Low Carb Mini Chocolate Bundt Cakes with Espresso Glaze

Mini Chocolate Bundt Cakes drizzled with a chocolate espresso ganache is far from seeming “healthy” but is completely Keto and low carb! A tender dark chocolate cake batter is poured into each mini bundt cake pan and baked to perfection. The resulting cake is dense, moist, and super chocolatey. They are perfect Christmas cakes because they are individually portioned and look like wreaths.

What type of coffee should I use?

Please use espresso strength coffee or strongly brewed coffee for this recipe.

What type of sweetener should I use?

Please only use powdered erythritol for this as it dissolves into the batter well.

Can I replace the butter with another fat?

Yes, any liquid fat will work, including olive oil, coconut oil, and ghee. If you substitute the salted butter in this recipe for a fat listed here, please add an extra pinch of salt to the batter.

What kind of cocoa powder do I use?

Please use a Dutch-processed cocoa powder, which is darker and richer in color for the best flavor and color.

What kind of bundt pan should I use?

Please use a 6 count mini bundt pan with a 4 cup batter capacity for this recipe.

Serving suggestions

.Serve these mini cakes with other low carb Christmas goodies like Keto Christmas Peppermint Mousse https://www.carbmanager.com/recipe/keto-christmas-layered-peppermint-mousse.

Net Carbs

9 g
Fiber

7 g
Total Carbs

64.1 g
Protein

12.9 g
Fats

52.6 g

573 cals

Quantity

Serving Size

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Almond Flour

2 cup
The Ultimate Icing Sugar Replacement by Swerve

1 cup
100% Cocoa Special Dark by Hershey's

½ cup
Baking Powder

1 teaspoon
Butter

½ cup
Vanilla Extract

1 teaspoon
Raw Egg

2 large
Coffee

⅔ cup
Butter

½ cup
100% Cocoa Special Dark by Hershey's

½ cup
Coffee

⅔ cup
The Ultimate Icing Sugar Replacement by Swerve

1 cup

Step 1

Preheat the oven to 350 F. Combine all the dry ingredients for the cake into the bowl of a stand mixer fitted with a paddle attachment. The ingredients include 2 cups almond flour, 1 cup Swerve, ½ cup cocoa powder, and 1 tsp baking powder.
Step 2

Next, add the wet ingredients, including ½ cup salted butter (melted), vanilla extract, and two large eggs. Mix until well combined, and the batter is smooth. Add the coffee (make sure that it is hot).
Step 3

Combine 2 tbsp melted butter and 2 tbsp cocoa powder into a small bowl. Brush this mixture into the pan’s cavities for each of the mini bundt cakes.
Step 4

Pour the batter into each mini bundt cake cavity, filling it about ¾ of the way full. Bake for 20-25 minutes or until the cake is baked through, slightly cracked on top, and springy to the touch.
Step 5

Allow cooling for 5 minutes in the pan before inverting the pan onto a cooling rack.
Step 6

In the meantime, combine the ½ cup cocoa powder, ½ cup coffee, and ¼ cup Swerve into a medium mixing bowl and whisk until smooth and sauce-like.
Step 7

Drizzle the warm sauce over the warm cakes and serve immediately.