Updated: Apr 2, 2019
A perfect dessert when guests are over for the holidays.
Once Thanksgiving is over, it’s all things Christmas at my house. Pretty lights, ornaments, time with family and FOOD are just a few of my holiday favs. If you’re anything like me, you are probably already thinking about what will be on your table this holiday. I’m still considering what the star will be this year (leaning towards brisket or ribs). In the meantime, it’s definitely time to begin experimenting with the sweets. Candies, cookies, and pies - oh my! I want it all.
This year I am learning to keto-fy all of my favorites. I usually make sugar cookies, truffles and some kind of cake or pie. As I was browsing ideas, I stumbled upon a neat idea - something I’ve never tried before. Peppermint cake. Sounds kind of weird, right? After thinking it over I decided to give it a try. It really wasn’t difficult at all. With a few adjustments, my yellow cake recipe was easily transformed into white cake. And the low carb frosting I posted a few months ago proved a success yet again - you can easily change the flavor by swapping extracts based on your need.
I thought it would look appealing to add crushed peppermint candies to the top, this is completely optional. I do think it adds festive cheer to this cake and makes it super pretty.
A pretty, festive cake to serve during the holidays.
Sugar free peppermint candies
3/4 cup almond flour
3/4 cup coconut flour
1/4 cup granulated sweetener
1 teaspoon baking powder
Dash of salt
1 stick butter, softened
4 ounces cream cheese, softened
3/4 cup granulated sweetener
4 egg whites
1/2 teaspoon peppermint extract
2 teaspoons vanilla extract
12 ounces cream cheese, softened
1/2 cup powdered sweetener
2 teaspoons vanilla
1 teaspoon peppermint extract
1 stick salted butter, softened
Preheat oven to 350 degrees Fahrenheit.
Butter or oil a cake pan (I used two round cake pans). Covering the bottom with parchment paper saved the cake from sticking and made for easy clean up.
In a large bowl, combine almond flour, coconut flour, 1/4 cup sweetener (I used granular Swerve), baking powder and salt. Mix well.
In a separate bowl (I recommend a mixer, I used my Kitchen-Aid), combine butter and cream cheese. Beat until fluffy.
Add one egg and beat until smooth. Add extracts and sweeteners and continue mixing. Next, add one egg white and a portion of the dry mixture. Continue adding and mixing until fully incorporated.
Transfer batter to cake pan(s). Bake for about 20 minutes (adjust according to pan size - double time for one large pan). Cake will brown on edges and spring back to the touch when fully baked.
Allow cake to fully cool. Gather frosting ingredients, including a clean mixing bowl. Beat cream cheese until light and fluffy (save yourself the hassle and make sure it is softened!).
Slowly add powdered sweetener (I used Swerve). Adding too quickly might result in a powdered mess. Beat until fluffy. Stir in extracts and continue mixing.
Add 1 stick of salted butter. Unsalted butter can be used, if that is all you have. However, the mild flavor of the salt mixes nicely with the vanilla. Mix until smooth. Taste and adjust sweetness to your liking.
Frost cake once fully cooled. Top with crushed peppermints, if desired.
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