- 6-8 egg whites
- 1 cup cocoa powder
- 1 tsp espresso powder (optional)
- 1 tsp vanilla
- 1/4 teaspoon salt
- 2 cups sugar sub – confectioners style
- 2 ounces chopped 90% dark chocolate
Preheat oven to 350
Using whisk attachment, add half of the egg whites and whip until just foamy. Add vanilla extract. Combine all dry ingredients and begin mixing on medium, adding additional egg whites until mixture resembles cake mix. Whip on high for about 2 minutes. Gently fold in chopped chocolate pieces. Scoop into silicone cupcake pan- batter will yield 12. Bake at 350 for about 16-18 minutes, until puffed. Once cool, place in airtight container and refrigerate for at least 6 hours, preferably overnight.
To assemble, dust tops with confectioners style sweetener, and layer with freshly whipped cream, if desired. If you’re going for dairy-free, you could use whipped coconut cream. Optional garnish, grated chocolate shavings or fresh berries.
lright. Let’s be honest. Who decided to start a diet for the new year?
I fell out of the keto tree and hit every carb branch in the process. Between Christmas and New Year’s Eve, I think I consumed more sugar than my body weight. I was definitely not feeling my best.
I needed my Keto energy back, ASAP. So, January 1st, I drug my champagne filled body out of bed and hit the kitchen – it was go time. Because I had been plowing through sugar like a freight train, I knew that I was gonna have some sweet cravings to contend with, so I decided to be proactive! Flourless double chocolate mini Keto cakes were on deck, day 1. Clocking in at less than 4 carbs per double stacked cake, I was in it to win it.
I love this recipe because it doesn’t use any flour at all. I dunno about you, but gift buying (mostly for myself, shh, don’t tell anyone) has left me TAPPED OUT! So avoiding expensive Keto friendly flours was a top priority. The egg whites give volume and structure to these little cakes and give you that light, melty mouthfeel with every bite. Mmmmmhmmmm. And, because of the egg whites, too, a little boost of extra protein as well! About 9 grams for a double stacked cake! I think this technically makes this a perfect breakfast food, right?
Garnish with fresh berries and a dusting of sweetener, berries and whipped cream… or a dollop of almond butter… even whipped coconut cream, if you’re going dairy-free this year. These flourless double chocolate mini cakes are gonna be your saving grace for your sweet tooth.