Chocolate Mint Cakes

  • Keto Sweets and snacking
  • 202 calories | 3.4 grams of protein | 19.9 grams of fat | 1.2 grams of carbohydrates

The nutritional values above are per cake, calculated for 12 cakes. The nutritional information provided per dish is just an indication. Since the nutritional values can vary greatly depending on the brand/product you use, this can have a significant impact on the overall nutritional value of a complete dish. Also, everyone consumes different quantities, which is why it’s always best to calculate the nutritional values based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.

Chocolate Mint Cakes

Keto recipes

You create pure indulgence with these chocolate mint cakes! The freshness of the mint and the bliss of chocolate, combined with the creamy mouthfeel of coconut oil and the sweet finish. Simply perfect for taking a moment to relax and enjoy with a cup of coffee or tea. It’s truly a delightful treat for yourself!

Mint and chocolate is indeed a fantastic combination, as the freshness of mint and the sweetness and richness of chocolate complement each other perfectly. Combine that with the creaminess of the middle layer in these chocolate mint cakes, and you’ll be in for a real treat!

Keto recipes


For 12 pieces
For the crusts

  • 65 grams of almond flour
  • 45 grams of granulated erythritol
  • ¼ tsp baking powder
  • a pinch of salt
  • 2 eggs (size M/L)
  • ½ tsp vanilla extract
  • 25 grams of butter (melted)
  • 50 grams of cream cheese
  • 5 grams of cocoa powder

For the middle layer

  • 80 grams of solid (hard) coconut oil
  • 30 grams of powdered erythritol
  • 25 ml of liquid, unsweetened cream
  • ½ tsp mint extract

For the creamy top layer


Preheat the oven to 175 degrees Celsius and prepare 12 (silicone) muffin molds.
It starts with making the crusts
Put all the dry ingredients for the crust in a bowl and mix well.

In another bowl or a high measuring cup, mix all the wet ingredients for the crust together using an electric mixer.

Now, add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Divide the batter over the 12 muffin molds and place in the middle of the oven for 10 minutes. Remove the crusts from the oven and let them cool slightly while you make the middle layer.

Time for the middle layer
Put all the ingredients for the middle layer in a heatproof bowl and melt it, stirring, au bain-marie. Make sure all the ingredients are well combined, then spread the mixture over the crusts. Place the molds in the freezer for at least 1 hour to let the middle layer harden.

The finishing touch, namely the top layer
When the middle layer is nicely hardened, melt the ingredients for the top layer (again au bain-marie). Make sure everything is well combined, then distribute it over the muffin molds.

Place the molds back in the freezer or in the refrigerator to let the top layer harden as well. If you store the cakes in the freezer, let them thaw in the refrigerator before eating.



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