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December 4, 2016

Chocolate Peppermint Bundt Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This stunning low carb chocolate peppermint cake is dairy-free and grain-free. You can indulge without consequence this holiday season. This post contains affiliate links.

A healthy holiday stunner! Low Carb and Grain-Free Chocolate Peppermint Bundt Cake recipe.

When it comes to the holidays, I am all about the classic flavours. I like to hit each of them in their turn, and then I like to come back around and hit each of them again. Thus far this year, I’ve done gingerbread (several recipes, actually), I’ve done eggnog (and there’s more to come), I’ve done cranberry (naturally), and now I’ve moved on to chocolate peppermint. I think these are the major players in Christmas treats. There are any number of other classics that play more minor roles, but I’d say these are the big stars. The ones that everyone loves and that everyone expects to see make an appearance over the holidays.

So consider this low carb bundt cake as my chocolate peppermint masterpiece for the year. Actually, scratch that because I have another chocolate peppermint recipe coming soon and they’re both terrific. But this is a great one that feeds a crowd and looks stunning on a holiday dessert table.

Dairy-free chocolate drizzle over a low carb chocolate peppermint bundt cake.

It’s also mostly dairy-free and can be completely dairy-free if you leave of the white chocolate drizzle. For that lovely drizzle, I used a little of this xylitol-sweetened white chocolate from KZ Clean Eating. I don’t use it often because xylitol tends to raise my blood sugar a little more than erythritol does. But the holidays and this bundt cake just cried out for it! I also used just a wee bit of crushed sugar-free peppermints on top. Those are often sweetened with the unmentionables (maltitol, sucralose and the like) so I don’t use much of those either. It takes only about 2 or 3 candies to get enough to give the cake a festive look.

Hope you will check out my low carb Chocolate Peppermint Bundt Cake on A Sweet Life Diabetes Magazine.

Low Carb Chocolate Peppermint Cake. LCHF Keto THM Banting recipe.

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Filed Under: Gluten Free, Holiday Treats, Keto Cakes, Low Carb Tagged With: almond flour, peppermint, white chocolate

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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    Recipe Rating




  1. janet says

    December 4, 2016 at 11:23 am

    Yum.chocolate-peppermint, one of my favs. Do you think I could sub whey protein powder for the egg white protein?
    Just don’t have any right now.

    Reply
    • Carolyn says

      December 4, 2016 at 1:53 pm

      Sure, that’s an easy sub. The egg white was to just keep it dairy-free.

      Reply
      • janet says

        December 4, 2016 at 4:20 pm

        Thanks, I thought so,but always good to check. Having a cup of your Chai spiced drinking chocolate right now while I think about Christmas baking! Have fun.

        Reply
  2. LizD says

    December 4, 2016 at 9:00 pm

    This may seem stupid, but why not use ordinary peppermint candies if you only use 2 – 3? Thanks!

    Reply
    • Carolyn says

      December 5, 2016 at 8:29 am

      You are free to do so!

      Reply
  3. Julie says

    December 5, 2016 at 10:56 am

    What is in the inside of the cake, just plain cake?

    Reply
    • Carolyn says

      December 5, 2016 at 12:31 pm

      Yes, nothing in the middle.

      Reply
  4. Susan Dunham says

    December 6, 2016 at 10:17 am

    I don’t know how I missed this come out the other day, but I will be making it next week! I saw the earlier question about subbing whey protein powder for the egg white protein powder – I assume that’s an equal substitution? Thanks as always for sharing your genius with the rest of us!

    Reply
    • Carolyn says

      December 6, 2016 at 11:33 am

      Yes, direct substitution.

      Reply
  5. Susan Dunham says

    December 6, 2016 at 10:21 am

    And ack! They’re out of that lovely looking white chocolate bar. Any recommendations for a substitution?

    Reply
    • Carolyn says

      December 6, 2016 at 11:32 am

      Ugh, no not at the moment, I don’t know any other company that makes a decent white chocolate. The best I can suggest is a little melted cocoa butter with powdered Swerve and a touch of vanilla.

      Reply
      • Susan Dunham says

        December 6, 2016 at 11:36 am

        Thanks, maybe I’ll skip it but it does make it look very nice! 🙂

        Reply
  6. Lyne says

    December 15, 2016 at 9:31 pm

    Love this cake. I did it without the peppermint (because I don’t like that) and the cake was a huge hit at my house. It is so moist. This is my cake forever now! Thanks

    Reply
  7. Dana Grilikhes says

    December 21, 2016 at 11:21 am

    this sounds awesome! is it possible to swap regular milk or cream for the almond milk?

    Reply
  8. Elaine Baker says

    December 29, 2016 at 4:25 am

    Could you do a video on making this cake? I tried to make it, but it was not good. The consistency of the batter did not look right. After it was baked, it looked good, but did not feel like cake. Maybe it isn’t supposed to. Also, the peppermint over powered the chocolate. I was so excited to find the recipe, but so disappointed when I made it. Any suggestions?

    Reply
    • Carolyn says

      December 29, 2016 at 9:22 am

      It definitely should be like cake when you cut it. What brands of sweetener and almond flour did you use?

      Reply
      • Elaine Baker says

        December 30, 2016 at 4:24 am

        I used Organic Coconut flour and Stevia sweetner.

        Reply
        • Carolyn says

          December 30, 2016 at 9:17 am

          Did you use ALL coconut flour? Or did you use almond flour too? It could be the stevia too, as I find stevia and chocolate together very bitter if I don’t also use erythritol. but if you used just coconut flour, then that’s a huge part of the problem.

          Reply
          • Elaine Baker says

            December 31, 2016 at 11:00 am

            It must have been that I used just coconut flour. My grocery store did not have almond flour. Thanks for the help.

          • Carolyn says

            December 31, 2016 at 12:05 pm

            Well that was absolutely it, then. Coconut flour is a very different creature than almond flour, with no moisture and it requires a ton of eggs and oil to make a proper batter.

  9. Barbara says

    December 29, 2016 at 11:20 am

    Lovely! I honestly didn’t know about the egg white protein powder. Buying some right now. My daughter is supposed to be grain and dairy free. Grain free? I got that. Dairy is so much harder, though she is finding lactaid helps with the digestive symptoms. Her boyfriend is gluten-free.

    Question on the chocolate for the drizzle. What brand of dark chocolate did you use that was also dairy free? I have a problem finding things that are both dairy-free for her and sugar-free for me.

    Reply
  10. SarahB says

    May 21, 2017 at 7:54 pm

    Can I use egg whites instead of egg white protein?

    Reply
    • Carolyn says

      May 21, 2017 at 9:48 pm

      No because that would add much too much moisture.

      Reply
  11. Dee Gee says

    January 27, 2018 at 3:03 pm

    I was dying for a chocolate cake. Both my husband (non low carber) and I loved it! I’m going to try some of your wonderful caramel sauce on it too tonight! thanks so much 🙂

    Reply
  12. Amanda says

    November 30, 2018 at 2:09 pm

    Would this recipe work for cupcakes or a layer cake? I haven’t done a ton of low carb baking and I am not sure if the consistency would be dramatically altered or something. I’d love to make a Christmas layer cake with it!

    Reply
    • Carolyn says

      November 30, 2018 at 2:53 pm

      Yep, should be fine!

      Reply
  13. Melanie says

    January 13, 2019 at 10:02 am

    I see that whey protein may be subbed for the egg white protein. I only have collagen. Will that work?

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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