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.
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.
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