I hosted a party this weekend and wanted to serve at least one dessert that was low carb and gluten free, so BAM - introducing peanut butter chocolate mini cakes. I used a 1.75" cookie cutter which worked well, but of course you could use other sizes too. I didn't calculate nutrition facts for these given your cookie cutter sizes may vary, and it's some math given some pieces from the main cake are not used. ;) You can put these crumbs to great use, however, and make cake pops or another creation of your choice.
Ingredients:
Cake
1 cup coconut flour
2 tbsp almond flour
3/4 cup unsweetened cocoa powder
1/2 cup granulated Swerve
2 tsp monk fruit juice concentrate (Note: if you are using another sweetener instead of this one, you will likely need much more, as monk fruit is very sweet)
2 tsp baking powder
2 tsp baking soda
8 eggs
1/2 cup (1 stick) melted butter
13.5 oz (1 can) coconut milk
1/2 cup coffee
1 tbsp vanilla
Frosting
12 tbsp butter, room temperature
3/4 cup peanut butter (sugar free)
3/4 cup powdered Swerve
1/2 tsp monk fruit juice concentrate
Instructions:
1) Make Caroline's Chocolate Cupcakes in a 9x13x2 pan.
2) Allow cake to fully cool, and then use a 1.75" cookie cutter to cut as many pieces as possible (I got 24 out of it).
3) Cut each piece in half so you have two circles roughly the same size.
4) Mix together frosting ingredients.
5) Put some frosting between the two cakes layers and some frosting on top.
6) Enjoy!
Picture Instructions:
Post a Comment