Easy Keto Petit Fours
Course: Dessert
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 30 petit fours
Ingredients
- 112 grams coconut flour (about 1 cup)
- 15 grams baking powder (1 tbsp)
- 1/4 tsp salt
- 88 grams granulated sweetener (about 7 tbsp)
- 4 large eggs, room temperature
- 1/2 cup butter, melted and cooled
- 1/4 cup oil of choice
- 240 grams plain yogurt or sour cream, room temperature (1 cup)
- 1 tbsp vanilla extract
- 180 ml milk of choice, room temperature (3/4 cup)
- keto jam or other low-carb filling
- 8 oz keto chocolate or low-carb coating
Instructions
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Preheat the oven to 350°F (175°C). Lightly spray silicone molds or line a 9 x 13 inch baking pan with parchment paper, leaving some overhang for easy removal. Sift the coconut flour, baking powder, salt and sweetener into a large bowl to remove any lumps.
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Add the eggs, cooled melted butter, oil, yogurt (or sour cream) and vanilla. Mix until the ingredients are combined and a batter begins to form. Add the milk a few tablespoons at a time, stirring until the batter is thick but still slowly falls from a spoon.
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Pour the batter evenly into the prepared molds or into the lined pan. Smooth the top with a spatula. Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan or molds for at least 30 minutes, until firm.
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Once cool, transfer the cake to a wire rack and allow it to cool completely. For easier cutting, chill the cake in the freezer for 30 minutes. Cut the cake into small squares about 1 to 1½ inches. Carefully slice each square horizontally to create a top and bottom layer.
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Spread a thin layer (about 1/4 to 1/2 teaspoon) of keto jam or your chosen filling on the bottom half of each square. Place the top half over the filling and press gently to seal the layers together.
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Arrange the assembled petit fours on a lined baking sheet and freeze for at least 30 minutes, or up to overnight, until firm. Melt the keto chocolate or coating until smooth and transfer it to a wide bowl for dipping.
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Remove a few cakes at a time from the freezer and dip each one into the melted chocolate, spooning the coating over the top so it drips down the sides and fully covers the cake. Lift the petit four with a fork, letting excess chocolate drip back into the bowl, and place it back on the lined sheet. Return to the freezer for another 30 minutes to firm the coating.
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When the coating is set, remove the petit fours from the freezer and serve. Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.