Keto Mini Fallen Chocolate Cake Recipe | Keto Dessert Recipes

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This keto mini fallen chocolate cake is the perfect sized keto dessert for one or two people. It is honestly one of my favorite keto chocolate desserts. It is so unbelievably rich and chocolatey, you will have a hard time believing that it is keto friendly.

The entire cake contains roughly 321 calories, 30.5 grams of fat, 36.5 total carbs, and 5.1 net carbs. That said, just one or two bits is enough to satisfy a sweet tooth! This keto mini fallen chocolate cake is featured in my article 13 keto desserts made with Lily’s chocolate!

Keto Mini Fallen Chocolate Cake Ingredients

1. 1 Tbsp butter
2. 1 1/2 Tbsp Swerve Sweetener Granular
3. 28 grams Lilys Chocolate Chips
4. 1 Tsp olive oil
5. 1 egg
6. 1 Tsp unsweetened cocoa powder
7. 1/4 Tsp vanilla extract 
8. pinch of salt

Directions

1. Pre-heat oven to 350 degrees Fahrenheit
2. Melt chocolate chips, olive oil, and butter in a heatproof bowl that is set over a saucepan of simmering water. Stirring continuously until fully melted.
3. Next, remove bowl from the stovetop.
4. Separate the egg yolk and egg white into two separate bowls.
5. Add cocoa powder, 1/2 Tbsp Swerve,  vanilla, and salt to the bowl with the egg yolk and whisk until smooth and creamy.
6. After that, slowly add the yolk mixture into the melted chocolate mixture and mix well.
7. Using an electric mixer, beat the egg white until frothy. Continue to mix as you gradually add the remaining Swerve. Beat until solid peaks start to form.
8. Fold the egg white mixture into the chocolate mixture until well mixed.
9. Scoop batter into a greased 4-inch mini springform pan and place into the preheated oven for 12 minutes.
10. Transfer to a cooling rack until cool.
11. Finally, enjoy your low-carb mini fallen chocolate cake!

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Mini Keto Fallen Chocolate Cake

Course Dessert

Cuisine ketogenic, low-carb

Keyword keto mini fallen chocolate cake

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 1

Calories 321 kcal

Ingredients

Ingredients

• 1 Tbsp butter
• 1 1/2 Tbsp Swerve Sweetener Granular
• 28 grams Lilys Chocolate Chips
• 1 Tsp olive oil
• 1 egg
• 1 Tsp unsweetened cocoa powder
• 1/4 Tsp vanilla extract
• pinch of salt

Instructions

Directions

1. Pre-heat oven to 350 degrees Fahrenheit
2. Melt chocolate chips, olive oil, and butter in a heatproof bowl that is set over a saucepan of simmering water. Stirring continuously until fully melted.
3. Next, remove bowl from the stovetop.
4. Separate the egg yolk and egg white into two separate bowls.
5. Add cocoa powder, 1/2 Tbsp Swerve,  vanilla, and salt to the bowl with the egg yolk and whisk until smooth and creamy.
6. After that, slowly add the yolk mixture into the melted chocolate mixture and mix well.
7. Using an electric mixer, beat the egg white until frothy. Continue to mix as you gradually add the remaining Swerve. Beat until solid peaks start to form.
8. Fold the egg white mixture into the chocolate mixture until well mixed.
9. Scoop batter into a greased 4-inch mini springform pan and place into the preheated oven for 12 minutes.
10. Transfer to a cooling rack until cool.
11. Enjoy your keto mini fallen chocolate cake!