February 20, 2018 Amy 0Comment

This Low Carb Mint Chocolate Delight is a decadently rich and creamy mint chocolate dessert with mouth-watering layers of chocolate cookie, mint cream cheese whipped cream, mint chocolate pudding, and mint whipped cream.  It is gluten-free, sugar-free, low carb, keto, and diabetic friendly! 

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Mint Chocolate Delight

When I think of layered desserts, I don’t usually have the fondest thoughts running through my head. I think of potlucks and fruit in Jell-O. I mean really, who thinks fruit in Jell-O is a good idea? It’s just like fruitcake at Christmas time. Nobody likes it, but everyone feels like they have to make it. That is why I was so pleasantly surprised when I discovered just how much I like this dessert! No, not like. LOVE. I love this dessert. It tastes just like Mint Chocolate Chip ice cream, which just so happens to be my favorite ice cream.

The Mint Chocolate Delight is made up of 4 layers. The bottom layer is a faux Oreo cookie crust made of cocoa powder and almond flour. This layer must be baked and cooled before adding the additional layers. If you have a favorite chocolate pre-made cookie, you could use that for the crust and turn this into a no-bake dessert!  It is best to line the bottom of your 9×9 pan with parchment paper.  It makes it so much easier to remove slices later.

Layers of Mint Chocolate

The second layer is mint, cream cheese, and whipped cream whipped together. I wasn’t sure how cream cheese and mint would go together, but they are actually balanced quite beautifully (not to pat myself on the back or anything).  The cream cheese adds a richness without overpowering the dessert.

This may be the trickiest layer to make. First, I highly suggest beating the cream cheese.  Next, heavy cream is whipped to stiff peaks.  Finally, the cream cheese and whipped cream are combined.  All of this means you need two separate bowls. I used my KitchenAid mixer and bowl to beat the cream cheese. Meanwhile, I used an immersion blender with a whip attachment to make my whipped cream. It actually whipped up faster than in my KitchenAid mixer, probably because of the small amount being made. Then, I combined the two using my KitchenAid mixer. The first time I tried it, my cream cheese was a tad cold and I didn’t beat it separately. I ended up with cream cheese chunks that just would not blend in no matter how hard I tried.

The third layer is a mint chocolate pudding. Did you know that an Andes mint gets its minty flavor from the chocolate layers, not the white center layer? Yup! Mind, blown. I used the same logic here and added mint to the chocolate pudding. It adds more mint to the whole dessert and helps all the flavors blend nicely together. I think this pudding would be good on its own as well. Just wait for an upcoming post on that. 😉

The final layer is mint whipped cream. I could just eat that straight out of the bowl. Not that I did that… Oh wait, yes I did. It is light, smooth, and fluffy. Be careful not to over whip so that this layer remains silky smooth. The green color in this layer and the cream cheese layer comes from Creme de Menthe Liqueur. This is not the same as peppermint extract. Peppermint and mint taste different. Think candy cane versus mint leaf. You can make the green layers darker by adding green food coloring if you like. Shown here is without food coloring.

Mint Chocolate Delight

The top can be garnished with mini chocolate chips or chocolate shavings. I couldn’t find mini sugar-free chocolate chips, so I made shavings. I put my chocolate chips in a cheese grater on the coarse setting and a couple of spins later, voila!

Mint Chocolate Delight

This recipe makes enough for 9 generous portions, making it big enough to share with a party. For me, I froze it to keep all to myself.

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Happy Baking!

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Mint Chocolate Delight

Rich, smooth, and creamy mint chocolate layered dessert. Chocolate cookie base, mint cream cheese, chocolate pudding, and mint whipped cream. Gluten-free, grain-free, and sugar-free.
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 5 hours
Servings 9 Large Squares



  • 3/4 Cup Almond Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Xylitol or favorite granulated sweetener
  • 1/3 Cup Unsalted Butter

Mint Cream Cheese Whipped Cream

  • 1/2 Cup Heavy Cream
  • 1/4 Cup Xylitol or favorite granulated sweetener
  • 2 Tablespoons Creme de Menthe Liquour
  • 1/2 Teaspoon Vanilla extract
  • 8 oz Cream Cheese, softened

Mint Chocolate Pudding

  • 1 Cup Heavy Cream
  • 1 Cup Milk or Unsweetened Almond Milk
  • 1/2 Cup Xylitol or favorite granulated sweetener
  • 5 oz Semi-Sweet Chocolate Chips Option: sugar-free chocolate chips
  • 2 Tablespoons Unsalted Butter
  • 1 Teaspoon Xanthan Gum
  • 2 Tablespoons Creme de Menthe Liquour
  • 1/2 Teaspoon Vanilla extract

Mint Whipped Cream

  • 1 1/2 Cups Heavy Cream
  • 2 Tablespoons Xylitol or favorite granulated sweetener
  • 2 Tablespoons Creme de Menthe Liqueur
  • 1/2 Teaspoon Vanilla extract


  • 1 oz Sugar-Free Chocolate Chips



  1. Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment paper.
  2. Mix together almond flour, cocoa powder, and xylitol. Add in melted butter and mix well. Press into bottom of prepared baking pan. Bake for 13-15 minutes, until edges have started to darken.
  3. Let cool completely before adding layers.

Mint Cream Cheese Whipped Cream

  1. Whisk heavy cream, xylitol, creme de menthe, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
  2. In a separate bowl, beat softened cream cheese with an electric mixer until soft and creamy. Add in the whipped cream mixture, 1/3 at a time. Thoroughly combine whipped cream and cream cheese before adding more to prevent cream cheese lumps from forming.
  3. When crust has cooled completely, spread mint cream cheese whipped cream evenly over crust.

Mint Chocolate Pudding

  1. In a medium saucepan over low heat, melt butter, chocolate, heavy cream, milk, and xylitol together. Heat slowly and stir frequently until chocolate and butter are fully melted (5-10) minutes.
  2. Sprinkle the xanthan gum slowly into the chocolate mixture while whisking. Continue to heat for 5 minutes over low heat, whisking constantly.
  3. Remove from heat and add creme de menthe and vanilla extract. Let stand for 15 minutes or until cooled, then add pudding in an even layer over the mint cream cheese whipped cream layer.

Mint Whipped Cream

  1. Whip heavy cream, xylitol, creme de menthe, and vanilla extract just until stiff peaks form. Be careful not to over whip. Add whipped cream in an even layer over the mint chocolate pudding layer.

Finishing Touches

  1. Optional: Add chocolate shavings or mini chocolate chips on top to garnish.
  2. Place Mint Chocolate Delight in refrigerator to set completely, 3-4 hours.
  3. Serve cold. Store in an airtight container in the refrigerator or freeze.