Craving a dessert that aligns with your keto goals? This no bake Keto Mint Chocolate Cake recipe combines mint and chocolate flavors, offering a satisfying and guilt-free option for your next culinary adventure.

If you’re a fan of the classic chocolate and mint combination, you’re in for a treat with this Keto Mint Chocolate Cake. Some American friends of mine who run a popular keto recipe website taught me this recipe, and let me tell you, it’s so good that it literally left me speechless. It doesn’t even taste like a sugar-free dessert!

This low-carb version of the traditional Grasshopper cake is not only delicious but also visually stunning, resembling the texture and appearance of a cheesecake. With a creamy mint filling set atop a rich chocolate almond crust, this cake is an irresistible dessert that’s perfect for any occasion. Whether you’re following a ketogenic diet or simply looking to cut back on carbs, this Grasshopper Cake is sure to become a favorite. Let’s dive into the details of how to create this delightful dessert.

What is a Grasshopper Cake?

The Grasshopper Cake is inspired by the classic Grasshopper cocktail, which is known for its refreshing blend of mint and chocolate flavors. Traditionally, this dessert is rich and indulgent, but our keto-friendly version maintains all the deliciousness while keeping the carb count low. With its vibrant green hue and luscious texture, this cake is both a feast for the eyes and the palate.

How to Make a No Bake Low-Carb Mint Chocolate Cake

Keto Mint Chocolate Cake Ingredients

To make this delectable Keto Grasshopper dessert, you’ll need the following ingredients:

For the Crust:

120 g (1 cup plus 3 tbsp) almond flour
6 tablespoons unsweetened cocoa powder
5 tablespoons granular erythritol
4 tablespoons melted butter

For the Filling:

600 ml (2½ cups) heavy cream
3 tablespoons water
2 teaspoons unflavored gelatin powder
4 large egg yolks
70 g (2/3 cup) powdered erythritol
1-2 drops green food coloring
Mint extract (for the quantity, follow the instructions on the bottle)
Dark chocolate, chopped, for garnish

Keto Mint Chocolate Cake Step-by-step Instructions

Prepare the Crust:

In a large bowl, combine the almond flour, cocoa powder, and granular erythritol. Stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 22 cm (approximately 9-inch) springform pan, ensuring it goes up the sides about 3-4 cm. Place the crust in the refrigerator to cool while you make the filling.

Make the Filling:

In a saucepan, combine the water and gelatin, letting it sit for 1 minute to bloom. Add 400 ml of heavy cream and heat the mixture over medium heat, whisking continuously until the gelatin is fully dissolved and the mixture is warm.

Combine Egg Yolks and Sweetener:

In a medium bowl, whisk together the egg yolks and powdered erythritol until smooth. Gradually add 250 ml of the warm cream mixture to the yolks, whisking to combine. Pour the yolk mixture back into the saucepan with the remaining cream and cook over low heat, stirring constantly, until it thickens to a pudding-like consistency.

Add Flavor and Color:

Remove the saucepan from the heat and stir in the green food coloring and mint extract. Allow the mixture to cool to room temperature.

Whip the Remaining Cream:

In a separate bowl, whip the remaining 200 ml of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled mint mixture until well combined.

Assemble the Cake:

Pour the mint filling over the chilled crust, smoothing the top with a spatula. Sprinkle chopped dark chocolate over the top for garnish. Refrigerate the cake for at least 3 hours to allow it to set fully.

Tips for Perfecting Your Keto Mint Chocolate Cake

Chilling Time: Make sure to prepare this cake at least three hours ahead of serving to ensure it sets properly.
Mint Flavor: Adjust the amount of mint extract to suit your taste. Start with a small amount and gradually add more if needed.
Serving Suggestions: Serve chilled for the best texture and flavor. Pair it with a cup of coffee or tea for a delightful dessert experience.

Storing Your Keto Mint Chocolate Cake

Refrigerator: Store the cake in the refrigerator for 2–3 days, ensuring it’s covered to prevent it from absorbing other odors.
Freezer: For longer storage, wrap the cake tightly in aluminum foil and freeze it for up to a few weeks. Thaw in the fridge before serving to maintain its creamy texture.

In conclusion, this Keto Grasshopper Cake is a fantastic way to enjoy a classic dessert without the carbs. With its rich chocolate crust and refreshing mint filling, it’s sure to be a hit with anyone who tries it. Whether you’re a fan of the original or new to the Grasshopper experience, this low-carb version offers all the indulgence without the guilt!