#1 Low Carb & Keto Diet App Since 2010
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prep time
20 min
cook time
25 min
ready time
45 min
Keto Mexican Chocolate Ganache Spiced Cakes
These lightly sweetened vanilla cakes are drizzled with a ganache seasoned with Mexican spices like cinnamon and cayenne. The cakes are moist and made even more decadent with chocolate ganache. Fill free to skip the spices if that is not suitable to you. You can add vanilla extract or any other flavoring to the ganache instead.
Net Carbs
3.7 g
Fiber
4.2 g
Total Carbs
24.5 g
Protein
7.8 g
Fats
29 g
324 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
3 cup
The Ultimate Icing Sugar Replacement by Swerve
1 cup
Coarse Kosher Salt by Morton
¼ tsp
Baking Powder
2 teaspoon
Butter
½ cup
Raw Egg
2 large
Vanilla Extract
2 teaspoon
Cinnamon
1 teaspoon
Almond Milk
½ cup
Heavy Cream
4 ounce
Chocolate Chips, Sugar Free
4 ounce
Cinnamon
1 teaspoon
Cayenne
⅛ teaspoon
Recipe Steps
steps 7
45 min
Step 1
Preheat an oven to 350 F. Prepare a 12 count cupcake pan with liners. Combine the dry ingredients (almond flour, sweetener, kosher salt, and baking powder) together in a medium mixing bowl.Step 2
Melt the butter in the microwave until completely melted. Add the eggs and vanilla extract.Step 3
Heat the almond milk until very hot. Add the almond milk to the dry ingredients.Step 4
Divide batter into 12 cupcake tins sprayed with nonstick cooking spray and bake for 23-25 minutes until the cupcakes are lightly browned on top and cooked through.Step 5
Remove from the oven and allow to cool completely.Step 6
In the meantime, heat the heavy cream in the microwave until starting to boil. Pour the hot cream over the chocolate chips. If using a chocolate bar, chop the chocolate into very small pieces. Allow chocolate and cream to sit for 5 minutes. Then stir to combine, adding ¼ teaspoon of cinnamon and ⅛ teaspoon of cayenne pepper. Allow ganache to cool to slightly above room temperature but still flowable.Step 7
Remove the cakes from the cupcake pan and invert them. Spoon cooled ganache over the tops of the cakes and allow the ganache to drip down the sides. Serve immediately!
