Keto Chocolate Mint Cream Cake

Preheat oven to 350 degrees F / 177 degrees C.

Place cake mix, butter and eggs in a bowl. Whisk thoroughly to combine. 

Spray 2 8-inch glass baking pans with cooking oil. Divide batter evenly into the two pans and level the batter with a spoon. Bake 20 to 25 minutes until set.

Remove cakes from pans and place on a wire rack to cool completely.

To make filling: Place water in a small microwave-safe bowl and sprinkle in the gelatin. Stir to combine. Heat for 30 seconds in the microwave. Whisk to dissolve gelatin. Cool for 10 minutes. In a large mixing bowl, whip heavy cream with a whisk. Add Swerve confectioners, mint extract and gelatin mixture. Beat mixture with a whisk until the cream holds stiff peaks. 

Place one layer of cake on a serving platter and spread with the mint cream filling. Top with the second layer of cake. Transfer to freezer for 30 minutes to firm up.

To make chocolate glaze: In a medium saucepan over medium heat, combine the heavy cream and Swerve confectioners. Bring to a simmer and immediately remove from heat. Stir in chocolate. Once chocolate is melted and fully incorporated, add vanilla extract. Whisk until smooth. Cool for 5 minutes and top the cake evenly with chocolate glaze. Garnish with fresh mint. Let the glaze set for 20 minutes before serving.