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Keto Petite Fours Recipe

Gluten Free
Vegetarian
★★★★★
5/5
(2829 reviews)
By Zylo Nutritionist Team
Keto Petite Fours
Zylo Recipes

Description

These charming mini cakes offer a delightful indulgence, ideal whether you're treating yourself or sharing a sweet moment with friends. Imagine sinking your teeth into a wonderfully soft and moist vanilla cake, its delicate crumb yielding effortlessly with each bite. The cake's subtle vanilla notes create a comforting and familiar flavor profile, a perfect base for the richness that follows.

Generously layered atop this tender cake is a luscious cream cheese buttercream frosting. This isn't just any frosting; it's a velvety smooth cloud of tangy sweetness that perfectly complements the vanilla beneath. The cream cheese adds a delightful zest, cutting through the sweetness and creating a balanced and irresistible flavor sensation.

The frosting is light and airy, melting in your mouth and leaving a lingering creamy sensation. But the indulgence doesn't stop there. Each mini cake is crowned with an extra swirl of this heavenly cream cheese buttercream, creating a visually appealing treat that's as beautiful as it is delicious.

The additional frosting provides an extra burst of creamy goodness, ensuring every bite is a symphony of flavors and textures. To add a delightful crunch and a touch of nutty warmth, the cakes are adorned with perfectly toasted pecans. These pecans offer a satisfying contrast to the smooth cake and frosting, their earthy flavor enhancing the overall experience.

The toasting process brings out the pecans' natural oils, creating a rich and aromatic note that perfectly complements the other flavors. Finally, a decadent chocolate sauce is drizzled artfully over the top, adding a touch of indulgence. The chocolate sauce is rich, dark, and intensely flavorful, its bittersweet notes providing a delightful contrast to the sweetness of the cake and frosting.

The drizzle not only adds a visual appeal but also introduces a complex and satisfying chocolate element that elevates the entire dessert. These mini cakes are a symphony of textures and flavors, a delightful treat that's sure to please any palate. They are perfect for parties, potlucks, or simply as a sweet ending to any meal.

Preparation Time

Prep Time
35 min
Cook Time
14 min
Total Time
49 min

Nutrition Information

Per 1 servings (cake cut into 20 squares--serving is 1 square) serving
C
Calories
90 Kcal
C
Carbs
3 g
Fi
Fiber
1 g
Sugar
1 g
P
Protein
2 g
C
Fats
8 g
Saturated Fats 4 g
Unsaturated Fats 3 g
Cholestrol 30 mg
Sodium 20 mg
Potassium 10 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    3 cup
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 cup
    3.
    Baking Powder
    Baking Powder
    2 teaspoon
    4.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    5.
    Butter
    Butter
    ½ cup
    6.
    Almond Extract
    Almond Extract
    ½ teaspoon
    7.
    Raw Egg
    Raw Egg
    2 large
    8.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    ½ cup
    9.
    Cream Cheese
    Cream Cheese
    8 ounce
    10.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 cup
    11.
    Almond Extract
    Almond Extract
    ½ teaspoon
    12.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    13.
    Heavy Cream
    Heavy Cream
    ¼ cup
    14.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    1 ounce

Instructions

    1.
    Preheat your oven to 350°F (175°C). Line a 10" x 15" sheet tray with parchment paper and lightly grease with cooking spray. In a medium mixing bowl, combine the almond flour, 1 cup of sweetener, baking powder, and salt.
    2.
    Melt the butter and stir in the almond extract and eggs. Add this mixture to the dry almond flour mixture.
    3.
    Heat the almond milk in the microwave until it's very hot. Add the hot almond milk to the almond flour mixture and mix with a spoon until everything is well combined.
    4.
    Pour the batter into the prepared sheet tray and bake for 14-15 minutes, or until the cake springs back to the touch when gently pressed in the center. Let the cake cool completely in the refrigerator.
    5.
    While the cake chills, prepare the buttercream. Whip the room temperature cream cheese, ¾ cup of sweetener, almond extract, and ⅛ teaspoon of kosher salt together until light and fluffy. Once the cake is chilled, cut it in half lengthwise to create two equal squares.
    6.
    Spread a thin layer of buttercream frosting evenly over one of the cake halves. Carefully place the other cake half on top of the frosted layer. Trim the edges of the cake to create straight, clean lines.
    7.
    Frost the top of the cake with a thin layer of buttercream. Then, pipe small, round circles of frosting evenly across the top in a 4x5 grid (4 circles across and 5 down) to create 20 individual portions.
    8.
    Top each buttercream dollop with a pecan half.
    9.
    Prepare the chocolate sauce by heating the cream in the microwave until it simmers. Add the chocolate chips and let the mixture sit for 5 minutes to allow the chocolate to melt. Then, stir the sauce until smooth, reheating slightly if needed to ensure it combines well.
    10.
    Cut the cake into 20 equal pieces, following the buttercream grid as a guide. Drizzle the cake with the chocolate sauce by dipping a fork into the sauce and lightly flicking it over the top. Keep the cake chilled until you're ready to serve or enjoy it.