Chocolate Cake with Peppermint Frosting | Keto Christmas Dessert!

Chocolate cake, topped with a delicious peppermint frosting, and sprinkled with crushed sugar-free peppermints. This Keto Chocolate Peppermint Cake is the perfect low carb Christmas dessert.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 16 Slices
Author Sabra - This Mom's Menu


For the Peppermint Frosting:


  • 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.


Serving: 1Slice | Calories: 404kcal | Carbohydrates: 8g | Protein: 8g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 296mg | Potassium: 284mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1080IU | Calcium: 155mg | Iron: 2mg