Christmas isn’t complete without chocolate or peppermint. This keto chocolate peppermint cake is perfect for Christmas.
It is moist and delicious. The base of the cake is made with cacao powder as well as other keto-friendly ingredients. It is topped with a white chocolate glaze and sprinkled with crushed sugar-free peppermint candies.
How To Store Keto Chocolate Peppermint Cake
The chocolate peppermint loaf can be stored at room temperature for 1-2 days. However, you can also store it in the fridge for 2-3 days.
If you want to freeze the chocolate peppermint loaf, do not freeze it with the frosting. Once the loaf is baked, let it cool completely.
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Let the loaf cool completely, then double-wrap it with plastic wrap. Double wrapping the loaf will prevent freezer burn.
Freeze the chocolate peppermint loaf for 1 month. When you are ready, ready to eat it, let the chocolate peppermint loaf sit on the countertop for a few hours before you frost it.
More Holiday Recipes:
Keto Eggnog Bundt Cake
Snickerdoodle Waffles
Walnut Cranberry Eggnog Bread
Keto Chocolate Peppermint Cake
Course: UncategorizedCuisine: Gluten-freeDifficulty: Easy4
servings10
minutes45
minutes257
kcal55
minutesChocolate and peppermint are the perfect combination. They come together to form this delicious loaf cake. It is moist and incredibly delicious, but it’s also sugar-free and keto friendly. You can serve this keto chocolate peppermint loaf at Christmas dinner or give it away as a gift. Either way, anyone who eats this cake will be satisfied.
Ingredients
- Chocolate Peppermint Cake:
1 cup almond flour
1/2 cup unsweetened cacao powder
1/3 cup pea protein powder
1/4 teaspoon salt
1 tablespoon baking powder
1 cup sugar-free sweetener
10 tablespoons coconut oil, melted
2 large eggs
1 teaspoon peppermint extract
1/4 cup almond milk
1/3 cup sour cream
- Chocolate Ganache Frosting:
4oz. sugar-free white chocolate, finely chopped
2 tablespoons half and half
1/4 cup sugar-free peppermint candies, crushed
Directions
- Chocolate Peppermint Cake:
- Program the oven to 350°F, then grease a loaf pan with non-stick cooking spray.
- Whisk the almond flour, unsweetened cacao powder, pea protein powder, salt, and baking powder in a large bowl until combined.
- Whisk the sugar-free sweetener, coconut oil, eggs, peppermint extract, almond milk, and sour cream in a separate bowl.
- Add the wet ingredients to the almond flour mixture and mix until combined.
- Pour the chocolate peppermint cake into the prepared pan and spread it into an even layer.
- Bake the chocolate peppermint loaf cake for 35-45 minutes until a skewer inserted into the chocolate peppermint cake comes out clean.
- Let the chocolate peppermint loaf cake cool completely.
- Chocolate Ganache Frosting:
- Place the white chocolate chips and half and half in a microwave-safe bowl.
- Heat the white chocolate mixture in the microwave in 30-second increments stirring after each burst until the white chocolate melts and is smooth.
- Drizzle the white chocolate mixture over the chocolate peppermint loaf and top with the crushed peppermint candies.
- Serve and enjoy!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories257
- % Daily Value *
- Total Fat
21.3g
33%
- Saturated Fat 16.7g 84%
- Cholesterol 42mg 15%
- Sodium 241mg 11%
- Potassium 65mg 2%
- Total Carbohydrate
19.2g
7%
- Dietary Fiber 5.1g 21%
- Sugars 1.5g
- Protein 6.6g 14%
- Calcium 136%
- Iron 2%
- Vitamin D 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
