I got a new kitchen toy recently–a mini Bundt cake maker. It’s a DASH electric appliance and it makes one small cake at a time. So I christened it with the sour cream chocolate cake in the included recipes… with adjustments, of course. I sub’d in Carbquik Baking Mix and Dixie Carb Counters All Purpose Flour. Instead of milk, I used 1/4 cup heavy cream and 1/4 cup water. I also added an extra egg because low carb flours tend to absorb liquid.
Simply fill the bottom of the Bundt maker with the batter and cook for 11 to 12 minutes. I recommend the shorter time to keep the cake moister but this may vary depending on what flour you use. The result was delightful…rich chocolatey goodness. One cake makes two servings easily, but it’s low carb enough that you can indulge on a whole cake to yourself.
You can substitute in almond flour for the baking mix and 1/4 cup of coconut flour for the DCC flour. Remember coconut flour absorbs more liquid, so add another egg and possibly some water to get the batter to a thick, but still thin enough to fill the cooking well easily.
Sour Cream Chocolate Mini Bundt Cake
Based on DASH Mini Bundt Maker cookbook
Adapted for low carb by Rene Averett
1 cup Carbquik Baking Mix
1/2 cup DCC All Purpose Flour
1/4 cup Dutch Process Cocoa Powder
1/4 teaspoon Baking Soda
2 large Eggs
1/4 cup Sour Cream
1/3 cup Heavy Whipping Cream
1/3 cup Water
1 teaspoon Vanilla Extract
4 tablespoons Butter
1/2 cup Sugar Substitute
Using DASH mini Bundt Maker
In medium bowl, add flour, cocoa powder, and baking soda and whisk together.
In a second bowl, add egg, sour cream, cream, water, and vanilla.
In a large bowl, add butter and sugar substitute and beat with a handheld mixer until they are blended together smoothly. This will not fluff up as much as regular sugar, so just get them thoroughly mixed.
Add wet ingredients and blend until mixed. Using low speed, mix in dry ingredients, a little at a time until they are just combined. Small lumps are fine.
If the batter is too thick, add a tablespoon or two of water until it is thin enough to drop from a spoon.
Let batter sit 10 to 20 minutes to allow the baking soda to begin a pre-rise of the batter.
Meanwhile, plug in to preheat Bundt Maker for 10 minutes.
Brush the Bundt Maker and Removal tool lightly with oil or baking spray. Fill the maker with four heaping tablespoons of batter, which should come almost to the top of the bottom mold.
Bake for 10 to 12 minutes until an inserted toothpick comes up mostly clean. This will ensure a moist cake.
Lift out cake with the tool and place on a foil-covered sheet pan or a cooling rack.
Repeat four more times with the batter to make 5 mini cakes. Let cool before icing or glazing.
Easy Hazelnut Cream Icing
Simply a delicious topping for this cake.
1 tablespoon of Dark or Milk Chocolate Keto Hazelnut Spread.
3 tablespoons Cool Whip or Whipped Cream.
Soften the spread in a microwave for 15 seconds, then stir in the whipped cream until the chocolate is mostly mixed in. Spread over the top of one Bundt cake.
Top with cherries or no-sugar added cherry pie filling.
One cake makes 2 servings. Carb count is for 1 serving or 1/2 cake without the topping or cherries.
Tip: Only make enough topping for the number of cakes you are eating at the time. This doesn’t keep well. If you’re serving 4 people with 2 cakes, then double the amounts in the recipe. Only serving yourself, then cut the recipe amount in half and cut the cake in half. Store the other half in plastic wrap or a plastic baggie and put it in the ‘fridge.
Let me know if you try it. I’d love to get comments on my recipes. If you have questions, post them.
Oh, and now that I’m charmed by these cute cakes, I will be making more so expect a St. Patrick’s Day mini Bundt!
Nutrition information is based on the ingredients I used and are not guaranteed accurate, but they will be close.