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Published: Jul 28, 2016 · Modified: May 23, 2018 by Carolyn

Classic Yellow Cake for Two

Name: Classic Yellow Cake for Two
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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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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 for Two

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.

5 from 18 votes

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Course: Dessert

Cuisine: Dessert

Keyword: low carb yellow cake

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 437kcal

Ingredients

Yellow Cake:

7 tablespoon almond flour
2 tablespoon Swerve Sweetener
1 tablespoon unflavored whey protein powder
½ teaspoon baking powder
Pinch salt
1 ½ tablespoon butter melted
1 large egg
¼ teaspoon vanilla extract

Chocolate Frosting:

2 tablespoon cocoa powder
2 tablespoon melted butter
2 tablespoon powdered Swerve Sweetener
½ teaspoon vanilla extract
2 to 3 tablespoon whipping cream room temperature

Instructions

Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins or mini cake pans.
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.
Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.
Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.

Frosting:

In a medium bowl, beat together the cocoa powder and melted butter. Beat in powdered sweetener and vanilla extract.
Beat in whipping cream one tablespoon at a time until a spreadable frosting consistency is achieved.
Place one layer of cake on a small plate and spread the top with about ¼ 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!

Notes

Serves 2 (or 3, as I found it very rich and only ate ¼ 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

Nutrition Facts

Classic Yellow Cake for Two

Amount Per Serving (1 half cake)

Calories 437 Calories from Fat 357

% Daily Value*

Fat 39.7g61%

Carbohydrates 9.9g3%

Fiber 4.6g18%

Protein 10.9g22%

* Percent Daily Values are based on a 2000 calorie diet.

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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