Mini Mocha Cakes

Gluten-free and low in sugar and carbs, these rich, indulgent delights are the perfect way to satisfy chocolate cravings on a paleo or keto diet.


12 - 12 serving

Total Time

Prep Time

Cook Time


  • 8 oz. 85% cacao bittersweet chocolate coarsely chopped
  • 12 tbsp. butter
  • 1/2 c. xylitol
  • 2 tsp. instant espresso powder
  • 5 eggs
  • 2 tsp. vanilla extract
  • 1/2 c. heavy whipping cream


Heat oven to 350°F. Line 12-cup muffin pan with cupcake liners. In large microwave-safe bowl, microwave chocolate and butter in 30-sec. intervals until melted, stirring. Stir in xylitol and espresso powder. Whisk in eggs, one at a time, blending after each addition until fully incorporated. Stir in vanilla.

Divide batter evenly among muffin wells. Bake 20 min. or until firm to the touch and wooden pick inserted in center comes out with moist crumbs. Cool in pan 5 min. Remove to wire rack to cool completely. When cool, remove liners.

With mixer on high speed, beat cream until stiff peaks form; dollop onto cakes just before serving. Garnish with chocolate curls, mint leaves and red currants, if desired.

Caution: Xylitol is toxic to dogs if ingested, so take care around pets.

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