My most recent and amazing chocolate recipe – Sugar Free Chocolate Cheesecake

It’s hard to find a person who doesn’t like chocolate, but often that chocolate craving comes in different forms. I love chocolate cake, but then again, sometimes just a piece of chocolate is all I need, like these keto chocolate truffles.

These amazing chocolate dessert recipes are all kitchen and people tested from folks who don’t eat keto or watch their sugar. You can only imagine how much these are appreciated by people on the keto diet or are diabetic. 

Many of them are tested through customers, as we sell some of our desserts at Farmer’s Markets in the Nashville area. Our bakery customers love the cookies and chocolate cakes we sell.

Keto Chocolate Creamy Recipes

• Keto Chocolate Budino
• Keto Chocolate Pudding
• Keto Chocolate Mousse
• Keto Pots d’ Creme
• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake

Keto Chocolate Dessert Recipes: Cake

• Keto Ganache Chocolate Bundt Cake
• Keto Chocolate One Layer Cake
• Keto Chocolate Brownies
• Keto Texas Sheet Cake
• Keto Ding Dong Cake
• Keto Chocolate Cupcakes
• Keto German Chocolate
• Keto Mini Chocolate Bundt with Ganache (The chocolate I sell out in the Farmer’s Market).
• Chocolate Ganache (thick chocolate topping)
• Sugar Free Peppermint Frosting for Chocolate Cupcakes

Keto Chocolate Dessert Recipes: Cookies/Bars/ Candy

• Keto Chocolate Chip Pecan Cookies (Another sell-out product at Farmer’s Market)
• Keto Chocolate Chip Birthday Cookie Cake
• Keto Chocolate Chip Blondies
• Keto Oreos
• Chocolate Truffles
• Keto Chocolate Peanut Butter Cups
• Keto Mounds Bars (coconut)
• Keto Chocolate Chip BACON Pecan Cookie

I hope you LOVE these keto friendly chocolate recipes as much as I do. They are:

• Gluten Free (made mainly with almond flour and coconut flour)
• Sugar Free (made with Swerve, a powdered erythritol)
• Made with healthy oils, such as avocado oil and olive oil.
• Made with unsweetened cacao powder. I like this brand.
• Made with Choc Zero Chocolate Chips where applicable.

Please leave me a comment below to let me know what recipe you would like to make first.

I order my chocolate chips from Choc Zero. Use SpinachTiger10 code to save 10%.

I order a lot of my baking pans, and ingredients from Amazon. Shop my Keto Bakery Shopping Page. I do earn a commission as an affiliate, but I have painstakingly curated this list.

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The post 20 Keto Chocolate Dessert Recipes for Chocolate Lovers appeared first on Spinach Tiger.

I’m not only late to the party making keto brookies, before a few weeks ago, I never even heard of brookies. And I wonder why I never thought of combining a chocolate brownie with a chocolate chip cookie.

Whoever first baked brookies is genius. You get the best of both worlds in a chocolatey gooey brownie topped with a soft chocolate chip cookie. There are no nuts (outside of almond flour), because the beauty of keto brookies is their soft gooey texture.

Single Serve Keto Brookies

If you’ve been around here before, you know I make single serve mini cakes, which are my version of cupcakes.

Ingredients

• Almond flour
• Coconut Flour
• Swerve Golden
• Eggs
• Butter
• Cocoa Powder
• Choc Zero Sugar Free Chocolate Chips
• Coconut Milk or Heavy Cream
• Baking Powder/Baking Soda

The Brownies are swirled with a chocolate ganache (made with sugar free chocolate chips and either coconut milk or heavy cream, resulting in a gooey brownie.

Brownie Pan Keto Brookies

You also can make these keto brookies in a 9 inch square brownie pan and then cut them into squares. The bake time will be longer, but you still will pre-bake the brownie batter for about ten minutes. Then add the cookie dough and once golden, they are done. Cool completely before cutting.

Highly Recommended Pan: I only purchase USA pans, and this 9 inch square pan works well with this recipe.

Recommended Paper Liners: I use paper liners meant for tarts, which are result in flatter serving, easy to bake. I use these also for all my cupcakes.

Tips for Success

• Pre-bake the brownie mixture first and then add the cookie mixture.
• Don’t over-bake the cookie mixture. They will appear very soft, but will harden as they cool.

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More Keto Baked Goods

• Keto Chocolate Cheesecake
• Keto Triple Chocolate Cheesecake
• Keto Cookie Cake
• Keto Chocolate Chip Cookies
• Keto Pots de Creme
• Keto Cheesecake Brownies

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Keto Brookies

Amazing Keto ouble Chocolate Brownies with Chocolate Chip Cookie Top

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Brownie Bottom

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 1/3 cup sugar free chocolate chips

Chocolate Chip Cookie Top

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 cup golden monk fruit
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Add in chocolate chips.

Brownie Pan Instructions

• Pour batter into prepared pan. Smooth out. Bake for 10 minutes at 350 Degrees F., 180 C.
  
• Add chocolate chip cookie mixture, using a small scoop.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.

Single Serve Instructions

• Put brownie batter in paper liners, only halfway,
  
• Bake for 10 minutes.
• Top with Cookie Batter.
  
• Bake for about 10-15 minutes until golden.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Brookies (Brownies Topped with a Cookie) appeared first on Spinach Tiger.

Of all the keto friendly desserts I make, Keto German chocolate cake is the easiest to make and the taste is amazing.

The trick was to get the German chocolate frosting, full of butter, brown sugar, pecans and coconut just right. What you might not realize is magic of egg yolks that pull together and keep together this magnificent frosting.

German Chocolate cake is one of those concoctions that you either love or don’t care for. When you love it, you love it.

It’s not a cake you see every day. In my home bakery, I’ve made Keto German Chocolate Cake for two different birthdays this month. They were thrilled to have this option. Each serving of 12 is about 4 net carbs, and is high in calories due to the heavy cream in the frosting.

Make this a special occasion option, but it should work just fine for the low-carb diet.

How many does this cake serve?

This cake recipe serves 12 and will make a triple layer six inch cake or a double layer 8 inch cake.

Make a Double Layer Keto German Chocolate Cake

If you want a double-layer 9 inch cake, you can follow below. Or use the recipe below and make a double 8-inch cake.

To Make a double layer cake use these measurements.

• 336 grams almond flour (3 1/2 cups)
• 45 grams coconut flour (3 tablespoons)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 cup cocoa powder
• 1 1/2 cups granulated swerve (powdered erythritol)
• 3/4 cup avocado oil or olive oil
• 9 eggs
• 6 tablespoons sour cream
• 3/4 cup boiling water
• 1 1/2 teaspoons vanilla

What is the history of German Chocolate cake?

It’s not a recipe from Germany. It’s a recipe that evolved from Samuel German, who developed a recipe for dark baking chocolate, which was called Baker’s German sweet chocolate.

What makes German Chocolate Cake German Chocolate cake?

It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. To keep this sugar free and keto friendly,  I used Good Earth Golden Sweetener, heavy cream, and unsweetened coconut. Or you can use Swerve brown sugar. You can find out more about Swerve, a powdered erythritol here.

Options for Brown Sugar

• Choc Zero Maple Syrup – 1 tablespoon and use regular swerve.
• Black Strap Molasses – 1 teaspoon and use regular swerve. 
• Whole Earth Golden (found at Costco) has been my go to lately for brown sugar replacement).

One day I was out of Swerve brown sugar and used Swerve granulated and a tablespoon of Choc Zero Maple Syrup. It worked out wonderfully. You could also use only the Swerve granulated, as I realize the brown sugar and Choc Zero Maple syrup may not be available.

Keto German Chocolate Topping

The topping is cooked on top of the stove. Use cold butter and continue stirring until your frosting comes together. If your topping separates (this happened to me once), add more heavy cream and continue stirring on very low. When I did this, it all came back together. I mix my cream and egg yolks together first. I  have never had my topping curdle. 

I need to say this again USE COLD BUTTER or your frosting will not work.

Make Keto German Chocolate Cupcakes 

I sell these in my keto home bakery. Here is one of the responses I got back from a customer.

“The German chocolate was magnificent. Thank you for making the keto birthday a success!” Lori B.

“This is my favorite cake that I buy from you.  I had to take the time to write you to tell you.” Ricky (a current customer since October 2019).

I’ve had so many rave reviews about this recipe, and I’m so excited for you to have it.

More Keto Cakes from Spinach Tiger

• Keto Carrot Cake with Cream Cheese Frosting
• Keto Chocolate Birthday Cake
• Keto Red Velvet Naked Layer Cake
• Keto Naked Lemon Cake with Lemon Cream Cheese Frosting
• Keto Ding Dong Cake
• Keto Birthday Cake (Yellow Cake, Chocolate Frosting)

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Keto German Chocolate Cake

Makes an ample one layer cake, an 8 inch double layer cake, a 6 inch triple layer cake or 12 cupcakes. Use the double recipe (above in blog post) for a 9 inch double layer or a 13 x 11 cake).

Course Keto Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 230 grams almond flour See blog post for double layer measurements.
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder optional
• 1 cup granulated Swerve
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoons vanilla
• 4 tablespoons sour cream

German Chocolate Frosting

• 1 cup Swerve Brown Sugar (or Swerve Granulated) See Notes for Substitute
• 12 tablespoons cold unsalted butter (MUST BE COLD) cut into large pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 3 egg yolks use large eggs. If eggs are small, use 4 egg yolks
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup unsweetened coconut
• Kitchen Tools
• Parchment Rounds

Instructions

• Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
• Grease pans with avocado oil or baking spray. I like to use parchment rounds.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set Aside
• Beat eggs until frothy about two minutes.
• Stream oil in. Add Swerve.
• Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
• Add in sour cream to cocoa mix.
• Add vanilla to cocoa mix.
• Add cocoa mix to mixer (egg mixture).
• Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
• Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
• Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.

German Chocolate Topping

• Add a few tablespoons of water to coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
• Make sure your butter is cold and cut I can't repeat this enough times.
• Cut butter into 8 pieces. Place back in fridge to keep cold.
• Mix egg yolks with heavy cream before heating. Add to sauce pan. Add salt, Swerve brown sugar in sauce pan stirring constantly over medium heat. Add butter. Keep stirring on low heat
• Important: If your frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Cold butter helps prevent this separation.
• Remove from heat. Stir in vanilla. Add in coconut and pecans.
• Wait about twenty minutes for topping to cool. Put plastic wrap over while cooling.Pour over cooled cakes.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, use 1 teaspoon of Black Strap Molasses and Granulated Swerve Sweetener. 

 

 

 

 

Nutrition

Serving: 1of 12 | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Fiber: 3g

The post Keto German Chocolate Cake appeared first on Spinach Tiger.

If you’re new here, since 2019, I’ve sold probably at least 20,000 keto lala cakes (my cupcake version. If you read this entire post, you will glean some of my expert keto baking tips that have helped me to be a consistent baker that enjoys repeat customers.

My latest new flavor is a chocolate cake with chocolate ganache and peppermint buttercream.

This recipe for chocolate ganache peppermint starts with our chocolate cake with chocolate ganache. It’s great by itself and I sell a lot of these also available in a dairy free version. However, Christmas calls for peppermint frosting and this combination is great.

Tips for How to Make Great Keto Chocolate Cake

• Choose the right cocoa powder.
• Choose the right chocolate for the ganache.
• Choose the right milk/cream for the ganache.
• Learn how to make buttercream when you have to start with cold butter.
• Learn how to bake with almond flour.

Cocoa Powder

Keto chocolate cake took about a month of trial and error. It was always about the cocoa powder. It has to be rich in flavor the dense almond flour. My favorites are:

• Better Body Foods Organic Cacao
• Anthony’s Organic Unsweetened Cocoa Powder

The Right Sugar Free Chocolate – Choc Zero

I am a serious purchaser of Choc Zero. I have found Choc Zero dark chocolate chips to be the closest to traditional dark chocolate. These are great for a perfect ganache or keto chocolate chip cookies. I also love their other products (like maple syrup and hazelnut spread). As an affiliate I earn a commission when you purchase. Use SPINACHTIGER10 to get a discount.

Making the Right Sugar Free Ganache

You can make ganache two ways, traditional (heavy cream) or dairy free with unsweetened coconut milk. I have found we love the dairy free version best. I use the Whole Foods full fat unsweetened coconut milk. The ratio is 1 to 2 liquid to chocolate. I 1/2 cup coconut milk (or heavy cream) and 1 cup choc zero dark chocolate chips in a stainless bowl over a pan of simmering water (called a bain marie). Stir chocolate and milk or cream until all chocolate is melted.

TIPS: Be careful not to over heat as the chocolate will break. However, if you do this, add more liquid, and it will usually come back together. Chocolate ganache should be applied after it has slightly cooled and the cakes have completely cooled. Ganache can be refrigerated for a week, and frozen for a few months.

NOTE: Traditional ganache is made thus: Chop chocolate. Heat heavy cream. Pour heavy cream over chopped chocolate. Wait five minutes. Stir. I have found that with Choc Zero dark chocolate chips, I get same wonderful ganache putting milk/cream with chocolate in the bowl, heating together.

Peppermint Buttercream

All you need is unsalted butter, Swerve Confectioner’s, salt and peppermint extract. If you want to color your peppermint buttercream, use pink food gel. You need to get the butter to the right temperature to begin mixing. Mix on medium low until butter changes color from very yellow to light yellow. Then add confectioner’s sweetener 1/2 cup at a time.

Ratio: 1-1. In other words, for every stick of butter (1/2 cup) to 1/2 cup sweetener. The exception to this is if you are making a LOT of frosting as I do for the bakery. Once we get past 2 cups butter, we can pull back on the sweetener. TIP: Taste as you go. And don’t forget the salt.

TIPS: Butter is still too cold to easily make buttercream in the winter, even when leaving it out of the refrigerator overnight. There are a few things you can do to combat this.

• Cut butter into small pieces and arrange on a flat plate, covered with plastic wrap the night before. I stick mine in the microwave to keep it out of the way. You want butter between 65-70 degrees F.
• If your butter is still too cold (under 60 F.) place your butter in a steel bowl and get a larger bowl of hot water. Place first bowl over the hot water and begin beating. You may only need five seconds. Don’t let the butter get melty. This also works well if you’ve forgotten to take the butter out.
• If you make the buttercream, before you make the cakes, you may need to rebeat it. I usually use a hand beater for buttercream.
• Adding extracts. Add a little at a time and continue to taste. After a few minutes the buttercream may absorb more of the flavor. Wait ten minutes prior to using and taste again.

Baking with Almond Flour and Coconut Flour

I have found in my 20,000 cakes that the combination of almond flour and coconut flour is still the best combination for a low carb, gluten free cake batter.

Coconut flour absorbs liquid and both flours have no real rising power. This does mean you will have to use a lot of eggs, and I use six per recipe. The cake texture tends to fall apart if you don’t use something like xanthan gum to hold it together. However, don’t feel you HAVE to use the gum. It will still taste good.

TIP: Do not use a toothpick to test doneness. It’s inaccurate. A more reliable method is to take your cakes temperature in the middle. Cake is done at 210 degrees, so take it out at 207, but not before. I’ve had cakes be semi-raw in middle when I “thought” the cake looked done.

Best Keto Chocolate Cake Recipe

What makes a chocolate cake good? I believe a good chocolate cake is firm enough to hold frosting or ganache, yet moist enough to elicit a deep chocolate flavor. Dry cake loses its flavor. Almond flour and coconut flour need a good amount of cocoa powder to drive taste, but they can also dry a cake out. I choose to use avocado oil (or olive oil) instead of butter, which ensures moisture, and enough fat like sour cream or coconut milk. Also, I also bloom the cocoa powder with boiling water to open up flavor.

Ingredients: eggs, almond flour, coconut flour, avocado oil, cocoa powder, boiling water, sour cream or coconut milk, salt, baking powder, baking soda, xanthan gum.

Baking Cups

I like using these tart liners for my cakes, which I call lala cakes. The ganache and or frosting is then more easily balanced with the cake. You can order these on Amazon.

Piping Tips: You can use a number of piping tips for the frosting. Here some on Amazon.

More Cakes You Might Like

• Keto Black and White Cupcakes
• Keto Spice Cupcakes with Maple Frosting
• Keto Texas Sheet Cake
• Keto Cream Cheese Brownies
• Keto Peanut Butter Frosting

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Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1/4 cup sour cream

Chocolate Ganache

• 1 cup Choc Zero Dark Chocolate Chips
• 1/2 cup full fat coconut milk or heavy cream
• Dash sea satl or Maldon Flaked Salt

Peppermint Buttercream

• 1 cup unsalted butter
• 1 cup Swerve Confectioner's Sweetener
• dash salt
• 6 drops peppermint extract or more as needed

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve confectioner's or erythritol of choice.
• In separate bowl mix cocoa powder, with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick. You can use heavy cream instead of coconut milk
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 18 minutes.

Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk (or heavy cream) on low until all chocolate is melted.
• Slightly cool ganache. Pour over each cooled cupcake.
• Cool completely (can refrigerate for twenty minutes). Once ganache is set, you can pipe buttercream as desired.

Peppermint Buttercream

• See blog post for all the tips for buttercream. You want butter to be between 65 and 70 degrees F. to beat.
• Beat butter until it color changes to lighter yellow. Add confectioner's 1/2 cup at a time.
• Add peppermint extract a little at a time until desired taste. Brands carry different strength.
• If you want to color your peppermint use a pink gel. Mix the gel with a little milk or cream first before adding to buttercream. Add a little at a time until desired color.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post Keto Chocolate Ganache with Peppermint Buttercream appeared first on Spinach Tiger.

I can make a fantastic chocolate cupcake and I knew if I took my chocolate ingredient base and played around, I could get that brownie texture and taste that is similar but very distinct from chocolate cake. It’s much more dense, moist and more fudge like.

These dairy free chocolate brownies are made with nuts, but you can skip the nuts if you don’t want them. I used walnuts as I think they are the best with chocolate, but you could use pecans too.

Use the Right Chocolate

I use a very good unsweetened cocoa powder and Choc Zero dark chocolate baking chips. This combination gives provides that just right chocolate taste. My favorite cocoa powders are Anthony’s Cocoa Powder or Better Body Foods Cacao.

You Can Make These in a Sheet Pan or Individual.

I make almost all my keto baked goods in these paper tart liners. They work well for the bakery and they make freezing easy, aside from portion control.

Ingredients for Dairy Free Keto Chocolate Brownies

• Almond Flour
• Coconut Flour
• Erythritol, Monk Fruit
• Eggs
• Avocado Oil
• Baking Powder
• Unsweetened Cocoa Powder
• Unsweetened Coconut Milk
• Choc Zero Chocolate Chips
• Walnuts
• Salt
• Xanthan Gum

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More Keto Chocolate Desserts

• Keto Chocolate Tart
• Keto Chocolate Ganache Cupcake
• Keto Bacon Pecan Chocolate Chip Cookie
• Keto Chocolate Cupcake, Buttercream
• Keto Chocolate Smoothie with Avocado
• Keto Chocolate Pots de Creme

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Keto Brownies

Keto Brownies made with almond and coconut flour. Super Moist.

Course Dessert Keto

Cuisine American

Keyword keto brownies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 16 servings

Calories 252kcal

Ingredients

Brownie Cake

• 230 grams almond flour
• 4 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 2/3 cup unsweetened cocoa Better Body Foods
• 1/2 cup avocado oil
• 1 cup swerve granulated sweetner
• 3 eggs
• 1/3 cup coconut milk
• 1/2 cup sugar free chocolate chips I use Choc Zero
• 1 cup chopped toasted walnuts

Chocolate Ganache

• 1/4 cup coconut milk
• 1/2 cup sugar free chocolate chips I use Choc Zero

Instructions

Brownie Cake

• Prepare sheet pan with parchment paper and spray.
• Mix sweetener and oil together.
• Add eggs, one at a time.
• In separate bowl, mix together remaining dry ingredients. Set Aside.
• Add coconut milk.
• Add remaining dry ingredients.
• Add chocolate chips and walnuts.
• Pour batter into quarter sheet pan.
• Warm up chocolate ganache if necessary and swirl into the batter.
• Bake at 350 degrees F (180 C) for 16 minutes. Middle should not jiggle. Don't overbake.

Chocolate Ganache

• Heat coconut milk and chocolate chips in bain marie (stainless steel bowl over simmering water) until melted.

Nutrition

Serving: 1of 16 | Calories: 252kcal | Carbohydrates: 6g | Fiber: 4g

The post Dairy Free Chocolate Keto Walnut Brownies appeared first on Spinach Tiger.

Last week I wanted to try a new keto brownie recipe for the bakery and decided to do a similar version of something I did a long time ago with this traditional recipe on this blog. It worked well. I have made this twice in a few days just to make sure I could perfect it, so enjoy!

Pretty to look at, easy to make, moist and gooey to eat, keto black bottom brownie cupcakes are a perfect dessert to bring to a party or picnic are a nice choice when you love chocolate and cheesecake.

A creamy, sweetened cream cheese with chocolate chips is dolloped on chocolate brownie batter, and baked together orchestrating a perfect cheesecake brownie bite.

This recipe makes one 8 x 8 brownie pan, yielding 16 brownie squares.

Cream Cheese Mixture

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Sour Cream
• Boiling water
• Sugar Free Chocolate Chips
• Baking Powder, Baking Soda, Salt
• Xanthan Gum (holds it together as there is no gluten)
• Cream Cheese
• Swerve (both granulated and confectioner’s)
• My Favorite 8 x 8 Pan from Amazon
• See Notes for Sugar Substitutions

Make Sheet Pan or Small Individual Brownies.

These are baked in an 8 x 8 pan, but for my bakery, I double the recipe and bake 12 in these paper tart liners.

Note: you can substitute swerve with allulose or your choice erythritol. If you do not have confectioner’s sweetener, you can make your own in a super blender with a granulated version.

Baking Process for Keto Black Bottom Brownies

Cream Cheese Mixture: Combine cream cheese, egg, sugar free confectioner’s sweetener together. Add in 1/3 cup chocolate chips. Make sure to get this very creamy before adding the chocolate chips. Set aside and dollop on once the batter is made and in the liners or pan.

Keto Black Bottom Brownie Mixture: Mix cocoa powder with boiling water. Mix well. Add sour cream. Set aside. Combine all remaining dry ingredients. Set aside. Mix eggs with oil. Add chocolate mixture. Add dry ingredients. Add 2/3 cup chocolate chips. Batter will be thick, but if it’s too thick, add a little more boiling water or milk. Place batter in pan. Dollop the cream cheese mixture and and use a knife to spread out. Don’t over mix. Bake at 350 until internal temperature reaches no more than 207 degrees F. You can take out at 200 degrees F.

A New Feature: My Latest Purchase from Amazon I Love

These sneakers have been a life saver. Perfect for comfort, looks and working a long farmer’s market. They come in several colors, but I still love the white. I admit to 8 pairs of sneakers, but these are my favorite when I want comfort AND style.

More Similar Chocolate Posts ALL KETO

• Texas Sheet Cake
• Chocolate Tart
• Triple Chocolate Brownies
• Chocolate Chip Pecan Cookies with Bacon
• Chocolate Ganache for Cupcakes

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Keto Black Bottom Brownies

Amazing Keto Black Bottom Double Chocolate Brownies with Cream Cheese Filling

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 16 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 2/3 cup sugar free chocolate chips

Cream Cheese Filling

• 4 ounces cream cheese
• 1/4 cup Swerve confectioner's Sweetener see notes
• 1 small egg or half large egg (scramble first)
• 1/3 cup sugar free chocolate chips

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Add in chocolate chips.
• Pour batter into prepared pan. Smooth out.
  
• Add Cream Cheese Mixture below.
  
• Using a scoop, place the cream cheese mixture over the batter evenly. Use a knife to swirl. Top with remaining chocolate chips.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.
  

Cream Cheese Mixture

• Mix cream cheese (room temp) with egg and confectioner's in small food processor until creamy. Add most of the chocolate chips, reserving a tablespoon or two to throw on top at end.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Black Bottom Brownies (Gluten Free) appeared first on Spinach Tiger.

We sell these as mini cakes at the farmer’s market and coffee shop and customers have been thrilled to have a dairy free option.

Making a dairy free keto chocolate ganache cake was a challenge at first, and then I discovered making the cake and the ganache with full fat unsweetened coconut milk worked beautifully. In fact, the coconut milk performs equally if not better than sour cream for the cake. The coconut milk works just as well as heavy cream for the chocolate ganache.

How to Make a Keto Dairy Free Salted Chocolate Ganache

The most important part of this (in my opinion) is using Choc Zero Dark Chocolate Chips. It has the right taste and amount of fat to make a luxurious ganache as I did in this traditional recipe using heavy cream.

Made in a bain marie (double boiler) on top of the stove in mere minutes, it becomes a smooth, chocolatey sauce that will cool to smooth, soft fudge topping. Dairy free chocolate ganache will satisfy any chocolate lover, and you won’t taste the coconut.

• 1 Cup Chocolate Chips (Choc Zero) (affiliate but you can use SPINACHTIGER10 for discount)
• 1/2 Cup Unsweetened Coconut Milk Full Fat
• Flaked Maldon Sea Salt

My Favorite Unique Liners for Keto Cupcakes

I personally love the flat tart-shaped mini cakes that I bake in these cake liners. You CAN still bake these in traditional cupcake liners, but these are easy to eat, store, share and freeze. You can also use this recipe to make mini bundt cakes in these silicone pan molds.

Dairy Free Keto Chocolate Ganache Cake

This is my tried and true recipe which can make a bundt cake, a layer cake, a sheet cake and cupcakes. You will love this cake as much as my customers do. These are the cakes sold in coffee stops and farmer’s markets.

Ingredients for Dairy Free Chocolate Cake

You’ll notice I like to add a little espresso powder to my chocolate cake. It’s optional, but does add another layer of flavor. Most of the products are purchased on Amazon, where I do earn a small commission.

• Almond Flour
• Coconut Flour
• Cacao Powder
• Boiling Water
• Eggs
• Coconut Milk
• Avocado or Olive Oil
• Baking Powder
• Baking Soda
• Xanthan Gum
• Salt
• Espresso Powder
• Erythritol (Swerve or Whole Earth Golden Erythritol and Monk Fruit)

This is my keto dairy free raspberry chocolate version which I’ll be publishing soon.

• Keto Chocolate Mini Bundt with Ganache
• Keto Triple Chocolate Bundt
• Keto Raspberry Chocolate Bundt Cake

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Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/3 cup full fat coconut milk

Dairy Free Chocolate Ganache

• 1 cup Choc Zero Dark Chocolate Chips
• 1/2 cup full fat coconut milk
• Dash sea satl or Maldon Flaked Salt

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum except optional espresso powder. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, espresso powder with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 20 minutes.
• If making in a sheet pan, spray pan first with non-stick spray. Bake 20-25 minutes. Check Internal Temperature

Dairy Free Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
• Pour over each cupcake. I use the Wilton Drizzle Spoon.
• You can eat warmed up, cold or room temperature. Freezes well.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post Keto Dairy Free Chocolate Ganache for Cupcakes or Cake appeared first on Spinach Tiger.

These chocolate desserts are sugar free, and truly great for chocolate lovers. Chocolate is also my favorite go to for a sweet treat and I made sure these are worthy enough to serve to guests too.

Keto Sugar Free Chocolate Tart

This is my most recent chocolate recipe. Make them in small tart cups with an almond flour tart crust. Add a dollop of whipped cream, and raspberries to get fancier.

Keto Chocolate Raspberry Bundt Cake

Raspberry extract takes chocolate to another level with a delicious chocolate raspberry cake, with raspberry chocolate ganache, raspberry and vanilla glaze. You can also make this same cake without the extract and go pure chocolate.

Sugar Free Pots de Creme

This is easier than it sounds and a great do ahead dessert that comes off fancy, tastes rich, and is sugar free.

Keto Bacon Chocolate Chip Pecan Cookies

Sure to please the bacon lover, chocolate lover at the same time. You cannot tell these are low-carb cookies. Wrap in a bag with ribbon and give as a gift.

Keto Chocolate Cupcakes with Peanut Butter Frosting

You can make cupcakes, or layer cake using my chocolate cake recipe. The peanut butter frosting is a favorite in my bakery.

There you have five chocolate desserts that are sure to please that special someone for Valentine’s Day. That includes you. Celebrate those you love and include you.

The post Five Impressive Keto Valentine’s Desserts appeared first on Spinach Tiger.

Keto Chocolate Cake with Almond Flour

My usual recipe for keto chocolate cake calls for coconut flour, but today I switched to almond flour with a little coconut flour.  a I got an exceptional chocolate cake, the one you will think most resembles the chocolate cake of childhood.

It’s not that my original wasn’t good, but if you know me by now, I’m always striving to bring the very best recipes to you.

Not only that, I’m now operating a home based bakery business, featuring keto friendly cakes, biscuits and tortillas. It’s taking off much faster than I anticipated and it’s very exciting that folks who can’t bake, don’t want to bake will be able to enjoy big fat healthy yum!

These are the little cakes available in the bakery.

What is the best Unsweetened Cocoa Powder?

When I opened up the bakery, I tried many different unsweetened cocoa powders. Almond flour is harder to flavor than regular flour and many were coming up short. I discovered Better Body Foods Cacao and got the deep chocolate intensity I was looking for. I highly recommend using this brand.

What is the Sweetener for Keto Chocolate Cake?

I use Swerve as my sweetener. Read about why I use Swerve here. I use the granulated for the cake and the Swerve Confectioner’s for the frosting.

I worked very hard on my chocolate cake because of the bakery.  I wanted a very chocolatey cake that still could take many of different frostings I am offering. By the way, I just developed the very best keto peanut butter and keto german chocolate, which you will absolutely love on this chocolate cake. I will post those later this week.

The Keto Chocolate Cake

I made this as a large one layer cake because that’s how you will most want to make it. Since originally posting this, I have discovered this makes an ample double layer 8 inch cake, a perfect 6-inch triple layer cake and 12 cupcakes (sometimes more).

I’ve adjusted my technique to give the cake a better rise. See tips below.

Is there a dairy free option?

Yes. You can substitute coconut milk in lieu of any milk and sour cream. I’ve done this many times and then topped the cake with a dairy free chocolate ganache. See my ganache recipe here and sub coconut milk for heavy cream.

The Nutrition Value for Keto Chocolate Cake

The Nutrition Value: The cake without frosting is 3 net carbs. There are 12 servings. Frosting usually doesn’t add any carbs if made with butter and Swerve.

Baking Tips

Start by whipping eggs first. Then, stream in oil. I learned this tip watching the baker from the Milk Bar. It makes all the difference in the world. You can use olive oil or avocado oil.

Use Parchment Paper – Almond flour tends to stick. Parchment paper will save your cake. Also, using a baking spray for the sides.

Take the cake’s temperature – Cake is done at 210 degrees F. I will take a cake out at 207 F. but never before.

Don’t over mix the dry ingredients – Once you put the dry ingredients into the wet ingredients, barely mix. You may start with mixer on low and then fold in. Cake gets tough if you over-mix.

Use a good cocoa powder – I mention this above. Taste your batter by microwaving a teaspoon of batter. You should taste that chocolate.

Remove your cakes from cake pan to cool. Take a butter knife all around the pan once out of the oven. Wait ten minutes. Use mitts to revert onto very flat surface. To retain moisture, place the pan back over the cake, until cake is cool. Do not touch cake again until completely cooled. This kind of cake falls apart easily when warm.

Freeze cake for a few minutes before frosting. 

Decorate with sugar free sprinkles if desired.

I’ll soon be bringing you all the delicious frostings I’ve created for my bakery, but in the meantime, this keto chocolate frosting is delicious. I also like this cake with a keto vanilla buttercream or a keto strawberry frosting.

You might also like these recipes:

• Keto Triple Chocolate Sheet Pan Brownies
• Keto German Chocolate Cake
• Keto Texas Sheet Cake
• Keto Chocolate Peppermint Cupcakes
• Keto Chocolate Ganache that Stays Glossy
• Keto Mini Chocolate Bundt Cakes
• Keto Triple Chocolate Birthday Cake with Vanilla Buttercream

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Keto Chocolate Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup Unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/4 cup almond milk if needed
• 4 tablespoons sour cream 60 grams (see notes)

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Mix sour cream and milk together. Add.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
• Add in sour cream to cocoa mixture.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Pour into prepared pan and bake at 350 degrees F., 180 C. Bake for 25 to 30 minutes or until center is at 210 Degrees F.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
• If making in a quarter sheet pan, bake 15 to 20 minutes. Check Internal Temperature
• Frost cakes with sugar free chocolate buttercream

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post New Keto Chocolate Cake Recipe appeared first on Spinach Tiger.

The recipe makes 14 mini bundts, making them the perfect size (around 8 bites).

You can also fill with a bit of whipped cream and add a raspberry, strawberry or blackberry for a truly high level dessert.

I’ve been bringing these to the farmer’s market and selling out. I make sure they have a sample first so I know and they know they will love these!

What Pans to Use for Keto Mini Chocolate Bundt Cakes

The best pans to use are silicone bundt pans which come in set of three. I found my recipe makes 14 so the three pans work out. You might be able to use larger mini pans that make a perfect 12. No need to worry about the empty areas. I do fill them up to the top.

Ingredients and Process for Keto Chocolate Ganache

• Choc Zero Dark Chocolate Chips
• Heavy Cream

You will want to set up a bain marie, which is simply placing a stainless steel bowl over simmering water. Try not to have the bowl touch the water, but allow the steam to heat the ganache. Stir continuously but not vigorously. Once melted, use a spoon to pour over the cakes. If you have ganache left over, you can refrigerate for a week, or freeze for up to three months.

Promotion: Use Promo Code SpinachTiger10 to save 10% on your orders for Choc Zero.

Sugar Free Sprinkles

These sugar free sprinkles make for a pretty presentation. A little goes a long way, but they brighten the chocolate look.

You could also serve these with whipped cream and some raspberries.

Selling at the Farmer’s Market

Keto chocolate ganache is something I bring to every farmer’s market, whether it be in my Lala Cupcake form, or in four-packs of these keto chocolate mini bundt cakes.

Macros for Keto Chocolate Mini Bundt Cakes

There are 7 full carbs per cake and 10 grams of fiber, giving a negative net carb count. Fat: 21 g. Protein: 6. Calories: 262.

More Keto Chocolate Desserts from Spinach Tiger

(All Grain Free, Gluten Free, Sugar Free)

• Chocolate Peanut Butter (Reese’s Copycat)
• Chocolate Budino
• Chocolate Pudding
• Chocolate Pots de Creme
• Chocolate Ding Dong Cake
• Chocolate Chip Pecan Cookies
• Chocolate Buttercream (low carb)

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Keto Mini Chocolate Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.

Course keto bundt

Cuisine American

Keyword keto bundt cake, keto cake, keto chocolate cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 14 cakes

Calories 262kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoons sea salt
• 1 cup Granulated Swerve powdered erythritol

Unsweetened Cacao or Cocoa Powder

• 1 teaspoon espresso powder
• 2/3 cup unsweetened cocoa powder

Wet Ingredients

• 1/2 cup boiling water
• 6 eggs room temperature
• 1/2 cup avocado oil or olive oil
• 60 grams sour cream
• 1/4 cup almond milk unsweetened
• 1 teaspoons vanilla extract

Chocolate Ganache

• 1 cup Sugar Free Chocolate Chips
• 1/2 cup heavy cream

Instructions

• Preheat oven to 350 F. (180 C) on bake mode.
• Spray bundt pans. The silicone pans I use make 14 mini bundts. If you only have two pans, use remaining batter for cupcakes.
• Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
• In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and vanilla. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
• Add in Swerve or powdered erythritol of choice.
• Add cocao powder mixture to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Fill mini bundts to almost full.
• Bake 25 minutes. Internal temperature should reach 207 degrees F.
• Once removed, rest cakes for 15 minutes before removing.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Pour over each bundt before serving.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
• You can freeze the bundt cake with ganache in air-tight container.

Notes

Cake can be pre-frozen by wrapping on plastic. It’s best to freeze without topping and put that on after cake has defrosted. 

However, you can freeze left-over cake.

Nutrition

Serving: 1of 14 | Calories: 262kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Fiber: 13g | Sugar: 1g

The post Keto Mini Chocolate Bundt Cakes with Chocolate Ganache appeared first on Spinach Tiger.