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Check out this mint chocolate chip cake recipe! It’s keto friendly so if you are watching what you eat, feel free to cut yourself a slice and enjoy! My husband loves desserts, but he is trying to watch what he eats a little bit better. Thankfully, this cake is exactly what he is looking for.
Mint Chocolate Chip Cake Recipe
This mint chocolate chip cake recipe has just a hint of mint to it. I love the way mint and chocolate tastes together so why not add a bit of mint flavoring to your favorite chocolate cake recipe? It’s the best of both worlds.
So, this mint chocolate chip cake recipe uses a combination of hazelnut flour and almond flour. That means that it is great free which gives it a lower carbohydrate count than it would have if you used traditional white flour. Since my husband is a diabetic, lower carb is a better choice for him. It’s also a great choice for people who are gluten intolerant like my daughter. Neither hazelnut flour nor almond flour contains gluten. Learn more about the Keto diet.
The sweetener in this mint chocolate chip cake recipe is Swerve sweetener which is allowed on the keto diet. Swerve is a sugar replacement that is made from the natural ingredients erythritol, oligosaccharides, and natural flavors. It has no calories and it does not raise the blood sugar so it’s perfect for diabetics. I typically prefer stevia myself, but my husband does not like the taste.
Mint chocolate layer cake
This mint chocolate chip cake recipe is made in a loaf pan. However, if you want to make a mint chocolate layer cake, you can do that easily. You will need to bake it in a 9″ cake pan. Test for doneness part way through as it will depend on how thick the cake is. And, you may need to make more than one to stack them as layers.
Recipe for dark chocolate mint cake
Because this recipe uses unsweetened cocoa powder, it is very similar to a dark chocolate mint cake. If you want to be truly dark chocolate, use dark chocolate chips in your cake rather than sweet chocolate chips. The taste is very similar.
Other yummy cake recipes to try
If you enjoy cakes and cupcakes like this mint chocolate chip cake recipe, try a few of these:
- Organic cupcakes recipe
- Irish spice cake recipe
- Lemon cake from scratch
- Quick apple cake recipe
- Buttermilk lemon pound cake
- Chocolate yogurt loaf cake
How do you add mint to a chocolate cake?
So, to add mint to this mint chocolate chip cake recipe, you will need natural mint extract. Please don’t buy artificial mint flavoring. The taste is not the same and the ingredients can be questionable. Just a drop or two should be more than enough in the batter as you make the recipe.
Can you leave out the chocolate chips?
Sure, you definitely can leave out the chocolate chips and/or the mint extract if you want. That will give you a plain chocolate cake recipe. If you want to include the chocolate chips, you can use Lily’s brand. They are sweetened with stevia and have no added sugar. They are non-GMO and Keto friendly.
Where can I buy Swerve sweetener?
You should be able to find the Swerve brown sugar substitute at your local grocery store. But, if not you can find it on Amazon. It’s a one for one sugar replacement for brown sugar. So, you can use it in just about any recipe that calls for brown sugar. Or, you can top oatmeal or stir it into your coffee if you like. It works great in this mint chocolate chip cake recipe.
Equipment needed to make this recipe
So, to make this mint chocolate chip cake recipe, you will need a 9″ loaf pan and an electric beater. If you use a ceramic loaf pan, be sure to grease the pan so that the cake doesn’t stick. If you use a non-stick loaf pan or a silicon loaf pan, there is no need to grease the cake. Just let it cool after it comes out of the oven and it will pop right out. Then, let it cool completely on a rack until it is room temperature. Refrigerate leftovers from this mint chocolate chip cake recipe in a container with a lid or wrap in plastic.
Or, check out this gluten-free Ring Ding recipe.
- 1 c Almond flour
- ½ c Hazelnut flour
- 4 tbsp Melted butter
- ½ c Swerve brown sugar substitute
- 1 tsp Baking powder
- 2 to 3 drops of mint extract
- ½ tsp Baking soda
- ½ c Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 2 Eggs beaten
- 65 grams Lily’s Chocolate baking chips
- Preheat the oven to 350 degrees. In a small mixing bowl, combine the melted butter and the brown sugar substitute. Stir until the sugar substitute is dissolved, and allow to cool.
- In a large mixing bowl, combine the almond flour, hazelnut flour, baking soda, baking powder, vanilla extract, cocoa powder, and the cooled butter mixture. Beat on high for 2 minutes until well combined.
- Beat the eggs into the batter until thoroughly mixed. Add the mint extract.
- Fold in all but 1-2 tbsp of the chocolate chips to the batter mixture.
- Smooth the batter into an even layer in a well greased loaf pan. Sprinkle the remaining chocolate chips on the top of the cake.
- Bake the cake for 40 minutes or until a knife comes out clean when inserted into the center of the cake.
I hope you enjoy this mint chocolate chip cake recipe!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 2595 Total Fat: 179g Saturated Fat: 52g Trans Fat: 2g Unsaturated Fat: 112g Cholesterol: 509mg Sodium: 1852mg Carbohydrates: 207g Fiber: 30g Sugar: 132g Protein: 60g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.