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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 around the excess 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 g)
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: 1g | 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 |2019-11-08T21:32:34-07:00October 29th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , , |1 Comment

Keto Chocolate Toffee Cheesecake

 

Keto Chocolate Toffee Cheesecake

This sweet treat was created by Joe Stauffer of www.2krazyketos.com and was the 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
Servings: 8 slices
Calories: 448.2kcal

Ingredients

crust

filling

topping (optional)

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 over mix 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 in 325 degree oven for 50 minutes until edges begin to brown and center 2" is slightly jiggly. (DONT OVERCOOK or it will crack)
    chocolate toffee cheesecake cooked
  • When down, 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 tbls of suntella (or nut butter) across top
    chocolate toffee cheesecake drizzle
  • sprinkle 1 ounce of coarsely ground pecans over top and then drizzle another tbls of suntella or nut butter.
    chocolate toffee cheesecake nuts

Notes

Place in fridge and allow to cool for at least 4 hours.

 

Visit 2 Krazy Ketos website for more
keto inspiration and recipes.

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 

Keto Carrot Cake

 

Keto Carrot Cake

Works as a round cake or as cupcakes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Desserts
Cuisine: US
Keyword: Amanda Balle, Keto Chow, Snickerdoodle
Keto Chow Flavor: Snickerdoodle
Recipe Creator: Amanda Balle
Servings: 16 cupcakes
Calories: 137kcal
Author: Amanda

Ingredients

Cake

Cream Cheese Frosting

Instructions

Cake

  • Mix together (immersion blender works great) butter, sweeteners and the eggs.
  • Add the ketochow, almond flour, baking powder, and cinnamon and blend again
  • Add carrots and blend for the last time.
  • Add batter to buttered pan or baking dish (see note)
  • Bake on 350 for 30-35 minutes or until cake bounces back when you touch it.

Frosting

  • Blend with immersion or whip together until thick and smooth

Notes

You can make this in basically any kind of pan but the baking time will vary. I used a 10 inch round pan and also a cupcake pan with papers. My cupcakes took half the time. Makes roughly 16 cupcakes You may use one kind of sweetener if you wish.
Nutrition Facts
Keto Carrot Cake
Amount Per Serving (49 g)
Calories 137 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Saturated Fat 6.4g40%
Trans Fat 0.35g
Polyunsaturated Fat 0.98g
Monounsaturated Fat 4.18g
Cholesterol 74.38mg25%
Sodium 186.3mg8%
Potassium 158.07mg5%
Carbohydrates 11.3g4%
Fiber 1.02g4%
Sugar 0.81g1%
Protein 4.6g9%
Vitamin A 466.23IU9%
Vitamin C 8.61mg10%
Calcium 128.67mg13%
Iron 0.056mg0%
Sugar Alcohol 8.82g
Net Carbs 1.42g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 49g | Calories: 137kcal | Carbohydrates: 11.3g | Protein: 4.6g | Fat: 12.6g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.98g | Monounsaturated Fat: 4.18g | Trans Fat: 0.35g | Cholesterol: 74.38mg | Sodium: 186.3mg | Potassium: 158.07mg | Fiber: 1.02g | Sugar: 0.81g | Vitamin A: 466.23IU | Vitamin C: 8.61mg | Calcium: 128.67mg | Iron: 0.056mg | Sugar Alcohol: 8.82g | Net Carbs: 1.42g

Photos by Sarah DeYoung Photography

Photos by Photography by Lindsay

By |2019-11-09T00:17:52-07:00April 18th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , , , |1 Comment

Strawberry Keto Coconut Cream Roll Cake

 

Strawberry Keto Coconut Cream Roll Cake

What could be better than a light strawberry sponge cake rolled around whipped cream, fresh strawberries and toasted coconut? It takes a little bit more time and attention than the average cake but it’s a show stopper that will make any occasion extra special. The cake stays surprisingly tender, moist, and really tastes like a traditional sponge cake.
Prep Time30 mins
Cook Time10 mins
Total Time1 hr
Course: Desserts
Cuisine: US
Keyword: Chef Taffiny Elrod, Keto Chow, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Chef Taffiny Elrod
Servings: 10 slices
Calories: 293.4kcal

Video

Author: Taffiny Elrod

Equipment

  • Electric mixer
  • 15" X 10" jelly roll pan
  • Parchment paper
  • Clean dry kitchen towel

Ingredients

Cake

Filling

  • 1 pint strawberries rinsed and drained
  • 1 cup unsweetened shredded coconut toasted
  • 2 cups heavy whipping cream

Instructions

Preparation

  • Line the jelly roll pan with parchment paper and lightly oil the parchment paper
  • To toast the coconut spread it out on an ungreased pan and bake in the oven at 325 until it begins to turn golden and smells fragrant. About 10 minutes. Set aside to cool.

Cake

  • Beat the egg yolks with the sweetener until the color is light yellow and ribbons form when the beaters go through. Add the food coloring and mix in if using now.
  • In a separate bowl with very clean beaters whip the egg whites until they begin to foam, sprinkle in the sweetener and continue to beat until stiff peaks form.
  • Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Being careful to retain as much air in the egg whites as possible.
  • Mix together the Keto Chow, coconut flour, gelatin, and baking powder and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
  • Using an offset spatula, spread the batter onto the prepared jelly roll pan and even it out as much as possible its ok if it looks a little bumpy.
  • Bake in the preheated oven for 10-12 minutes until the cake is set, slightly golden around the edges but still tender and soft to the touch.
  • Meanwhile sift a layer of powdered sweetener on a clean, dry kitchen towel.
  • When it’s cool enough to touch carefully turn the cake over onto the towel and remove the pan.
  • Gently peel the parchment paper away from the cake and using the towel roll the cake up the long way, with the cake rolled inside.
  • Leave the cake rolled up in the towel to cool completely while you make the filling.

Filling

  • Slice the strawberries into thin slices
  • Whip the cream to stiff peaks.
  • Unroll the cake and spread it with the whipped cream leaving about 1/2 inch of plain cake around the edges.
  • Lay the strawberry slices over the whipped cream, and sprinkle with the toasted coconut. Gently reroll the cake. Using the towel to help hold it. Make sure not to roll the towel inside again.
    Strawberry Keto Chow Coconut Cream Roll Cake
  • Place the cake on a platter and garnish with more whipped cream, strawberries, coconut, and powdered sweetener if desired.
    Strawberry Keto Chow Coconut Cream Roll Cake

Notes

You can store the filled cake wrapped in plastic wrap, refrigerated up to two days and garnish before serving. Taffiny Elrod March 2019
Nutrition Facts
Strawberry Keto Coconut Cream Roll Cake
Amount Per Serving (1 g)
Calories 293.4 Calories from Fat 224
% Daily Value*
Fat 24.9g38%
Saturated Fat 16.5g103%
Trans Fat 0.6g
Polyunsaturated Fat 1.13g
Monounsaturated Fat 5.38g
Cholesterol 131.4mg44%
Sodium 283.4mg12%
Potassium 551.48mg16%
Carbohydrates 20.3g7%
Fiber 4g17%
Sugar 4g4%
Protein 11.5g23%
Vitamin A 866.11IU17%
Vitamin C 53.03mg64%
Calcium 247.55mg25%
Iron -2mg-11%
Sugar Alcohol 12.06g
Net Carbs 4.18g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 293.4kcal | Carbohydrates: 20.3g | Protein: 11.5g | Fat: 24.9g | Saturated Fat: 16.5g | Polyunsaturated Fat: 1.13g | Monounsaturated Fat: 5.38g | Trans Fat: 0.6g | Cholesterol: 131.4mg | Sodium: 283.4mg | Potassium: 551.48mg | Fiber: 4g | Sugar: 4g | Vitamin A: 866.11IU | Vitamin C: 53.03mg | Calcium: 247.55mg | Iron: -2mg | Sugar Alcohol: 12.06g | Net Carbs: 4.18g

Photos by Carrie Brown

By |2019-11-12T15:25:22-07:00April 16th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: , , , , , |