Mini Cake Batter Cups (Paleo and Keto Options)

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That cake batter/birthday cake flavor? It gets around… and not in a good way.

The concept is great: that fragrant blend of vanilla and sugar takes you back to childhood birthday parties and a more innocent time. But humanity has taken it too far when you can find it in everything from Oreos to protein powder.

The flavor has become too fake and too sugary to even taste good anymore. So I went on a mission to take cake batter back down to earth… and came up with these Mini Cake Batter Cups.

All the deliciousness of cake batter without the sugar--these Mini Cake Batter Cups pack smooth vanilla flavor into a chocolatey shell. (Keto and Paleo options available)

Divine inspiration hit when I first saw these coconut butter cups on Amazon. For a candy, the concept was awesome--any chocolate with a smooth, creamy center has my attention. I started searching for a good coconut butter to use so I could recreate them myself.

I stumbled across this option: Nikki’s Vanilla Cake Batter Coconut Butter. Combining the concept of coconut butter cups with a cake batter flavor would turn out amazing and satisfy my drive to make cake batter taste real again.

But I ran into a problem…

I made a rookie mistake and DIDN’T CHECK MY LABELS. Both of these products have coconut sugar--which is fine if you follow a paleo diet, but not so good if you want to keep keto.

Mini Cake Batter Cups

You can read more about this problem on my recent Instagram post: the short story is that coconut sugar isn’t a keto sweetener and could kick up cravings if you’re trying to eliminate sugar.

I didn’t want to waste a whole jar of coconut butter, so I did use it--making the existing recipe more paleo than keto. However, I’ll note below that you can still keto-ize the filling in your Mini Cake Batter Cups by mixing plain coconut butter with vanilla extract and sweetener to taste (I recommend starting with 1-2 teaspoons of each and adding more to your liking). Artisana Organics has a good coconut butter with no sweeteners. (As it turned out, the cake batter flavoring on the coconut butter I did use wasn't too strong, so I had to bump it up a little anyway.)

And of course, I chose the holy grail of keto cocoa goodness to surround my coconut butter: Lily’s Chocolate Chips. Those sweet little guys have zero sugar, and use stevia instead as a sweetener. It was my first time using them and they definitely lived up to the hype!

All the deliciousness of cake batter without the sugar--these Mini Cake Batter Cups pack smooth vanilla flavor into a chocolatey shell. (Keto and Paleo options available)

Lesson learned, I guess.

This is still one of those treats where you shouldn’t eat the whole plate, but it’s a nice switch-up to satisfy those keto chocolate cravings at less than 2 net carbs per cup.

And as you can see, the recipe is ultra-flexible--use whatever chocolate and filling fits your macros at the moment, right down to the sprinkles. I’d love to see what you come up with!

Nutrition facts (for one cup--tried to very exact here):

  • Calories: 41
  • Fat: 3.5g
  • Saturated fat: 3.3g
  • Sodium: 3mg
  • Total carbs: 2.3g
  • Fiber: .91
  • Net Carbs: 1.4g
  • Protein: .5g

These are the macros if you use the same coconut butter I did--but you could shave your net carbs down even more with a sugar-free version.

Equipment:

  • Double boiler setup (such as a small pot with a larger glass bowl)
  • 30-piece silicone mold (this is the one I used, and it was amazing!)
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Mini Cake Batter Cups
The perfect combo of vanilla and chocolate that will take you back to childhood--without the guilt.
Ingredients
Instructions
1. In a double boiler, gently heat chocolate chips until melted. Add jar of coconut butter to a bowl of warm water to soften. 2. When melted, add 1 tsp of chocolate to each cup in your silicone mold. Try to spread the chocolate a little so it runs up the sides of the cups. Place mold in the refrigerator or freezer for 10 minutes to set. You’ll have some chocolate left over, but keep it handy for later.3. Add 3 half teaspoons of granulated sweetener to three separate bowls. Add one drop of food coloring to each bowl (or 1/4 tsp if working with powdered food coloring), in different colors, and mix until granules are coated evenly.4. When coconut butter has softened, measure out into a bowl and mix in vanilla extract (or if following keto option, add in vanilla and sweetener to taste).5. Remove silicone mold from the fridge and add 1/2 tsp coconut butter to each cup. Top with an additional teaspoon of chocolate and sprinkle with colored sweetener granules.6. Freeze mold for at least 30 minutes, pop cups out, and serve! These keep well at room temperature or in the refrigerator.
Details
Prep time: Cook time: Total time: Yield: About 25 cups

Notes:

Once more, you can still keto-ize the filling in your Mini Cake Batter Cups by mixing plain coconut butter with vanilla extract and sweetener to taste (I recommend starting with 1-2 teaspoons of each and adding more to your liking). Artisana Organics has a good coconut butter with no sweeteners.

All the deliciousness of cake batter without the sugar--these Mini Cake Batter Cups pack smooth vanilla flavor into a chocolatey shell. (Keto and Paleo options available)