Best 4 Low Carb One Minute Chocolate Mini Cake For One Recipes
Craving a decadent chocolate cake but watching your carb intake? Look no further than these low-carb one-minute chocolate mini cakes for one! These delightful single-serving treats are not only incredibly easy to make but also incredibly satisfying. With just a handful of ingredients and a microwave, you can indulge in a rich, fudgy chocolate cake in just 60 seconds.
Our collection features three irresistible variations to cater to different dietary preferences and tastes. The classic low-carb chocolate mini cake is a timeless indulgence, featuring a moist and fluffy texture with a deep chocolate flavor. For those seeking a gluten-free option, the almond flour chocolate mini cake is a delicious alternative, offering a nutty twist to the classic recipe. And for those following a ketogenic diet, the keto chocolate mini cake is a guilt-free delight, made with almond flour and coconut flour for a low-carb, high-fat treat.
These one-minute chocolate mini cakes are not only quick and easy to make but also incredibly versatile. You can enjoy them plain or dress them up with various toppings and accompaniments. A dollop of whipped cream, a drizzle of chocolate syrup, or a sprinkling of chopped nuts can instantly elevate these cakes into an impressive dessert. You can also serve them with a scoop of ice cream or a dollop of yogurt for a more decadent experience.
CHOCOLATE MUG CAKE RECIPE
Try my delicious 4 ingredient gluten free and low carb 1-minute flourless Chocolate Mug Cake Recipe that is light and fluffy and uses simple ingredients.
Provided by Carol Lovett
Categories Dessert
Time 3m
Number Of Ingredients 4
Steps:
- In a bowl mix together the egg, cocoa powder, and sweetener. Lastly add the baking soda and mix.
- Pour the batter into microwavable silicone cupcake liners, or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size), people often use a coffee mug too. I found that one batch made 3 cupcakes. *If you are using bowls or a coffee mug you should lightly grease the inside with butter, coconut oil, or your preferred cooking fat.
- Microwave all three cupcakes at once for 1 minute or until baked. *Note, the batter will rise very high at first and then deflate as it is finished baking.
- Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it is finished, if not microwave for a few more seconds.
Nutrition Facts : Calories 53 calories, ServingSize 3 Servings
MINI CHOCOLATE CAKE
This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.
Provided by Christina Lane
Categories dessert
Time 50m
Yield One 6-inch cake (2 servings)
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
- For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
- Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
- Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
- Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
- For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
- Pour the ganache over the cake, and garnish with the pomegranate arils.
THE BEST KETO CHOCOLATE CAKE RECIPE
The BEST keto chocolate cake recipe! This low carb almond flour chocolate cake is rich, moist, and decadent, yet EASY to make in one bowl.
Provided by Maya Krampf
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
- In a large bowl, beat together the allulose and butter, until fluffy.
- Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
- Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
- Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
- Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
- Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.
Nutrition Facts : Calories 478 kcal, Carbohydrate 10.3 g, Protein 7.9 g, Fat 48.6 g, SaturatedFat 5.2 g, Cholesterol 65.5 mg, Sodium 85.5 mg, Fiber 5.1 g, Sugar 3.2 g, ServingSize 1 serving
CHOCOLATE KETO CAKE
This rich and decadent chocolate keto cake is shockingly delicious and secretly low carb.
Provided by Chocolate Covered Katie
Categories Dessert
Time 14m
Number Of Ingredients 9
Steps:
- *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
Tips:
- For a richer flavor, use dark chocolate with a cacao content of at least 70%.
- If you don't have a microwave, you can cook the cake in a preheated oven at 350°F for 10-12 minutes.
- Top the cake with your favorite low-carb toppings, such as whipped cream, berries, or nuts.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This low-carb one-minute chocolate mini cake is a quick and easy dessert that is perfect for those on a low-carb diet. It is also a great option for those who are looking for a healthier alternative to traditional chocolate cake. The cake is moist and fluffy, with a rich chocolate flavor. It is also very easy to make, and only requires a few simple ingredients. Whether you are looking for a quick and easy dessert or a healthier alternative to traditional chocolate cake, this low-carb one-minute chocolate mini cake is a great option.
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