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Chocolate Mint Cake

Course: Cake
Cuisine: American
Keyword: flourless cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20 Cakes
Calories: 109kcal
Author: Angela Coleby
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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


  • 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!


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.


Serving: 1cake | Calories: 109kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Fiber: 1g