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!
If you’re craving even more, check out my full size Keto Chocolate Cake.
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!
Chocolate Cake with Whipped Ganache Frosting for Two
- 4 tablespoon sunflower seed flour or almond flour
- 1 tablespoon cocoa powder
- 2 tablespoon Swerve Sweetener
- 1 tablespoon unflavoured whey protein powder
- ½ teaspoon baking powder
- Pinch of salt
- 2 tablespoon melted butter
- 1 large egg
- ¼ teaspoon vanilla extract
Chocolate Ganache Frosting:
- 1 ounce good quality unsweetened chocolate chopped
- 1 ½ tablespoon confectioner's Swerve Sweetener
- ¼ cup whipping cream
- ⅛ teaspoon 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.
Calories from fat: 321
Total dietary fiber: 4.85g
OK, I admit it I NEED a little chocolate cake
Is there a substitute for the whey protein powder? I am excited to make these mini chocolate cakes using almond flour but have no protein powder.
You can skip it but they may not rise as well.
Hi Carolyn, I have made this recipe a few times and it has been a hit with all my non keto family! I made the whole cake version, this recipe is in my keep file. Thank you so much. I am looking for the whole cake recipe on your site though I do have it printed in my huge stack of keto recipes!
Christina deGraft-Johnson says
I’m wondering how the recipe can be tweaked for cupcakes? Any recommendations?
I did not make mine that way. You will need to experiment.
Holli Krebs says
Oh yah, I made the whole cake version of course for birthdays. Thanks so much for your recipes.
Holli Krebs says
This is probably the best cake I’ve ever had. I have made it for three birthdays and it’s a hit and makes me look good but I tell them it’s your recipe. Thank you
That’s lovely to hear!
My daughter made this for me for my birthday yesterday. It was delicious! and you are right – I could only eat about 1/4th of it! But it only made one 4-inch layer that was about 1-1.5 inches thick.. It was a bit dense – what could we do differently so it actually creates 2 layers? She used almond flour but everything else was per your instructions.TIA
She should have split it up, as it allows the layers to rise more. Also… did she use the protein powder?
I was wondering if coconut milk could be substituted for the heavy whipping cream for the ganache? Trying to stay away from dairy. Really looking forward to trying this and love the amazon links to products. Super helpful. Thanks!
I have made ganache with coconut milk but I have not tried whipping it. You should experiment! No matter what, you will end up with something delicious. You may need a bit more chocolate and sweetener to thicken the ganache.
I use often coconut cream for ganache, prefer it to normal dairy one and it always works. Use it the same way, as whipping cream but avoid the water. If too watery anyway add pinch of arrow root or other thickener. I know that arrow root is not keto but literally a pinch is used and it’s natural. Xantham gum is keto but made in factory. I guess natural is always better to artificial ones (better for digestion as well)
I could never get the frosting to become fluffy and wondered if it was the chocolate I used (Lindt 95%)? I ended up having to add over 1/2 cup of powdered Swerve! I also ended up adding 4 oz of softened cream cheese just to give it some substance. It was way to thin. I’m not giving up even if both cakes fell. I’m thinking I need to try this again and again and again, until I get it right! LOL!
Hi Marla… yes it is the chocolate. Unsweetened chocolate has no sweetener altogether, and because it is just the cocoa solids, it has a lot more fiber than any sweetened chocolates. That’s why it was so thin. Don’t use Lily’s or any other chocolate than baking chocolate. I recommend Ghirardelli
Thank you!!! I will look for the Ghirardelli next time I am out shopping for baking chocolate.
I love this cake! I’m going to make the large version for an upcoming party. I know traditional ganache is ok to sit out of the fridge – would that be ok for a day with your recipe? Just trying to plan a bit thanks.
Yes, it holds up well for a day or so.
Keshia Green says
I have 2 6″x2″ cake pans for my daughter’s birthday. I looked at your full size recipe, but it is for 9in pans. How would you adjust the ingredients and time for a 2 layer 6in cake?
Keshia Green says
Nevermind. I just remembered I asked this on another cake post of yours. Lol! Thank you!