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6
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Keto Chocolate Ripple Cake
This Keto Chocolate Ripple Cake recipe is a beautiful and easy to make sugar-free dessert - with no baking required.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Dessert, Desserts
Cuisine:
Australian
Servings:
12
servings
Calories:
273
kcal
Author:
Gerri
Ingredients
2
cups
Heavy Cream
1
tablespoon
Erythritol
1
teaspoon
Vanilla Extract
20
Keto Chocolate Cookies
Fresh Berries
to garnish
US Customary
-
Metric
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:
80
g
|
Calories:
273
kcal
|
Carbohydrates:
4
g
|
Protein:
4
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Cholesterol:
84
mg
|
Sodium:
22
mg
|
Potassium:
94
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
798
IU
|
Vitamin C:
1
mg
|
Calcium:
69
mg
|
Iron:
2
mg