Low Carb Mini Chocolate Bundt Cakes with Espresso Glaze
Mini Chocolate Bundt Cakes drizzled with a chocolate espresso ganache is far from seeming “healthy” but is completely Keto and low carb! A tender dark chocolate cake batter is poured into each mini bundt cake pan and baked to perfection. The resulting cake is dense, moist, and super chocolatey. They are perfect Christmas cakes because they are individually portioned and look like wreaths.
How to Make It
Step 1
Preheat the oven to 350 F. Combine all the dry ingredients for the cake into the bowl of a stand mixer fitted with a paddle attachment. The ingredients include 2 cups almond flour, 1 cup Swerve, ½ cup cocoa powder, and 1 tsp baking powder.
Step 2
Next, add the wet ingredients, including ½ cup salted butter (melted), vanilla extract, and two large eggs. Mix until well combined, and the batter is smooth. Add the coffee (make sure that it is hot).
Step 3
Combine 2 tbsp melted butter and 2 tbsp cocoa powder into a small bowl. Brush this mixture into the pan’s cavities for each of the mini bundt cakes.
Step 4
Pour the batter into each mini bundt cake cavity, filling it about ¾ of the way full. Bake for 20-25 minutes or until the cake is baked through, slightly cracked on top, and springy to the touch.
Step 5
Allow cooling for 5 minutes in the pan before inverting the pan onto a cooling rack.
Step 6
In the meantime, combine the ½ cup cocoa powder, ½ cup coffee, and ¼ cup Swerve into a medium mixing bowl and whisk until smooth and sauce-like.
Step 7
Drizzle the warm sauce over the warm cakes and serve immediately.
Ingredients
- Almond Flour
2 cup
- The Ultimate Icing Sugar Replacement by Swerve
1 cup
- 100% Cocoa Special Dark by Hershey’s
½ cup
- Baking Powder
1 teaspoon
- Butter
½ cup
- Vanilla Extract
1 teaspoon
- Raw Egg
2 large
- Coffee
⅔ cup
- Butter
½ cup
- 100% Cocoa Special Dark by Hershey’s
½ cup
- Coffee
⅔ cup
- The Ultimate Icing Sugar Replacement by Swerve
1 cup