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Keto Mini Chocolate Bundt Cakes
Low Carb, Keto Friendly, Paleo Chocolate cake. Enough for one layer for six mini-bundt cakes, or cupcakes.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert Keto
Cuisine:
American
Servings:
12
servings
Author:
Angela Roberts
Ingredients
1/2
cup
plus 2 tablespoons coconut flour
3/4
cups
granulated Swerve
1/2
cup
natural cocoa powder like Hershey's regular or Ghiradelli
1
teaspoon
xanthan gum
1/2
teaspoon
sea salt
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
cup
unsalted butter
see notes
1/4
cup
avocado oil
see notes
6
extra large eggs
1
teaspoon
vanilla paste
5
drops stevia glycerite
2
tablespoons
sour cream
2
tablespoons
strong coffee
Chocolate Frosting Recipe
Here
Vanilla Glaze Ingredients
1
cup
Confectioner's Swerve
2
tablespoons
cream cheese
room temperature
2
tablespoons
heavy cream
1
teaspoon
vanilla paste
ORDER HERE
dash salt
Instructions
Cake Instructions
Prepare pan with baking spray.
Preheat oven to 350 degrees F.
Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
Mix butter well. Add avocado oil.
Add Swerve (powdered erythritol). Mix well.
Add in eggs one at a time until each is well incorporated.
Add in vanilla and stevia glycerite.
Add sour cream and coffee. Mix well.
Add in remaining dry ingredients.
Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt. You can also use one 9 inch layer pan.
Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.
Glaze Instructions
Mix confectioner's Swerve with cream cheese.
Add vanilla.
Add in heavy cream and mix well. This can be done in a small bowl.
Cool Cakes completely before removing from pan.
Pour glaze over cakes.
You can refrigerate up to five days.
You can freeze up to 60 days.
Notes
5 net carbs per 1/2 mini bundt cake
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.