Aunt Rocky’s Chocolate MiniCakes With Chocolate Buttercream Frosting (Low Carb, Gluten Free)

For the mini cakes:
Preheat oven to 350ºF. Put 12 parchment muffin tin liners in your muffin pan (or silicone muffin cups on a baking sheet) and set aside. (I use square silicone muffin cups for these mini cakes.)

Whisk all dry ingredients a medium mixing bowl until there are no lumps. Set aside.

In a large mixing bowl, melt butter and Baker’s chocolate pieces in the microwave (40 seconds or so). Stir to be sure the chocolate is completely melted.

Add vanilla, eggs and mayonnaise to the melted butter mixture, and whisk well to blend in the eggs. Add wet ingredients to dry ingredients and quickly whisk to mix well. Coconut flour is very thirsty, and your batter will be thick, not runny like cake batter. Spoon about 1/4 cup batter into each muffin cup (they don’t rise much, so don’t worry if your cups look full).

Bake 20 minutes, and check to see if they are done using a toothpick. Remove from oven. Cool in the baking cups for about 10 minutes, then turn out on to wire rack to cool completely before frosting.

For the frosting:
Mix Swerve confectioners sugar and cacao together in a small bowl. Set aside.

Place softened butter, cream, and vanilla in a deep medium-sized mixing bowl, and whip with electric mixer until creamy. Slowly add the cacao mixture using mixer on pulse, or by hand to minimize powder flying all over the kitchen. Once blended, turn mixer up to medium and beat until frosting is creamy and smooth.

Apply frosting generously to each cooled mini cake with a butter knife. Or, if you like to make them look fancy, pipe the frosting on. Either way, they’ll be delicious.

Store on counter for up to 3 days in covered container, in refrigerator for up to 10 days, or may be frozen.

Notes:
• Cinnamon and coffee enhance the flavor of chocolate. You may omit them, but the cakes won’t be as rich tasting.
• For paleo and dairy-free, substitute ghee or coconut oil for the butter, use unsweetened almond or coconut milk for the cream, substitute suitable sweetener.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason, most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 197, Total Fat 17 g, Saturated Fat 10 g, Sodium 185 mg, Potassium 37 mg, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2 g, Sugars 1 g, Protein 5 g. Macros: 85% fat, 11% protein, 4% net carbs.

© January 17, 2017 Roxana Lopez.