Month: June 2019

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Keto tiramisu cake

I was craving tiramisu, but I didn’t want to do all the labor it takes to make a tiramisu so I made a cake version. It totally satisfied the craving and was delicious. Here’s my quicker version.

Cake ingredients:

½ c. erythritol

¼ c. + 2 T. butter softened

4 lg. Eggs

¼ c. almond milk

½ T. vanilla

1 ½ c. almond flour

¼ c. coconut flour

¾ T. baking powder

8oz. Brewed coffee

½ c. marsala wine

Topping:

2 c. heavy whipping cream

2t. Erythritol

1t. Vanilla

Cocoa powder

Directions:

  1. Preheat oven to 350 degrees. Line a 9 inch springform pan w/parchment paper or butter the sides.

  2. In a large bowl, beat together the erythritol and butter until fluffy.

  3. Beat in the almond flour, coconut flour, and baking powder.

  4. Transfer to the pan and bake 22 minutes or until toothpick comes out clean.

  5. Let the cake cool for around 15-20 minutes.

  6. Use a fork and poke it several times around the cake.

  7. Pour the coffee and marsala onto the cake.

  8. Make the whipped topping. Add the heavy cream, erythritol, vanilla and beat until stiff.

  9. Spread the whipped cream on top of the cake

  10. Dust with cocoa powder.

  11. Refrigerate for at least 30 minutes.

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Keto Chocolate Donuts

Keto Chocolate Donuts

It’s National Donut Day, so I made donuts!!! These are super easy to make and they are delicious. I got this recipe from @fooddreamer, but I did tweak it a little.

Ingredients

Donuts

  • 1/3 cup coconut flour

  • 1/3 cup Lakanto golden sweetener

  • 3 tbsp cocoa powder

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 4 large eggs

  • 1/4 cup butter melted

  • 1/2 tsp vanilla extract

  • 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour

Glaze:

Instructions

Donuts:

  1. Preheat the oven to 325F and grease a donut pan very well.

  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.

  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.

  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.

Glaze:

  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.

  2. Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.

  3. Dip the top of each donut into the glaze and let set, about 30 minutes.