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Bird of Paradise Cake

 

Bird of Paradise Cake

This cake is inspired by the classic Hummingbird Cake. Since it has delicious flavor of bananas and pineapple without the sugar, I'm calling it Bird of Paradise Cake. It gets its delicious sunny flavors from Banana Keto Chow, pineapple extract, and shredded coconut.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Desserts
Keyword: Banana
Keto Chow Flavor: Banana
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 338.06kcal
Author: Chef Taffiny Elrod

Ingredients

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare the cake pans by greasing them well and lining the bottom of the pans with 9" rounds of parchment paper. Lightly oil the parchment paper, too.
  • Toast the coconut and pecans on an ungreased cookie sheet or cake pan in the middle rack of the oven. Stir them occasionally while they toast and remove them from the oven when they smell fragrant and the coconut is beginning to look golden brown. It should take about five to ten minutes. Set them aside to cool while you make the cake.
  • In a large mixing bowl, combine Banana Keto Chow, almond flour, baking powder, and cinnamon. Whisk together.
  • In a separate bowl, mix together the eggs, coconut milk, sweetener, avocado oil, vanilla extract, and pineapple extract. Whisk until fully combined.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Then gently fold in the coconut and pecans.
  • Divide the cake batter evenly between the two prepared cake pans.
  • Spread it and smooth it evenly.
  • Place in the middle rack of the preheated oven to bake.
  • The cakes are done when they spring back when gently touched in the center and a skewer comes out clean. It should take about 20-25 minutes.
  • Set on a rack to cool. When the cakes have cooled for about 10 minutes, gently remove them from the cake pans and carefully remove the parchment paper. Set them on the rack to cool completely.
  • When they are cool, frost them with the Banana, Pineapple, Sour Cream Icing.

Notes

Nutrition Facts
Bird of Paradise Cake
Amount Per Serving (84 grams)
Calories 338.06 Calories from Fat 279
% Daily Value*
Fat 30.96g48%
Saturated Fat 10.2g64%
Trans Fat 0.01g
Polyunsaturated Fat 3.1g
Monounsaturated Fat 12.14g
Cholesterol 56.35mg19%
Sodium 301.43mg13%
Potassium 493.95mg14%
Carbohydrates 29.81g10%
Fiber 4.44g19%
Sugar 1.92g2%
Protein 10.61g21%
Vitamin A 118.9IU2%
Vitamin C 24.12mg29%
Calcium 201.1mg20%
Iron 2.52mg14%
Sugar Alcohol 22.71g
Net Carbs 2.66g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 84grams | Calories: 338.06kcal | Carbohydrates: 29.81g | Protein: 10.61g | Fat: 30.96g | Saturated Fat: 10.2g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 12.14g | Trans Fat: 0.01g | Cholesterol: 56.35mg | Sodium: 301.43mg | Potassium: 493.95mg | Fiber: 4.44g | Sugar: 1.92g | Vitamin A: 118.9IU | Vitamin C: 24.12mg | Calcium: 201.1mg | Iron: 2.52mg | Sugar Alcohol: 22.71g | Net Carbs: 2.66g

Photos by Sarah DeYoung

By |2020-06-12T13:11:53-06:00May 29th, 2020|Categories: Recipes|Tags: , , |0 Comments

Banana, Pineapple, Sour Cream Icing

 

Banana, Pineapple, Sour Cream Icing

This icing is designed to go with the Bird of Paradise Cake.
Prep Time10 mins
Total Time10 mins
Course: Desserts
Keyword: Banana
Keto Chow Flavor: Banana
Recipe Creator: Chef Taffiny Elrod
Calories: 128.1kcal
Author: Chef Taffiny Elrod

Ingredients

Instructions

  • Place the heavy cream, Keto Chow, erythritol, and pineapple extract in a large mixing bowl.
  • Bowl with an electric mixer on low speed until the Keto Chow is mixed into the heavy cream, then increase speed and mix until doubled in volume.
  • Add the sour cream and beat until just combined.
  • Will keep in an airtight container in the refrigerator for up to three days.

Notes

This icing is created to go with the Bird of Paradise Cake.
Nutrition Facts
Banana, Pineapple, Sour Cream Icing
Amount Per Serving (48 grams)
Calories 128.1 Calories from Fat 108
% Daily Value*
Fat 11.96g18%
Saturated Fat 7.25g45%
Trans Fat 0.45g
Polyunsaturated Fat 0.52g
Monounsaturated Fat 2.98g
Cholesterol 37.27mg12%
Sodium 100.09mg4%
Potassium 207.29mg6%
Carbohydrates 4.56g2%
Fiber 0.63g3%
Sugar 1.37g2%
Protein 3.71g7%
Vitamin A 446.97IU9%
Vitamin C 12.3mg15%
Calcium 85.45mg9%
Iron 0.65mg4%
Sugar Alcohol 2.41g
Net Carbs 1.52g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 48grams | Calories: 128.1kcal | Carbohydrates: 4.56g | Protein: 3.71g | Fat: 11.96g | Saturated Fat: 7.25g | Polyunsaturated Fat: 0.52g | Monounsaturated Fat: 2.98g | Trans Fat: 0.45g | Cholesterol: 37.27mg | Sodium: 100.09mg | Potassium: 207.29mg | Fiber: 0.63g | Sugar: 1.37g | Vitamin A: 446.97IU | Vitamin C: 12.3mg | Calcium: 85.45mg | Iron: 0.65mg | Sugar Alcohol: 2.41g | Net Carbs: 1.52g

Photos by Sarah DeYoung

By |2020-05-29T16:34:17-06:00May 29th, 2020|Categories: Recipes|Tags: , , , , |0 Comments

Root Beer Float Poke Cake

 

Root Beer Float Poke Cake

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Desserts
Keyword: Amanda Balle, Rootbeer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Amanda Balle
Servings: 12
Calories: 230.7kcal
Author: Amanda

Equipment

  • 9x13 Pan

Ingredients

PUDDING

WHIPPED TOPPING

Instructions

  • Mix together eggs, oil, vanilla and erythritol.
  • Add remaining ingredients and mix for 1-2 minutes until it’s nice and creamy, it will be thick.
  • Spread mixture into a 9x13 greased baking dish.
  • Preheat the oven to 350 and let the batter sit for 10 minutes (it makes it raise better). Place cake in oven and bake for 20 minutes.
  • Cool cake for roughly 10-15 minutes. While the cake cools you can make your pudding by blending the cream, water, and Keto Chow with an immersion blender.
  • Use the bottom of a wooden spoon and poke holes evenly through the cake. Pour pudding into the holes first and then spread the remaining pudding over the top.
  • Cover and refrigerate for at least two hours.
  • Right before pulling it out of the fridge you can make the topping by whipping together the cream and sweetener on high speed until stiff peaks form. Spread topping and serve! 

Notes

NOTES: Can also be made in an 8x8 pan and cooked for a little longer.
Nutrition Facts
Root Beer Float Poke Cake
Amount Per Serving (1 serving)
Calories 230.7 Calories from Fat 185
% Daily Value*
Fat 20.5g32%
Saturated Fat 9.6g60%
Trans Fat 0.4g
Polyunsaturated Fat 2.12g
Monounsaturated Fat 7.17g
Cholesterol 90.9mg30%
Sodium 233.7mg10%
Potassium 362.71mg10%
Carbohydrates 11.8g4%
Fiber 2.3g10%
Sugar 1.7g2%
Protein 8.9g18%
Vitamin A 547.83IU11%
Vitamin C 20.11mg24%
Calcium 200.22mg20%
Iron 0.94mg5%
Sugar Alcohol 7.26g
Net Carbs 2.31g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 230.7kcal | Carbohydrates: 11.8g | Protein: 8.9g | Fat: 20.5g | Saturated Fat: 9.6g | Polyunsaturated Fat: 2.12g | Monounsaturated Fat: 7.17g | Trans Fat: 0.4g | Cholesterol: 90.9mg | Sodium: 233.7mg | Potassium: 362.71mg | Fiber: 2.3g | Sugar: 1.7g | Vitamin A: 547.83IU | Vitamin C: 20.11mg | Calcium: 200.22mg | Iron: 0.94mg | Sugar Alcohol: 7.26g | Net Carbs: 2.31g

Photos by Sarah DeYoung Photography

By |2020-01-13T11:47:32-07:00October 29th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , , |1 Comment

Keto Chocolate Toffee Cheesecake

 

KC Chocolate Toffee Cheesecake
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5 from 1 vote

Keto Chocolate Toffee Cheesecake

This sweet treat was created by Joe Stauffer of www.2krazyketos.com and was the 2019 Recipe Challenge SWEET WINNER. It's been tested and approved by our Keto Chow team.
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time5 hrs 50 mins
Course: Desserts
Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe
Keto Chow Flavor: Chocolate Toffee
Recipe Creator: Keto Chow Community Recipe
Servings: 8 slices
Calories: 448.2kcal

Ingredients

Crust

Filling

Topping (optional)

  • 2 Tbsp Lakanto suntella or any nut butter; pili nut butter works great
  • 1 ounce coarsely ground pecans

Instructions

Crust

  • Preheat oven to 325 degrees. Combine all ingredients in bowl.
  • Press ingredients into bottom of 8" springform pan.
    chocolate toffee cheesecake press into pan
  • Bake in 325 degree oven for 10-15 minutes until edges begin to brown.
    chocolate toffee cheesecake cooked crust
  • Remove from oven and place in fridge to cool.

Filling

  • Bring cream cheese and eggs to room temp. With a hand mixer, combine Lakanto sweetener and cream cheese until smooth
    chocolate toffee cheesecake cream cheese sugar
  • Add eggs, almond milk, sour cream, and Keto Chow. Combine well but don't overmix or you will add air to mixture.
    chocolate toffee cheesecake add eggs
  • Pour filling into crust and lightly tap pan on counter to remove air bubbles.
    chocolate toffee cheesecake pour
  • Bake at 325 degrees for 50 minutes or until edges begin to brown and center 2" is slightly jiggly. (DONT OVERCOOK or it will crack.)
    chocolate toffee cheesecake cooked
  • When done, turn oven off and crack open door for 10 minutes.
  • After 10 minutes, gently run a knife around edge and close oven door. Allow to cool for another 30 minutes.
  • Remove from oven and drizzle 1 tablespoon of suntella (or other nut butter) across top.
    chocolate toffee cheesecake drizzle
  • If desired, sprinkle coarsely ground pecans over top and then drizzle over suntella or nut butter.
    chocolate toffee cheesecake nuts

Notes

Place in fridge and allow to cool for at least 4 hours.
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Nutrition Facts
Keto Chocolate Toffee Cheesecake
Amount Per Serving (1 slice)
Calories 448.2 Calories from Fat 374
% Daily Value*
Fat 41.6g64%
Saturated Fat 18.6g116%
Trans Fat 0.4g
Polyunsaturated Fat 4.22g
Monounsaturated Fat 14.27g
Cholesterol 131.9mg44%
Sodium 328mg14%
Potassium 449.98mg13%
Carbohydrates 28.1g9%
Fiber 3.6g15%
Sugar 4.1g5%
Protein 12.1g24%
Vitamin A 998.78IU20%
Vitamin C 17.42mg21%
Calcium 322.53mg32%
Iron 1.33mg7%
Sugar Alcohol 18.3g
Net Carbs 6.21g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 448.2kcal | Carbohydrates: 28.1g | Protein: 12.1g | Fat: 41.6g | Saturated Fat: 18.6g | Polyunsaturated Fat: 4.22g | Monounsaturated Fat: 14.27g | Trans Fat: 0.4g | Cholesterol: 131.9mg | Sodium: 328mg | Potassium: 449.98mg | Fiber: 3.6g | Sugar: 4.1g | Vitamin A: 998.78IU | Vitamin C: 17.42mg | Calcium: 322.53mg | Iron: 1.33mg | Sugar Alcohol: 18.3g | Net Carbs: 6.21g

Photos by Photography by Lindsay