Serves: 2-4
** NOTE: Serving size will vary with your topping/frosting choices. When torted and filled with mousse, then topped with ganace, a serving would be half of one cake (thus 4 servings per recipe). When served with just a little frosting, a dollop of whipped cream or small scoop of rebel ice cream, then one 4 inch cake is a serving. ;)
These are super quick and easy and are baked for 15 minutes in a toaster oven. I love them with just a dollop of Keto ice cream, or some fresh whipped cream. However, I've also gotten super fancy and torted these into 3 layers, making a keto chocolate mousse filled cake covered in ganache! :)
Preheat toaster oven to 350.
Butter two 4-inch ramekins, sprinkle very lightly with coconut flour.
Ingredients:
WET:
2 Tbsp. Butter, melted and slightly cooled
1 1/2 Tbsp. sour cream
1 egg
1/2 tsp. vanilla
10 drop liquid stevia (I like SweetLeaf brand)
2-4 Tbsp. powdered sweetener of choice (I prefer Lakanto Powdered Monkfruit blend, which is 2x as sweet, so I only use 2 Tbsp.)
DRY:
2 Tbsp. superfine almond flour
1 1/2 Tbsp. dark cocoa
1/8 tsp. xantham gum
1/2 Tbsp. fine ground psyllium husk powder
1 Tbsp. arrowroot powder
1/2 Tbsp. oat fiber
1/2 Tbsp. chocolate whey protein isolate powder (or plain)
1 tsp. coconut flour
1/2 tsp. baking powder
pinch salt
**18 tsp. espresso (optional, but adds depth of flavor)
In a medium/small bowl, whisk wet ingredients together with the powdered sweetener until thick, pale and fluffy. Add your dry ingredients to the bowl and whisk well (it will become very thick).
Spoon evenly into the prepared ramekins and even out top with damp fingers. Bake 15 minutes. Cool on wire rack at least 10 minutes before serving. I like them slightly warm when served with ice cream, however, to torte layers for a "cake", cool completely before removing from ramekins.