Keto Mexican Chocolate Ganache Spiced Cakes
How to Make It
Step 1
Preheat an oven to 350 F. Prepare a 12 count cupcake pan with liners. Combine the dry ingredients (almond flour, sweetener, kosher salt, and baking powder) together in a medium mixing bowl.
Step 2
Melt the butter in the microwave until completely melted. Add the eggs and vanilla extract.
Step 3
Heat the almond milk until very hot. Add the almond milk to the dry ingredients.
Step 4
Divide batter into 12 cupcake tins sprayed with nonstick cooking spray and bake for 23-25 minutes until the cupcakes are lightly browned on top and cooked through.
Step 5
Remove from the oven and allow to cool completely.
Step 6
In the meantime, heat the heavy cream in the microwave until starting to boil. Pour the hot cream over the chocolate chips. If using a chocolate bar, chop the chocolate into very small pieces. Allow chocolate and cream to sit for 5 minutes. Then stir to combine, adding ¼ teaspoon of cinnamon and ⅛ teaspoon of cayenne pepper. Allow ganache to cool to slightly above room temperature but still flowable.
Step 7
Remove the cakes from the cupcake pan and invert them. Spoon cooled ganache over the tops of the cakes and allow the ganache to drip down the sides. Serve immediately!
Ingredients
- Almond Flour – 3 cup
- The Ultimate Icing Sugar Replacement by Swerve – 1 cup
- Coarse Kosher Salt by Morton – ¼ tsp
- Baking Powder – 2 teaspoon
- Butter – ½ cup
- Raw Egg – 2 large
- Vanilla Extract – 2 teaspoon
- Cinnamon – 1 teaspoon
- Almond Milk – ½ cup
- Heavy Cream – 4 ounce
- Chocolate Chips, Sugar Free – 4 ounce
- Cinnamon – 1 teaspoon
- Cayenne – ⅛ teaspoon