Rich and delicious low carb chocolate layer cake with whipped chocolate ganache. A heavenly keto dessert in miniature for you and a friend or two. Or just you. Sugar-free!
This is a little cake with a big name and it’s got big flavour to go along with it. I am really enamoured of these little cakes I’ve started making. This is the second in a series and there is a third one, a lemon cake, already made and waiting to be blogged. And I have many many ideas for making more. So many ideas that I think I could probably spend the rest of my life making mini cakes. Can you see it now? I could start a whole new blog: All Day I Dream About Mini Cakes.
I rather love the idea of remaking all of my best cake recipes into mini cakes for two. Which isn’t as simple as you’d think, just cutting the proportions down and throwing it altogether. It actually takes more work than that, since the proportions of larger recipes don’t always work out nicely into even amounts for a small cake. Eggs are the trickiest part, since there are usually only 3 or 4 eggs in a large cake. While I could always tell you to go and purchase pasteurized egg product and measure it out in tablespoons, where’s the fun in that? Besides which, many of these carton egg “products” aren’t real whole eggs and I typically avoid them. Instead, I use a whole egg and try to work around that to get a proper cake consistency.
This recipe is based on one of my favourite ever low carb chocolate cakes, my Chocolate Layer Cake with Whipped Chocolate Ganache Frosting. It’s a ridiculously chocolatey affair that I created for Swerve Sweetener a few years ago. I still look back on that cake fondly and have wanted to make it again. And now I have, except this time in miniature. Oh it’s so cute! And so delicious.
I’ve decided not to call this one a “cake for two”. I really found it rich and filling enough to amount to 3 or 4 servings. A quarter of the cake with a scoop of low carb vanilla ice cream was just perfect for dessert. While I am presenting the nutritional info for two servings, I know you can do the math if you cut it into more!
Looking for an easy chocolate cake that isn’t low carb? This Gluten-Free Chocolate Cake from Gluten-Free on a Shoestring looks simply divine!
Rich and delicious low carb chocolate layer cake with whipped chocolate ganache. A heavenly little dessert in miniature for you and a friend or two. Or just you!
- 4 tbsp sunflower seed flour or almond flour
- 1 tbsp cocoa powder
- 2 tbsp Swerve Sweetener
- 1 tbsp unflavoured whey protein powder
- 1/2 tsp baking powder
- Pinch of salt
- 2 tbsp melted butter
- 1 large egg
- 1/4 tsp vanilla extract
- 1 ounce good quality unsweetened chocolate chopped
- 1 1/2 tbsp confectioner's Swerve Sweetener
- 1/4 cup whipping cream
- 1/8 tsp vanilla extract
Preheat oven (or toaster oven) to 325F. Grease two 4-inch ramekins or mini cake pans well.
- In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
- Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.
- Divide between prepared baking dishes and bake 12 to 15 minute or until set. Let cool in pans. If your cake layers have humps, slice the tops off to make them flat and even.
- Place chopped chocolate and powdered sweetener in a medium bowl.
- In a small saucepan, heat cream until just bubbling. Pour cream over chocolate and let sit a few minutes until melted. Add vanilla and whisk briskly to combine.
- Using electric beaters, beat several minutes on medium high until lighter coloured and fluffy.
- Place first cake layer on plate or serving dish and spread with half of the frosting. Top with second layer and spread top with remaining frosting.
Serves 2 to 4 (I find them very rich and am happy with only 1/4 of the cake).
For two servings, each serving has 5.37g NET CARBS.
Food energy: 407kcal
Calories from fat: 321
Cholesterol: 72mg
Carbohydrate: 10.22g
Total dietary fiber: 4.85g
Protein: 10.71g
Erythritol: 26.25g
[email protected] A Dash of Cinnamon says
August 22, 2016 at 9:23 amWhat a cute cake! I think I’d probably eat it all myself though haha. Your frosting looks amazing too!
Sandy Munn says
August 22, 2016 at 12:18 pmFantastic…..cake for 2 to 4! My husband and I aren’t big dessert eaters and this will be about the right size for us!
Becca says
August 22, 2016 at 1:19 pmI have been craving a rich chocolate cake with creamy frosting!
Stephanie Deal says
August 22, 2016 at 6:04 pmOMG – I made this and it is off the charts amazing!! I used two 4″x2″ mini springform pans and the size is perfect and there was no sticking! The frosting is divine and my hubby and I scarfed the entire cake down in one sitting. Yeah — two servings was just perfect for us!! Thanks Carolyn – you rock!!!
Carolyn says
August 22, 2016 at 8:40 pmWow, that was fast!!!
Stephanie Deal says
August 23, 2016 at 8:07 amI just couldn’t wait — it looked so delicious and it WAS! 🙂
P.J. Stietz says
August 22, 2016 at 6:16 pmThe mini cakes are genius! It’s just 2 of us, so they’re perfect, plus using smaller amounts of ingredients is a money saver. I’m hoping a mini carrot cake is on your list, and, because I got 4″ springform pans, maybe mini cheesecakes?
Carolyn says
August 22, 2016 at 8:39 pmWorking on both those ideas!
Stephanie Deal says
August 23, 2016 at 8:08 amWOO HOO — was hoping for both of those. Thanks for asking P.J. 🙂
Deborah says
August 22, 2016 at 7:35 pmThese look absolutely wonderful ! I am living solo, so this is perfect…..2 servings all for me, and not 8 to tempt me.
Thank you for sweetening up our lives Carolyn. Can’t wait to make this.
Helen says
August 23, 2016 at 8:15 amWow, your cake looks amazing and is the perfect size. I will have to save this recipe for my anniversary.
Also thanks for including the link to the sunflower seed flour! I’ve never heard of it before and as someone with a tree nut allergy I think my mind just got blown. Ordering some now.
Carolyn says
August 23, 2016 at 8:35 amSunflower seed flour is very useful. Two things to know…1. it’s easy to make your own https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html And 2. It reacts with baking powder and baking soda and can turn green in recipes that aren’t made with cocoa powder (which hides the greenness). You can offset this weird reaction with a tbsp or two of acid like lemon juice or vinegar.
Helen says
August 23, 2016 at 12:57 pmThanks for the warning! I definitely would have freaked out if it just turned green on me.
I already ordered a bag but I’ll keep your suggestion in mind for next time.
Christie says
August 23, 2016 at 10:17 amI only have egg white protein powder. Can this be substituted for the no flavor whey powder?
Carolyn says
August 23, 2016 at 5:30 pmYup, sure can!
Christie says
August 23, 2016 at 7:49 pmI ended up making the yellow cake for 2 instead (and used the egg white protein) and it was fantastic. My boyfriend is not into my LCHF ways and he actually liked the cake. He didn’t know it was almond flour until I told him. The only goof up was I made the chocolate frosting too strong. I forget that he loves sugar, and I’ve been off sugar so it was sweet enough to me, but not for him. It is just the perfect size for 2 people and I don’t get stuck with leftovers.
Rashie says
August 23, 2016 at 8:24 pmShare this sinfully delicious-looking cakelet?
…You’re adorable.
#IWillBeHidingInTheBathroomEatingTheWholeThingIfYouNeedMe
Nicole says
August 25, 2016 at 4:05 pmI just made this little cake and it came out perfectly. I used a few blocks of Russell Stover’s sugar free milk chocolate to make an ounce for the ganache. It was soooo good, I ate half of it.
As a fellow Canadian, thanks Carolyn for your hard work and providing these recipes. I’ve been living a low carb and sugar free lifestyle for the last year and it was sort of getting mundane until I found your site. Thanks so much!
Carolyn says
August 25, 2016 at 4:14 pmSo glad you liked it!
Nicole says
August 25, 2016 at 10:09 pmI forgot to ask on my previous comment, is there a special brand of unsweetened chocolate you use for this recipe? could I use unsweetened baking chocolate next time? While my cake came out great for the first time, the icing wasn’t as thick as I wanted it to be even after mixing it for 5 minutes and following the recipe to a tee. I did put it in the fridge for a few hours which really helped. I have no complaints ( it looked and tasted great) but I’m thinking maybe it was the type of chocolate I used that affected the lack of thickness for the frosting.
Carolyn says
August 26, 2016 at 8:19 amI always use Ghirardelli 100%. It’s just unsweetened baking chocolate but I find it works better than Baker’s brand.
Maya | Wholesome Yum says
August 29, 2016 at 1:13 pmThis looks so deliciously decadent. I love that it’s made for two. Sounds perfect for date night!
Debbie LoCicero says
August 30, 2016 at 11:25 amHi Carolyn,
Thanks for a small version of chocolate cake. I’m a sugar addict working on removing refined sugar from my diet…also thanks for the intro to Swerve. I’ve tried many sugar replacements and found swerve my brand of choice…for now. Honestly they need to work on pricing as .60 cents an oz. is a bit much for sweetener (IMHO).
The main purpose for this email is to get your opinion on your favorite chocolate frosting. I’m not a fan of ganache. I did prepare your recipe here and ended up scraping off the frosting…..sister thought it was absolutely to die for. Definitely will bake again, and again (until I can’t afford the swerve anymore! jk 🙂
Joan E says
August 30, 2016 at 9:58 pmI had planned to make the yellow cake for two (just for me) for my birthday. Well, my day came and went. But then when I saw this recipe for choc cake, I just had to try it.
Since a lot of the ingredients between the two cakes are the same I decided to just make both cakes at the same time. I don’t have a small pan so made cupcakes for each recipe (each recipe made 3 nice sized cupcakes).
What a treat. So decadent – I felt so spoiled.
Thanks for all you do to set us in the right direction.
Carolyn says
August 31, 2016 at 7:42 amWell Belated Happy Birthday! Glad that worked out so well!
Julina says
August 31, 2016 at 3:41 amHomaigod! Again, u are an amazing creature Carolyn. This one taste soooooo good, who needs to buy a chocolate cake anymore? As I didn’t have 4″ ramekin dish, I used a smaller one instead and got 2 miniature size choc cake. It still takes around 15 mins to bake. Thank u once again for being a life saver. U’re undoubtedly a food genius!
Carolyn says
August 31, 2016 at 7:42 amThank you!
Juanita says
August 31, 2016 at 6:56 pmThe protein powders are so expensive, is there something I can use in place if that’s? Thanks
Carolyn says
September 1, 2016 at 7:51 amIn the absence of gluten, which is a protein, a dry protein powder helps the baked goods rise and hold their shape. They really aren’t that expensive if you plan on doing any amount of low carb baking, since a pound can last many months. You can skip it if you must but your baked good may not rise as well.
Juanita says
September 1, 2016 at 1:26 pmThank you Carolyn, I really want to try this ?
Lisa says
June 25, 2017 at 9:17 amHi,
My youngest has type 1 diabetes & my oldest has a severe tree nut and seed allergy. Your recipes sound so delicious. Are there any other flours that would work for us?
Carolyn says
June 25, 2017 at 9:03 pmYes, you can use sunflower seed flower and you can even make it yourself. https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
Lisa says
June 26, 2017 at 6:16 amUnfortunately my oldest is also allergic to sunflower, poppy & sesame seeds. 🙁 Are there any other options?
Carolyn says
June 26, 2017 at 8:42 amWell, not for this specific recipe. However, I do have a coconut flour based chocolate cupcake recipe that he might like, as long as he can eat coconut flour. You can replace the almond milk with plain water. https://alldayidreamaboutfood.com/2010/10/chocolate-coconut-flour-cupcakes-with-espresso-buttercream-low-carb-and-gluten-free.html
Madhu Anvekar says
September 3, 2016 at 11:10 amWhat is the substitute for the unsweetened protein powder?
Carolyn says
September 3, 2016 at 1:57 pmThere is no substitute. You can leave it out but your cakes may not rise as well.
Madhu Anvekar says
September 3, 2016 at 8:40 pmThank you
Madhu Anvekar says
September 3, 2016 at 8:39 pmWhat is the substitue for the protein powder ?
Amy says
September 4, 2016 at 9:19 pmWow, this was so yummy!!!! I baked it slightly too long, so it was a tad bit on the dry side… but it was delicious nonetheless. I will be making it again and again!
FS says
September 22, 2016 at 10:33 pmHi there! Can you use xanthum gum as a replacement for protein powder?
Thanks!
Carolyn says
September 23, 2016 at 6:32 amNo, xanthan gum is a binder but it’s not protein so it won’t help things rise. You can leave it out if you need to.
Bob says
October 13, 2016 at 4:41 amThe first dessert I made from your blog was the chocolate cake with whipped ganache. It was love at first bite. By far the best dessert! (coconut poke cake a close second) I make the full sized cake, slice it, and wrap the slices in saran wrap and freeze them. When you want one, pop it out of the freezer and let it thaw for 30 minutes. HEAVEN!
Carolyn says
October 13, 2016 at 10:28 amSo glad you like it!
Jerry says
January 2, 2017 at 12:23 pmCan granulated Swerve ground in a coffee grinder be substituted for the confectioner’s Swerve?
Carolyn says
January 2, 2017 at 12:36 pmYou might not get it quite as fine but it’s worth a shot!
Kirsten Dangler says
February 4, 2017 at 8:01 pmI see in the recipe that it calls for “Swerve” but in the Notes it says erithritol? Is Swerve erithritol?
Also, if I only have vanilla protein powder will it still work?
Kirsten Low carbing but missing my cake and frosting.
Carolyn says
February 4, 2017 at 10:56 pmYes, Swerve is erythritol (mostly) and yes, vanilla should work. Just leave out any additional vanilla.
Teresa says
February 26, 2017 at 10:12 pmIt seems my cake comes out really dry regardless of how long I cook it. It tends to get done much quicker on outside edges while the middle is still gooey. Do you have a tip on how I can get it done all the way through without it being dry? Can I add more liquid? Love the cake!
Carol says
June 14, 2017 at 9:31 pmHi. Can i ask about whey protein. What role does it play in the recipe?. I’ve noticed it being used a lot, especially in low-carb baked goods. Just wondering. Thanks. (The cake will be a HUGE hit with the hubby!!)
Carolyn says
June 15, 2017 at 8:44 amGluten is a protein and in its absence, you need a dry powdery protein to help baked goods rise and hold their shape.
oodee says
August 5, 2017 at 6:23 pmhi… just a littlg thing, your nutritional values chart is based on the high carb low fat approach 🙂 wants people to eat 300 gr of carbs a day …
Carolyn says
August 6, 2017 at 7:56 amYes, I realize that. It’s not something I can change, it comes with the recipe card.
Angel says
November 28, 2017 at 11:34 pmIs there a substitute for the protein powder?
Carolyn says
November 29, 2017 at 8:45 amYou can leave it out but your cake may not rise quite as well.
Sandy says
October 16, 2018 at 11:32 pmHello… I googled protein powder substitutions and got skim milk powder for a substitute instead of protein powder
Carolyn says
October 17, 2018 at 5:53 amWell I will be honest, that will be a terrible substitution because it won’t have the protein content of whey protein. But you can also use egg white protein or hemp protein.
Katy says
February 2, 2018 at 6:02 pmThis cake was sooo good and super moist! I’d like to make a full version cake with this exact recipe vs the slightly different version this was based off, just because I like this one slightly more. Can I really just take this recipe and multiply by 8 for a full size cake serving of 16? 8 eggs just seems insane? Is there any reason this wouldn’t work, and use 2 8-inch cake pins, maybe bake 30-35 minutes? Thanks!
Carolyn says
February 3, 2018 at 9:20 amI already have a full size version: https://swervesweet.com/blog/chocolate-layer-cake
elen says
February 7, 2018 at 1:26 pmHi Carolyn,
How much calories and carb for the whole cake?
You are so amazing with these recipes and thank you again for sharing them.
Carolyn says
February 8, 2018 at 9:08 amI did the nutritional info based on 2 servings so just double that for the whole cake.
Stephanie O says
February 10, 2018 at 1:14 pmI love these mini cakes because a regular size came goes to waste in my house. I used to just make cupcakes and freeze.
Angela says
March 17, 2018 at 9:15 pmThis recipe makes the best cake pops. Just mix some frosting in with the cake crumbs, then dip in chocolate coating. It was remarked by a 12 year old as better than Starbucks. Loved by kids and adults.
Carolyn says
March 18, 2018 at 9:17 amglad to hear it!
Brenna says
March 22, 2018 at 9:14 pmUnfortunately mine came out a tad dry. Any suggestions?
Carolyn says
April 3, 2018 at 6:48 amDon’t bake it as long. Every oven is different.
Emma says
May 16, 2018 at 12:40 pmThis Cake looks soooo good, can I use a chocolate flavoured whey protein powder as I already have this at home?
Carolyn says
May 16, 2018 at 12:56 pmSure, that’s fine.
Janelle says
September 2, 2018 at 6:27 pmJust made this now and it turned out really well! For a keto recipe, I’d rate it 7 out of 5 stars! Compared to carb-filled recipes, I’d rate it 4 out of 5 stars, which is still really high! The cake turned out perfect–my husband, who is not thrilled with the flavour of almond or coconut flours, felt the cocoa really masks that. And the cake was fluffy and moist! The icing didn’t whip for me, probably because my bowl was too big, so we had a thick glaze that somewhat ran down the sides but solidified. We needed up not making a layer cake and just each had one of the cake layers with the ganache on top. For people who haven’t made it yet–you will love this is you like dark chocolate. If you prefer milk chocolate, the frosting is a bit strong (but maybe it’s less strong when whipped properly??). I think I might try 3/4 oz of the chocolate next time to see if the ganache is less strong.
Janelle says
September 2, 2018 at 6:28 pmGeez, typos. “You will love this IF you like dark chocolate”!!
Linda says
September 25, 2018 at 1:34 pmHi Carolyn,
Just curious why you used sunflower seed flour for this – is it preferred over almond flour? I have both, so just interested in your thoughts.
Thanks,
Linda
Carolyn says
September 25, 2018 at 4:03 pmNot at all preferred, it’s just nice to do some nut-free recipes for people! You can easily use almond flour here.
Hollie says
October 13, 2018 at 8:51 amThis looks amazing!! I’m sorry to ask about the whey protein powder after so many others…. but I have some Vital Proteins Gelatin, do you think that might be a replacement for the whey? I try to stay away from Whey powders. Or maybe the Collagen peptides would work better? It’s mainly a “protein powder.” I’ve been wondering this for awhile. Thank you for any help you could provide!
Carolyn says
October 13, 2018 at 11:21 amNo neither of those will do, they make things very gummy. Just leave it out or buy egg white protein powder.
Ella says
November 6, 2018 at 6:02 amGood morning, I was wondering If would bake it in 4 , 3 inch mini cake pans ( to got 2 nice round cakes:) how would it turn out? Is the batter enough ? Should I adjust the bake time? I would greatly appreciate your advice!
Rose says
February 18, 2019 at 6:52 pmThis is the best keto dessert recipe period! So perfect and delicious. Thank you for this amazing yummy treat!
Carolyn says
February 18, 2019 at 8:11 pmSo glad you liked it!