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Keto Chocolate Mint Cream Cake

Course Desserts
Cooking time 15-30 Minutes
Skill Level Intermediate
Prep Time 35 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 2 hours
Servings 16 people
Calories 172123123kcal

Ingredients

Cake

  • 1 box Swerve chocolate cake mix
  • 6 tablespoons butter melted
  • 4 eggs large

Mint Cream Filling

  • 2 tablespoons water
  • 1 teaspoon gelatin
  • 1 cup heavy cream
  • ¼ cup Swerve confectioners
  • ½ tsp mint extract

Chocolate Glaze

  • 3/4 cup heavy cream
  • 1/3 cup Swerve confectioners
  • 6 tablespoons chocolate unsweetened, chopped
  • ½ teaspoon vanilla extract
  • fresh mint for garnish

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 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.

Mint cream filling

  • 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
  • Cool for 10 minutes. In a large mixing bowl, whip 1 cup heavy cream with a whisk.
    1 cup heavy cream
  • 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
  • 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

  • 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
  • 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
  • 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.
    fresh mint

Nutrition

Calories: 172kcal | Net carbs: 9g | Fat: 17g | Protein: 3g