MINI CHOCOLATE HAZELNUT BUNDT CAKES

MINI CHOCOLATE HAZELNUT BUNDT CAKES

BY Carolyn Ketchum

INGREDIENTS:

CAKES

2 1/4 cups hazelnut meal
2/3 cup Swerve Granular
1/4 cup unflavored whey protein powder
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/3 cup hazelnut oil (or melted butter)
1/3 cup water
1/2 tsp hazelnut extract (or vanilla extract)
1/3 cup sugar-free chocolate chips

GLAZE

1/4 cup unsalted butter
2 ounces unsweetened chocolate, chopped
3 tbsp Swerve Confectioners
2 tbsp chopped toasted hazelnuts for garnish (optional)

NUTRITIONAL FACTS:

Calories: 300
Protein: 7g
Total Fat: 28g
Total Saturated Fat: 6g
Carbohydrates: 25g
Dietary Fiber: 6g
Sugars: 0g
Swerve: 14g
Cholesterol: 60mg
Sodium: 140mg

DIRECTIONS:

CAKE

Step 1

Preheat the oven to 325F and grease a 12-well mini Bundt pan very well (you can also use a standard muffin pan, and use silicone or parchment liners, if you prefer).

Step 2

In a large bowl, whisk together the hazelnut meal, Swerve, protein powder, baking powder, and salt. Stir in the eggs, oil or butter, water, and hazelnut extract until well combined. Stir in the chocolate chips.

Step 3

Bake 20 to 25 minutes, or until the cakes are golden brown and just firm to the touch. Remove and let cool 20 minutes in the pan, then flip out onto a wire rack to cool completely.

GLAZE

Step 1

In a small saucepan over low heat, melt the butter and chocolate together. Stir very frequently until melted and smooth.

Step 2

Stir in the Swerve Confectioners until smooth, then drizzle over the tops of the cake. Sprinkle with chopped hazelnuts, if desired.