Instructions
Cake
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Preheat oven to 350 degrees F / 177 degrees C.
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Place 1 box Swerve chocolate cake mix, 6 tablespoons butter and 4 eggs in a bowl. Whisk thoroughly to combine.1 box Swerve chocolate cake mix, 6 tablespoons butter, 4 eggs
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Spray 2 8-inch glass baking pans with cooking oil. Divide batter evenly into the two pans and level the batter with a spoon. Bake 20 to 25 minutes until set.
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Remove cakes from pans and place on a wire rack to cool completely.
Mint cream filling
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Place 2 tablespoons water in a small microwave-safe bowl and sprinkle in the 1 teaspoon gelatin . Stir to combine. Heat for 30 seconds in the microwave. Whisk to dissolve gelatin.2 tablespoons water, 1 teaspoon gelatin
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Cool for 10 minutes. In a large mixing bowl, whip 1 cup heavy cream with a whisk.1 cup heavy cream
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Add ¼ cup Swerve confectioners, ½ tsp mint extract, and gelatin mixture. Beat mixture with a whisk until the cream holds stiff peaks.¼ cup Swerve confectioners, ½ tsp mint extract
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Place one layer of cake on a serving platter and spread with the mint cream filling. Top with the second layer of cake. Transfer to freezer for 30 minutes to firm up.
Chocolate glaze
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In a medium saucepan over medium heat, combine the 3/4 cup heavy cream and 1/3 cup Swerve confectioners. Bring to a simmer and immediately remove from heat.3/4 cup heavy cream, 1/3 cup Swerve confectioners
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Stir in 6 tablespoons chocolate. Once chocolate is melted and fully incorporated, add ½ teaspoon vanilla extract . Whisk until smooth.6 tablespoons chocolate, ½ teaspoon vanilla extract
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Cool for 5 minutes and top the cake evenly with chocolate glaze.
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Garnish with fresh mint. Let the glaze set for 20 minutes before serving.fresh mint
The following video shows somebody cooking the Keto Chocolate Mint Cream Cake with background music playing and that you can access the whole recipe below.
Per serving: 174 calories, 3 g protein, 7 g carbohydrates, 6 g net carbohydrates, 18 g fat
