Keto jelly layered cake. Layers of keto gingerbread cake, optional sugarfree cranberry puree, keto white chocolate cranberry crunch, and keto white chocolate pie crust frosting. Crunchy peanut layer topped with delicious sugar-free jelly and extra dark chocolate - these are the best keto peanut butter & jelly cups! These jellies are best stored in the freezer and then removed a little before eating.
Yes, there are more steps to this recipe.
And I wouldn't attempt it on a day that I was pressed for time.
This cake is THE Keto Jaffa Cake. 'Nuff said.
Yes, this is a simple recipe just afterward the extra ones. I think the hardest allowance is to locate the best ingredients as a result you can enjoy the savory Keto jelly layered cake for your dinner with your connections or family.
You can have Keto jelly layered cake using 17 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Keto jelly layered cake
- It's of Chocolate cake.
- Prepare 6 of medium eggs.
- It's 150 g of erythritol.
- You need 3 tbsp of coconut oil.
- It's 80 g of all fiber flour.
- Prepare 30 g of cocoa.
- You need 3 teaspoons of baking powder.
- Prepare of Vanilla extract.
- You need Pinch of salt.
- You need of Cheese cream.
- You need 200 g of butter.
- It's 180 g of erythritol.
- You need 200 g of ricotta cheese.
- Prepare 200 g of cream cheese.
- It's of Lemon zest.
- It's of Jelly.
- You need of Strawberry Heartley Zero Sugar Jelly.
There's really no words to describe how oh Assembling the Cake. When the sponge cakes are done baking and are still hot, soak them with the orange Next, lay on the pale sponge cake layer. Coat it with the cool and thickened orange jelly. Celebrate a special occasion or make any day memorable with these layer-cake recipes that will satisfy everyone from chocolate lovers to fruit fans.
Keto jelly layered cake instructions
- For the cake Preheat the oven at 180°C. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume.
- Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture. Sift together the cocoa, the flour and the baking powder, and gradually fold them into the egg mixture..
- Pour the batter in a medium, rectangular cake tray, which has been previously buttered and covered with baking paper. Bake at 180°C for 30-35 minutes, then let it cool in the tray.
- For the cheese cream Mix the soft butter with the erythritol and the lemon zest, until it becomes creamy..
- Add the ricotta and the cream cheese and keep mixing on low speed, until the cheese is completely incorporated in the butter mixture..
- Jelly - follow the instructions on the package. The jelly should be slightly warm when you pour it on the rest of the cake. Don’t pour it when it’s hot!.
- Assembly and serving On the chocolate cake, spread the cream cheese and smooth it out..
- Pour the warm jelly and distribute it evenly on the cake..
- Let the cake cool in the fridge at least 3-4 hours before portioning it..
- Leaving it in the fridge overnight would be even better..
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