This Keto Chocolate Mint Cream Cake layers rich chocolate cake with a cool, creamy mint filling for a striking flavor contrast in every slice. Finished with a smooth chocolate topping and chilled to set, it creates a refreshing, low-carb dessert that feels elegant and bakery-worthy.
Instructions
Cake
- Preheat oven to 350 degrees F / 177 degrees C.
- 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
- Spray two 8-inch glass baking pans with cooking oil spray . Divide batter evenly into two pans and level batter with spoon. Bake 20 to 25 minutes until set.
- Remove cakes from pans and place on wire rack to cool completely.
Mint cream filling
- Place 2 tablespoons hot water in small bowl and sprinkle in 1 teaspoon gelatin . Whisk to dissolve gelatin.2 tablespoons hot water, 1 teaspoon gelatin
- Cool for 10 minutes. In large mixing bowl, whip 1 cup heavy cream with whisk.1 cup heavy cream
- Add ยผ cup Swerve confectioners, ยฝ tsp mint extract, and gelatin mixture. Beat mixture with whisk until cream holds stiff peaks.ยผ cup Swerve confectioners, ยฝ tsp mint extract
- Place one layer of cake on serving platter and spread with mint cream filling. Top with second layer of cake. Transfer to freezer for 30 minutes to firm up.
Chocolate glaze
- In medium saucepan over medium heat, combine 3/4 cup heavy cream and 1/3 cup Swerve confectioners. Bring to simmer and immediately remove from heat.3/4 cup heavy cream, 1/3 cup Swerve confectioners
- Stir in 6 tablespoons chocolate. Once chocolate is melted and fully incorporated, add ยฝ teaspoon vanilla extract . Whisk until smooth.6 tablespoons chocolate, ยฝ teaspoon vanilla extract
- Cool for five minutes and top cake evenly with chocolate glaze.
- Garnish with fresh mint. Let glaze set for 20 minutes before serving.fresh mint
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