Sometimes you just have to have a little chocolate and what better than a mini-chocolate cake.
I actually made the mini-chocolate cake especially for #internationalchocolatecake day but who cares about International Chocolate Cake Day, really? Every day can be chocolate cake day on Keto!
This mini-chocolate cake can be made in the microwave, the same as other microwave cake-in-a-mugs are made, but it does taste better when made in the oven.
I have all sized ramekins and for this recipe I used two medium sized ones. You can also use a small cake pan if you have one. To be honest, you can probably make this recipe in a muffin pan too!
As mentioned earlier, you can also make this recipe in the microwave if you don’t have time, but I do recommend that you make it in the oven. If you do choose to make it in the microwave, you’ll go about it the same way as in the instructions. Once your batter is mixed, devide the mixture equally into four, well-greased mugs or microwave ramekins. Microwave on high for 1 to 1.5 minutes. Remove and let cool completely before adding frosting.
For The Cake
- 4 tbsp Almond Flour
- 2 tbsp Cocoa Powder
- 4 tbsp Erythritol
- 1 tsp Vanilla Extract
- Pinch Salt
- 2 large Free Range Eggs, whisked
- 3 tbsp Butter, melted
- 2 blocks Dark Chocolate (20 grams) I used Lindt 85%
- 170 grams Cream Cheese, room temperature
- 1 tbsp Butter, melted
- 1/3 cup Erythritol, powdered (60 grams) You can also use xylitol castor sugar
- 1 tbsp Cocoa Powder
- 1 tsp Vanilla Extract
- pinch Salt
- 2 tbsp Cream Optional, depending on the texture of your frosting.
- Preheat the oven to 175 degrees Celsius and prepare two medium-size ramekins or a small cake pan.
- In a small bowl, combine all the dry ingredients.
- Add the eggs, butter and chocolate and mix until smooth.
- If you are using two ramekins, divide the mixture evenly into the ramekins.
- Bake for approximately 15 minutes. Do a knife test to see if the knife comes out clear if you stick it in the cake.
- Whilst the cake is baking, prepare your frosting.
- In a medium-size bowl, add the cream cheese and butter and whisk with an electric mixer for about 2 minutes until creamy.
- Add the sweetener, cocoa powder, vanilla extract and pinch of salt and continue to mix.
- Make sure your cake is cooled before applying the frosting.
- If you made two cakes, apply frosting on top of one layer and stack the two pieces of cake on top of one another to form one cake.
- Apply frosting all around the cake and decorate as you wish. You can sprinkle some chopped nuts or some more grated dark chocolate on top.