Low Carb Chocolate Birthday Cake
Ingredients
The cake
-
1
stick
soft salted butter
-
1
cup
granulated erythritol, powdered
-
1
large
egg
-
2
cups
Almond Flour
-
⅓
cup
coconut flour
-
⅓
cup
unsweetened cocoa powder
-
2
tablespoons
oat fiber (or whey protein powder)
-
1
teaspoon
instant coffee or espresso granules
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
xanthan gum
-
½
teaspoon
salt
-
3
large
eggs
-
½
cup + 2 tablespoons
buttermilk (or almond milk with vinegar)
-
2
teaspoons
vanilla extract
-
1
teaspoon
Now Stevia Glycerite
The whipped cream
-
1
cup
heavy whipping cream
-
2-3
tablespoons
low carb powdered sugar (or Swerve Confectioners)
-
½
teaspoon
vanilla extract
-
1-2
pinches
xanthan gum, for stabilizing
Additional equipment
-
2
6 inch round
cake pans
-
1
small
off-set spatula
-
1
large
off-set spatula
-
1
large
round hole piping tip
-
1
zip-loc bag or pastry bag
(quart size)
Instructions
- Make the Vanilla Pastry Cream in advance and refrigerate.
- Preheat the oven to 350°F and prepare the cake pans with baking spray and parchment.
- Whisk together all dry ingredients in a bowl.
- Combine all wet ingredients in a separate bowl and beat well.
- Cream the butter until smooth, then add powdered erythritol and whip until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients and then the wet ingredients until fully incorporated.
- Divide the batter between the prepared pans and bake, adjusting the temperature as specified.
- Cool the cakes completely before assembly.
- Whip the heavy cream with sweetener and vanilla until soft peaks form, adding xanthan gum for stability.
- Assemble the cake by layering cake and pastry cream, piping whipped cream between layers.
- Frost the assembled cake with whipped cream and refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
12
Calories
398
Total fat
37g
Total carbohydrates
12g
Total protein
9g
Sodium
20mg
Cholesterol
20mg
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