This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.
I don’t know what it is about these little cakes that scream Valentine’s Day to me. They must have been at eye level at every store I went to with my mom as a kid or something, because seriously, these are the first things I picture when I think of Valentine’s Day. So when it was time to create a Valentine’s Day dessert, you bet I was going to recreate the Little Debbie Be My Valentine Snack Cakes!
For those of you who don’t know what these are, they’re basically a 2-layer vanilla cake with frosting between the layers and a pink white chocolate coating with a white chocolate drizzle. It does take a bit of work considering there’s a cake step, an icing step, and a white chocolate coating step, but I promise, it’s worth it, and none of the steps are hard.
Keto Mock "Little Debbie Be My Valentine Snack Cakes"
Share the love this Valentine's Day with this heart-shaped vanilla cake. Coated with white chocolate, this dessert is low-carb, filling, and delicious.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granular Swerve
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup psyllium husk powder
- 4 large eggs
- 1 stick salted butter (melted)
- 1 tbsp vanilla
- 1 tsp monk fruit juice concentrate
- 1/2 cup sour cream
- 1 stick salted butter (softened)
- 1 tsp vanilla
- 1 cup powdered Swerve
White Chocolate Coating
- 7 oz cocoa butter
- 1/3 cup solid coconut oil
- 1/2 cup heavy whipping cream powder (I used the Nekstella brand)
- 1/2 cup powdered Swerve
- 1 tsp vanilla
- 1/4 tsp salt
- food coloring
- Pre-heat oven to 350 degrees.
- Mix together all dry cake ingredients (almond flour, coconut flour, Swerve, baking powder, baking soda, psyllium husk powder).
- Add in all wet ingredients (eggs, melted butter, vanilla, monk fruit, sour cream), and stir well.
- Line a cookie sheet that has edges with parchment paper. (Mine was roughly 13″ x 18″).
- Spread the cake batter evenly on the parchment paper. (You can wet your hands with a bit of water to help spread it more easily.)
- Bake for around 16 minutes or until cooked. (The edges may start turning a little bit golden at this point).
- While the cake is in the oven, begin making your icing by mixing the softened butter with the vanilla and powdered Swerve until smooth.
- Remove cake from oven, and let cool completely.
- Using a heart cookie cutter, cut as many hearts as you can out of the cake. (I had a big heart cookie cutter (~3.5″), so mine only made 18 hearts.)
- Put icing between the hearts to make 2-layer heart “sandwiches.”
- Now it’s time for the white chocolate coating. In a large saucepan, melt the cocoa butter and coconut oil on a very low heat.
- Remove from heat and add the heavy whipping cream powder, powdered Swerve, vanilla and salt. Stir until smooth.
- Spoon some of the mixture into an icing bag (this will be the white drizzle, so you need to put some aside before you turn the rest of the white chocolate coating pink).
- Add pink food coloring to the white chocolate coating mixture and stir until smooth.
- Dunk each cake into the pink white chocolate coating. Place on wax paper after dunk and allow coat to settle (you can speed this up by refrigerating it). Once settled, repeat, dipping each cake 2-3 times total.
- Once final pink layer is solidified, cut the tip of the icing bag and drizzle the white chocolate on top of each cake.
The nutrition facts depend on your specific ingredients and how big your cookie cutter is. My cookie cutter was quite large (~3.5″), so each cake was 2 servings at least (very filling!).