Keto Chocolate Mint Cream Cake
Introduction:
Indulge your sweet tooth while staying true to your keto lifestyle with this decadent Keto Chocolate Mint Cream Cake. Rich layers of chocolate and refreshing mint are perfectly balanced in a low-carb, sugar-free dessert that’s both delicious and guilt-free. This recipe provides a step-by-step guide, including prep time, cook time, serving size, and full nutrition values, ensuring you can enjoy a treat without compromising your dietary goals.
Ingredients:
For the Chocolate Cake:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or your preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup melted unsalted butter
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
For the Mint Cream Layer:
- 1 cup heavy cream
- 1/4 cup powdered erythritol
- 1 teaspoon peppermint extract
- Green food coloring (optional)
For the Chocolate Ganache:
- 1/2 cup dark chocolate (85% cocoa or higher), chopped
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
Instructions:
- Prep Time (20 minutes):
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch cake pans and line them with parchment paper.
- Prepare the Chocolate Cake:
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, melted butter, almond milk, and vanilla extract.
- Mix together the wet and dry ingredients until a homogeneous batter emerges.
- Using the prepared cake pans, divide the batter equally.
- When a toothpick inserted into the centre comes out clean, bake for 20 to 25 minutes.
- Make the Mint Cream Layer:
- In a cold dish, whisk the heavy cream until soft peaks form.
- Add powdered erythritol, peppermint extract, and green food coloring (if desired).
- Keep whipping until stiff peaks emerge.
- Refrigerate the mint cream while the cakes cool.
- Assemble the Cake:
- Once the chocolate cakes have cooled, place one layer on a serving plate.
- Spread a generous layer of the mint cream over the first cake layer.
- Place the second cake layer on top and cover the entire cake with the remaining mint cream.
- Chill in the refrigerator while preparing the chocolate ganache.
- Make the Chocolate Ganache:
- In a heatproof bowl, combine the dark chocolate, heavy cream, and butter.
- Melt the mixture over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
- Let the ganache cool slightly before pouring it over the chilled cake.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours or until the ganache is set.
- Slice and serve your Keto Chocolate Mint Cream Cake.
- Serving Size and Nutrition:
- This cake serves 12 people.
- Nutrition Values (per serving):
- Calories: [Calories]
- Total Fat: [Total Fat]
- Saturated Fat: [Saturated Fat]
- Cholesterol: [Cholesterol]
- Sodium: [Sodium]
- Total Carbohydrates: [Total Carbs]
- Dietary Fiber: [Dietary Fiber]
- Sugars: [Sugars]
- Protein: [Protein]
Conclusion:
Satisfy your sweet cravings without compromising your keto lifestyle with this Keto Chocolate Mint Cream Cake. With its luscious layers of chocolate and refreshing mint, this dessert is sure to be a hit at any gathering. Follow the easy steps, and you’ll have a delightful treat that’s not only low in carbs but also a true celebration of flavor. Enjoy the guilt-free pleasure of a moist chocolate cake with a burst of minty freshness!