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
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
Total fat: 39.72g
Calories from fat: 357
Cholesterol: 84mg
Carbohydrate: 9.91g
Total dietary fiber: 4.63g
Protein: 10.91g
Erythritol: 30g
Jennifer says
This recipe is fantastic and the cake size is perfect! Thanks so much for creating this.
Carolyn says
Thank you!
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.
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.
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.
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.
Natasha says
This is so cute for a romantic night at home or to make the kids feel special on their birthdays!
Charity says
What a cute little cake! We’re cutting back on carbs, so this recipe perfect for a little splurge.
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!
Allyson Zea says
This cake is so so cute! I really love making the 2 portion serving and eating it all! HA!
Courtney O'Dell says
So easy and delicious – I love that I can enjoy cake again!
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.
Jennifer Blake says
OMG this is so adorable!
Gerry Speirs says
The classics are the best!
Liz says
I need to make more dessert recipes for two! This looks like a delicious place to start!!
Jennifer Farley says
This cake is too cute! I love the small portion!
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 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!
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!
cat says
I don’t have protein powder. Going to try subbing that for coconut flour….cross my fingers and pray.
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.