Wherever you go at this time of year, you’ll see boxes of Peppermint Bark candy. The combination of chocolate, vanilla or white chocolate with peppermint is a classic holiday treat. This low carb chaffle cake will definitely please anyone who loves this flavor combo. The sugar free peppermint candy sprinkled on top of the finished cake gives it a festive look. This triple-layer, mini cake is perfect for sharing a bit of Christmas cheer with your best friend!
Chocolate Peppermint Bark Chaffle Cake
Makes 2 servings
1 large egg, room temperature
2 tablespoons cream cheese, softened (or substitute sour cream)
1 tablespoon dark cocoa powder, unsweetened
2 tablespoons almond flour
1/4 teaspoon baking powder
2 teaspoons monkfruit-erythritol sweetener, granulated
1/8 teaspoon instant coffee powder (optional)
8 drops monkfruit extract (or add another teaspoon of granulated sweetener)
1/4 teaspoon pure peppermint extract
1 teaspoon water
Vanilla Buttercream Frosting:
1 ounce cream cheese, softened
3 tablespoons unsalted butter, room temperature
3 tablespoons powdered erythritol sweetener
1/2 teaspoon vanilla extract
2 1/2 tablespoons heavy whipping cream (plus more, if needed)
Chocolate Peppermint Ganache: (see *Note)
4 tablespoons heavy whipping cream
3 tablespoons sugar free dark or semi-sweet chocolate chips
1/4 teaspoon pure peppermint extract
Additional heavy cream, if needed
1 teaspoon sugar free peppermint candy, crushed into small pieces
1. Preheat a mini waffle maker. (If using a larger waffle maker, you will need to double or triple this recipe.)
2. Mix together all of the chaffle ingredients and whisk until a smooth batter forms. Divide the mixture into thirds and spoon about 3-4 tablespoons of the batter onto the heated waffle maker. Close the lid and cook for 3 to 3 1/2 minutes. Remove chaffle to a wire rack to cool completely while you make two more chaffles. (This recipe makes 3 mini waffles.)
3. To make the Vanilla Buttercream Frosting, whip together the softened cream cheese and butter using a handheld or standing mixer until well combined. Beat in the sweetener and vanilla extract, then add the heavy cream 1 tablespoon at a time until a spreadable consistency is achieved.
4. To make the Chocolate Peppermint Ganache, heat the heavy whipping cream in a small bowl and microwave in 15 second intervals until the cream is very hot and beginning to bubble around the edges. (You can also heat the cream in a small saucepan on the stove.) Add the chocolate chips and allow to sit for 5-8 minutes until the chocolate has melted, then whisk until smooth. Add the peppermint extract and stir to combine. If your ganache is too thick, add 1-2 teaspoons of hot cream and whisk until it is pourable. If needed, you can reheat for 6-8 seconds in the microwave, but do not allow the mixture to boil.
5. To assemble cake: Place one chaffle onto a plate, spread with about 1/3 of the buttercream frosting and drizzle with 1 tablespoon of ganache. Top with a second layer and spread with frosting and drizzle with ganache. Finally, add the last layer, spread with the remaining frosting and drizzle with 1-2 tablespoons of ganache and sprinkle the top with 1 teaspoon of crushed sugar free peppermint candy.
6. The cake can be served immediately or cover in an airtight container and refrigerate. Bring to room temperature before serving.
*Note: This recipe for ganache makes more than you will need, so set the remaining aside for another use. Store in an airtight container at room temperature for up to 3 days. Gently reheat in the microwave for about 10 seconds.
Nutritional Information per 1/2 cake: 446 calories, 6.9 g carbohydrates (2.4 g dietary fiber, 1.1 g sugars), 44.4 g total fat (25 g saturated fat, 0 g trans fat), 214 mg cholesterol, 209 mg sodium, 75 mg calcium, 43 mg potassium, 411 mg Vit A, 2 g iron, 7.7 g protein. Net carb per serving: 4.5 grams
Photo and recipe by Kathy Sheehan, copyright 2019
All rights reserved. Please do not duplicate without the author’s permission.