Keto Mint Chocolate Cake Recipe – a low carb + dairy free cake that tastes like a thin mint cookie! 8 carbs net carbs! Paleo, gluten free, grain free, clean eating, real food.

Cake has never been this good. And healthy. And easy!


chocolate cake decorated on a white background

Easy Keto Cake

I’m letting you in on a secret. I am not much of a baker. So if I’m sharing a baking recipe, you know that it is GOOD and FOOLPROOF!

This mint chocolate cake could not be easier to make. You probably have all the ingredients on hand right now: almond flour, cacao powder, baking powder, salt, coconut milk, monk fruit, eggs, mint extract (optional).

slice of chocolate cake on a white plate

Keto Mint Chocolate Cake

The idea for this cake came from my son Josh, who just turned 4 and requested a chocolate mint cake for his birthday. I don’t know where he got the idea for that, because he has never had a chocolate mint cake.

The boy is a genius because this turned out amazing! It tastes just like a thin mint cookie, but in cake form. Of course, the mint extract is totally optional. If you leave it out you’ll have regular chocolate cake that any chocolate lover will devour.

Lifting a slice of chocolate cake

Keto Birthday Cake

Enjoy making this for yourself, friends or family as a keto friendly birthday cake or celebration cake that is low carb!

The cake and keto mint chocolate buttercream frosting makes each slice only 8 carbs per serving, which is a huge difference compared to a regular birthday cake that has over 50 carbs!

Watch Mint Chocolate Cake Recipe Demo Video (5:53 minutes)

Keto Mint Chocolate Cake (Dairy Free!)

This Keto Mint Chocolate Cake Recipe is a low carb + dairy free cake that tastes like a thin mint cookie!
4.38 from 8 ratings



  • Preheat your oven to 350ºF. Spray two 8-inch round cake pans with coconut oil spray, then line with parchment paper (watch recipe demo for example), then spray again with coconut oil spray.
  • In a large mixing bowl, stir together the almond flour, cacao powder, baking powder and salt.
  • In a separate mixing bowl, stir together the almond milk, monk fruit, eggs and mint extract.
  • Pour the wet ingredients into the dry ingredients. Stir to combine.
  • Divide the cake batter between the 2 cake pans and smooth with a spatula.
  • Bake for 15 minutes.
  • Remove from the oven and let cool completely before frosting with the keto mint chocolate buttercream frosting.
  • Slice and serve.
  • Leftovers will keep on the counter for 2 days. Or refrigerated and air tight for 1 week. Or frozen for 1 year.


If making the cake ahead of time, cover in plastic wrap after it has completely cooled and store in the fridge for up to 1 week. Or freeze for up to 1 year. Make the buttercream on the day off and frost then.
Calories: 249, Total Carbs: 10.8g, Protein: 8.5g, Fat: 12.1g, Fiber: 2.7g, Net Carbs: 8g
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