AIR FRYER CHOCOLATE CAKES
19th February 2026
Category
Classical & MKD Recipes
Fat: 57.22g Protein: 17.78g CHO: 4.97g Kcal: 606 MKD 4.97g CHO TOTAL 1.24g CHO PER CAKE
Notes
Mo’s tip: I used PURESWEET STEVIO granular sweetener as it is 1:1, I find this helps with the volume and texture.
If you use your preferred sweetener you may need to use less as some granular brands will give 3 times the sweetness.
Other brands giving 1:1 sweetness are available.
Good for snacks. I made 4 cupcakes which give: 14.30g fat / 4.44g protein / 1.24g CHO
Ingredients
- 24g Butter
- 50g Double cream
- 7g Cocoa powder
- 104g Eggs
- 35g Panda flour – V2
- 35g Granular sweetener – see tips
- You will also need 5g low carb gluten free baking powder and 1 teaspoon of vanilla extract.
Instructions
- Pre heat air fryer to 160c – this may vary with different brands of air fryer.
- Melt the butter and mix with the sweetener granules, cream, beaten eggs and vanilla extract.
- Add the cocoa and baking powder to the Panda flour, then beat into the wet ingredients.
- Divide equally between 4 silicone muffin moulds or foil lined cupcake cases.
- Cook for 12 minutes.
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