Sugar Free Chocolate Mini-Bundt Cakes

It's Day 21 of my Sugar Free November project and I've been missing chocolate cake! Here's an easy recipe for sugar-free mini-bundt cakes (sweetened with Stevia).

Ingredients

Flour 1 Cup (16 tbs)
Unsweetened cocoa powder 3/4 Cup (12 tbs)
Stevia 5 Tablespoon
Butter 115 Gram
Eggs 2 Large
Milk 1 Cup (16 tbs)
Salt 1/2 Teaspoon
Vanilla essence 1 Teaspoon
Bresilienne nuts 1/2 Cup (8 tbs) , crushed

Directions

GETTING READY

1. Preheat the oven to 180°C.

MAKING

2. In a large bowl, add and combine together the flour, cocoa powder, butter, eggs, milk, salt and vanilla essence. Mix until well combined.

3. Add the stevia extract to taste, combine once again until creamy.

4. Take the mini-bundt cake molds, grease them with cooking spray. Add the bresilienne nuts in the bottom of the cake molds.

5. Pour the chocolate cake batter into the mini mold over the nuts, leaving a little space at the top.

6. Bake these cakes at 180°C for 20 minutes. Once done, remove and let them cool and set, before removing them from the mini bundt pans.

SERVING

7. Serve these mini chocolate cakes with warm milk or coffee.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 262Calories from Fat 152

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 126 mg5.25%

Total Carbohydrates 28 g9.3%

Dietary Fiber 6 g24%

Sugars 8 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet