These mini cakes are delicious.  You will be tempted to make these again and again. You can have them for breakfast, high tea or anytime. You can double this recipe to serve 6 people, if you like.  I love playing with my tea set.  Do you know that it was given to me?  Several years ago in Canada, a sweet lady, Jeanne Lobsinger, unofficially adopted me as her daughter.  We saw each other every single week and we often took Jeanne out to enjoy the day.  She was approaching 80 years of age at the time, and sadly her health was failing due to diabetes and COPD (she smoked most of her adult life).  We all loved spending time together.  She must have known that she was not long for this world, and gave me a wonderful gift of her tea set and several of her well-worn and well-used cookbooks.  Ian bought the tea pot, milk jug and sugar jug to go along with the set.  None of the plates and cups actually match - they are all different, but typically the dessert plates, saucers and cups each have their own set.  I often bring them out for company and it never fails to make people feel special. :)  


1 large egg
1/cup sour cream (75 mL)
1/cup your favorite bulk sweetener (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1 tbsp sugar (15 mL)
2 tbsp coconut oil, room temperature (30 mL)
1/tsp unflavored gelatin* (2 mL)
11/2  tsp vanilla extract (7 mL)
2/cup Gluten-Free Bake Mix 2* (150 mL)
1 tsp baking powder (5 mL)
1/2  tsp cinnamon (2 mL)
1/tsp salt (1 mL)
1/2  cup finely diced apple, OR blueberries, OR (125 mL)
  1/cup sugar-free chocolate chips (75 mL)
Vanilla Cream Frosting (optional - see recipe below)

Preheat oven to 350°F (180°C).  Grease 3 ramekins.

In food processor, place egg; process.  Add sour cream, bulk sweetener, liquid sweetener, coconut oil, gelatin and vanilla extract; process well.  In small bowl, combine Gluten-Free Bake Mix 2, baking powder, cinnamon and salt.  Add to wet ingredients and process until smooth, scraping the sides at least once.  Pour batter into each ramekin.  Top with diced apple, blueberries, OR chocolate chips.  Stir it in.

Fill 3 ramekins with the same amount of batter.  Bake 40 minutes, or until turning golden brown on top and a knife inserted in center comes out clean.

Allow to cool 10 minutes in ramekins.  Loosen around the circumference with a knife and invert onto a pretty plate.  If desired, frost with Vanilla Cream Frosting (recipe below) when completely cool.  These are great cold out of the refrigerator as well.

Helpful Hints:  *Gelatin is not entirely necessary in this recipe, however, the cakes will hold together a little better with the gelatin included.  These mini cakes freeze well – even frosted.  I like to double this recipe and use 6 ramekins, and then use different fruits, etc.  You can use chocolate chips, raisins, chopped pecans, raspberries, blackberries, pears, apple and you name it! 

Yield:  3 cakes
Apple/blueberry/choc chips
276.4/278.1/349.5 calories
7.6/7.6/8.2 g protein
22.3/22.4/26.9 g fat
9.7/9.5/8.0 g net carbs


This is an amazing, sweet, low-carb cream cheese frosting using spreadable cream cheese, however, less cream cheese is required as some of the bulk contributed is from the whey protein powder.  This frosting remains spreadable straight out of the refrigerator.

4 oz spreadable cream cheese (125 g)
1/2  cup vanilla whey protein (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3  cup (75 mL)
3 tbsp your favorite bulk powdered sweetener (45 mL)
2 tbsp unsalted butter, melted (30 mL)
1/2  tsp vanilla extract (2 mL)

In food processor, place spreadable cream cheese, vanilla whey protein, liquid sweetener, powdered erythritol, melted butter and vanilla extract.  Process until well combined, scraping sides at least once.  If the frosting is too soft, place in the refrigerator for an hour.

Helpful Hints:  Double the recipe for frosting double-layered cakes.

Yield:  1 cup (250 mL)
1 whole batch
545.8 calories
34.2 g protein
42.8 g fat
6.3 g net carbs

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