Classic yellow cake gets a healthy low carb makeover. And it’s made in miniature so it’s just the right size! Top it all off with a decadent chocolate buttercream for a special treat.
Anybody who knows me knows I can get a little obsessive about things. A little, a lot, you know, what’s the difference? It doesn’t become all-consuming, I can put whatever my little obsession du jour is away in its own compartment and manage to function pretty well. But it stays there, quietly poking and prodding me, reminding me of its existence until I am ready to let it out again. This happens a lot with recipes and recipe ideas. I may be looking you in the eye and chatting about any number of things, the weather, our kids, current events. I may seem completely present in the moment. But really I am mulling over a recipe idea in my head, thinking how to make it work, what ingredients to use, and what I want it to look like. I just can’t help myself.
Such is the case with these adorable low carb mini cakes for two. This first one, a classic yellow cake with chocolate frosting, was so fun to make and so perfectly delicious, I almost immediately embarked on making a second one of a different flavour. And now I am completely obsessed. I am already scheming what flavours I want to do for my third, my fourth, and probably my 18th too. Maybe even a 100th. There is no shortage of ideas here and I am determined to make them all. I hope you join me on my crazy mini cake journey.
I typically make large cakes that feed 12 or more because that’s what bakers do. Go big or go home, right? But I also receive a lot of requests for smaller desserts, ones that feed just one or two people. I confess, I didn’t see the attraction for a long time because if something is delicious, why wouldn’t you want MORE of it? And more and more and more? But then I realized that this is dangerous territory. If you don’t have a large family to feed or an event to go to, a large amount of delicious and very tempting food can lead you astray. It may be low carb if you have a proper serving size, but it’s no longer so if you can’t help but eat half the cake in one go. And I pride myself that my cakes and desserts are so tempting, you are always going to want seconds.
Let me be clear that this is not a mug cake in disguise. I did not cook it in the microwave, I baked it properly in the oven. Although I did my second mini cake, a seriously chocolate-y affair, in our convection/toaster oven, to avoid heating up the whole kitchen. That worked very well too. I used ceramic ramekins of a larger size (4 inches in diameter, 1 cup capacity), similar to these NorPro ramekins, and greased them well with coconut oil spray, and my little layers just fell right out perfectly. You could also use little 4-inch cake pans as well.
Now, I do call this a cake for two but it is rich enough that it could serve three to four. I ate a quarter at a time, topped with a little low carb ice cream, and it was just the right amount for dessert. But the point of these mini cakes is that if you did fall prey to temptation and found yourself eating the whole thing…you really wouldn’t do much damage in the end!
Classic yellow cake gets a healthy low carb makeover. And it’s made in miniature so it’s just the right size! Top it all off with a decadent chocolate buttercream for a special treat.
- 7 tbsp almond flour
- 2 tbsp Swerve Sweetener
- 1 tbsp unflavored whey protein powder
- 1/2 tsp baking powder
- Pinch salt
- 1 1/2 tbsp butter melted
- 1 large egg
- 1/4 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp melted butter
- 2 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 2 to 3 tbsp whipping cream room temperature
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Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins or mini cake pans.
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In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
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Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.
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Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.
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In a medium bowl, beat together the cocoa powder and melted butter. Beat in powdered sweetener and vanilla extract.
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Beat in whipping cream one tbsp at a time until a spreadable frosting consistency is achieved.
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Place one layer of cake on a small plate and spread the top with about 1/4 of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then get your honey-pie or your friend and dig in!
Serves 2 (or 3, as I found it very rich and only ate 1/4 at a time). Each serving has 5.28g NET CARBS.
Food energy: 437kcal
Total fat: 39.72g
Calories from fat: 357
Cholesterol: 84mg
Carbohydrate: 9.91g
Total dietary fiber: 4.63g
Protein: 10.91g
Erythritol: 30g
Stephanie Deal says
OH my — these look fab. I’m going to try them tonight. I have some mini springform pans and I’m betting they will work perfectly. 🙂
Can’t wait to see what other flavors you come up with for these baby cakes.
Christina says
Stephanie: I baked these this afternoon in my 4.5 inch springform pans and that worked perfectly.
@organicketogirl
Joan E says
Great! That’s what I thought I’d do – use my mini spring form pans.
Thank you Carolyn – this recipe is just in time for my birthday (on the 9th). Happy birthday to me ! 🙂
Dawn says
Oh my gosh I’m so excited!!!! My family doesn’t low carb so when I bake it’s mostly for myself and a giant cake just for me is almost always a problem. And I have all the ingredients! I just need maintenance to hurry up and fix my central air so I can bake in 95 degree weather haha! Thank you!!! I can’t wait to see what else you come up with! 🙂
Pam Vienneau says
Perfect for when my birthday rolls around next year!
Darla says
Do you think this recipe would work as cupcakes? I have to make a cup cake “bridal dress” for a shower but want to make something else that I can enjoy (and a couple other people that will be at the shower that I know are gluten free). Thanks.
Carolyn says
Yes, this would make about 2 cupcakes. Maybe 3.
Christina says
I just left you a message on your last Instagram post. Thank you so much for this! I have been obsessing about it since I saw it. You are amazing. Love your sharing spirit.
Carolyn says
Thanks, Christina. Hopefully I posted back to you! Not sure, sometimes I don’t see all of those IG comments. 🙂
Mary says
A genius idea! Will make this for my BD later this year! Or maybe just a double batch of the frosting since that’s my husband’s and my favorite part of “cake” anyway!!
Marilyn says
Sounds yummy! But, is there a substitute for the whey powder? Thanks
Carolyn says
Egg white protein powder.
Heather says
Do you think this would work with egg white protein instead of the whey?
Carolyn says
It certainly should!
Cecile says
Great! My husband is yearning for a different dessert, however right now I am reading your blog and stirring the sweetened condensed milk for your ice cream, ( a staple in our freezer)!
Could I just leave out the cocoa if I wanted white frosting?
Carolyn says
No, this particular frosting would not work well for a vanilla frosting. I am going to have to work on a “small size” vanilla one.
Robin R. says
YOU ROCK!
Debbie says
Thank you for a “portion control” cake. This looks so good, I hope I can eat just half. More recipes like this are greatly appreciated. How about carrot cake or lemon/chia seed cake with lemon frosting. You probably already thought of it. I love your site!
Carolyn says
After the chocolate one I made last week, lemon will be my next attempt. I think. I have too many ideas!
Amanda says
My husband will be in heaven! I always have to drag him past the cakes in the store cuz they are his favorite, and large desserts are definitely dangerous for us to keep around the house!
Mariam says
Classic yellow cake is one of my favs. However, my son’s favorite cake ever is a dark chocolate cake, with vanilla pudding between the layers and on top, then the sides are covered with whipped cream. I’ll be waiting for your chocolate version! Hope it comes soon. His birthday is next week….
Love all your recipes. Thank you.
Carolyn says
Well that sounds fantastic too! Now I am thinking how to do that…
Kathy Fromme says
Thoughts on what to sub for the Whey protein. What is it’s purpose in the cake?
Thanks!
Carolyn says
A dry protein powder helps the cake rise and hold its shape in the absence of gluten (which is a protein).
Denise S. says
This is so perfect for me! I’ve made so many large dessert recipes that is just too much for one person. I just baked both the little cakes and they are cooling. They turned out so cute. Waiting to frost and eat. My guess is this is a one person serving!! This is my birthday cake on January 25th.
Dori says
Could I use gelatin or garbanzo flour for the protein powder?
Thanks!
Carolyn says
I have no idea if that would work, I didn’t test it.
Kate says
I made this today. I used dark cocoa in my frosting, and it turned out decadently delicious! Great recipe…easy to make and adapt with other frostings.
Kathy Christman says
I’m new to your blog and am excited to try this! Dumb questions: Is the Swerve Sweetener granular in the cake and powdered in the frosting (like regular sugar and powdered sugar, respectively)? Also, I usually bake with unsalted butter; is that what you use? or would I need to add another pinch of sale?
Carolyn says
Yes, exactly. Granular in the cake, powdered in the frosting. I usually use salted butter but I have a taste for salt. So I try to write my recipes for those using unsalted. And keep in mind that the baking powder contributes salt as well. If you tend to like things salty as well, go ahead and add more.
Ric says
Make this for my mom birthday on 8/2 and it was very good, which worked out perfectly since I’m the only one Low carb and she’s still deciding.
Carolyn says
Glad to hear it!
Marie says
Hi! I love you! I have been eating low carb and low sugar sence May and I have lost 42lbs so far! I’m a baker (one reason for dieting lol) and have been wanting to try one of your recipes. I was wondering why you don’t add in a sugar content amount? Is it because the amount is so insignificant that it doesn’t matter? Thank you so much for you time.. Marie
Carolyn says
I don’t think my software calculates sugar grams. I actually should check. I don’t think of it as important because it is pretty minimal. It would only come from the dairy and the almond flour.
Marie says
Also, can I add cocoa powder to the cake baker to make it a chocolate cake or would that wreck it? If yes how much should I add?
Thanks again!
Carolyn says
Not with this recipe. It would require a bit of tweaking. I have a chocolate mini cake coming soon!
Lisa says
Wow! Just wow! I thought I would want the whole thing, but it is so satisfying that just a quarter of the cake was enough. So excited to have this recipe!
Oana says
The best ever recipe! Now it’s my favorite cake! I;ll use this recipe every time when I’ll have the chance -party,birth anniversary.Thank you!
Carolyn says
So glad you liked it!
lisa says
Is there a full size cake recipe? This was amazing! By far the best real-cake-like taste and feel!!! I am trying to multiply the ingredients, but thought you may already have one?
Carolyn says
There is not but if you quadruple everything, you’d get a pretty good sized cake. Bake in 8 inch pans, not exactly sure how long but start checking at 15 minutes!
Nickie Bray says
I love this – going to try it tonight. I don’t have small cake pans, but I do have english muffin rounds – they are 3.75 “, so maybe that would work. Going to try them on a pan, and hope the batter does not run out under it. I’ve done several of your chocolate cakes, and they were awesome, but too big for 2 people. I end up eating a whole cake (less hubby’s nibblings) over a week, and that is just not practical.
Still glad to have you, sis! I cannot figure this low-carb thing out on my own.
Carolyn says
Glad to help! I think the batter should be thick enough to work in the rounds but maybe cover the bottoms with tinfoil?
Jodi says
Could I add either a tiny bit of DaVinci sf syrup or a lemon extract to the batter to flavor it?
Carolyn says
Of course…but I have a lemon cake coming soon!
Michelle says
If I don’t have any kind of protien powder, could I just add a little more almond flour?
So happy to see small cake for two :)Thank you for helping all to be kind to our diets 😉
Carolyn says
You can leave it out but I think your cakes may be more dense and not rise as well.
Vicki says
OH MY GOSH!! Thank you SO much!! I just can’t believe I will be able to make a cake with frosting every once in a while!! What a great treat! I was just wondering if I could use vanilla whey protein powder and cut back on the extract, as I do not have unflavored protein powder?
Carolyn says
That should be fine.
Rhonda says
I made this for my birthday and shared it with a friend! Neither one of us could finish half – it’s that rich. I actually love the cake and decided to double the recipe and make mini cupcakes for my lunches. I do find that almond flour is easier on my tummy than coconut flour so this is a great go-to recipe.
Carolyn says
So glad to hear it!
Dianna says
I increased ingredients by 50%and made this into 5 cupcakes. Excellent cake! Didn’t need icing. They are honestly just as good and similar texture to homemade yellow cake with sugar and wheat flour. I should add that I used vanilla whey protein powder since it’s all I had and I didn’t reduce the vanilla since my powder is pretty light tasting. Also baked 18 min at 350 F Thank you for my go-to cupcakes recipe!
Carolyn says
Glad you liked it!
Shayna says
What other comparable sweetener could be used? I’m having trouble finding Swerve locally.
Carolyn says
Any erythritol based sweetener would do.
Shayna says
For both the granulated and powder? Sorry if this seems like a silly question. I just started dating a guy who’s diabetic and I really want to learn how to make foods that he can enjoy and will be healthier for him. This is all new stomping grounds for me.
Carolyn says
If you can find a powdered sweetener, you could use that for both the cake and the frosting. If you can only find granular, some people have good luck powdering the granulated erythritol in a coffee grinder.
To be honest, purchasing them both online is sometimes the best way!
Danielle says
Oh my! This is the best keto cake I’ve had tasted. I used egg protein powder, added sugar free chocolate chips and made a crumb topping- yum! Any chance you could modify this recipe for a full size cake?
Thanks so much!
Jessica says
New to gluten free, been doing low carb for awhile. My question is what other flour could I use besides almond flour? I want to be able to make this for my daughter to take to school parties but her school is a no-nut zone. I live out in the country and sometimes find it hard to find coconut flour. What would you recommend?
Carolyn says
Have you tried sunflower seed flour? The only problem here is that it has a greyish colour and can turn green in reaction to the baking powder so you need to offset that with a tbsp of lemon juice. So it won’t really be yellow…more grey in colour.
Patti says
What a wonderful cake! Seriously, no one would ever know this is a LCHF. I don’t own the mini baking pans, so I doubled all the ingredients and got 6 cupcakes. I baked them for 18 minutes. The were fantastic!
Katie says
Carolyn do you have a full size cake version of this cake? I’m trying to ketofy a cake that calls for a yellow cake box. I figured using the dry ingredients only would work for a recipe but this is for a full bundt cake. Thanks!
Carolyn says
I don’t have one but was thinking of working on one. That said, this little cake is based on this larger cake recipe and presumably you could use it for your ketofication. Just use vanilla extract in place of the almond extract. https://alldayidreamaboutfood.com/2012/01/almond-crusted-butter-cake-low-carb-and-gluten-free.html
Rochelle says
This was the best cake I’ve had so far! I’m so glad I bought a double pack of Swerve recently! I will DEFINITELY be making this more often!
Shelby Huston says
Can you replace the whey powder with wheat gluten?
Carolyn says
I have no idea, I don’t use wheat gluten.
Lynnea says
Cake was delicious. Nice and moist. did’t need a long cooling time either…just a few minutes. Couldn’t get the icing quiet right, most likely because i did not want to use cream and could not balance the right amount of almond milk , but maybe next time. But the cake recipe was great. I’m going to double it to make a larger cake for a family desert this fall! I made the brownie cheese cake recipe and it was a big hit and I’m the only low carb person in my family
Cheryl says
I just made this. Looks great, smells great, the only thing I can’t quite figure out is that both of my layers came out MUCH thinner than yours appear to be in the pictures. I used all the same ingredients you listed in the same quantities. The only thing I can figure is that my unflavored protein powder is different than yours and it didn’t help my batter rise as much? I was kind of bummed about that, but I’ll try it again and see if I can tweak it. Suggestions would be welcome if you have any.
Carolyn says
I’ve used many brands of protein powder and never had that issue. I suspect your baking powder more than the protein powder! Also…how wide are your ramekins?
Cheryl says
Yes, it could be the baking powder. I’ll try replacing it and see if that makes a difference. I used two, 4″ ramekins. Thanks!
Jen says
Hi Carolyn, love your recipes! I need to make one of these to fit a 9×13. Any idea on what to multiply the measurements by? Thanks!
Carolyn says
It’s really not quite as simple as multiplying upwards…you would end up with too many eggs for a large cake and it won’t be as good. But take the cake from this recipe and use that instead (baking time won’t be as long if you are doing it in 9×13) https://swervesweet.com/recipes/boston-cream-poke-cake/
Then use THIS recipe to frost it. https://alldayidreamaboutfood.com/low-carb-chocolate-frosting/ Depending on whether you are just frosting the top or doing the sides as well, you may need to do 1.5 times the frosting.
Pamela says
I am going to try this , looks amazing, Thank you. One request put a print button on your recipies.
Carolyn says
There is a print button. Right at the top of the recipe, under the title, to the righthand side.
cat says
I don’t have protein powder. Going to try subbing that for coconut flour….cross my fingers and pray.
Remy says
just wanted to leave my feedback that you can make this amazing cake in 6oz ramkins if you just increase the baking time a little. makes for a taller cake but works with the equipment I have on hand! I’m thinking of making it as a poke-cake soaking in some of those lovely sugar free coffee syrups for a hit of flavor some time…
Carolyn says
Good to know!
Jennifer LeGrand says
You are going to think I’m crazy…but I don’t see the recipe anywhere on this page. I’m sure it’s here since others have made it according to the comments…but it isn’t showing up for me for some reason. I have looked on my desktop computer and also my phone….I had my husband and also my 16 year old look just to make sure I’m not overlooking it and they can’t find it either. Any help would be greatly appreciated. : )
Carolyn says
It’s not you. My site is having issues and we are trying to get it fixed ASAP.
Jennifer says
It’s showing up now! Can’t wait to make it! Thank you so much!
Carolyn says
Yes, I’ve been having issues all day with my website…we’re working on it!
Lisa says
I want to make this for a little larger birthday cake. Could I make the recipe and just put it in just 1 pan instead of the ramekins?
Can I double the recipe for an even larger one? I’m looking at a 6-8″
On the whey protein…I don’t have any and live out in the country so sometimes it’s hard to find certain ingredients. What can I use as a substitute?
Carolyn says
For a 6-8 inch pan, you need to quadruple the recipe, at least. There really is no sub for the whey. You can leave it out but your cake may not hold together quite as well.
Jennifer Farley says
This cake is too cute! I love the small portion!
Liz says
I need to make more dessert recipes for two! This looks like a delicious place to start!!
Gerry Speirs says
The classics are the best!
Jennifer Blake says
OMG this is so adorable!
D says
I love everything about all these recipes except for Swerve. Am I the only one that thinks it’s super yucky? I like to use Trim Healthy Mama’s Gentle Sweet. It tastes like REAL honest to goodness sweetener. Swerve just has a harsh earthy taste and isn’t very sweet. I wonder what the equivilate would be for the two?
Carolyn says
As the president of Swerve says herself… every palate is different. I get ZERO aftertaste or cooling sensation from Swerve but I don’t like the aftertaste of the gentle sweet.
Courtney O'Dell says
So easy and delicious – I love that I can enjoy cake again!
Allyson Zea says
This cake is so so cute! I really love making the 2 portion serving and eating it all! HA!
Kristyn says
This is perfect!! It really is a classic cake & always a favorite! Love that it’s the perfect size, just when you are wanting something sweet!
Charity says
What a cute little cake! We’re cutting back on carbs, so this recipe perfect for a little splurge.
Natasha says
This is so cute for a romantic night at home or to make the kids feel special on their birthdays!
Sonya says
I made this. It was really good. Who would think such a small cake would be so satisfying. I will definitely make it again. It tastes like the cake I remember before keto. Thanks for another great recipe.
Djenifer says
I loved this cake. It was a perfect size and so easy to make. My only change was the sweetener because I prefer blending swerve with some sucralose. Lovely and delicious. Thank you.
Helen Thompson says
Hey Carolyn!
What does the whey protein do for the cake? Taste or texture?
Thank you,
Helen Thompson
Carolyn says
Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape.
Suzan says
Will I be able to make and then freeze this little cake for a few days?
How about the frosting?
I can wait till after de-frosting if necessary
Thanks
Jennifer says
I frosted and froze mine and it was delicious. I chamged the frosting up a bit and used xylitol. It tasted like a Pepperidge farm freezer cake. Love this recipe!
Carolyn says
I usually recommend frosting AFTER you thaw it.
Jennifer says
This recipe is fantastic and the cake size is perfect! Thanks so much for creating this.
Carolyn says
Thank you!
Maria says
Can I use vanilla protein powder?
Carolyn says
Sure.