Chocolate Dipped Mini Cakes

Approximate Ratio 2:1

Makes 10 mini cakes

This recipe uses a cake pop maker.  If it is not available, you can use a mini muffin pan as well.


For mini cakes:

1/4C (28g) Almond flour

1/12t (0.4g) salt

1/12t (0.4g) baking soda

2 t (9.5g) Truvia

1 1/3T (18.5g) European style butter, melted

1t (6g) Frontier vanilla flavor alcohol-free

For chocolate dipping sauce:

1/2T (7.5g) Cream

14g Unsweetened baking chocolate

1T (14g) European style butter (softened at room temperature)

2t (9.5g) Truvia

For sprinkles:

1T (7g) almond flour

1t (5g) Truvia

2 drops of food coloring (pink used here)


Mix the dry ingredients together.  Mix the wet ingredients and pour over the dry mixture.  Mix until well blended.

Pour into each cavity of cake pop maker, filling almost to the top.  Bake for about 4-5 minutes.  Carefully take them out and let them cool completely.  (If you don’t have a cake pop maker, just bake it in a mini muffin pan for 10-12 minutes at 350F.)

While the cakes are cooling, melt the chocolate and cream in a small sauce pan, stirring frequently.  Remove from heat and add truvia and butter.  Mix well and cool to room temperature.

Make the sprinkles by combining almond flour, trivia, and two drops of food coloring.  Mix well.

Dip each cake in the melted chocolate, then dip it again in sprinkles.

Let the chocolate set for 30 minutes to an hour.

Keep them in an air tight container.

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