These Keto Snoball Cakes will take you right back to your childhood, minus the sugar and carbs! You won't believe how much these cakes taste like the real thing!
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I've had this recipe on my mind for the longest time and I am so happy to have finally made it happen.
I grew up with a pastry chef as a mom, so I rarely got Little Debbie or Hostess snack cakes, and of course much to my mom's disappointment, that's what I usually wanted.
When I was about 6 or 7 we lived next door to a small grocery store and from time to time my mom would send me over to get things she had forgotten. Every time I went, I would sneak a treat for myself - I considered it a finders fee 🙂
The pink and white snoball cakes were always sitting by the register and more often than not that’s exactly what I grabbed. They were deliciously sweet, slightly tropical and the combination from the various textures was divine. It was love at first bite 🙂
You know how certain smells and tastes can trigger memories and take you right back to a certain place or time? Well, that’s what these snoball cakes did to me. The second I tasted these cakes, I was a little girl standing in that grocery store again.
The recipe seems a little complicated because of the layers of the cake. But I promise it's much simpler in practice then it looks on paper. Just be sure to give yourself plenty of time to make these, since the cakes have to be thoroughly cooled before adding the filling.
In order to fill the cupcakes, you will need a pastry bag and a small piping tip. If you don't have these, you could also cut a small hole in the bottom of the cupcake and carefully spoon in the filling.
To apply the outer meringue layer, I found it easiest to dip and kind of swirl the cupcake into the meringue then use a small spatula to cover any places that were still bare. I am definitely not going to win any cake decorating contests, but it worked for me 🙂
Also, you'll notice that I opted to leave my coconut flakes white. But you could easily add a little red food coloring to the coconut in order to get the traditional pink snoball look.
UPDATE: After making my Vegan Keto Brownies, I decided to also try making these vegan and it worked really well! If you want to try it out here are the substitutions you will need to make:
- Exchange the 6 eggs in the cake batter for flax eggs. To make 6 flax eggs combine 6 tablespoon of flaxseed meal with ¾ cup of water and allow it to sit for about 15 minutes before adding it to the batter.
- You may find the cakes to be a bit crumbly from using the flax eggs, if this is the case, simply pop them into the freezer for a few minutes before filling them with the buttercream. The moisture from the buttercream center helps hold them together really well.
- For the butter or Ghee in the filling sub any vegan margarine
- Obviously, the outer meringue layer was the trickiest. To make this I simply followed THIS recipe for coconut whipped cream. (For keto, substitute the powdered sugar in the recipe for confectioners erythritol)
- I dipped my cupcakes in the coconut whipped cream, dusted them with coconut flakes and then just popped them into the freezer just until the outside began to get firm. There are vegan substitutes for gelatin which you can use if you like, but I was fine with doing it this way and it tastes divine.
Be sure to try these other recipes from This Mom's Menu:
- Keto Pineapple Upside Down Cakes
- Low Carb Carrot Cake with Cream Cheese Frosting
- Keto Lavender Cupcakes
📖 Recipe
Keto Snoball Cakes
Ingredients
For the Cakes:
- ½ cup coconut flour
- ¼ cup very fine almond flour
- ¼ cup Unsweetened Cocoa Powder
- 2 teaspoon Baking Powder
- 1 teaspoon baking soda
- ½ teaspoon Salt
- ½ cup Erythritol (I use swerve confectioners)
- 6 large eggs
- 1 teaspoon vanilla
- 2 teaspoon vinegar
- ½ cup canned coconut milk or melted butter/ghee
- 4 ounces unsweetened bakers chocolate
For the filling:
- ½ cup ghee or butter, at room temp (I used 4th and heart vanilla bean ghee)
- ½ cup Confectioners Erythritol
- 1 tablespoon Canned coconut milk or heavy whipping cream
- ½ teaspoon coconut extract
Outer Layer
- 5 large egg whites
- 1 ¼ oz packet unflavored gelatin
- 6 tablespoon Confectioners Erythritol
- 1 cup unsweetened coconut flakes
Instructions
For the cakes:
- Preheat the your oven to 350 degrees F and great a 12 cavity muffin tin thoroughly with nonstick spray.
- Combine all the dry ingredients in a medium bowl and mix thoroughly. Set aside.
- Melt the bakers chocolate in a small microwave safe bowl, by microwaving for 30 second intervals and stirring between each interval until completely melted. Combine with the coconut milk or butter.
- In a large bowl, combine the eggs, vanilla, and vinegar. Whisk together or use an electric mixer until, add the chocolate/coconut mixture and stir until well combined.
- working in batches, add the dry ingredients to the wet, mixing well after each addition, until they are all well combined. The batter will be fairly thick.
- Evenly distribute in the muffin pan, about ¼ cup of batter per cup. Once filled, tap the muffin tin onto the counter a few times to remove any air bubbles and to smooth the tops.
- Bake 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing from pan, and allow to fully cool at room temperature before adding the filling.
For the filling:
- Combine the butter or ghee, coconut milk or cream and the coconut extract in a medium bowl, using an electric mixer.
- Slowly add in the confectioners erythritol and continue mixing with hand mixer, until smooth and uniform.
- Once cupcakes are completely cool, Spoon the filling into a large piping bag fitted with a pointed tip and pipe approximately 1 tablespoon into each cupcake. Once cupcakes are filled, place them in the freezer while preparing the outer layer.
For Outer Layer:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large glass or metal bowl combine the egg whites, and erythritol. Sprinkle gelatin on top. Using an electric mixer, beat the egg whites until stiff peaks form.
- Remove cupcakes from freezer, and one by one dip them into the egg whites, coating the entire top side of the cake.
- Set them onto the baking sheet and place in the preheated oven for 5-8 minutes, until the meringue is just starting to brown. Keep a close eye on them as you DO NOT want the filling to melt and drip out.
- Once they are finished, remove from the oven and immediately sprinkle with coconut flakes. Allow to cool and enjoy!
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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