Keto Snoball Cakes

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!  
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Sabra - This Mom's Menu

Ingredients

For the Cakes:

For the filling:

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 1/4 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 tbsp 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

    See the post for vegan substitutes.
    *The nutrition info provided here is only an estimate and will vary based upon the exact brand used for each ingredient. 

    Nutrition

    Serving: 1cupcake | Calories: 306kcal | Carbohydrates: 8.6g | Protein: 8.4g | Fat: 27.3g | Fiber: 4.6g