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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.
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.
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!
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.
- 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!)
- 1 bag (9 oz) Lily's Chocolate Chips
- 1.5 tsp granulated sweetener (e.g., stevia or erythritol), divided in 3 (this is a good brand)
- Food coloring in 3 colors (this is the brand we used)
- 15 tsp (a little over 1/3 cup) Nikki's Vanilla Cake Batter Coconut Butter Spread
- 1 tsp vanilla extract
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.