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Low-Carb Strawberry n' Bubbles Mini Cakes

Deliciously Soft and Moist Strawberry Cake with a Strawberry Rosé Glaze. All Topped Off with Dark Chocolate Bubbles! This Decadent Cake will Start the New Year off Right with Only 1.5 Net Carbs and 140 Calories Per Slice!

Strawberries and bubbly are a match made in heaven! Throw in some chocolate, and I'm one happy girl! I developed this cake recipe with New Year's Eve in mind. I made a homemade strawberry sauce laced with a little sparkling rosé. I use this mouth-wateringly sweet and tart sauce to flavor both the cake and the glaze, adding a little bit more bubbly to the glaze because...why not?! The result is a gorgeously moist cake and delicious sweet glaze with intense strawberry flavor and just a hint of the rosé flavor coming through. It is out-of-this-world yumminess! The finishing touch is some homemade dark chocolate "bubbles" that add a rich flavor and beautiful, festive look to this special occasion dessert. The cakes are mini loaf size, each serves 4, so they're absolutely adorable all lined up on a serving platter. They're also the perfect party favor to send your guests home with! Happy New Year!

Low-Carb Strawberry n' Bubbles Mini Cakes

Makes 3, 4 x 2 x 2 inch loaf cakes

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For the strawberry sauce:

1 pint (16 oz.) fresh strawberries

1/4 C Swerve or Purecane

2 Tbsp Sparkling Rosé or other sparkling wine

For the cake:

1/2 C Swerve or Purecane

2 tsp baking powder

1/4 tsp salt

3/4 C strawberry sauce (recipe above!)

2 Tbsp coconut oil, melted (I use Nutiva coconut oil)

2 Tbsp Nutpods Original, or unsweetened almond milk

1 tsp Vanilla Bean Paste, or extract (I love Nielsen-Massey pure vanilla bean paste)

3 large egg whites, beaten to medium/stiff peaks

Optional: 2 drops pink or red food coloring (if you want to make the cakes more of a vibrant color)

For the glaze:

1/4 C strawberry sauce (recipe above!)

1 Tbsp Sparkling Rosé or other sparkling wine

1/2 Tbsp Nutpods Original, or unsweetened almond milk

1/2 tsp vanilla bean paste, or extract

For the chocolate bubbles:

1/2 C dark chocolate chips (I use ChocZero, Lily's, or Luvs for this recipe)

1 tsp coconut oil

silicone mold (here's the one I use!)


Preheat your oven to 350 degrees and place 3 mini loaf pans on a large baking sheet. Set aside.

First, make the strawberry sauce by slicing the strawberries. Add the sliced strawberries, Swerve or Purecane, and rosé to a saucepot over medium/high heat and stir together. Once the mixture starts to bubble, reduce the heat to medium, and simmer for 8 minutes. Remove from the heat and allow to cool for 5 minutes. Add the strawberry mixture to a blender and blend on high until completely smooth. Set aside.

Next, make the cake batter by whisking together the almond flour, Swerve or Purecane, baking powder, and salt in a large mixing bowl. Add the strawberry sauce, melted coconut oil, Nutpods, and vanilla bean paste or extract. Stir to combine all of the ingredients thoroughly. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on high until medium/stiff peaks form, about a minute. Add half of the egg whites to the cake batter and fold in gently. Add the remaining egg whites and fold in gently until just combined. Divide the batter evenly between the 3 mini loaf pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Place the pans on a wire rack to cool completely.

Next, make the chocolate bubbles by adding the dark chocolate chips to a microwave-safe bowl—microwave for 30 seconds. Remove and add the coconut oil. Microwave for another 30 seconds. Remove and stir until smooth—microwave for an additional 15 seconds. Remove and stir until completely smooth. Pour the melted chocolate over your silicone mold and turn over to shake out the excess. Using an offset spatula or rubber spatula, scrape off the excess chocolate on the top of the mold. Place in the refrigerator to set for at least 15 minutes or until firm enough to pop out of the mold.

Once the cakes are cooled completely, make the glaze by whisking together the Swerve Confectioners, strawberry sauce, rosé, Nutpods, and vanilla bean paste or extract until completely smooth. Divide the glaze evenly onto the 3 cakes and smooth out with a small spatula. Top with the chocolate bubbles and any other decorations you'd like. These cakes are best stored in the refrigerator after the first day. Enjoy!

Get creative with your decorations!

The delicious, moist cakes sliced up and ready to serve! So delicious!

Comment below with any questions you have about this recipe. I'd love to help!

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