It is official. This is one of the best sugar free, low carb cakes I’ve ever made! Upon tasting it, my daughter declared, “It tastes like peppermint ice cream but in cake form!” Every year, I make a special dessert to go with our simple dinner of Christmas Eve Soup...the votes have been counted and this cake is the winner!
Low Carb White Chocolate Peppermint Cake
Makes 12 servings
96 grams coconut flour (about 3/4 cup + 2 tablespoons)
2/3 cup granulated erythritol sweetener
1/3 cup unflavored whey protein powder
1 tablespoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
4 egg whites, room temperature
1/4 cup unsalted butter, melted and cooled
4 ounces sugar free white chocolate baking chips (use Lily’s peppermint flavor, if possible)
1/4 cup heavy cream
1/4 cup coconut milk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract (add 1/4 tsp if not using peppermint chips)
Peppermint Frosting Ingredients:
8 ounces cream cheese, room temperature
3/4 cup unsalted butter, room temperature (1-1/2 sticks)
8 ounces plain mascarpone cheese, room temperature
1 cup powdered erythritol sweetener (confectioner’s)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2-4 tablespoons heavy cream (only if needed)
1. Preheat the oven to 325 degrees Fahrenheit. Grease two 8” round cake pans (or three 6” round cake pans). Line with parchment paper and grease the parchment paper. (Optional, but for best results, wrap the outside of the pans with homemade cake bands made from wet newspaper strips wrapped in foil or use commercially available cake pan bands. Using cake pan bands are not necessary, but will keep the edges from browning too much and results in a softer, more tender cake. To learn more about using cake pan bands, click here.)
2. In a small saucepan, heat the heavy cream until simmering. Remove from heat and add the 4 ounces white chocolate baking chips. Allow to sit for a few minutes, then stir until smooth. Set aside to cool a bit while you make the cake batter.
3. In a medium bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt until no lumps remain. In a large bowl and using an electric mixer, beat the eggs, egg whites, melted butter, white chocolate mixture, coconut milk and extracts until well combined. Add the dry ingredients and beat just until there are no lumps and the batter is smooth.
4. Divide the batter evenly between the prepared cake pans and smooth to the edges with an offset spatula or back of a spoon. Bake for 30-35 minutes until lightly browned around the edges, the tops are slightly firm to the touch and a toothpick in the center comes out clean. (If using 6-inch pans, check the cakes after 20-25 minutes.)
5. Remove from the oven and allow the cakes to cool in their pans for 10-15 minutes before running a sharp knife around the edges and turning out onto wire racks to cool completely before frosting. (Note that coconut flour cakes are very delicate when warm, so cooling in the pans for a while makes them easier to handle.)
6. To make the frosting, beat together the softened cream cheese, butter and mascarpone cheese until fluffy. Add the powdered erythritol sweetener and extracts and continue beating. If your frosting is too stiff, add one tablespoon of heavy cream at a time until the desired consistency is reached. Frost your cake and decorate as desired. Store your cake in the refrigerator, but the taste is best if allowed to sit at room temperature for at least 20 minutes before cutting and serving.
Nutritional Information per serving (1/12th of cake, no frosting): 130 calories, 6.9 g carbohydrate (3.2 g dietary fiber, 1 g sugars, 2 g sugar alcohols), 9.3 g total fat (5.7 f saturated fat, 0 g trans fat), 79 mg cholesterol, 203 mg sodium, 108 mg calcium, 53 mg potassium, 86 IU Vit A, 1 mg iron, 5.6 g protein. Net carbs per serving, without frosting: 3.7 grams
Nutritional Information per serving (1/12th of cake with frosting): 394 calories, 10.1 g carbohydrate (3.2 g dietary fiber, 1.6 g sugars, 2.7 g sugar alcohols), 35.6 g total fat (22.5 g saturated fat, 0 g trans fat), 157 mg cholesterol, 321 mg sodium, 130.6 mg calcium, 56 mg potassium, 258 IU Vit A, 1 mg iron, 9 g protein. Net carbs per serving, with frosting: 6.9 grams
Photos and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.