All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Mini Chocolate Cake with Whipped Ganache Frosting

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!

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!

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!

5 from 4 votes
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Chocolate Cake with Whipped Ganache Frosting for Two
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

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!

Course: Dessert
Cuisine: Dessert
Servings: 1 mini cake
Calories: 407 kcal
Ingredients
Cake:
Chocolate Ganache Frosting:
Instructions
Cake:

  1. Preheat oven (or toaster oven) to 325F. Grease two 4-inch ramekins or mini cake pans well.

  2. In a medium bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
  3. Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.
  4. 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:
  1. Place chopped chocolate and powdered sweetener in a medium bowl.
  2. 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.
  3. Using electric beaters, beat several minutes on medium high until lighter coloured and fluffy.
  4. 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.
Recipe Notes

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

Nutrition Facts
Chocolate Cake with Whipped Ganache Frosting for Two
Amount Per Serving (1 g)
Calories 407
% Daily Value*
Cholesterol 72mg 24%
Total Carbohydrates 10.22g 3%
Dietary Fiber 4.85g 19%
Protein 10.71g 21%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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Comments

  2. Fantastic…..cake for 2 to 4! My husband and I aren’t big dessert eaters and this will be about the right size for us!

    Reply

  4. OMG – 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!!!

    Reply

  5. The 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?

    Reply

  6. These 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.

    Reply

  7. Wow, 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.

    Reply

      • I 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.

        Reply

  9. Share this sinfully delicious-looking cakelet?

    …You’re adorable.

    #IWillBeHidingInTheBathroomEatingTheWholeThingIfYouNeedMe

    Reply

  10. I 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!

    Reply

  11. I 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.

    Reply

    • I always use Ghirardelli 100%. It’s just unsweetened baking chocolate but I find it works better than Baker’s brand.

      Reply

  13. Hi 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 🙂

    Reply

  14. I 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.

    Reply

  15. Homaigod! 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!

    Reply

  19. Wow, 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!

    Reply

    • No, 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.

      Reply

  21. The 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!

    Reply

  23. I 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.

    Reply

  24. It 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!

    Reply

  25. Hi. 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!!)

    Reply

    • Gluten is a protein and in its absence, you need a dry powdery protein to help baked goods rise and hold their shape.

      Reply

  26. hi… 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 …

    Reply

        • Well 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.

          Reply

  28. This 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!

    Reply

  29. Hi Carolyn,
    How much calories and carb for the whole cake?
    You are so amazing with these recipes and thank you again for sharing them.

    Reply

  30. I love these mini cakes because a regular size came goes to waste in my house. I used to just make cupcakes and freeze.

    Reply

  31. This 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.

    Reply

  33. This Cake looks soooo good, can I use a chocolate flavoured whey protein powder as I already have this at home?

    Reply


  34. Just 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.

    Reply

  35. Hi 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

    Reply


  36. This 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!

    Reply

  37. Good 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!

    Reply

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