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    Home » Desserts

    Flourless Chocolate Mint Cakes

    Published: Jan 5, 2012 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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. 

    chocolate mint

    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

    chocolate mint

    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.  

    WATCH THE VIDEO

     


     

    Chocolate Mint Cake

    Angela Coleby
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Cake
    Cuisine American
    Servings 20 Cakes
    Calories 109 kcal

    Ingredients
     
     

    Cake Layer

    • 4 medium Eggs
    • ½ cup 115g Cream cheese
    • 4 tablespoons Butter unsalted
    • 4 tablespoons Cocoa powder unsweetened
    • 4 tablespoons Erythritol or sugar substitute

    Mint Layer

    • 4 tablespoons butter unsalted
    • ½ cup 115g Cream cheese
    • ½ teaspoon peppermint extract
    • ½ teaspoon green colouring
    • 3 tablespoons ground erythritol or sugar substitute

    Chocolate Topping

    • 50 grams Dark chocolate 70% plus solids
    • 4 tablespoons Cream heavy/whipping

    Instructions
     

    • Preheat the oven to 190C/375F degrees.

    Cake Layer

    • 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.

    Mint Layer

    • 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.

    Chocolate Topping

    • 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!

    Notes

    Makes 20 mini cakes
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1cakeCalories: 109kcalCarbohydrates: 2gProtein: 2gFat: 10gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

     

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    Reader Interactions

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      Recipe Rating




    1. Fabyolla

      May 28, 2018 at 11:18 pm

      Hi, these look so good. Can you please tell me how many grams of butter and cream that coverts to? Thanks

      Reply
    2. Carolyn Rough

      March 15, 2018 at 12:55 pm

      Do these need to be stored in fridge

      Reply
      • Angela Coleby

        March 15, 2018 at 2:32 pm

        Yes, since they are made from cream cheese.

        Reply
    3. Rosanna

      June 12, 2017 at 11:17 pm

      This looks delicious but How much cream cheese in the cake layer?

      Reply
      • Angela Coleby

        June 13, 2017 at 7:39 am

        115g or 1/2 cup. Hope you enjoy it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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