Keto Chocolate Mint Cream Cake Recipe
This Keto Chocolate Mint Cream Cake is a low-carb, decadent dessert with a creamy mint layer and rich chocolate cake. Perfect for anyone following a keto diet, it’s an indulgent treat that’s as satisfying as it is delicious.
Ingredients
- Almond Flour: 2 cups
- Cocoa Powder: 1/2 cup
- Baking Powder: 1 tsp
- Eggs: 4 large
- Butter: 1/2 cup melted
- Stevia or Monk Fruit Sweetener: 1/2 cup
- Vanilla Extract: 1 tsp
- Almond Milk: 1/2 cup
- Heavy Cream: 1 cup
- Powdered Stevia: 1/4 cup
- Mint Extract: 1 tsp
- Sugar-Free Chocolate Chips: 1/4 cup
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and set aside.
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, and a pinch of salt.
- In another bowl, beat together eggs, melted butter, sweetener, almond milk, and vanilla extract.
- Gradually add the wet ingredients into the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a cooling rack.
- Whip the heavy cream and sweetener until soft peaks form, then add the mint extract and mix.
- Spread the mint cream evenly over the cooled cake.
- Melt the chocolate chips and drizzle over the mint cream layer.
- Refrigerate for at least 2 hours to set.