Keto jelly layered cake. Then add in combined coconut cream and colour liquid. Crunchy peanut layer topped with delicious sugar-free jelly and extra dark chocolate – these are the best keto peanut butter & jelly cups! These jellies are best stored in the freezer and then removed a little before eating.
Once you understand some basic rules for working with gelatin and setting fruit juices and milks, you can easily adapt this basic recipe to other flavors. Pick a rimmed plate or cake stand for serving. This helps hold everything in place and catch any drips. You can cook Keto jelly layered cake using 17 ingredients and 10 steps. Here is how you cook that.
Ingredients of Keto jelly layered cake
- Prepare of Chocolate cake.
- You need 6 of medium eggs.
- Prepare 150 g of erythritol.
- Prepare 3 tbsp of coconut oil.
- It’s 80 g of all fiber flour.
- It’s 30 g of cocoa.
- It’s 3 teaspoons of baking powder.
- It’s of Vanilla extract.
- It’s Pinch of salt.
- You need of Cheese cream.
- You need 200 g of butter.
- You need 180 g of erythritol.
- It’s 200 g of ricotta cheese.
- You need 200 g of cream cheese.
- You need of Lemon zest.
- Prepare of Jelly.
- Prepare of Strawberry Heartley Zero Sugar Jelly.
This layered keto chocolate cake recipe will help you master this lost art and give you a beautiful showpiece for your next celebration. Yes, there are more steps to this recipe. Sift flour and baking powder.. greased pan. Stir jelly in a bowl to make. over the jelly.
Keto jelly layered cake instructions
- 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..
Whether you layer it up with our sugar-free buttercream frosting or simply do it sheet pan style with ganache, its bound to please the entire crowd! Think of this chocolate cake as first cousin to our suuuper fudgy keto brownies (easily the most popular recipe on the site). Agar Agar Jelly, Jelly Cake, Moon Cake, White Coffee, Good Food, Fun Food, Sushi, Panna Cotta, Cake Recipes. These delicious savoury cheese muffins are a great savoury start to the day. Try one for a keto breakfast on the go.
