Imagine sinking your teeth into a decadent chocolate cake that's not only incredibly delicious but also low in sugar and packed with wholesome ingredients. These Double Layer Peppermint Patty Cakes are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. With a rich chocolate base and a refreshing hint of peppermint, these cakes are the ultimate treat for anyone craving a guilt-free indulgence that tastes like pure luxury.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 cakes
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with silicone or parchment paper cupcake liners to prevent sticking.
- In a large mixing bowl, combine almond flour, unsweetened cocoa powder, erythritol, baking soda, and salt. Whisk dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- In a separate medium bowl, beat eggs until well blended. Add unsweetened applesauce and peppermint extract, mixing until smooth and fully incorporated.
- Gradually pour wet ingredients into dry ingredients, stirring gently with a spatula until a consistent cake batter forms. Be careful not to overmix, which can lead to dense cakes.
- Use a standard ice cream scoop or measuring cup to evenly distribute batter into prepared muffin tin, filling each liner approximately 2/3 full.
- Place muffin tin in preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into cake center - it should come out clean with minimal crumbs.
- Remove from oven and allow cakes to cool completely in tin for 15 minutes, then transfer to a wire rack for additional cooling.
- Optional: Dust with additional cocoa powder or top with sugar-free whipped cream for extra flavor before serving.
Tips
- Ingredient Temperature Matters: Ensure eggs are at room temperature for better incorporation and smoother batter.
- Mixing Technique: Gently fold wet and dry ingredients to avoid overmixing, which can result in tough cakes.
- Precise Measuring: Use level measurements for almond flour and cocoa powder to maintain the right texture.
- Cooling is Crucial: Allow cakes to cool completely to develop the best flavor and prevent crumbling.
- Storage Hack: These cakes can be stored in an airtight container in the refrigerator for up to 3-4 days, making them perfect for meal prep.
- Customization Option: Experiment with sugar-free chocolate chips or a light sugar-free chocolate drizzle for extra decadence.
- Peppermint Intensity: Adjust peppermint extract to taste - start with less and add more if you prefer a stronger mint flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 4g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 35mg
