Chocolate cake, topped with a delicious peppermint frosting, and sprinkled with crushed sugar-free peppermints. This Low Carb Chocolate Peppermint Cake is the perfect keto Christmas dessert.
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I don’t know about you but in my opinion, the best thing about December is kissing pumpkin spice everything goodbye and welcoming the season of peppermint! This keto peppermint frosting is the perfect way to say hello 😉
I seriously could drink a peppermint mocha, while eating thin mints dipped in mint chip ice cream all day every day without missing a beat. That’s how much I love peppermint!
Making a Low Carb Chocolate Cake
I am a little ashamed to say that this is the first time that I have made a keto chocolate cake. I was worried that it would turn out dry or lacking in flavor and so I have put it off.
Had I known how delicious and moist this cake would turn out I can assure you that I would have made one much sooner!
When you are baking this cake you will likely notice that the batter is quite a bit thicker than a traditional cake batter. Don’t let that fool you though! After baking the cake with be light and airy and not at all dense.
Sugar-Free Peppermint Frosting
Most frosting recipes are really well suited to adapt to keto. The butter and cream cheese are both staples of low carb, high-fat diets. So that just raises the question of sweeteners.
I always recommend using confectioners (powdered) sweetener to ensure that you have a smooth frosting. If you only have granular sweetener, run it through a food processor for a bit, until it has a powdery consistency.
Erythritol, the sweetener that I used, is known to have a little bit of a cooling sensation which turns some people away. Luckily, with a peppermint recipe, it totally works.
Also, be aware, that changing the sweetener may alter the texture and taste of the frosting. If you plan on using a different sweetener than the one I have linked to below then be sure to check out this conversion chart to ensure that you are using the correct amount.
Be sure to check out these other great keto Christmas Dessert recipes:
- Keto Carrot Cake with Cream Cheese Frosting
- Sugar-Free Peppermint Ice Cream
- Keto Gingerbread Whoopie Pies
- Keto Candy Cane Pie
- Low Carb Triple Chocolate and Peppermint Cookies
- Keto Triple Chocolate Mousse Cake
- Low Carb Gingerbread Cheesecake Bars
- Keto Tres Leches Cake
Chocolate Cake with Peppermint Frosting | Keto Christmas Dessert!
- Mixing Bowls
- Electric Mixer
- 9" Cake Pans
- Parchment Paper
- Frosting Spatula
- Preheat your oven to 325° F and grease 2, round 9" cake pans. I also recommend lining the bottom of the pan with a parchment round.
- In a large bowl, beat the butter and cream cheese until they are combined, then add the sweetener and mix until the sweetener is beginning to melt.
- Add the eggs, almond milk, and vanilla then, continue to mix until well combined.
- In a separate bowl mix together the almond flour, coconut flour, cocoa, and baking powder.
- Add half of the dry ingredients to the butter and cream cheese mixture, beat on medium speed until combined. Then, repeat with the remaining dry ingredients.
- Evenly distribute the cake batter between the two prepared cake pans. Gently tap the pans on the counter to remove any air bubbles and to ensure the batter is even.
- Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool for 10 minutes before removing them from the cake pans. Allow them to cool fully before adding the frosting.
- While they are cooling, you can prepare the frosting. In a large bowl combine the cream cheese and butter until smooth. Add the sweetener and flavor extracts, then beat until light and fluffy.
- Once the cake is cool Place one layer, rounded side down, on a plate. Brush off any crumbs from the cake.
- Spread ⅓ to ½ cup frosting over top of the first layer to within about ¼ inch of edge.
- Place the second cake layer, rounded side up, on the frosted first layer. Coat the side of the cake with a very thin layer of frosting to seal in any crumbs.
- Use the remaining frosting to cover the tops and sides of the cake.
- Sprinkle the cake with crushed peppermints if desired.