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    Home » Gluten Free » Mini Chocolate Cake with Whipped Ganache Frosting

    Published: Aug 22, 2016 · Modified: Aug 21, 2022 by Carolyn

    Mini Chocolate Cake with Whipped Ganache Frosting

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    25.3K shares
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    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.

    Best Mini Low Carb Chocolate Cake with Whipped Ganache Frosting

    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.

    Mini Low Carb Grain-Free Chocolate Cake Recipe. LCHF Keto Banting Atkins.

    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 little mini cake is simply the best low carb chocolate cake you will ever have! LCHF THM Banting Atkins recipe

    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.

    Best Low Carb Keto Chocolate Cake Recipe

    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

    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!
    4.93 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto chocolate cake
    Prep Time: 40 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour
    Servings: 1 4-inch layer cake
    Calories: 407kcal

    Ingredients

    Cake:

    • 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

    Instructions

    Cake:

    • 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.

    Frosting:

    • 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.

    Notes

    Serves 2 to 4 (I find them very rich and am happy with only ¼ 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
    Nutrition Facts
    Chocolate Cake with Whipped Ganache Frosting for Two
    Amount Per Serving (1 serving = ½ of cake)
    Calories 407
    % Daily Value*
    Cholesterol 72mg24%
    Carbohydrates 10.22g3%
    Fiber 4.85g19%
    Protein 10.71g21%
    * Percent Daily Values are based on a 2000 calorie diet.

    Best Low Carb Chocolate Cake with Whipped Ganache. THM LCHF Atkins Grain-Free recipe

    25.3K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Karyl says

      April 15, 2022 at 3:11 pm

      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.

      Reply
      • Carolyn says

        April 15, 2022 at 7:15 pm

        You can skip it but they may not rise as well.

        Reply
    2. Holli says

      January 01, 2022 at 1:28 pm

      5 stars
      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!

      Reply
    3. Christina deGraft-Johnson says

      March 04, 2021 at 9:50 pm

      I’m wondering how the recipe can be tweaked for cupcakes? Any recommendations?

      Reply
      • Carolyn says

        March 05, 2021 at 5:55 pm

        I did not make mine that way. You will need to experiment.

        Reply
    4. Holli Krebs says

      December 27, 2020 at 12:05 am

      Oh yah, I made the whole cake version of course for birthdays. Thanks so much for your recipes.

      Reply
    5. Holli Krebs says

      December 26, 2020 at 11:56 pm

      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

      Reply
      • Carolyn says

        December 27, 2020 at 9:49 am

        That’s lovely to hear!

        Reply
    6. Christy says

      August 25, 2020 at 9:57 am

      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

      Reply
      • Carolyn says

        August 25, 2020 at 11:20 am

        She should have split it up, as it allows the layers to rise more. Also… did she use the protein powder?

        Reply
    7. Maureen says

      February 15, 2020 at 10:39 pm

      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!

      Reply
      • Carolyn says

        February 16, 2020 at 9:49 am

        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.

        Reply
        • Petra says

          January 10, 2023 at 8:31 am

          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)

          Reply
    8. Marla says

      January 19, 2020 at 9:23 pm

      4 stars
      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!

      Reply
      • Carolyn says

        January 20, 2020 at 8:11 am

        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

        Reply
        • Marla says

          January 20, 2020 at 11:36 am

          5 stars
          Thank you!!! I will look for the Ghirardelli next time I am out shopping for baking chocolate.

          Reply
    9. Jennifer says

      October 30, 2019 at 6:10 am

      5 stars
      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.

      Reply
      • Carolyn says

        October 30, 2019 at 6:50 am

        Yes, it holds up well for a day or so.

        Reply
    10. Keshia Green says

      September 26, 2019 at 10:45 pm

      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?

      Reply
      • Keshia Green says

        September 26, 2019 at 10:48 pm

        Nevermind. I just remembered I asked this on another cake post of yours. Lol! Thank you!

        Reply
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