MINI CHOCOLATE OLIVE OIL CAKES

I saw this recipe in the December 2022 issue of REAL SIMPLE MAGAZINE and knew I wanted to try a keto version of this. I love using the small personal sized bundt pans, and the unique flavor profile of the orange zest and hot tea peaked my interest. I wasn’t disappointed in the end result, as with most of my recipes I cut the measurements in 1/2 as it is just my husband and I. Feel free to double the recipe for a full sized pan.

Makes 6 mini bundt cakes

(Double recipe for full sized bundt pan)

Preheat oven to 350

In stand mixer bowl, combine

1 1/8 cups CARBQUIK (or King Arthur Keto flour)

1/2 cup granulated ALLULOSE

1/2 cup packed BROWN ALLULOSE

1/2 cup COCOA POWDER

1/2 tbsp ORANGE ZEST (1 orange)

1 tsp BAKING SODA

1/4 tsp SALT

1 cup warm EARL GRAY TEA

1/2 cup OLIVE OIL

1/2 tbsp APPLE CIDAR VINEGAR

Mix all until smooth and creamy

Spray 6 mini bundt pans with baking spray

fill cups 1/2 way

Bake 20 minutes until toothpick comes out clean

Place on cooling rack, let cool 10 minutes then dump onto parchment paper

(Carbquik will rise and then fall, it’s ok)

Glaze cooled cakes with

1/2 cup POWDERED ALLULOSE

1.5 COCOA POWDER

1 tbsp WATER (plus more as needed until glaze is smooth)

Store airtight for up to 3 days

(optional top with candied orange peel)