This Low carb chocolate cake almond flour with peppermint coconut cream is simply A.M.A.Z.I.NG. Behind its sophisticated look, this layered chocolate cake is super easy to make and is guilt-free. This cake ticks all the boxes and can be offered to anyone as it is gluten-free, low carb and, best of all: no-sugar-added! I know, this is hard to believe looking at the mouth-watering pictures but yes, this chocolate cake is safe for diabetics.
To make this cake, I used Well Naturally no-sugar-added chocolate. I’ve received lots of emails asking where you can buy this lovely chocolate which is currently available nationwide in selected New World and Pak N Save stores, as well as Countdown stores, selected pharmacies and independent health food stores. The brand offers a large range of naturally sweetened chocolate bars with fancy flavours like Milk Chocolate Peppermint Crisp that I absolutely adore! I recently had the privilege of trying the brands delicious no-sugar-added 45g Chocolate Bars before they hit the shelves in New Zealand in their new packaging around late November to early December 2015. This is the products I used to bake this lovely chocolate peppermint cake. The range also includes chocolate Melts that are perfect to use in baking. They looks like small chocolate buttons that melt easily in the microwave or in a saucepan and I love using those in my sugar free baking like in this chocolate cake recipe. The sweetness of the Well Naturally chocolate is natural, coming from the natural sweetener, stevia. Stevia has no calories, making it a healthier choice. If you want to know more, take a look here.
All you need to make this cake – if you don’t want to make the filling it is ok, it will be as delicious:
What else can I say about this Low carb chocolate cake almond flour? First, it is super simple to do it took me 15 minutes to make the batter so anyone can basically make this cake. I added some chunk of my favorite Well Naturally chocolate peppermint crisp bar to add a lovely minty taste to the chocolate cake. Then I prepared a low carb and dairy free filling using coconut butter that I pulsed with fresh mint leaves. As I wanted some colour I added few drops of natural green food colouring to the cream but it is up to you to color the cream or not. I just love the green and black colour of this cake!
I really wanted to make this healthy low carb chocolate cake almond flour looks pretty so I choose to top it with the Well Naturally Melts (melted of course) and a handful of extra Melts on top for decoration. I even added a few chunks of the Milk Chocolate Peppermint Crisp Bars in the centre. I was very inspired by this cake and I did some chocolate dipped mint leaves to decorate the top. I am often making those as an healthy and fresh snack for summer. I usually freeze them to keep the leaves fresh longer. Again, this is pretty simple to do. I simply dipped fresh mint leaves into melted dark chocolate melt. I place each leaves on a plate covered with baking paper and cool down in the fridge until fully harden.
To celebrate Well Naturally’s new packaging for their 45g Milk and Dark Chocolate varieties (pictures below), I’m partnering with Well Naturally so you can WIN some of this great tasting chocolate on my Facebook page and bake this cake too.
Lastly, I hope you enjoy this yummy Low carb chocolate cake almond flour recipe.
This post is sponsored by Well Naturally chocolate and I received a compensation to create this recipe and share this post on my blog. Please note that I only recommend and support brands that I really love and use myself every day in my kitchen.
Nutrition panel is for the Low carb chocolate cake almond flourchocolate cake only, without cream or chocolate coating.