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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
    Cook Time: 20 minutes
    Total Time: 1 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. Mavis says

      September 01, 2019 at 6:00 pm

      5 stars
      I used almond flour. The cake by itself was good, but the ganache made it AWESOME! Thanks for the recipe!

      Reply
    2. Alex Jordan says

      May 20, 2019 at 7:23 pm

      5 stars
      Just made this for my post morning workout snack. Wonderful! I used organic raw almond butter instead of peanut butter.

      Reply
    3. Rose says

      February 18, 2019 at 6:52 pm

      5 stars
      This is the best keto dessert recipe period! So perfect and delicious. Thank you for this amazing yummy treat!

      Reply
      • Carolyn says

        February 18, 2019 at 8:11 pm

        So glad you liked it!

        Reply
    4. Ella says

      November 06, 2018 at 6:02 am

      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
    5. Hollie says

      October 13, 2018 at 8:51 am

      5 stars
      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
      • Carolyn says

        October 13, 2018 at 11:21 am

        No neither of those will do, they make things very gummy. Just leave it out or buy egg white protein powder.

        Reply
    6. Linda says

      September 25, 2018 at 1:34 pm

      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
      • Carolyn says

        September 25, 2018 at 4:03 pm

        Not at all preferred, it’s just nice to do some nut-free recipes for people! You can easily use almond flour here.

        Reply
    7. Janelle says

      September 02, 2018 at 6:27 pm

      5 stars
      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
      • Janelle says

        September 02, 2018 at 6:28 pm

        Geez, typos. “You will love this IF you like dark chocolate”!!

        Reply
    8. Emma says

      May 16, 2018 at 12:40 pm

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

      Reply
      • Carolyn says

        May 16, 2018 at 12:56 pm

        Sure, that’s fine.

        Reply
    9. Brenna says

      March 22, 2018 at 9:14 pm

      Unfortunately mine came out a tad dry. Any suggestions?

      Reply
      • Carolyn says

        April 03, 2018 at 6:48 am

        Don’t bake it as long. Every oven is different.

        Reply
    10. Angela says

      March 17, 2018 at 9:15 pm

      5 stars
      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
      • Carolyn says

        March 18, 2018 at 9:17 am

        glad to hear it!

        Reply
    11. Stephanie O says

      February 10, 2018 at 1:14 pm

      5 stars
      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
    12. elen says

      February 07, 2018 at 1:26 pm

      5 stars
      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
      • Carolyn says

        February 08, 2018 at 9:08 am

        I did the nutritional info based on 2 servings so just double that for the whole cake.

        Reply
    13. Katy says

      February 02, 2018 at 6:02 pm

      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
      • Carolyn says

        February 03, 2018 at 9:20 am

        I already have a full size version: https://swervesweet.com/blog/chocolate-layer-cake

        Reply
    14. Angel says

      November 28, 2017 at 11:34 pm

      Is there a substitute for the protein powder?

      Reply
      • Carolyn says

        November 29, 2017 at 8:45 am

        You can leave it out but your cake may not rise quite as well.

        Reply
        • Sandy says

          October 16, 2018 at 11:32 pm

          Hello… I googled protein powder substitutions and got skim milk powder for a substitute instead of protein powder

          Reply
          • Carolyn says

            October 17, 2018 at 5:53 am

            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
    15. oodee says

      August 05, 2017 at 6:23 pm

      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
      • Carolyn says

        August 06, 2017 at 7:56 am

        Yes, I realize that. It’s not something I can change, it comes with the recipe card.

        Reply
    16. Carol says

      June 14, 2017 at 9:31 pm

      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
      • Carolyn says

        June 15, 2017 at 8:44 am

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

        Reply
    17. Teresa says

      February 26, 2017 at 10:12 pm

      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
    18. Kirsten Dangler says

      February 04, 2017 at 8:01 pm

      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
      • Carolyn says

        February 04, 2017 at 10:56 pm

        Yes, Swerve is erythritol (mostly) and yes, vanilla should work. Just leave out any additional vanilla.

        Reply
    19. Jerry says

      January 02, 2017 at 12:23 pm

      Can granulated Swerve ground in a coffee grinder be substituted for the confectioner’s Swerve?

      Reply
      • Carolyn says

        January 02, 2017 at 12:36 pm

        You might not get it quite as fine but it’s worth a shot!

        Reply
    20. Bob says

      October 13, 2016 at 4:41 am

      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
      • Carolyn says

        October 13, 2016 at 10:28 am

        So glad you like it!

        Reply
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