Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, keto jelly layered cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Poke the cooled cake every half inch with a skewer or some sort of fork. Pour the Jello mixture over the cake as evenly as possible. Use a spatula to keep mixture from pooling in the corners.
Keto jelly layered cake is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Keto jelly layered cake is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have keto jelly layered cake using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Keto jelly layered cake:
- Make ready Chocolate cake
- Make ready 6 medium eggs
- Prepare 150 g erythritol
- Prepare 3 tbsp coconut oil
- Get 80 g all fiber flour
- Make ready 30 g cocoa
- Prepare 3 teaspoons baking powder
- Make ready Vanilla extract
- Make ready Pinch salt
- Take Cheese cream
- Prepare 200 g butter
- Prepare 180 g erythritol
- Take 200 g ricotta cheese
- Get 200 g cream cheese
- Make ready Lemon zest
- Get Jelly
- Take Strawberry Heartley Zero Sugar Jelly
Pour the mousse layer onto the cake and gently rock the pan back and forth until the surface is evenly covered. 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. However, it's ridiculously filling and can honestly be eaten as a meal on its own. I thought of using my Low Carb Cream Cheese Pound Cake to take the place of the ladyfingers.
Instructions to make Keto jelly layered cake:
- 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.
In order to create the classic looking shape of tiramisu, I baked my low carb cream cheese pound cake in a flat jelly roll pan and then sliced the cake to look like ladyfingers. This proved to be the perfect solution. For best results, pre-bake the cake layers separately and don't assemble. It's almost too good to believe! This exceptionally bold chocolate cake recipe—without any flour to get in the way of the soft texture and intense chocolatey flavor—will change everything you thought you knew about chocolate cake.
So that is going to wrap it up with this exceptional food keto jelly layered cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
