Keto jelly layered cake. My Keto Jello Cake is a bit more time consuming to make, simply because you can't use a boxed cake mix, but it is VERY worth the time invested. Pour the mousse layer onto the cake and gently rock the pan back and forth until the surface is evenly covered. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume.
Pour the Jello mixture over the cake as evenly as possible.
Use a spatula to keep mixture from pooling in the corners.
Continue to move Jello mixture back to the center of the cake until it absorbs evenly.
Yes, this is an easy recipe just taking into consideration the additional ones. I think the hardest portion is to locate the best ingredients so you can enjoy the tasty Keto jelly layered cake for your lunch with your friends or family.
You can have Keto jelly layered cake using 17 ingredients and 10 steps. Here is how you cook that.
Ingredients of Keto jelly layered cake
- It's of Chocolate cake.
- You need 6 of medium eggs.
- You need 150 g of erythritol.
- You need 3 tbsp of coconut oil.
- Prepare 80 g of all fiber flour.
- You need 30 g of cocoa.
- Prepare 3 teaspoons of baking powder.
- Prepare of Vanilla extract.
- You need Pinch of salt.
- It's of Cheese cream.
- It's 200 g of butter.
- Prepare 180 g of erythritol.
- You need 200 g of ricotta cheese.
- It's 200 g of cream cheese.
- You need of Lemon zest.
- It's of Jelly.
- You need of Strawberry Heartley Zero Sugar Jelly.
This deliciously creamy dessert is a keto sugar-free twist on the more popular Strawberry Jello Pie. I had a hard time naming this amazing dessert. It is layered like a cake but contains no traces of cake. It is layered like bars but is too creamy to be eaten using your hands.
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..
This is an incredibly fresh tasting raspberry jelly that takes only a few minutes to make, and is very easy to prepare. The raspberry glaze can be used to top a cake or made into a middle layer. The glaze is a perfect topping for cheesecake. Raspberries are high in fiber when seeds are included in this sugar free, gluten free jelly. This incredible gluten free German Black Forest Cake is made with three layers of moist keto chocolate cake, filled with a homemade low carb raspberry jelly and frosted with sugar free cream cheese frosting.
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