Mint Chocolate Cake (with pic)
Just 1.6 Carbs per 1/2 Cake
1 oz Cream Cheese
1 Tablespoon Butter
1 Tablespoon Cocoa Powder
1 Tablespoon Powdered Erythritol
1 Scoop Stevia (the little spoon that comes with it)
6 Drops liquid Splenda
Soften Egg, Cream Cheese, and Butter to room temperature. Mix everything
except Egg on high until very well blended, then add egg and mix on low till blended.
Bake at 375 for about 15 minutes. This will rise very high, and fall quite a bit,
but thats ok, that's what gives the cake layer its dense texture.
Makes (2) 4" round cakes.
Cool in refrigerator while preparing other layers.
This has a great "cake like" texture, and the Erythritol lends itself well.
2 1/3 Tablespoons Butter
1 oz Cream Cheese
14 drops Mint Extract (I used the liquid Stevia dropper)
2 Tablespoons Powdered Erythritol
13 drops Liquid Splenda
2 Scoops Stevia (the little spoon that comes with it)
Soften Butter and Cream Cheese to room temperature. Mix all ingredients till blended.
Spread onto cooled cake layer.
The Erythritol does have a cooling effect in this layer, and even a little grit, but
it's no big deal since it's a mint layer anyway, and the grit isn't overbearing
when combined with the other two layers.
2 Square Lindt 85% Chocolate Bar
1/2 Tablespoon Butter
1 1/2 teaspoons Heavy Cream
14 drops Liquid Splenda
Melt all ingredients in skillet or microwave. Spread on top of mint layer and sides.
This is very tasty, similar to chocolate frosting!
There is no need to let this cool, it is very "scarfable" immediately after topping :)
But, chilled is better.
The high carb version of this was always one of my holiday favorites.
I usually make a whole pan and cut into squares, but I was making
a small batch this time to make sure it would be suitable for low carb.
I would give this about a 9 out of 10.
2 ounces Cream Cheese............198 calories........1.5 carbs......19.8 fat.......4.3 protein
1 egg......................................71 calories........(.4)carbs...........5 fat.......(.3) protein
3.83 Tablespoons Butter............390 calories..........0 carbs.......44.1 fat.......(.5) protein
1 1/2 tsp Heavy Cream...............25 calories.......(.2) carbs.........2.8 fat.......(.2) protein
1 Tablespoon Cocoa...................20 calories...........2 carbs.........(.5) fat.........1 protein
2 Squares Lindt 85%.................105 calories........2.5 carbs............9 fat..........2 protein
Totals.....................................809 calories........6.6 carbs.......81.2 fat.......8.3 protein
Per 1/4 serving..........................202 calories........1.6 carbs.......20.3 fat........2.1 protein
Your pictures and recipes are amazing. I wish you were my neighbor!!!
yea i wish u were my neighbor too... cuz i probably will mess this up lol
[COLOR="Navy"]Ok, now I'm biased since Bobo is my hubby but this cake ROCKS!
I had a small piece at room temperature when he finished it and just had another small piece from the fridge. I can't decide which is better. I'm gonna have portion control issues with this one...:p
:D I knew this had to be you soon as I read the threas title.
Hope you and your wife enjoy.
My mouth is watering so bad for a taste of this very tempting creation. Good work BoBo :up:
Bobo - really appreciate the pictures! Does the mint layer get a bit firm in order to spread the chocolate frosting?
Thanks so much for sharing that recipe!!!!! I'm gonna top mine with pecans LOL.
Thanks for all the great advice and help you've given Terri too.
I am looking forward to using your tips for a successful P3
when I start it in a week or so.
Chantyl...........this is not difficult at all. My wife says that the
recipe looks more difficult than it is because I list 3 different
sweeteners for each layer individually. She thinks the recipe
would look much simpler if each layer simply said "Sweeten to taste".
Jill..............I did put the cake in the freezer for about 10 minutes
after adding the mint layer while I prepared the chocolate layer.
Let me know how yours turns out, and how the pecans worked out.
oh man that looks very yummy. Great pics too.
Question, does the center come out green like that or did you add food color? Very holiday looking, Bobo. I used to make those mint brownies at Xmas Eve, this reminds me of that. Going to have to try.
One 4 inch 'cake' is one serving, yes?
Terri, we love your countertop! :)
24Fan.............sorry, forgot to add 1-2 drops of green food color.
I love those mint brownies too, that's what I was trying to duplicate.
These are really really close, but the cool thing is that this is such a
small recipe that you're not really out anything to try it ;)
The recipe I liked was 'Hersheys Double Chocolate Mint Dessert'.
The 1.6 carbs was for half of one cake, so 3.2 if you want to eat a whole one.
One of my favorite combinations is chocolate and mint. I can't wait to make it! Thanks for posting the recipe.
BoBo... thanks for the pictures and recipe... what kind of Stevia do you use? and what brand of mint extract... I have Kroger mint extract.. would that be 1 tsp.? And did you grease the ramkins before cooking?
Sorry for all of the questions... I just want to make it yummy like yours!
Looks very yummy, Bobo! Wonderful pics as always. :) Mmm, will have to try these mint bars as soon as I get home in a few days. That's strange how the E in the cream cheese portion was gritty. Did you whip it up with an electric mixer?
[COLOR="Navy"]24fan ~ Thanks for the compliment on the countertop. It always gets a comment - not always good, but a comment anyway! :laugh:
I did tell Bobo that his instructions looked more complicated than it actually is.
I think the microwave danish recipe with cocoa added could even work as the base in a pinch? But it really isn't that hard to bake the cake layers in ramekins. I'm also thinking that a muffin top pan might be great for these too.
The middle layer is just butter and cream cheese sweetened with a bit of peppermint extract and food coloring added.
The top is just melted dark chocolate with some butter and cream added to soften the texture and taste. He added a little sweetener to soften the bittersweet taste of the dark chocolate too. Making these additions yourself saves carbs over using chocolate bars that have a higher sugar content.
These remind me so much of those Hershey's mint squares! I can hardly keep myself out of them. This is a real winner guys and a nice holiday dessert with the mint flavor! :up:
Bobo/Terri, the Hershey's recipe is the one i use too! i use Creme De Menthe for the middle, this is an excellent sub.
Thanks for laying the recipe out, Terri, much easier :)
Bobo and Terri...
This looks great!! Bobo..you did it again!! :clap:..you really have a great LC Chef in your family Terri;) You better hang on to him...he is one of our favorite people here on LCF too...:cool::cool:
Is this a ramekin size 'pan'?
sweetdreams.............I used the full strength powdered Stevia that
comes in the one ounce bottle. Mine was NOW brand.
I'm sure the Kroger mint will be fine, but 1 teaspoon will probably
be way to much. The drops that I used actually came out to less
than 1/8 teaspoon. Be careful, it's real easy to accidently over do
the mint, and you can't take it back out ;)
Yes, the ramekins were greased.
Please post your results.
Cute avatar, btw.
Lauren................thanks, but I was actually a little disappointed
with the pics. Oh well, doesn't affect the taste :)
On the cream layer, I didn't have powdered E, so I tried making
a simple syrup instead. I melted the E, turned off the heat and
added the butter, and then mixed quickly in the cheese. I thought
based on all that fat, that I would not have any issues.
I actually used my food processor to mix, which should have
helped even more. Maybe I did something wrong, but that is why
I just suggested to add powdered E instead.
By the way, the Lindt 85% chocolate bar is my new chocolate of
choice! It is so easy to just melt it and add a little more liquid
Splenda. I can get all the extra sweetness I need from the Splenda
alone without having to worry about addding E.
It will return to regular hardness too, which makes it a great stand
alone chocolate or movie snack. You can also add some butter
and cream, and turn it into a frosting :)
Your gooey pumpkin cake was very tasty! I only got to have one
piece on Thanksgiving (because I am temporarily on another plan),
but my wife has been enjoying it 3 to 4 times a week. The pumpkin
filling is much better than a regular pumpkin pie!
24Fan...............I used (2) 4" ramekins. If you don't have those, you
could probably double the recipe and make it in a 4 X 8 pan. Good luck!
So are you making these in a little ramekin?
Lauren ~ I've meant to post in your Gooey Pumpkin Cake thread. That stuff is crazazy good! I'm having my last piece tonight with dinner. I LOVE when Bobo makes any of your recipes! :up:
Bobo was right about the pics on this one too. They don't do the cakes justice. They are sooo cute! :love:
Thanks bobo..... I'll let you know how they turn out... I'll probably make them later this week. I don't have any Stevia and have to get some. :)
Darn Bobo! I haven't been on the board for a couple of days and you come up with this one! I just made Kevin's Kiss Cookies today so I'm set for awhile but this is going on my to do list. Thanks for another great recipe!
I made these with a few tweaks for Christmas Eve and they were a big hit. Thanks for the recipe.
Marking spot... this sounds yummy. You're very bad Bobo, but I love what you do with food.
I only have Peppermint (not mint) I'm sure it'll still taste good though :)
I wish I had a DH like you!!!
Bumping to try.
My stevia doesnt come with a scoop-does anybody know how much a scoop is? thanks in advance! this looks delish!!
Oooh this sounds really good! Writing out recipe now. :)
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