Keto Chocolate Peppermint Cake (Coconut Oil)

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Christmas isn’t complete without chocolate or peppermint. This keto chocolate peppermint cake is perfect for Christmas. 

The chocolaty cake is moist and delicious, with the perfect balance of peppermint flavor. It is topped with a white chocolate glaze and sprinkled with crushed sugar-free peppermint candies, making this cake the perfect treat to add to your Christmas dessert spread.

Ingredients 

• Almond Flour
• Cacao Powder
• Pea Protein Powder 
• Salt
• Baking Powder
• Sugar-Free Sweetener 
• Coconut Oil 
• Eggs
• Peppermint Extract 
• Almond Milk
• Sour Cream 
• Sugar-Free White Chocolate
• Half And Half
• Sugar-Free Peppermint Candies

How To Make Keto Chocolate Peppermint Cake

Set your oven to 350°F. Let it preheat. Grease a loaf pan with non-stick spray. 

Mix the almond flour, cacao powder, pea protein powder, salt, and baking powder in a large bowl until combined. 

Mix the sugar-free sweetener, coconut oil, eggs, peppermint extract, almond milk, and sour cream in a separate bowl.

Mix the wet ingredients and the almond flour mixture until combined. 

Pour the chocolate peppermint cake batter into the prepared pan. Spread it into an even layer. 

Bake it for 35-45 minutes until a skewer inserted into the chocolate peppermint cake comes out clean. 

Let the chocolate peppermint cake cool in the pan for 5 minutes. Remove it from the loaf pan then put it on a cooling rack and let it cool completely. 

To make the glaze, add the white chocolate chips and half and half in a microwave-safe bowl. 

Heat it in the microwave in 30-second bursts, stirring after each burst until the white chocolate melts and is smooth. 

Drizzle the white chocolate mixture over the chocolate peppermint cake and top with the crushed peppermint candies. 

Tips For Making Keto Chocolate Peppermint Cake 

Use room temperature ingredients. This cake is made with melted coconut oil instead of butter. Cold eggs, milk, and sour cream can cause the coconut oil to solidify, making it harder to evenly incorporate the ingredients. These oil clumps melt, creating air pockets in the cake as it bakes in the oven. While it won’t affect the cake’s taste, it will affect the appearance of the cake. Use room-temperature ingredients to create a cake with a tight crumb structure free of holes. 

Use superfine-blanched almond flour. Almond flour is naturally dense, so you should use finely ground blanched almond flour to create a fine crumb. The cake will have a coarser, denser crumb if you make it almond meal. 

Remove the chocolate peppermint cake from the pan 5 minutes after you remove it from the oven. If it sits in the pan too long, the bottom of the cake will become wet and soggy. 

Let it cool completely before glazing it. If you add the glaze to the cake while it is still hot, it will not adhere to the cake or harden. 

This cake makes enough to fit the 9 by 5-inch standard loaf pan. However, I used a smaller pan because I was making several baked goods at the same time and it was the only clean pan I had left at the time. If you make the batter in a smaller loaf pan, divide it between 2 loaf pans to prevent it from overflowing in the oven. 

Frosting Variations  

This chocolate peppermint cake has a tasty white chocolate glaze. However, there’s so much more you can do with this cake. Here are your options: 

• Powdered Sweetener: This is the easiest, no-fuss option. Simply place 1-2 tablespoons of sugar-free powdered sweetener in a fine-mesh sieve and dust it over the cake. This simple finish provides a beautiful white contrast to the chocolate brown cake. 
• Dark Chocolate Glaze: A dark chocolate glaze will be just as delicious as a white chocolate glaze. You can use the same glaze below. Simply use 4 oz. sugar-free dark chocolate in place of the white chocolate. 
• Icing Sugar Glaze: Nothing is more classic than an icing sugar glaze. Mix 2 cups of powdered sweetener with 2-4 tablespoons of almond milk and 1/2 teaspoon of peppermint or vanilla extract until smooth, then drizzle it on top of the cake. 
• Cream Cheese Frosting/Glaze: You can use this sugar-free cream cheese frosting to frost the cake. If you want to turn it into a glaze, place it in a microwave-safe bowl. Heat the frosting in 30-second increments, stirring after each increment until it reaches your desired consistency. Whether you use a glaze or frosting, the cream cheese will add a tasty, tangy twist to the chocolate peppermint cake. 

How Many Carbs Are In Keto Chocolate Cake

There are 9.9 grams of carbs in each serving of keto chocolate peppermint cake. Each slice of cake has 8.3 net carbs. 

How To Store Keto Chocolate Peppermint Cake

Store the chocolate peppermint cake at room temperature for 1-2 days. Alternatively, you can store the cake for 2-3 days in the fridge. 

Do not add the glaze or crushed peppermint candies if you want to freeze the chocolate peppermint cake. Once the chocolate peppermint cake is baked, let it cool completely, then double-wrap it with plastic wrap. Double wrapping the cake will prevent freezer burn. a

Freeze the chocolate peppermint cake for 1 month. When you are ready, ready to eat it, let the chocolate peppermint cake sit on the countertop for a few hours before you glaze it and add the crushed peppermint candies. 

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