/ in Desert
/ tags Birthday Cake, dessert, Gluten-Free, Inffomedia.live, Keto, Keto Cake, Low Carb
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
- 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
- 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
Preheat your oven to 160C (320 F)
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
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
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
Beat the egg whites with and electric mixer for 1-2 mins on high. White peaks will begin to form in the egg whites.
Slowly fold the egg yolk mixture in with the egg white mixture. Combine until a uniform colour.
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.
Place in the oven for 45 mins. Remove, check the middle is cooked, and let it cool until room temperature
Combine the cream cheese, heavy whipping cream and powdered erythirtol in a mixing bowl with an electric mixer.
Add vanilla extract and lemon juice. Use as icing for your cake once it has cooled sufficiently.
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.
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.
Picture: Morva for Flickr
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