These Low-Carb Triple Chocolate Snack Cakes are a chocolate lover’s dream. Best of all, they can fit into low-carb, LC/HF, ketogenic, Atkins, gluten-free, or Banting diets.
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These Low-Carb Triple Chocolate Snack Cakes are made of rich chocolate cake and filled with a creamy, light chocolate filling. On the top lies dark chocolate ganache. The result is a tastier, grown-up and healthier version of the little snack cakes piled high on grocery store shelves.
When I was a kid, I remember looking at other kid’s lunch box contents and comparing them to my own. I confess, I was always a little bit jealous when my friends would pull out one of those prepackaged snack cakes. You know the ones–cupcake shaped, oblong-shaped, or cookie shaped–they all had some kind of filling and came with a cellophane wrapper. My lunch would have an apple for dessert or maybe a few homemade cookies in a baggie.
Now that I’m older, I appreciate that my mother didn’t put the processed food in my lunch bags. Her frugal lunches helped prevent me from being a processed food junkie. I admit that, when I was in college, I strayed a bit from the whole foods and nutritional path. Without my parents looking over my shoulder, I could devour snack cakes as study food if I chose. Yes, college was the time for experimentation and snack cakes were my vice.
When I was in chiropractic and naturopathic school, I traded out the processed food for healthier alternatives. Raw almonds and vegetables became my study foods of choice as the more I learned, the more processed foods were just not an option.
These Low-Carb Triple Chocolate Snack Cakes make a perfect alternative to the processed ones found in the grocery store. We used this pan because we loved the shape. If you prefer, you could use a muffin pan instead. If you choose to use a muffin pan, just be sure to adjust the cooking time as the smaller sized treats will cook more quickly.
To fill the cakes, we used a special gadget that came with this pan. A pastry bag with a long thin tip could be used as well. If you want loads of filling in the cakes, feel free to cut them in half lengthwise and spread the filling in between.
These Low-Carb Triple Chocolate Snack Cakes make a delicious, healthy alternative to the store-bought versions. Enjoy!
Low-Carb Triple Chocolate Snack Cakes
For the cakes:
- 1 spray coconut oil spray for greasing pan
- 1 3/4 cup super fine almond flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated stevia/erythritol blend
- 1/4 cup butter melted
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tablespoon vanilla extract
For the ganache:
- 1 cup heavy whipping cream
- 1/4 cup granulated stevia/erythritol blend
- 2 ounces unsweetened baking chocolate
- 1 teaspoon vanilla extract
For the cream filling
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoon granulated stevia/erythritol blend
- 1/4 cup chocolate ganache from ganache recipe
For the cakes:
Preheat oven to 350 degrees Fahrenheit. Spray canoe pan (see write-up above) with coconut oil spray.
In a medium bowl, whisk together the almond flour, cocoa powder, salt, baking soda, and granulated sweetener. Whisk in butter.
Add eggs, almond milk, and vanilla to the almond flour mixture. Beat together using a hand mixer at low speed until combined, then at high speed for one minute or until completely smooth.
Spoon mixture into cavities of the pan. Each cavity should be about 2/3 full.
Bake in preheated oven for 20-25 minutes. When done, the top should spring back when touched lightly. Remove from pan and cool on a cooling rack.
For the ganache:
Place cream, granulated sweetener, and unsweetened chocolate in a 1 1/2 quart sauce pan. Heat over medium-low heat, whisking constantly, until mixture barely comes to a simmer. Remove from heat. Cool to room temperature before making the cream filling.
For the cream filling:
Place cream and granulated sweetener in a small mixing bowl. Using a hand-mixer, beat at high speed until stiff peaks form.
Slowly add 1/4 cup of the cooled ganache in small quantities, beating after each addition. (You will have some ganache left over for the tops of the cakes.)
Using a pastry bag with a long pastry filling tip, inject the cream filling into the cakes. Spread the remaining ganache over the tops of the cakes.
These cakes are best if eaten the same day they are made. Keep refrigerated in an airtight container.
Recipe makes 8 snack cakes.
For each snack cake:
Fat (g): 40
Carbs (g): 11
Fiber (g): 5
Protein (g): 10
Net Carbs (g): 6