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.

That’s why I keep a few bags of single serving chocolate cake ingredients on hand. I suggest you do the same, if you’re not interested in making a whole dozen at any one time.

Low Carb Chocolate Mug Cakes Tested Several Times

Can you Bake a Mug Cake in Oven Vs. the Microwave?

The answer is a resounding yes. The thing is people typically make a mug cake on the fly satisfying a chocolate craving and want to stick it in the microwave for 60 seconds. However, if you have 14 more minutes to stick it in the oven, it’s a little better.

I tested both ways by make a double batter and dividing between two large ramekins. I baked for 15 minutes at 350 degrees F (180 C). Baked cake will always be better than microwaved cake. Both were good. Both were just slightly denser than a sponge cake but not quite like a brownie cake. I am insistent on only using 1/2 of an egg because otherwise I think the cake is too eggy.

Please don’t be overwhelmed by the list of ingredients below. If you make baggies of the dry ingredients, it’s easy to

Mug Cake Tip: Bag up all the dry ingredients in baggies for easy grab and make.

More Low Carb Chocolate Desserts from Spinach Tiger

• Keto Ding Dong Cake
• Keto Brownies
• Keto Chocolate Buttercream
• Keto German Chocolate Cake
• Keto Texas Sheet Cake
• Keto Chocolate Budino

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Low Carb Chocolate Mug Cake

Make this delicious low carb chocolate mug cake with 60 seconds In microwave.

Course Dessert Keto

Cuisine American

Keyword chocolate chip cookies, lowcarb cornbread, mug cake

Prep Time 4 minutes minutes

Cook Time 1 minute minute

Servings 1 Serving

Calories 249kcal

Ingredients

Dry Ingredients

• 2 1/2 tablespoons blanched almond flour
• 1 teaspoon coconut flour
• 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon baking powder
• 1 pinch baking soda
• 1 pinch espresso powder
• pinch sea salt
• 2 tablespoons granulated Swerve Sweetener

Wet Ingredients

• 1 tablespoon melted unsalted butter or avocado oil
• 1/2 egg
• 2 teaspoons heavy cream or milk
• 1 teaspoon sugar free chocolate chips

Instructions

• Mix all dry ingredients together.
• In mug melt butter. Add the egg, cream. Wide mugs work better than narrow vessels.
• Mix in all dry Ingredients. Mix well. Batter will be thick.
• Top with a few sugar free chocolate chips.
• Microwave for 60 seconds. If your mug cake still looks wet in middle do another ten seconds. Eat immediately.

Nutrition

Calories: 249kcal | Carbohydrates: 9g | Protein: 8g | Fat: 21g | Fiber: 5g

The post Low Carb Chocolate Mug Cake (Keto, Grain Free) appeared first on Spinach Tiger.

I  have never met a person that is not happy eating Oreo cookies. Buttercream Frosting stuffed between two dark chocolate, snappy cookies was someone’s genius, and now you can enjoy them without guilt with this keto oreo cookie sandwich recipe.

I whipped up these Keto Oreos (a copy cat grain free, sugar version) and I struck the right recipe. I have a keto cookie base for my bakery, but I knew I needed to make some changes to get that crispy, thin snap that would stand up to the buttercream and not get soggy. I eliminated coconut flour and one of the eggs. It worked.

This doesn’t happen all the time! I want you to know that I take many chances in the kitchen, prepared for failure, prepared mentally that I may need to rework a recipe. This is why I  encourage you to take chances with your food. It’s YOUR kitchen and if you promise yourself that you will learn something from each success, from each failure you will learn to be a good baker.

I have a keto home bakery and sell cookies. I have a good idea what makes a cookie, soft, and chewy, but I wanted a crispy cookie here. I eliminated and egg and the coconut flour from my cookie base and with a few tips and tricks, I got exactly what I was looking for in creating this keto oreo cookie sandwich recipe.

Keto Oreo Cookie Sandwich Recipe Tips

• Mix the dough well so that no almond flour peeks through. Your dough will continue to darken as you mix.
• Each cookie side should weigh 6 grams.
• Each cookie should be no more than 1.5 inches across.
• Roll out cookie dough, cut one cookie, weigh it and you’ll know you have the right thickness of the dough,
• Cut each cookie, leaving them in the sheet pan and freeze. Once frozen for about an hour, you’ll be able to take out each cookie without issue.
• Bake for 10 minutes at 325 degrees F. 160 C.

You can get all the ingredients on Amazon. My links as an affiliate earn a small commission.

Ingredients for Keto Oreo Cookie Sandwich Recipe

• almond flour
• baking soda
• egg
• xanthan gum (keeps cookies from crumbling)
• butter
• Swerve granulated
• Swerve Confectioner’s
• Better Body Cacao (or any unsweetened cocoa powder)

Freezing Keto Oreo Cookies

You can freeze the cookies, once filled and you won’t lose the snap. It only takes a few minutes to have them rest from the freezer. It’s my perfect snack.

Peanut Butter Filled Cookie Sandwich Variation

You can try different variations for your filling. This is peanut butter (recipe below). I just added peanut butter to my buttercream until I got the flavor desired.

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More Keto Cookie Recipes from Spinach Tiger

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Keto Oreo Cookie Sandwich Recipe

Sugar Free, Keto Friendly Oreo Cookies with Filling Variations

Course Cookie (Keto)

Keyword keto cookies, oreos

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerator Time 1 hour hour

Servings 36 cookies

Ingredients

Cookie

• 2 1/2 cups blanched almond flour
• 1 cup Swerve Granulated
• 1 egg
• 1/2 cup butter
• 1 teaspoon xanthan gum
• 1/2 cup cacao powder
• 1 teaspoon fine sea salt

Vanilla Filling

• 1 cup butter
• 2 tablespoons cream cheese
• 2 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Peanut Butter Filling

• 1/2 cup butter
• 1/3 cup peanut butter
• 1/2 cup Swerve Confectioner's Sweetener

Instructions

Cookie

• Mix all dry ingredients together.
• Mix melted butter (cooled) with egg.
• Mix dough well. Divide in two Rap in plastic Refrigerate for an hour.
• Take out one of the dough balls. Roll out on parchment approximately 9 x 13, Use a 1.5 inch cookie cutter. Cut ONE cookie side out and weigh. It should weigh 6 grams. More than that will be too thick for the snap. Once you can assess that you have rolled the dough thin enough, continue to make cut-outs but leave them. Don't take out of the mold. You will need to place in freezer for about 15 minutes, so you can then easily remove each cookie.
  
• Prepare baking sheet with parchment or silpat. You will probably bake 12 at a time. They don't spread much but leave about 2 inches between cookies.
• Bake at 325 degrees F., 160 C. for ten minutes.
• Remove cookies to rack to cool. Cool completely before filling. They will be soft, but will harden once cooled. Once, cooled, cookies will be easy to move and to fill. They should have a snap to them.

Filling

• Beat butter fluffy. Add In cream cheese.
• Add confectioner's sweetener until well incorporated.
• Add vanilla

Use a small round piping tip to fill cookies.

Peanut Butter Filling

• Make the buttercream above and add just enough peanut butter for your own taste. Mix until peanut butter Is completely incorporated. Add only 1 tablespoon at a time. You can choose to make half and half. Fill your vanilla first and then fill the next set of cookies with peanut butter.
  

As an Amazon affiliate, I earn a small commission, but these recommendations are the kitchen items I own and use. (check out keto baking block). I only recommend what is most helpful.

The post Keto Oreo Cookie Sandwich Recipe appeared first on Spinach Tiger.

We also offer in-person keto baking classes. You can learn how to make the perfect cake texture or take the bread class.

The keto almond joy cupcake can be made in a typical cupcake liner or in a small tart liner as I  do for the bakery. I  like this type of liner because it’s easier to eat, share and you get the topping in every bite.

The  keto almond joy cupcakes are made first and the glaze is made after the cakes come out of the oven, very similar to my Texas Sheet Cake. Instead of pecans, I  use toasted almonds and I add in unsweetened coconut.

I’ve worked hard on this chocolate cake recipe and discovered a few things.

• A combination of almond flour and coconut flour works best.
• Sour cream adds richness.
• Better Body Organic Cacao is one of the best cocoa powders for chocolate flavor.
• Coffee (a shot of espresso) adds flavor.
• Swerve is my favorite sweetener. Find out why here.
• Xanthan Gum helps do the job of binding the cake in lieu of gluten.

Glaze for Keto Almond Joy Cupcakes

The glaze is made on top of the stove and there are a few things that are important to note.

The glaze is made with heavy cream, butter, sweetener and cocoa powder. Do NOT put the butter in the pan first and melt it. I f you do that, it will not come together. Put the cream, sweetener in the pan. Add cocoa powder, stir and then add the butter. As soon as it starts to simmer, add almonds and coconut and pour. You have to pour quickly as the glaze sets up. You can add a little more coconut on top for garnish.

These are so delicious and will take you back to childhood.

Important Tips to Help you Bake Better

• Make sure to spray your cupcake liners.
• Break eggs into separate bowl one at a time before adding to mixer. If you get egg shells, wet finger to remove.
• Don’t open oven before 15 minutes and make sure oven is fully preheated.
• Test a teaspoon of batter in microwave to make sure it tastes the way you like.
• Make this as a sheet pan dessert the way this Texas Sheet Cake was made.
• Use an ice cream scoop to scoop batter into cups. 
• Make sure your dry ingredients are thoroughly whisked before adding to wet ingredients.

More Keto Friendly Chocolate Desserts from Spinach Tiger

Low Carb  Chocolate Cupcakes

Keto Chocolate Mini Bundt Cakes from Scratch

Grain Free Texas Sheet Cake

Coconut Flour Brownies

Keto Flourless Chocolate Cake

Keto Chocolate Cake

Keto Chocolate Frosting

Keto Whoopie Pie

Keto Chocolate Budino

Sugar Free Chocolate Pudding

Keto Sheet Pan Brownies (Triple Chocolate)

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Keto Almond Joy Cupcakes

Chocolate Cupcakes with Almonds, Coconut and Chocolate Glaze

Course Dessert

Cuisine American

Keyword almond joy, almonds, keto bars, keto chocolate cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 237kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes

• 230 grams almond flour 2 cups
• 26 grams coconut flour 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum (optional, see notes)
• 2/3 cup unsweetened cocoa sifted
• 1/2 teaspoon sea salt
• 1 cup swerve granulated sweetener
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoon vanilla
• 4 tablespoons sour cream
• 1/4 cup almond milk
• baking spray

Glaze Topping

• 1/2 cup unsalted butter
• 1/3 cup heavy cream
• 4 tablespoons unsweetened cocoa
• 1 cup sliced almonds
• 1 cup Swerve Confectioner's Sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 tablespoon whole milk
• 1/2 cup unsweetened coconut (more for garnish)

Instructions

Chocolate Cupcakes

• Preheat oven to 350 f or 180 C.
• Spray cupcake liners with avocado or coconut oil baking spray,
• Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
• Beat eggs in mixer for five minutes.
• Stream in oil.
• Mix milk, coffee and sour cream together. Add to egg mixture.
• Add vanilla.
• Add dry ingredients to these wet ingredients on low mix.
• Bake at 350 degrees F. in cupcake liners 15 to 20 minutes until the center is 210. F. This makes 12 large cupcakes and may make more if cupcake liners are smaller. Large regular cupcake liners teak up to 25 minutes to bake.
• Once out of oven, make topping and pour over warm cake.
• Do not make the glaze topping until the cake is out of the oven.

Chocolate Glaze Topping

• Combine the cocoa, cream, Swerve and butter for the frosting together in a saucepan. Do not put butter in first. Do not melt butter before adding other ingredients or it will separate. Continue stirring.
• Bring to a slow boil.
• Remove from the heat and stir in the salt and vanilla.
• Add two tablespoons of milk if needed. Stir in almonds and coconut.
• Pour over cupcakes. Add more coconut and sliced almonds for garnish, if desired
• These cakes freeze well. Do not need refrigerate before eating. You may even choose to microwave to warm cake, which is also good.

Notes

 

 

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Polyunsaturated Fat: 3g | Fiber: 4g

The post Keto Almond Joy Cupcakes appeared first on Spinach Tiger.

Cake Ingredients

• Almond Flour
• Coconut Flour
• Xanthan Gum
• Eggs
• Baking Powder
• Baking Soda
• Salt
• Avocado Oil
• Coffee
• Unsweetened Cocoa
• Vanilla
• Granulated Swerve
• Swerve Granulated and Confectioner’s Sweetener
• Butter (for frosting)

How to Make Vanilla Buttercream

The first thing you must do is make sure the butter is soft. I use a thermometer and like to see the butter at 70 degrees F. One thing you can do is cut the butter into very small pieces and lay out on a tray, which aids in the softening. If butter is soft enough, it will be very hard to pipe.

The best way to make a sugar free vanilla buttercream is to use Swerve’s Confectioner’s sweetener. If you only have the Swerve granulated, you can put it in a super blender until it becomes powdery.

After making thousands of cupcakes for the bakery, the perfect ratio for making frosting with Swerve is 1/2 cup butter (1 stick) to 1/2 cup confectioner’s sweetener. I also like to add in a few tablespoons of softened cream cheese, but that is just an option. That option is here.

Nutrition: 5 Net Carbs (14 slices)

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Keto Chocolate Birthday Cake

Chocolate Cake with Vanilla Buttercream

Course Dessert

Cuisine American

Keyword gluten free chocolate cake, keto buttercream, keto cake, sugar free cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Frosting Time/Decorating Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 14 Slices

Author Angela Roberts

Equipment

• 1 M piping tip
• Round piping tip
• piping bag
• six inch cake pans
• Parchment Paper
• small off set spatula

Ingredients

Keto Chocolate Birthday Cake

• 230 grams almond flour 2 cups
• 26 grams coconut flour 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum (optional, see notes)
• 2/3 cup unsweetened cocoa sifted
• 1/2 teaspoon sea salt
• 1 cup swerve granulated sweetener
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoon vanilla
• 4 tablespoons sour cream
• 1/4 cup hot coffee or shot of espresso
• 1/4 cup almond milk
• baking spray

Keto Vanilla Buttercream

• 1 cup unsalted butter
• 1 cup Swerve Confectioner’s Sugar
• 1 teaspoon vanilla extract
• 1 dash sea salt
• 2 tablespoons cream cheese optional
• 2 tablespoon heavy cream if needed

Instructions

Chocolate Cake

• Cut parchment paper rounds for three six-inch cake pans. Spray with baking spray.
• Mix all dry ingredients, including Swerve, together including sifted cocoa. Set aside.
• Beat eggs in mixer for five minutes.
• Stream in oil.
• Mix milk, coffee and sour cream together. Add to egg mixture.
• Add vanilla.
• Add dry ingredients to these wet ingredients on low mix.
• Divide batter equally between the three pans.
• Bake at 325 degrees on Bake Mode (not convection if you have that mode) for 25 to 30 minutes or until the center measure 207 degrees F in the center.

Vanilla Buttercream

• Whip softened butter for five minutes on medium. Add in softened cream cheese if using.
• Add sifted confectioner's sweeter 1/2 cup at a time.
• If frosting seems too thick to pipe, add some heavy cream, a tablespoon at a time.

Cake Assembly

• Once out of the oven, allow to cool for five minutes. Then use a plate and turn over. Cakes should be completely cool before frosting. Wrap in plastic to retain moisture.
• Use a serrated bread knife to make sure cakes are even.
• I always do the rosettes first on my designated top layer, just in case I need to do it over on a different layer. Once you have that, place your bottom cake layer on your cake plate and use a round tip with a piping bag and pipe in a concentric circle. You can use an offset spatula to smooth it out. Place second layer, repeat. Place layer with rosettes on top.

Notes

 

 

Nutrition

Serving: 1g | Carbohydrates: 13g | Protein: 5g | Fat: 41g | Fiber: 8g

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

This is big seller at Christmas time in my keto grain free bakery. 

How do you make sugar free keto peppermint frosting?

Swerve confectioner’s sweetener, butter, peppermint extract. 

Swerve, a powdered erythritol,  makes it’s super easy to make beautiful creamy sugar free frosting, that is very keto friendly. They make a granulated and confectioner’s version. Sugar free eating couldn’t be easier or more delicious. 

I took notes from my keto vanilla buttercream and replaced most of the vanilla extract with peppermint extract. Read here why I love Swerve. 

Making Keto Peppermint Buttercream Frosting

My rule of thumb for the perfect keto buttercream is 1/2 cup Swerve confectioner’s sweetener to 1/2 cup butter. 

Since it’s December, there is a challenge to face when it comes to making buttercream. The butter, at room temperature, is too hard. 

What is the perfect butter temperature for making buttercream frosting?

Butter should be between 65 and 68 degrees and be able to bend with flexibility. I will sit the butter on top of my stove. You will need to be careful, however, that the butter isn’t too soft. If it’s too hard or too soft, you will never be able to get it to that perfect smooth, creamy, able to pipe consistency. 

Sugar Free Sprinkles

The Sprinkle Company makes sugar free sprinkles in several colors. I was lucky enough to have been gifted these Christmas sugar sprinkles just in time.

Keto Chocolate Cupcakes

My recipe for keto chocolate cupcakes is delicious, kitchen tested and sold weekly in my keto bakery. I think it’s perfect. I use almond flour and coconut flour, cacao powder, Swerve, and coffee. The texture is a sponge cake that rivals any wheat-based sponge. 

More Keto Sweets from Spinach Tiger

Keto Vanilla Buttercream

Keto Chocolate Buttercream

Keto Cream Cheese Frosting

Low Carb Chocolate Cake

Keto Red Velvet Cupcakes

Keto Spice Bundt Cake

Keto Sugar Free Cookies

More Keto Sweets from Spinach Tiger

  Keto White Chocolate Raspberry Cookies

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Peppermint Buttercream Frosting with Keto Chocolate Cupcakes

The most delicious low carb chocolate cupcake recipe you can imagine. Moist and chocolatey and not compromised.

Course Keto Desserts

Cuisine American

Keyword keto chocolate cupcakes, peppermint frosting

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 414kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour 26 grams
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cups unsweetened natural cocoa powder I use Better Body Cacao
• 6 eggs
• 1 teaspoon vanilla
• 1 cup granulated swerve powdered erythritol
• 1/2 cup avocado oil
• 1/4 cup almond milk
• 4 tablespoons sour cream
• 1/4 cup strong coffee
• baking spray

Chocolate Frosting Ingredients

• 1 cup butter unsalted room temperature
• 1 cup Confectioner’s Swerve
• 4 tablespoons cream cheese softened at room temperature
• 1 teaspoon Peppermint Extract add 1/2 teaspoon at a time
• 4 tablespoons heavy cream if needed

Instructions

Chocolate Cupcake Instructions

• Preheat oven to 350 degrees F.
• Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder, Swerve. Set aside.
• Mix eggs for five full minutes.
• Stream in oil.
• Mix coffee, sour cream, almond milk, vanilla.
• Stream coffee mixture into wet ingredients.
• Add dry ingredients and mix on medium just until mixed. Don't overmix.
• Spray cupcake liners.
• Pour evenly making 12 cupcakes.
• Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
• Cool completely before frosting.

Peppermint Frosting

• Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
• Add the confectioner's sweetener 1/2 cup at a time. Taste before adding the final 1/2 cup. Adjust for your own sweetness.
• Add peppermint extract.
• Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.
• Use large round tip in piping bag to apply frosting.

Notes

In place of the coffee, you can use more buttermilk.

There is a different chocolate cake recipe here using coconut flour which was posted originally. I have improved the recipe. If you want the original find it at bottom of post.

If you don’t think the frosting is sweet enough, add up to 1/4 cup more. 

Nutrition

Serving: 1of 12 | Calories: 414kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Fiber: 6g

The post Keto Peppermint Frosting with Keto Chocolate Cupcakes appeared first on Spinach Tiger.

I am relying on my fantastic chocolate cake recipe that I use in my keto bakery! There is no keto chocolate cake better, as this has been tested and retested many times to assure that perfect texture and chocolatey taste.

Friends, this is THE cake you have to learn to make if you want to convince people that keto desserts are just as good if not better than regular desserts.

What’s a ding dong cake?

It’s a chocolate cake filled with stabilized whipped cream and covered with chocolate ganache. It’s the perfect bite of moist, rich cake, cream, and chocolate ganache.

What is stabilized whipped cream?

Stabilized whipped cream is whipped cream that maintains its body. Layered between chocolate cake, it will have enough heft to hold the top layer without disintegrating. It’s made with a tiny bit of cream cheese and powdered sugar (Swerve), which gives it the structure it needs. I have a whole post on that here.

You can feel confident keeping this in the refrigerator for three days without the cream collapsing.

What is Ganache?

Ganache is a blend of melted chocolate and heavy cream (and in this case with butter).  It’s very easy to make with a good dark chocolate. However, many of the sugar free chocolates don’t have enough good flavor or fat to make it work and get grainy. Then I discovered Choc Zero, the best sugar free chocolate on the market.

When you order Choc Zero, use code SPINACHTIGER to save 10% and use THIS LINK.  

I am an affiliate and earn a small commission, but you also get to save 10%.

Double Layer Keto Chocolate Cake

I love my keto chocolate cake recipe and so do all my bakery customers. It’s so moist and chocolatey.  I use the same chocolate cake recipe I use for my  Keto German Chocolate Cake.   This recipe is much loved here at Spinach Tiger and my customers love it.

All you need to do is take my three recipes and put them together.

• Keto Chocolate Cake
• Stabilized Whipped Cream
• Sugar Free Chocolate Ganache

If you want to take this cake a step further and top it with some raspberries or strawberries, feel free.

Make Keto Ding Dong Cake

Make sure your layers are even. I weigh the batter in each layer prior to baking.

Bake on bake at 350 degrees F. not convection if you oven can change modes. If not reduce the temperature to 325 F. Chocolate cake tends to burn, so you might need to cover it with foil after twenty minutes.

Use parchment paper and carefully remove layers.

Put rounded layer on bottom and on top.

Cool completely before putting stabilized whipped cream in center.

Top with ganache. Keep Refrigerated.

Servings: 12 to 14 slices. 2 Net Carbs per slice.

Why I use Swerve and What is it?

More Keto Chocolate Recipes from Spinach Tiger

Keto German Chocolate Cake

Keto Chocolate Cupcakes

Keto Chocolate Pudding

Keto Chocolate Budino

Luscious Sugar Free Chocolate Budino Recipe

Keto Texas Sheet Cake

Keto Gooey Brownies

Keto Chocolate Cake

Keto Chocolate Chip Cookies

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Keto Ding Dong Cake

Keto Chocolate Cake filled with Stabilized Whipped Cream, Topped with Chocolate Ganache

Course Keto Dessert

Cuisine American

Keyword ding dong cake, keto bars

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 16 servings

Calories 414kcal

Ingredients

Chocolate Cake

• 336 grams blanched almond flour 3 1/2 cups
• 45 grams coconut flour 3 tablespoons
• 1.5 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 cup unsweetened cocoa powder
• 2/3 cup avocado oil
• 1 1/3 cup Granulated Swerve powdered erythritol
• 9 eggs
• 1 1/2 teaspoons vanilla
• 6 tablespoons sour cream
• 1/2 cup strong coffee

Stabilized Whipped Cream

• 1 cup heavy cream
• 2 tablespoons cream cheese
• 2 tablespoons Swerve Confectioner's Sugar
• 1 teaspoon vanilla optional

Ganache

• 1/2 cup heavy cream
• 1 cup Choc Zero Chocolate Chips
• 2 tablespoons butter

Instructions

Cake

• Prepare two 9 inch pans with parchment paper and baking spray.
• Mix all dry ingredients together, except for Swerve (powdered erythritol). Set Aside
• Mix together oil and Swerve. Add eggs one at a time. Incorporporate well.
• Add sour cream, mix well.
• Add coffee.
• Add all dry mix and mix just until mixed together.
• Pour evenly into baking pans and bake for 25-30 minutes until center is 210 degrees F.
• Preheat oven to 325 F. for convection oven or 350 on bake mode.
• Check at 25 minutes and if edges seem done, place foil loosely over cakes and continue baking until center is done.

Stabilized Whipped Cream

• Make sure cream cheese is at room temperature. Place in mixing bowl and beat until smooth, adding in Swerve's confection. Once incorporated, add heavy cream and whip until you have whipped cream nearly stiff. It should be at such a consistency that you can pipe it. You can make ahead and place in refrigerator while cake is baking.

Ganache

• Put all ingredients in bain marie over low heat until chocolate is melted. A bain marie means to place in stainless bowl over simmering water that is placed in a sauce pan. This prevents scorching.

Assemble

• Cool cakes completely before assembly.
• Even out the layers with serrated knife. Put rounded cake on bottom. Place second layer with rounded layer facing up.
• Pipe the whipped cream over the first layer. Top with second layer.
• If ganache has gotten too solid you can reheat. You want it in a pourable form.
• Pour over the cake. Allow to set. Do not touch, once poured.
• Keep in refrigerator. Ganache will thicken like a soft fudge. ENJOY!

Nutrition

Serving: 1of 16 | Calories: 414kcal | Carbohydrates: 2g

The post Keto Ding Dong Cake, Gluten Free appeared first on Spinach Tiger.

Chocolate lovers, I have the most delicious, fairly easy to make, gluten free, grain free, keto chocolate ganache bundt cake recipe for you. I sell this is in my keto bakery.

I have worked hard to find that perfect chocolate cake that people will not think is sugar free.

It was hard to get a grain free cake that holds chocolate flavor.

When it comes to vanilla cakes and orange cakes, it’s not too hard to flavor an almond flour batter. Chocolate almond flour cake is a bit tricker. This is why I use both coffee and this cacao powder which yields a rich, chocolate flavor that lingers. Then I top it off with a rich sugar free, chocolate ganache.

I’ve only recently started making bundt cakes, because I needed something festive for birthday celebrations in my keto bakery. They have just the right amount of topping and are easy to slice and serve, easy to freeze.

The challenge has always been removing the cake from the pan. Yesterday, I was able to bake four bundt cakes and perfectly remove them, because I have developed a technique that works every time.

Tips for Baking in a Bundt Pan

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Make a paste. Mix shortening with avocado oil and almond flour and apply thickly inside the pan. Or just use shortening.
• Freeze the pan once the paste is applied. This helps set the paste, so it doesn’t run into a pool of grease.
• After baking, allow to cool for fifteen minutes. This is important.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake.  I use a paper plate (not styrofoam). This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• Turn cake over onto cake plate or large parchment. Let it cool completely before applying ganache or moving it. At this point, it’s still very warm and fragile.

How to Make Sugar Free Ganache 

You will thank me for this if you have been looking for a way to top your chocolate bundt cake. Ganache is a combination of dark chocolate, heavy cream and butter. When you use a higher fat regular chocolate, you don’t need butter, but the sugar free chocolate chips need it. I wrote more about the ganache here. 

Another option is to cover the cake with a vanilla glaze, then ganache, then shaved choc zero chocolate. This might be my favorite.

What is the best Sugar Free Chocolate?

After testing every sugar free chocolate on the market, I choose choc zero.

As an affiliate for choc zero, I earn a small commission, but you get 10 % off using code: SpinachTiger, here. 

It’s my opinion that they have the best sugar free chocolate on the market. If you decide to use a different brand, I recommend Whole Foods Brand or Lakanto. I am not a fan of Lily’s, because of the stevia and aftertaste.

Are there sugar free sprinkles?

Yes, there are sugar free sprinkles. I use the Stoka brand, but have also used the Dees Sprinkles, both on Amazon.  In lieu of sprinkles, I discovered these edible glitter stars stars.

What sweetener is best for keto cake?

I prefer Swerve, a powdered erythritol (a sugar alchohol). Read here why I use Swerve.

What is the best cocoa powder for keto chocolate bundt cake?

I use Better Body Cacao, rich in flavor and makes the best keto chocolate bundt cake. I add in a little bit of coffee to up the flavor.

After trying every cocoa powder possible, this flavors an almond flour based cake the best!

Please Pin. ↓

I also make small chocolate ganache cakes in the bakery.

Best Technique for Oil Based Cakes

• Beat eggs in mixer first, and beat them well.
• Slowly stream oil in.
• Mix milk, coffee, sour cream, vanilla in separate container first.  
• Add Swerve to dry ingredients.  Add gently until just mixed. 
• Batter will be very thick. 

If you live in the Nashville area, I have a home keto bakery.

More Keto Bundt Cakes from Spinach Tiger (all gluten free, grain free, sugar free)

Keto White Chocolate Raspberry

Keto Spice Cake with Cream Cheese Glaze

Keto Italian Orange Cake with Orange Butter Glaze

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Keto Chocolate Bundt Cake

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 40 minutes minutes

Servings 16 slices

Calories 294kcal

Equipment

• Bundt Pan

Ingredients

Dry Ingredients

• 345 grams almond flour
• 41 grams coconut flour
• 1.5 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 1. 5 teaspoons sea salt
• 1 cup unsweetened cocoa powder I use this cacao powder
• 1 cup Granulated Swerve powdered erythritol

Wet Ingredients

• 9 eggs room temperature
• 2/3 cup avocado oil
• 90 grams sour cream
• 1/2 cup strong coffee
• 1/3 cup almond milk unsweetened
• 2 teaspoons vanilla extract

Chocolate Ganache

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

Instructions

• Prepare bundt pan. Use shortening or a mix of avocado oil and a little almond flour to make a paste. Put bundt pan in freezer until ready.
• Preheat oven to 350 on bake (not convection bake), if you have that choice. Convection bake mode will brown the cake on the outside more quickly. You might need to check at 30 minutes and cover with foil.
• Mix listed dry ingredients together. Set aside. This includes the Swerve. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil.
• In separate small bowl mix sour cream, coffee, vanilla and milk together.
• Add this liquid to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Pour half cake batter into prepared bundt pan. Spoon a small amount of ganache (1/4 cup) over this half. Pour rest of batter over this.
• Bake 40 to 50 minutes. Internal temperature should reach 205 degrees F.
• Once removed, rest cake for 15 minutes. Use cardboard circle to place over bundt cake. Lift cake, and gently turn over onto cake plate. Cool completely before adding ganache.

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.
• 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.

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 16 | Calories: 294kcal | Carbohydrates: 9g | Protein: 6g | Fat: 28g | Fiber: 6g | Sugar: 1g

The post Keto Chocolate Ganache Bundt Cake appeared first on Spinach Tiger.

Not all chocolate desserts are created equally.  There is a huge difference with unsweetened cocoa powders. I’ve tried several and am now using this cacao powder by Better Body Foods, which is giving me the chocolate flavor I want without having to add any chopped chocolate.

I have been greatly challenged this past year with unsweetened cocoa powder because I opened a home keto bakery. I need consistency and the one thing that was affecting flavor greatly  was the cocoa powder I was using.

I decided to give Better Body Cacao at Costco a chance and now I have 8 bags in the cupboard. It’s an organic superfood Organic Cacao superfood with antioxidant flavanols, polyphenols, fiber, protein, vitamins and minerals.

When I use this in my chocolate recipes, I reduce the amount of cacao powder. If you’re using a different unsweetened cocoa powder, use 1/2 cup. If you do use this cacao, only use 1/3 cup and taste as you go, as it’s very strong.

If you want to make sure you have portion control, use these small 4 ounce jars. I use them for desserts and love that they come with lids.

Sugar Free Chocolate Pudding with Swerve, Milk, Heavy Cream and Butter

I’m using Swerve Sweetener for the sweetener which performs very well in puddings and curds. You can read here what Swerve is and why I use it.

I am old fashioned and use milk and cream for my pudding. Fairlife whole milk has 6 carbs for the cup and the cream has zero. Because I’m not using typical corn starch found in most pudding recipes, I use 3 egg yolks to bring the richness and a little vanilla. I also add in some butter at the end.

Top this sugar free chocolate pudding with some stabilized whipped cream.

Nutrition Value: 2 Net Carbs (see more below).

More Sugar Free Desserts from Spinach Tiger

Keto Lemon Budino

Keto Meyer Lemon Curd

Keto Chocolate Cupcakes

Keto Texas Sheet Cake

Sugar Free Chocolate Buttercream

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Sugar Free Chocolate Pudding

Sugar Free Chocolate Pudding is low carb, keto friendly, made with Swerve, and Unsweetened Cocoa Powder. Kid Friendly.

Course Dessert

Cuisine Italian

Keyword chocolate pudding, keto chocolate pudding, sugar free chocolate pudding

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 7

Calories 147kcal

Author Angela Roberts

Ingredients

• 1 cup whole milk see notes
• 1/2 cup heavy cream
• 1/3 cup 1/2 cup Granulated Swerve
• 3 egg yolks
• 1 teaspoon pure vanilla extract
• 5 ounces Choc zero Chocolate Chips
• 2 tablespoons unsalted butter
• dash sea salt

Instructions

• Heat the milk and cream in a saucepan.
• Add in chocolate chips. Stir over low heat.
• Whisk egg yolks in a separate bowl. Add in some of the chocolate and stir.
• Add the egg yolk mixture into the chocolate and heat on low.
• Add in milk mixture. Continue to stir for a few minutes until thickened.
• Add butter and continuing stirring.
• Take mixture through a sieve onto bowl. Pour into vessels.
• Refrigerate for 4 to 6 hours before eating.
• Serve with Stabilized Whipped Cream Recipe Here

Notes

I used Better Body Foods Cacao powder which is stronger than many unsweetened cocoa powders. If you use an unsweetened cocoa powder, you may want to use 1/2 cup. 

Net Carbs Per Serving: 2

Nutrition

Serving: 1of 7 | Calories: 147kcal | Carbohydrates: 4g | Protein: -8g | Fat: 12g | Fiber: 2g

The post Sugar Free Chocolate Pudding with Stabilized Whipped Cream, Keto Friendly appeared first on Spinach Tiger.