These chocolate mint cakes are flourless and baked from cream cheese. As well as being low in carbs and gluten free they are utterly delicious.
These are a homage to the minty biscuits that I used to munch in the UK. I think that they were called Viscount but these are a healthier version. The magical combination of cream cheese, butter and erythritol makes for a great flourless chocolate mint cake.
I used a mini muffin tin to make these which resulted in 20 cakes. If you don't have a mini muffin tin, a regular one would suffice.
It feels rather strange initially to make a cake-like base with no flour or nuts, but it can be done and it is light and delicious! Just because you turn away from all things carby and sugary does not mean that you cannot enjoy sweet, snack goodness!
Chocolate Mint Cakes
When baking the chocolate cake don't be too concerned if it raises as it will settle once removed from the oven and cool. The mint layer is like a cheesecake and when topping with a chocolate ganache, the three layers combine to make a very tasty cake.
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Chocolate Mint Cake
- 4 tablespoons butter unsalted
- ½ cup 115g Cream cheese
- ½ teaspoon peppermint extract
- ½ teaspoon green colouring
- 3 tablespoons ground erythritol or sugar substitute
- 50 grams Dark chocolate 70% plus solids
- 4 tablespoons Cream heavy/whipping
- Preheat the oven to 190C/375F degrees.
- Soften the egg, cream cheese and butter. Mix well.
- Add the cocoa powder and erythritol and blend well.
- Place into greased muffin tins and bake for about 15 minutes. The cakes will rise very high and fall, so don't panic...it's what they do.
- Remove and cool.
- Mix the mint layer by blending the butter and cream cheese. Add the mint extract, colouring and erythritol.
- Spread the mint mixture onto the cooled cakes.
- Make the chocolate topping by heating up the cream and pouring over the chocolate. Blend well until the chocolate has melted and blended into the cream. Let it cool slightly.
- Smooth over the mint layer.
- Eat and enjoy! And then have another!
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