There’s plenty of Keto chocolate cakes out there, but I bet you’ve never had a Keto Chocolate MUD cake before.
After doing a bit of googling, I am starting to wonder if Mud cake is actually an Australian thing – can anyone confirm?
Every recipe I see is Australian.. maybe we like our chocolate cakes a lot more dense and rich than other countries. It is crumbly, thick and moist.
This Keto Chocolate Mud Cake is everything a good mud cake should be. Thick, luxurious and melt in your mouth texture and flavour so rich that you don’t need much to satisfy a chocolate craving.
You can make these in 2 sizes like I did – half the batch in some adorable little mini muffin moulds I had, and the others in a regular 12 cup muffin pan.
The little bite size keto mud cakes are great for when you are wanting to control your serving size! The little ones would be SO adorable for entertaining, or for taking to something like a baby shower or keto high tea.
After all, these are treats and not for every day so I recommend making the mini ones and sharing with 23 friends. The nutrition label at the bottom is for 24 mini cakes – so note those carbs if you are going the big monster cakes.
I recently splashed out and bought a good quality muffin tin. I had been buying cheap ones from the supermarket for YEARS, and just assumed all muffin pans stick for a while and you have to scrub them clean every time.
Well, the first time using my new muffin pan, my life was forever changed.
These tasty little muffins popped straight out. It was SO non stick, they were coming away from the sides voluntarily.
I’ll never go back… I really need to stop buying cheap kitchen things!
For this recipe, it uses an entire block of dark chocolate so you really want to find something that is low in sugar. Quality is also really important, as the chocolate is the majority of ingredients.
I like my chocolate really dark these days (thanks keto for the tastebud changes) so I used 80% – 90%.
There are plenty of different options available through iherb and amazon, and I’m pretty sure everyone that eats keto has their favourite chocolate. As always, check those labels and additives and get the lowest sugar option available. You can use Lindt if you’re in Aus, and I’ve heard good things about Lily’s chocolate chips if you’re in the US, here they are on Amazon.
This recipe is also a great way to use courser almond meal. I use really fine almond flour for recipes like my Keto Lemon and Poppyseed Muffins where that light fluffy texture is really important.
Because these are so dense, you can use whatever you want. They don’t need that light fluffy almond flour to help it rise so go crazy with lumpy almond meal or even grind up your own. Being a Keto friendly recipe, this is also a Keto flourless chocolate cake because it uses almond meal or flour instead!
You could also make this in a larger pan – I’d suggest cooking low around 150C and for 25 – 30 mins but checking it afterwards. I haven’t tested this though, so if you do, let me know in the comments below.
You can also decorate these however you want. I have paired them here with a whipped vanilla cream and some fresh raspberries.
They would also go beautifully with a Keto buttercream recipe (if you’ve got one, post it below as I’d love to try one!) and other berries.
SAVE KETO CHOCOLATE MUD CAKE MUFFINS TO PINTEREST FOR LATER
If you like these Keto Chocolate Mud Cakes, try;
Keto Chocolate Mud Cake Muffins
These luxurious Keto Chocolate Mud Cake muffins are thick, heavenly and dense. Top with fresh cream and raspberries, and you can make 12 large muffins or 24 small ones!
- 200 grams dark chocolate
- 175 grams butter
- 1 teaspoon vanilla essence
- 6 large eggs
- 1/3 cup heavy whipping cream
- 3 tablespoons xylitol or preferred sweetener
- 2 tablespoons cocoa powder
- 8 tablespoons almond meal coarse is fine!
- 1 cup heavy whipping cream
- 1 teaspoon vanilla essence
- 2 tablespoons xylitol optional
Preheat the oven to 170C / 338F and grease a 24 cup mini muffin pan or 12 cup regular muffin pan.
In a small saucepan, melt the dark chocolate, butter and vanilla essence over low heat, stirring regularly. It will become a thick, glossy ganache.
Meanwhile, in a separate bowl, whisk together the eggs, cream and xylitol until evenly combined.
Once the chocolate has just melted, remove from heat and add the cocoa powder and almond meal, stirring to combine. Then stir through the egg mixture.
Spoon into your prepared muffin pan.
Cook: 12 - 15 mins for mini cakes, or 15 - 18 minutes for larger ones. Check with a toothpick - it should come out a little cakey but not wet.
Once cool, whip the cream with vanilla and sweetener until at stiff peaks. Pipe or spread on each cake and top with raspberries. Keep refrigerated.