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!
Servings: 12
Calories: 249
Ingredients
- 3 cups almond flour
- 3/4 cup unsweetened cacao powder
- 5 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup coconut milk or almond milk or even heavy cream if you're ok with dairy
- 2/3 cup monk fruit
- 6 eggs
- 2 teaspoons mint extract
- 1 batch keto mint chocolate buttercream frosting
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 249 | Total Carbs: 10.8g | Protein: 8.5g | Fat: 12.1g | Fiber: 2.7g | Net Carbs: 8g