Following a ketogenic diet can be tough at times, especially around birthday times, so I have set out to create the worlds best keto birthday cake.
Maybe you are making this for yourself, or you could be making this for a friend who is keto. Either way, you are going to blow socks off with this incredible recipe. This comes highly recommended to impress even those who aren’t keto.
Cuisine: Gluten Free | Low Carb / Keto
Cook Time: 45 Mins | Passive Time: 30 Mins | Prep Time: 10 Mins | This Recipe Makes: 12 Slices
Per Serving: 250 Calories | 24 g Fat | 5 g Carbohydrates | 6.5 g Protein
Ingredients
Cake
- 100 g Almond Meal (1 Cup / 3.5 oz)
- 30 g Coconut Flour (1/4 Cup / 1 oz)
- 1 teaspoons baking powder
- 100 g Erythritol (SoNourished) (1/2 Cup / 3.5 oz)
- 5 Large Eggs (50g Each / 1.5 oz each) seperated
- 60 g heavy whipping cream (1/4 Cup / 2 oz) (Thickened Cream AUS)
- 100 g Butter Melted (1/2 Cup / 3.5 oz)
- 1/2 Tablespoons gelatine powder
- 1 teaspoons Vanilla Extract
Icing
- 300 g Cream Cheese (1 1/4 CUps / 10 oz)
- 2 Tablespoons heavy whipping cream
- 30 g Powdered Erythritol (SoNourished) (3 Tbsp / 1 oz)
- 2 teaspoons Vanilla Extract
- 2 teaspoons Lemon Juice
Instructions
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Preheat your oven to 160C (320 F)
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Combine the almond meal, coconut flour, baking powder and erythritol into one mixing bowl. Combine the ingreidnts together until a consistent colour is shown throughout the mixture
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Next, seperate the egg yolks from the egg whites into two seperate mixing bowls. Combine the heavy whipping cream, melted butter and vanilla extract with the egg YOLKS
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Using a small amount of warm water, melt the gelatine powder and mix with a small spoon until it looks well combined (it will start to become quite thick). Combine with the egg yolk mixture
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Beat the egg whites with and electric mixer for 1-2 mins on high. White peaks will begin to form in the egg whites.
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Slowly fold the egg yolk mixture in with the egg white mixture. Combine until a uniform colour.
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Also combine the almond / coconut flour mixuture with the egg white / yolk mixture, until its all in one bowl. Pour into a well buttered 20cm (7.5″) cake tin.
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Place in the oven for 45 mins. Remove, check the middle is cooked, and let it cool until room temperature
Icing
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Combine the cream cheese, heavy whipping cream and powdered erythirtol in a mixing bowl with an electric mixer.
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Add vanilla extract and lemon juice. Use as icing for your cake once it has cooled sufficiently.
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Slice the cake in half slowly using a large blade, use 1/3 of the icing to layer between the cake, adding strawberries as needed.
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Ice the top of the cake with the remaining icing. Top with any kind of keto friendly berries (strawberries, blueberries, raspberries) and enjoy. Best served fresh.
Source: Morva
Picture: Morva for Flickr
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