Mint Chocolate Chip Fudge Cake


Oh mint chocolate chip. You are so yummy and delicious. A friend of mine recently exposed her dislike of the chocolate mint combination, and I’m not embarrassed to say that this person is no longer my friend. OK, not really– but seriously, mint and chocolate? Who could possibly dislike it?

I mean just look at it. It’s minty. It’s ultra fudgy. The cake is so moist and chocolatey that you’re probably going to break out in song. Or dance. Or both. Oh, and did I mention it’s grain free, sugar free, low carb and gluten free? Of course it is. That’s why you’re here in the first place, isn’t it?
Dig in. You know you want to! That mint frosting is so light and fluffy you’ll freak. And your dinner guests will kiss you. And they may just worship the ground your awesome self walks on. Or at least they will after eating this amazing low carb mint chocolate chip fudge cake!

Mint Chocolate Chip Fudge Cake


Makes 12 servings. 4.25g net carbs per serving.


  • 2 C almond flour
  • 1/3 C coconut flour
  • 1 T whey protein powder (or egg white protein powder, I use Jay Robb)
  • 3/4 C unsweetened cocoa
  • 1 1/4 C Swerve (or your choice of sweetener)
  • 3 eggs
  • 1/2 C melted coconut oil or avocado oil
  • 1 1/4 C unsweetened almond milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan gum
  • Frosting:
  • 4 T softened butter or non-hydrogenated palm shortening
  • 6 oz. softened cream cheese
  • 1 C heavy whipping cream, whipped
  • 1 1/4 C powdered sweetener (I used Swerve confectioners)
  • 3/4 tsp. peppermint extract or natural mint flavoring
  • 5-6 drops natural green food coloring
  • 1 tsp. vanilla extract
  • 2 oz. shaved sugar free chocolate, shaved or grated (plus more for topping, if desired)


  1. Preheat oven to 350 and grease the sides and bottoms of two 8 inch cake pans.
  2. In a large bowl, whisk together almond flour, coconut flour, whey protein powder, cocoa, sweetener, baking soda, baking powder, salt and xanthan gum until everything is mixed well and no lumps remain.
  3. Add in eggs, oil, almond milk and vanilla extract and whisk very well until everything is mixed and smooth. You can use an electric mixer if you desire.
  4. Split the chocolate cake batter between the two cake pans and bake on the middle rack for 20-24 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow cakes to cool in the pans for about 10 minutes, then carefully turn them out onto cooling racks to allow them to cool completely.
  5. Prepare the frosting by first beating together the butter and cream cheese until it's smooth, light and fluffy. Add in the powdered sweetener, coloring and extracts and continue to beat until the mixture is completely smooth and the color is evenly distributed.
  6. Add the whipped cream to the cream cheese mixture and beat on low speed for about one minute, or until the resulting frosting is light like an airy mousse.
  7. Mix in the shaved chocolate by hand until it is evenly incorporated. Chill the frosting until the cake is cooled, then frost between the layers of the cake and the tops and sides. If desired, top with extra shaved chocolate. Store uneaten cake in the refrigerator.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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