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Gluten FreeNut FreeLow CarbKeto
These chocolate mint cakes are flourless and baked from cream cheese. A flourless chocolate sponge is topped with peppermint cream cheese and covered with a chocolate ganache.
These cream cheese mini cakes make a great low carb and gluten free sweet treat with just 2g net carbs each.
It feels rather strange initially to make a cake-like base with no flour or nuts, but it can be done and it is light and delicious! Just because you turn away from all things carby and sugary does not mean that you cannot enjoy sweet, snack goodness!
These are a homage to the minty biscuits that I used to munch in the UK. I think that they were called Viscount but these are a healthier version. The magical combination of cream cheese, butter and chocolate makes great mini flourless chocolate cakes.
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Jump to:
- Carbs in cream cheese
- Ingredients
- How to make mini flourless chocolate cakes
- Recipe Tips
- Storage
- More low carb chocolate mint desserts
- Mini Flourless Chocolate Cakes with Peppermint
Carbs in cream cheese
Cream cheese is relatively low in carbohydrates. On average, a 1-ounce (28-gram) serving of regular cream cheese contains about 1 to 2 grams of carbohydrates. However, keep in mind that the carbohydrate content can vary slightly depending on the brand and any added flavors or additives.
Ingredients
- Cream cheese - these should be softened for an even blend with no lumps.
- Butter - unsalted and softened.
- Sweetener - we use allulose as it's a powdered low carb sweetener that blends well. Other low carb sweeteners can be used.
- Cream - whipping or heavy cream for the chocolate ganache.
- Cocoa - use unsweetened.
- Chocolate chips - sugar free chocolate chips such as Lilys are preferable.
- Peppermint extract - adjust to your own taste.
- Green food coloring - entirely optional.
How to make mini flourless chocolate cakes
I used a mini muffin tin to make these which resulted in 20 cakes. If you don't have a mini muffin tin, a regular one would suffice but you may need longer cooking time.
Mix cream cheese, butter, cocoa and sweetener.
Pour into a mini muffin tin and bake.
Mix the cream cheese peppermint ingredients together.
Spread over the chocolate cakes.
Pour heated cream over the chocolate to make a ganache.
Spoon the chocolate over the peppermint cakes and chill.
Recipe Tips
When baking the chocolate cake don't be too concerned if it raises as it will settle once removed from the oven and cool. The mint layer is like a cheesecake and when topping with a chocolate ganache, the three layers combine to make a very tasty cake.
If you don't like the flavor of peppermint, add other flavorings to the cream cheese topping such as orange, raspberry or coffee.
Storage
Keep these mini cakes in a sealed container in the fridge and they should last up to 5 days.
More low carb chocolate mint desserts
If you enjoy the flavor combination of chocolate and mint, try these other low carb treats.
Chocolate Mint Brownies
Mint Chocolate Cupcakes
Mint Chocolate Chip Cheesecake
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Mini Flourless Chocolate Cakes with Peppermint
Angela Coleby
Mini flourless chocolate cakes with peppermint are made with cream cheese for a delicious low carb and gluten free sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine gluten free, Low Carb
Servings 20 cakes
Calories 121 kcal
Ingredients
Chocolate Cake
- 4 medium eggs
- ½ cup cream cheese softened
- 4 tablespoons butter softened
- 4 tablespoons cocoa powder unsweetened
- 4 tablespoons allulose or other low carb sweetener
Peppermint Layer
- 4 tablespoons butter softened
- ½ cup cream cheese softened
- 3 tablespoons allulose or other low carb sweetener
- ½ teaspoon peppermint extract
- ¼ teaspoon green food coloring optional
Chocolate Topping
- 2 oz keto chocolate chips
- 4 tablespoons cream, heavy or whipping
Instructions
Preheat the oven to 190C/375F degrees.
Chocolate Cake
In a medium bowl blend the butter and cream cheese.
Add the eggs and blend until smooth.
Add the cocoa powder and allulose. Mix into a smooth batter.
Pour into a mini muffin tray. We use a silicone tray.
Bake for 15 minutes until the mini cakes are firm.
Remove from the oven and set to cool.
Peppermint Layer
In a medium bowl, blend the butter and cream cheese until smooth.
Add the peppermint and a drop of the green food coloring (if you are using it). Mix until you have an even color.
Spread the mixture evenly on top of the mini chocolate cakes.
Chocolate Layer
Place the chocolate in a small bowl and heat the cream gently. Pour the cream over the chocolate and let it melt for a couple of minutes.
Stir the cream mixture until the chocolate and melted. Allow to slightly cool.
Spoon over the mint layer and chill until you are ready to serve.
Eat and enjoy!
Notes
Makes 20 mini cakes
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1cakeCalories: 121kcalCarbohydrates: 3gProtein: 2gFat: 11gFiber: 0.5gNet Carbohydrates: 2g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Fabyolla
Hi, these look so good. Can you please tell me how many grams of butter and cream that coverts to? Thanks
Reply
Carolyn Rough
Do these need to be stored in fridge
Reply
Angela Coleby
Yes, since they are made from cream cheese.
Reply
Rosanna
This looks delicious but How much cream cheese in the cake layer?
Reply
Angela Coleby
115g or 1/2 cup. Hope you enjoy it!
Reply
