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 cakesThe 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.