This Keto Chocolate Ripple Cake recipe is a beautiful and easy to make sugar-free cookie log dessert – with no baking required.
Chocolate Ripple Cake is an Australian classic, originally made from a popular brand of chocolate cookies smothered in whipped cream. You can make the cake with our Keto Chocolate Cookies or any premade keto chocolate cookies.
This Keto Chocolate Ripple Cake recipe makes 12 serves. 1 serving has 2g net carbs.
Store leftover Keto Chocolate Ripple Cake in the fridge for up to 3 days. It is not suitable for freezing.
Keto Chocolate Ripple Cake Ingredients
- 2 cups of Heavy Cream
- 1 tablespoon of Erythritol
- 1 teaspoon of Vanilla Extract
- 20 Keto Chocolate Cookies
- Fresh Berries, to garnish
How to Make Keto Chocolate Ripple Cake
- Place the cream, sweetener, and vanilla into a mixing bowl. Whip with a hand mixer to firm peaks.
- Spread about ⅓ cup of the whipped cream onto the base of your serving platter, this will help your cookie stacks stay in place.
- Take 5 cookies and spread 1-2 tablespoons of whipped cream between each cookie, then place them into a stack. Repeat until you have 4 stacks.
- Place the cookie stacks on their sides, in the whipped cream on your platter in a line to make a log shape.
- Spread the remaining whipped cream over the outside of the cookies and smooth out.
- Place your cake in the fridge for at least 6 hours – this will soften the cookies to a “cake” texture.
- Before serving, decorate your cake with fresh berries, shaved sugar-free chocolate, or whatever you desire.
- Cut into thick slices and serve.
Keto Chocolate Ripple Cake
This Keto Chocolate Ripple Cake recipe is a beautiful and easy to make sugar-free dessert – with no baking required.
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Print Pin Share EmailServings: 12 servings
12Calories: 273kcal
Unit Conversion
Ingredients
- 2 cups Heavy Cream
- 1 tablespoon Erythritol
- 1 teaspoon Vanilla Extract
- 20 Keto Chocolate Cookies
- Fresh Berries to garnish
Instructions
- Place the cream, sweetener, and vanilla into a mixing bowl. Whip with a hand mixer to firm peaks.
- Spread about ⅓ cup of the whipped cream onto the base of your serving platter, this will help your cookie stacks stay in place.
- Take 5 cookies and spread 1-2 tablespoons of whipped cream between each cookie, then place them into a stack. Repeat until you have 4 stacks.
- Place the cookie stacks on their sides, in the whipped cream on your platter in a line to make a log shape.
- Spread the remaining whipped cream over the outside of the cookies and smooth out.
- Place your cake in the fridge for at least 6 hours – this will soften the cookies to a “cake” texture.
- Before serving, decorate your cake with fresh berries, shaved sugar-free chocolate, or whatever you desire.
- Cut into thick slices and serve.
Nutrition
Serving: 80g | Calories: 273kcal | Carbohydrates: 4g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 22mg | Potassium: 94mg | Fiber: 2g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
Looking for more delicious Keto cake recipes? Try our;
To make a larger batch of this Keto Chocolate Ripple Cake recipe adjust the servings above.
