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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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.
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.
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!
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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