Layering cakes was one of my problems on keto. Sure, I could have had muffins, then fill them with different types of creams, but it’s not the same thing. It’s outrageous not to have a type of batter which, when baked, will transform into the most beautiful shortcake layer, perfect to be filled with decadent creams, then topped with chocolate or whipping cream.
This recipe, which was born no more than 4 hours ago, into the head of a wife feeling sorry for her sugar-toothed husband, it also perfect for a keto birthday cake. You can simply pour some ganache on top of it et voila!
- 3 eggs + 2 whites
- 2 tbsp coconut flour
- 100 grams almond flour
- vanilla extract
- 1 tsp baking powder
- 2 yolks
- 2 tbsp dark cocoa
- 100 ml whipping cream
- 1 tsp coffee extract
- 1 tsp rum extract
- 1 tsp xanthan gum
What you need to know at the beginning is that you can only make one oven tray-sized layer from these quantities, then divided in three equal parts. If you want a bigger keto shortcake, you just have to multiply the quantities by three.
In a big bowl, I mixed the eggs and the egg whites, then added the coconut flour, almond flour and vanilla extract. I folded the flours well. The batter should resemble the pancakes one. In the large oven tray, I set a parchment paper, then pour the batter and leveled it with a spatula. Put it in the oven for 15 minutes tops, until the edges (and only the edges!) are lightly brown. At this moment, your low carb shortcake should be white and perfectly set.
In a simmering pan, put the whipping cream, at minimum heat. In a small bowl, mix the yolks with the cocoa powder, xanthan and extracts. When the cream is hot,take it from the cooker y and start adding it, with a spoon, to the cocoa mixture, while continuously mixing (in order to keep the yolks from cooking). When the temp on the cocoa mixture is similar to the one of the remaining whipping cream, pour it over, in the simmering pan, and put them again on the cooker. Mix well until the chocolate cream starts to thicken. Leave it aside in order to cool and prepare to assemble the keto cake.
On a large cooking sheet, place the keto shortcake and divide it in three equal parts. Pour cream on top of the first layer, add the next one and so on. You can either leave the top layer plain or cover the entire cake in chocolate cream. Enjoy!