You had me at “90 Second Cake.”

Usually I’m not one to use the microwave, especially after getting glass containers to reheat in my oven, but it’s all about balance.  Right?  😉

If you’ve been “keeping keto” for a while now, you probably have all of these ingredients already.  If not, most of them are easily accessible in local stores.  Personally … I prefer the Pyure brand Erythritol/Stevia instead of Swerve.

See this link for a conversion to substitute almond/coconut flour, depending on which keto-friendly or keto-approved flour alternatives you have in your pantry.

Also feel free to alter the recipe for your preferred sugar substitute.  Check out this link for a sugar substitute and conversion chart.

Table of Contents

Ingredients

• Frosting
  • 4 ounces Cream Cheese, softened
  • 2 tablespoons Butter, softened
  • 1/2 cup Pyure/Swerve Erythritol/Stevia
  • 1 teaspoon Vanilla
  • 1 tablespoon Heavy Whipping Cream
• Cake
  • 3 tablespoons Butter, softened
  • 2 tablespoons Coconut Flour
  • 2 Eggs
  • 2 teaspoons Sour Cream
  • 2 teaspoons Heavy Whipping Cream
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Vanilla
  • 1/3 cup Pyure/Swerve Erythritol/Stevia
  • 1/3 cup Cocoa Powder
  • dash of Himalayan Sea Salt

Directions

1. Mix Frosting and set aside
   1. Cream butter and cream cheese together.
   2. Add swerve and vanilla, mix.
   3. Add heavy whipping cream and mix until fluffy.
2. Say thank you for not preheating the oven.  😉
3. Mix all cake ingredients together until smooth.
4. Spray two ramekins with preferred non-stick cooking spray.
5. Distribute mixture into ramekins.
6. Cook each individually for 90 seconds.
7. Remove immediately and set aside to cool
8. Frost and enjoy!

Nutrition Facts

• Total Servings:  2 Mini Cakes
• Serving Size:  1/2 Mini Cake
• Total Carbs:  10.4g
• Net Carbs:  6.5g
• Fat:  32.8g
• Protein:  7.2g

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Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks