Keto Mexican Chocolate Ganache Spiced Cakes Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.8/5
(2237 reviews)
Keto Mexican Chocolate Ganache Spiced Cakes
Zylo Recipes

Description

Imagine sinking your teeth into a tender vanilla cake, its delicate sweetness a gentle counterpoint to the rich, dark chocolate ganache that adorns it. These cakes are not just a treat; they're an experience, a journey for your taste buds that begins with the comforting familiarity of vanilla and culminates in a surprising, yet harmonious, warmth. The cake itself is incredibly moist, boasting a fine crumb that practically melts in your mouth.

The vanilla flavor is subtle yet present, providing a comforting base for the star of the show: the ganache. But this is not just any chocolate ganache. It is infused with the captivating flavors of Mexican spices.

Cinnamon lends its sweet, woody notes, while a whisper of cayenne adds a playful kick that dances on your tongue. The spices enhance the chocolate without overpowering it, creating a complex and intriguing flavor profile that will keep you coming back for more. The ganache is smooth and glossy, a decadent blanket that adds richness and moisture to every bite.

Its dark, intense flavor complements the vanilla cake perfectly, creating a symphony of tastes and textures. The aroma alone is enough to awaken your senses, with the comforting scent of vanilla mingling with the warm, inviting fragrance of cinnamon and the subtle hint of spice. For those who prefer a milder flavor, feel free to omit the cayenne pepper.

The ganache is equally delicious with just a touch of cinnamon or a simple splash of vanilla extract. Regardless of your preference, this cake is sure to satisfy your sweet tooth and leave you feeling completely indulged. Enjoy it with a cup of coffee, tea, or simply on its own – it's a perfect treat for any occasion.

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 cupcakes serving
C
Calories
370 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

C
Fats
35 g
Saturated Fats 20 g
Unsaturated Fats 13 g

Cholestrol 150 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    3 cup
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 cup
    3.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    4.
    Baking Powder
    Baking Powder
    2 teaspoon
    5.
    Butter
    Butter
    ½ cup
    6.
    Raw Egg
    Raw Egg
    2 large
    7.
    Vanilla Extract
    Vanilla Extract
    2 teaspoon
    8.
    Cinnamon
    Cinnamon
    1 teaspoon
    9.
    Almond Milk
    Almond Milk
    ½ cup
    10.
    Heavy Cream
    Heavy Cream
    4 ounce
    11.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    4 ounce
    12.
    Cinnamon
    Cinnamon
    1 teaspoon
    13.
    Cayenne
    Cayenne
    ⅛ teaspoon

Instructions

    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.
    2.
    Melt the butter in the microwave until completely melted. Add the eggs and vanilla extract.
    3.
    Heat the almond milk until very hot. Add the almond milk to the dry ingredients.
    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.
    5.
    Remove from the oven and allow to cool completely.
    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.
    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!