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Monday, July 17, 2017

Low Carb Mini Chocolate Bundt Cakes

Low Carb Mini Chocolate Bundt Cakes

These mini bundt cakes are delicious, easy to make and can be frozen and taken out for an individual treat or to share. They are delicious plain or you can add a glaze for a special treat.





Recipe

2 Cups Almond flour (ground raw sunflower seeds if you have nut allergies)
2 scoops (60 grams)Whey Isolate Protein Powder (I use Allmax's plain from Popeye's )
1/2 Cup Cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 Coco Polo plain chocolate bars (or 6 ounces Lily's) Coco Polo
1/2 Cup Butter softened
1 Cup Boiling water
4 eggsl
1 cup Truvia I use this one
2 teaspoons vanilla
1/2 Cup Sour cream
1 teaspoon baking soda

Preheat oven to 350 F. Spray 2 mini Bundt cake pans (6 cakes per pan) with cooking spray or grease with avocado oil.
Combine the almond flour, Whey powder, Cocoa, salt and baking powder and set aside.
In a large bowl combine 6 ounces of low carb chocolate (I used 2 plain chocolate Coco Polo bars) with butter and pour the boiling water over them, whisking until completely melted. Set aside.
In a large bowl with electric mixer beat the eggs, Truvia and vanilla until frothy and light. Set aside.
In a small bowl combine the sour cream and baking soda and let sit for about 5 minutes to let it react.
Fold the egg mixture into the melted chocolate mixture. Fold in the flour mixture until well combined. Fold in the sour cream mixture.
Pour batter into the 12 mini Bundt pans ands bake for 25-30 minutes.
Approximately 5.5 net carbs per cake.
Optional: melt 3 ounces low carb chocolate with 1/2 cup heavy cream and drizzle over top and down sides of cakes to decorate.
© 2017 Diane Rolfe ALL RIGHTS RESERVED

1 comment:

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