Keto Chocolate Mint Cream Cake
Per serving: 174 calories, 3 g protein, 7 g carbohydrates, 6 g net carbohydrates, 18 g fat
TOTAL TIME: 2 hours, including 1 hour for cooling
Ingredients for cake:
- 1 box Swerve chocolate cake mix
- 6 Tbsp butter, melted
- 4 large eggs
Ingredients for mint cream filling:
- 2 Tbsp water
- 1 tsp gelatin
- 1 cup / 237 mL heavy cream
- ¼ cup / 32 g Swerve confectioners
- ½ tsp mint extract
Ingredients for chocolate glaze:
- 3/4 cup / 177 mL heavy cream
- 1/3 cup / 43 g Swerve confectioners
- 6 Tbsp / 85 g unsweetened chocolate, chopped
- ½ tsp vanilla extract
- fresh mint for garnish
Preheat oven to 350 degrees F / 177 degrees C.
Place cake mix, butter and eggs in a bowl. Whisk thoroughly to combine.
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.
Remove cakes from pans and place on a wire rack to cool completely.
To make filling: Place water in a small microwave-safe bowl and sprinkle in the gelatin. Stir to combine. Heat for 30 seconds in the microwave. Whisk to dissolve gelatin. Cool for 10 minutes. In a large mixing bowl, whip heavy cream with a whisk. Add Swerve confectioners, mint extract and gelatin mixture. Beat mixture with a whisk until the cream holds stiff peaks.
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.
To make chocolate glaze: In a medium saucepan over medium heat, combine the heavy cream and Swerve confectioners. Bring to a simmer and immediately remove from heat. Stir in chocolate. Once chocolate is melted and fully incorporated, add vanilla extract. Whisk until smooth. Cool for 5 minutes and top the cake evenly with chocolate glaze. Garnish with fresh mint. Let the glaze set for 20 minutes before serving.
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