Keto Chocolate Ripple Cake

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This Keto Chocolate Ripple Cake recipe is a beautiful and easy to make sugar-free cookie log dessert – with no baking required.

Keto Chocolate Ripple Cake with a slice cut off.
Keto Chocolate Ripple Cake

Chocolate Ripple Cake is an Australian classic, originally made from a popular brand of chocolate cookies smothered in whipped cream.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.

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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

Keto Chocolate Ripple Cake cookie stacks being lined up on a serving platter.
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

A cake lifter removing a slice of Keto Chocolate Ripple Cake.
How to make a Keto Chocolate Ripple Cake
  1. Place the cream, sweetener, and vanilla into a mixing bowl. Whip with a hand mixer to firm peaks.
  2. Spread about ⅓ cup of the whipped cream onto the base of your serving platter, this will help your cookie stacks stay in place.
  3. 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.
  4. Place the cookie stacks on their sides, in the whipped cream on your platter in a line to make a log shape.
  5. Spread the remaining whipped cream over the outside of the cookies and smooth out.
  6. Place your cake in the fridge for at least 6 hours – this will soften the cookies to a “cake” texture.
  7. Before serving, decorate your cake with fresh berries, shaved sugar-free chocolate, or whatever you desire.
  8. Cut into thick slices and serve.
Keto Chocolate Ripple Cake Recipe

Keto Chocolate Ripple Cake

This Keto Chocolate Ripple Cake recipe is a beautiful and easy to make sugar-free dessert – with no baking required.
5 from 2 votes
Print Pin
Course: Dessert, Desserts
Cuisine: Australian
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 12 servings
Calories: 273kcal
Author: Gerri

Ingredients

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
Keto Chocolate Ripple Cake with a slice cut off.
Keto Chocolate Ripple Cake Recipe

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.

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