      Weighing after it’s cooked is better I think. :)

      • Claudette Melanson October 3, 2013 at 10:11 pm / Reply

        Yes! Was hoping you’d say that! I agree!

  • Ruth October 3, 2013 at 4:39 pm / Reply

    so if one needs to stay to 60 grams of protein…that is 2 1/4 ounces of meat divided by 3 meals …correct??

    • cemmerich October 3, 2013 at 9:59 pm / Reply

      It depends on your lean body mass but I keep most clients between 50-100 grams a day. So a quarter pound hamburger (75% lean) weighs 4 ounces or 113 grams. It contains about 28 grams of protein.

  • Luana October 3, 2013 at 5:04 pm / Reply

    For the filling, step #9 says: Stir until very smooth. Set aside to cool. This will thicken overnight.

    Should this be refrigerated or can it be left out at room temp? I’m thinking with the cheese in it, it should be refrigerated?

    • cemmerich October 3, 2013 at 10:00 pm / Reply

      Yes, refrigerate it. :)

  • Jennifer October 3, 2013 at 6:57 pm / Reply

    Question about the # of servings… it says 24 but I’m having trouble figuring out how to slice a 9 inch cake into that many slices.

    • Katy H. October 3, 2013 at 8:07 pm / Reply

      Jennifer, I found a site that tells the circumference (the measurement around the outside of cakes) for pan sizes. For a 9 inch round pan it is 29 inches. If I did the math right that means at 24 servings, each piece is about 1-1/5 inches wide at widest point (the outside edge of the cake). Measure 1/4 cake and cut that quarter into 6 equal pieces. (If you want to check my math…29 inch circumference divided by 24 servings = 1.208 or about 1-1/5 inches per each of 24 servings.) Figure about 1 inch with what sticks to knife and irregularities. That gives some idea of serving size and how to do it.

    • cemmerich October 3, 2013 at 10:01 pm / Reply

      That is just for the calorie comparison. I make it the same ounces as the serving size for the “Traditional” so it is apples to apples. If you slice into 12 slices, just double the totals. :)

  • Darlene Sudderth October 3, 2013 at 6:57 pm / Reply

    This looks delicious!!! Does this need butter in the recipe? I didnt see any in the list and was wondering. Beautiful cake!!

    • cemmerich October 3, 2013 at 10:02 pm / Reply

      Yes, it is in the filling. :)

  • Katy H. October 3, 2013 at 8:16 pm / Reply

    Thanks for the yummy recipe, Maria! Is the carb figure posted total carbs or net carbs (Did you subtract the fiber or the sugar alcohol from the carbs for your 6g carb per serving?).

    • cemmerich October 3, 2013 at 10:03 pm / Reply

      Total without sugar alcohol. :)

  • kelly October 3, 2013 at 9:31 pm / Reply

    This looks AMAZING! Can’t wait to make it this weekend.
    Just wondering your thoughts on a “fat fast”. Consuming under 1000 ca of only coconut or mct oil for 24 hrs. Would it help to speed up ketosis for be harmful to metabolism?

    • cemmerich October 3, 2013 at 10:05 pm / Reply

      I haven’t tried it. I think it is better to stay with pure protein and fat for the long term and lose weight gradually. Typically stay off better that way. :)

  • Sandy October 4, 2013 at 12:09 am / Reply

    I am baking as I type but I used salted butter by mistake….guess I will see how it tastes. Still can’t wait to eat it!!

    • cemmerich October 4, 2013 at 12:59 am / Reply

      Should be ok still. :)

  • lynna October 4, 2013 at 12:17 am / Reply

    Hi Maria, this looks absolutely delicious….do you happen to have the amounts for using coconut flour in this recipe….my 7 year old seems to have an almond allergy but he seems to like things I make with coconut flour. We made your apple bundt cake last weekend with the coconut flour option and he enjoyed it and didn’t know it was healthy for him. :-) Thanks so much!

    • cemmerich October 4, 2013 at 12:58 am / Reply
      • lynna October 4, 2013 at 1:09 am / Reply

        Thanks so much….I feel like a big dunder-head now….LOL….I remember seeing this while scrolling through your website archives last weekend and thinking at the time what a helpful resource it was. :-) Thanks again!

  • Joy October 4, 2013 at 4:12 am / Reply

    Maria, this looks amazing, I can’t wait to make it!

    Question for you: I’ve read your book Secrets of a Healthy Metabolism, and my husband and I are eating this way. I’m losing weight very nicely, he is not. I don’t take any kinds of meds, but he is on diuretics and a blood thinner to treat his high blood pressure and to keep him from having another stroke. Could these be interfering with his weight loss?

    He hasn’t lost a single ounce! He’s ready to quit eating low carb, so I need to figure out how to help him quickly. He’s talking about switching to a low-fat high fruit and veggie diet! NOOOO! I’m not sure what to try next, and he gags at the thought of more fat in his diet. Any suggestions would be greatly appreciated.

    • cemmerich October 4, 2013 at 3:11 pm / Reply

      Yeah, his medications could be interfering. The good thing is eating this way lowers blood pressure and most of my clients get off their medications.

      His health is all about controlling inflammation and introducing inflammatory foods like fruit and removing anti-inflammatory ones like fat is not what you want to do. 😉

  • Courtney October 4, 2013 at 4:36 am / Reply

    What an amazing story that was shared! Congratulations to Alexis for sticking with it.

  • Selma October 4, 2013 at 7:57 am / Reply

    Dear Maria,

    This cake looks delicious. As I cannot buy the Swerve over here in Holland, can I use erythirol? The one I have is already sweetened with Stevia.

    • cemmerich October 4, 2013 at 3:12 pm / Reply

      Yes, that will work. Thanks! :)

  • karen October 4, 2013 at 2:46 pm / Reply

    Can you please tell me what size each slice is approximately? How do you get 24 servings from one 9″ cake?

    • cemmerich October 4, 2013 at 3:15 pm / Reply

      Please see the above comment. :)

  • LowCarber October 4, 2013 at 9:36 pm / Reply

    This looks absolutely amazing and your kids are absolutely adorable! Cheers!

    • cemmerich October 4, 2013 at 11:37 pm / Reply


  • karen October 4, 2013 at 10:00 pm / Reply

    Sorry, I didn’t read the other poster. I just saw the picture with the boys and what looked like a good size piece of cake.

  • Darlene Sudderth October 5, 2013 at 2:24 pm / Reply

    Sorry Maria…I didnt make my question clear. I meant was there suppose to be any butter or oil in the cake batter itself (rather than the filling) as I’ve never seen a batter without one or the other. Does the egg do the trick on this one, rather than adding fat?

    • cemmerich October 5, 2013 at 8:18 pm / Reply

      Yes, that is correct. No oil in this one. :)

  • Cindi Began October 6, 2013 at 1:06 am / Reply

    Maria – this was to die for! Thanks you SO much for posting GOOD recipes. . .. . that is the only way I’ll keep eating “The Maria Way” : )

    • cemmerich October 6, 2013 at 1:54 pm / Reply


  • Carol October 7, 2013 at 12:42 pm / Reply

    I cut the recipe by 1/4 (it’s just me and I would’ve eaten the whole thing!) and made 4 little mini cakes – looked beautiful and was absolutely delicious!!

    • cemmerich October 7, 2013 at 1:44 pm / Reply

      Thank you!

  • Lisa October 7, 2013 at 7:39 pm / Reply

    Maria – this cake is over the top good and mine didn’t even look near as pretty as yours! The browned butter was a bit of a pill and I wound up giving it a good whirl in my food processor to get it nice and smooth. That said, the brown butter totally made this cake! I’ve tried several recipes for desserts from your blog (and one book I have!) and this is by far our favorite! It was easier to make than it initially looks. Absolutely delish! Thanks!

    • cemmerich October 7, 2013 at 9:29 pm / Reply


  • Kristin H. October 10, 2013 at 7:24 pm / Reply

    Delicious looking recipe!
    About the comment about the dog with the hair falling out…. Over a year ago I cut out sugar & wheat, lost weight, lost joint pain, more energy, but about 7-8 months into it I notice my hair getting thin & falling out. I have been reading some other info that says for some, too low on carbs can mess up your thyroid. Is there a chance that’s what’s causing my hair loss?

    • cemmerich October 11, 2013 at 2:40 pm / Reply

      For a small percentage of my clients that have a T4 to T3 conversion issue, more carbs are needed. I have them add sweet potato or other slow burning carbs a couple times a week. 😉

      • Kristin H. October 11, 2013 at 5:55 pm / Reply

        Thanks… I have been adding some sweet potato lately. Hopefully adding some more carbs back in will help things improve. Still steering clear of grainsk though- I had a grilled cheese last week at a meal away from home… and had a severe hypoglycemic reaction a few hours later- no fun.
        Which other “slow-burning” carbs would you recommend?

        • cemmerich October 11, 2013 at 9:49 pm / Reply

          You could try my psyllium breads and pizza custs. :) (Amazing pizza, amazing bread, toasted sub)

          • Kristin H. October 12, 2013 at 1:07 pm /

            thanks…. Do you address this issue in any of your books? (adding back some carbs to the diet to help with thyroid?)

          • cemmerich October 12, 2013 at 3:04 pm /

            I have a new keto adapted book coming out in about 2 months that will cover it. :)

          • Claudette Melanson October 12, 2013 at 3:09 pm /

            Woo Hoo! Can’t wait for that one!

          • Janet t July 28, 2014 at 10:23 pm /

            hi there maria, regarding this post. I have all of your books.. I have been studying a lot.. how do you add back carbs. I can’t find it.. how do you gauge that? I have been trying to stay at 30 carbs/ 60-70 protein and 120-40 fat… how much is the increase once I lose the weight and I don’t really change anything else, lets say? which eventually plan to do more exercise.. but one thing at a time. still learning this stuff.
            I can’t find it in the books…thanks so much. love lots of your recipes and I am so happy to be eating this way. finally a good way to eat.

          • cemmerich July 29, 2014 at 12:55 pm /

            I actually don’t believe that anymore. Through more research I believe it is better to get selenium and iodine. You can try a small handful of brazil nuts every day along with increased shellfish in the diet. Or you can simply supplement.

          • Janet t July 29, 2014 at 6:29 pm /

            hi maria, you posted this after my post, but I think it belongs somewhere else…is that information in regards to iodine maybe???I would love to read that post…great info. thanks again.

            I actually don’t believe that anymore. Through more research I believe it is better to get selenium and iodine. You can try a small handful of brazil nuts every day along with increased shellfish in the diet. Or you can simply supplement.

          • cemmerich July 29, 2014 at 8:42 pm /

            Janet, that was targeted at you. I no longer believe that you need to increase carbs for T4 to T3 issues. Adding selenium and iodine works better. :)

      • Brenda Andersen July 26, 2014 at 1:26 pm / Reply

        I have the same symptoms. Insisted dr test thyroid because he and I seriously disagree about me taking statins. These symptoms are consistent with both flood of cholesterol and thyroid. Test results show T3-T4 levels normal. Can they be normal but still cause hair thinning and loss, ridged fingernails, etc?

        • cemmerich July 26, 2014 at 2:23 pm / Reply

          Yes. The lab ranges for “Good” values are based on the average of what that lab sees. You can come up “normal” and have values that cause problems.

  • C Lyons October 10, 2013 at 9:45 pm / Reply

    “How it all happens”

    “When my dog, Teva, started losing her hair in patches, the first thing my veterinarian asked me was, “What are you feeding her?” YES! What a good question! But you know what? I have never been asked this question at the doctor. Not once. Not even when I was a teenager suffering from IBS (Irritable Bowel Syndrome). I was just given a prescription. Nothing frustrates me more than being treated for my symptoms and not the cause. If you want to start treating the cause and not the symptoms this book is for you! Let’s start with how it weight gain and inflammation happens, starting with our mouth:”

    Maria, you say, “…and not the symptoms this book is for you!”…I’m sorry to be dense; which book?

    • cemmerich October 11, 2013 at 2:43 pm / Reply

      Oops, sorry. I added the link above. :)

      • C Lyons October 11, 2013 at 2:55 pm / Reply

        Spectacular, just received that book and I am ‘devouring’ it. Thank you Maria! Oh, that cake…besides eating it, I’d like just to dive in and roll around in it!!! MmmMmmmMmmmmm!

        • cemmerich October 11, 2013 at 3:01 pm / Reply

          LOL Thanks! :)

    • Darlene October 12, 2013 at 4:18 pm / Reply

      Yes! How funny that we know enough to feed our dogs grain-free, but not ourselves!! Crazy!

  • France October 10, 2013 at 11:58 pm / Reply

    Hi Maria and Craig! I am making this this weekend, but was wondering if it was possible to have a photo of the cake in the print window rather than the (albeit awesome) transformation photos of your client :)
    It would be a better representation of the recipe in the recipe folder 😀

    Your boys look so happy!


    • cemmerich October 11, 2013 at 2:54 pm / Reply

      Oops. Sorry. I fixed it. Thanks! :)

      • France October 12, 2013 at 11:43 pm / Reply

        Thank you!!

  • Beth October 21, 2013 at 5:28 pm / Reply

    I noticed there is no fat in the actual cake batter except the almond this correct? Thx I want to make it for a birthday.

  • kathy November 1, 2013 at 2:55 pm / Reply

    Recently I read that many nuts are high in omega 6 which included almonds. Should we reduce our intake of almond flour and could you please comment on this? Thanks.

    • cemmerich November 1, 2013 at 10:00 pm / Reply

      We need to keep our omega-6 to omega-3 ratio to about 1-1. Most americans get about 40-1 (due to all the vegetable oils). :)

  • Aubrey December 3, 2013 at 3:11 pm / Reply

    I seem to have a sensitivity to chocolate, every time I eat it I get gassy. I was thinking about trying carob instead. Would that work? I have been on candida diet for four months and am considering switching over to a keto diet instead. I love your blog! So many amazing recipes! I can’t wait till your new book comes out in hard cover! Thank you!

    • cemmerich December 3, 2013 at 3:38 pm / Reply

      Thank you! Not sure, let me know if you try it. :)

  • Theresa December 9, 2013 at 4:51 pm / Reply

    How well would this cake freeze? I made it for my son’s birthday and we still have 3/4 of a cake sitting around.

    • cemmerich December 9, 2013 at 5:27 pm / Reply

      I think it should freeze well. :)

      • Dan January 25, 2014 at 4:40 pm / Reply

        Hi Maria

        I’m making this for my birthday on Monday and will need to freeze it as I will have way too much left so I was glad to see you said it should freeze well. Presumably its okay to freeze with the frosting etc?

        I was wondering though, how should I go about defrosting?

        Thanks in advance


        PS just made my second batch of amazing bread and waiting for it to cool. I made sure I got the blond husks and I have ground them myself so hoping to avoid the purple issue. Dough was much lighter so looking good!

        • cemmerich January 26, 2014 at 3:30 pm / Reply

          I would just leave it on the counter the day you want to use it. Or in the fridge for 2 days. :)

  • Karen January 22, 2014 at 4:22 am / Reply

    I just had to post to let you know that I made this cake for one of my foreign exchange student’s birthdays and all her friends said it was the best cake they ever had!

    • cemmerich January 22, 2014 at 3:20 pm / Reply

      Awe, thank you! :)

  • Hallie Maddox February 1, 2014 at 3:16 am / Reply

    I have wanted to make this since the first time I looked through your site. I have never enjoyed baking so this recipe seemed really daunting & just remained a dream until today! After a month of Keto & your amazing recipes I feel like a domestic diva LOL. I bake at least 4 times a week now & have caught myself actually enjoying it! I can’t thank you enough for sharing your gifts & knowledge.

    • cemmerich February 1, 2014 at 2:55 pm / Reply


  • Bridget February 21, 2014 at 4:30 pm / Reply

    What do I do if the butter separates in the filling?

  • 'nitades February 23, 2014 at 12:05 am / Reply

    Hi Maria, have to say I adore your blog! It has been so informative! Can’t wait to get your books – I have a spare money jar going and intend on getting them all eventually! I was just wandering if you think soaking the almond flour ir any nuts for that matter is really necessary? Everywhere I look seems to say something different about phytic acids! Any help would be appreciated!

    • cemmerich February 23, 2014 at 2:22 pm / Reply

      I don’t worry about it that much. :)

  • kelly February 24, 2014 at 5:10 pm / Reply

    I’m confused…does one serving of swerve contain 5g net carbs?

    • cemmerich February 24, 2014 at 7:17 pm / Reply

      No, they don’t count (and thus 0 calories). :)

  • Kelly August 13, 2014 at 3:12 pm / Reply


    I am going to make this cake for my birthday coming up in a couple weeks…can’t wait to try it! I had a couple questions though…

    1. Can I substitute hazelnut flour for the almond flour?
    2. The ganache looks a little runny…is there a reason for this? Does the cake need the extra moisture? Have you tried a version with a denser ganache topping?

    Thanks, so excited to try!

    • cemmerich August 15, 2014 at 1:44 pm / Reply

      Yes, that should work. You can reduce the liquid if you want a thicker ganache. :)

  • Jenny September 1, 2014 at 12:35 am / Reply

    Made this yesterday for b-day party. Really good cake and everyone enjoyed it!
    Next time I do it, I’ll use less Swerve…too sweet for me.
    Thank you :)

    • cemmerich September 1, 2014 at 8:52 pm / Reply


  • alanna September 27, 2014 at 12:10 am / Reply

    Thank you so much Maria for all your great recipes! I am a podiatrist, and see a lot of DM people. Many have given up on taste thinking they have to avoid anything “good” to keep their blood sugar in check. I tell them there are a TON of free recipes on your website. You are a godsend!

    • cemmerich September 27, 2014 at 1:00 pm / Reply

      Thank you!

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