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Keto Gooey Butter Cake

Recipe and content provided by Tara Wright, Whole Body Living

I just can’t gush enough about this Keto Gooey Butter Cake which I created specifically for my hubby who had fallen in love with this southern dessert a year prior to us entering the ketogenic lifestyle.

As you may know, here at Tara’s Keto Kitchen, I’m busy in the kitchen creating and perfecting keto desserts and keto food options to help make the ketogenic diet sustainable over the long term.

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Keto Gooey Butter Cake

A keto gooey butter cake with only 1 total carb (0 net carb) per serving for all of us that love the taste and texture of traditional butter cake. This is one of the keto recipes we like to make and take to potlucks & social gatherings. We cut the pan into 24 small squares because a little butter cake goes a long way!

Start to Finish: 1 hour 15 minutes

INGREDIENTS:

  • 1/4 cup coconut flour (2 oz)
  • 1/8 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 tablespoons butter (melted)
  • 3/4 cup heavy cream
  • 2 eggs
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup BochaSweet

INSTRUCTIONS:

  1. Preheat oven to 325 degrees.
  2. In a small bowl combine: 2 oz coconut flour (1/4 cup), 1/8 teaspoon xanthan gum, 1/2 teaspoon salt, 1/2 teaspoon baking powder.
  3. Stir to combine, set aside.
  4. In a medium mixing bowl combine: 8 tablespoons melted butter (1 stick), 3/4 cup heavy cream, 2 eggs, 1 cup water, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 cup BochaSweet.
  5. Use a blender to blend the wet ingredients until combined. Then add your dry ingredients. Blend on medium speed for 1 minute. Stop and use a spatula to clean the sides and bottom and blend an additional 2 minutes on medium high speed. The batter will thicken considerably and be the consistency of cake batter once done.
  6. Pour into a baking dish and bake at 325 degrees for 60 minutes.
  7. Cool for 4 hours before serving.

Servings: 24

NUTRITIONAL INFORMATION:

  • Calories: 76
  • Carbs: 1g
  • Protein: 1g
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 34mg
  • Sodium: 93mg
  • Potassium: 21mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 247IU
  • Vitamin C: 1mg
  • Calcium: 13mg
  • Iron: 1mg
Sugar-Free Chocolate Cake
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Sugar-Free Chocolate Cake recipe provide by Amanda Hokanson

Rich chocolate goodness meets refreshing cherry taste in this sugar-free chocolate cake. This layered cake gets a superfood boost from shelled hemp seeds which provide an excellent balance in Omega-3 and Omega-6 fatty acids, magnesium, zinc, and fiber.

This chocolate cake is the perfect way to satisfy your dessert cravings, especially if you enjoy the combination of chocolate and cherry together. With the added bonus of a chocolate drizzle, you will definitely feel pleased with each bite.

Sugar-Free Chocolate Cake

Sugar-Free Chocolate Cherry Cake

Chocolate Cake Ingredients:

  • 1 tablespoon instant coffee
  • 3 large eggs
  • 3 very ripe bananas (optional) or 1 1/2 cups canned pumpkin puree
  • 1/3 cup baking chocolate
  • 1 teaspoon vanilla extract
  • 1/3 cup
  • 1 cup BochaSweet
  • 1/4 cup almond meal
  • 1/4 cup Chocolate Protein Powder (your choice)
  • 1/2 cup shelled hemp seeds
  • 1/3 cup + 1 tablespoon unsalted butter
  • 1/8 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom (optional)
  • 1 tablespoon apple cider vinegar

Chocolate Glaze Ingredients:

  • 8 ounces heavy whipping cream
  • 1 cup BochaSweet
  • 1/3 cup unsweetened baking chocolate

Cherry Cream Cheese Ingredients:

  • 1 packet unflavored gelatin
  • 8 ounces cream cheese
  • 1 tablespoon BochaSweet
  • 3/4 cup fresh chopped cherries

INSTRUCTIONS:

  1. Prepare chocolate cake first: Prepare flour cake pan.
  2. In a double boiler (or heavy bottom sauce pot or microwave if you’re feeling lucky), melt 1/3 cup unsweetened baking chocolate with 1/3 cup + 1 tablespoon unsalted butter.
  3. Beat 3 large eggs, 3 very ripe bananas (optional), 1 cup BochaSweet, and 1 teaspoon vanilla extract with an electric mixer.
  4. Combine and mix thoroughly the Chocolate Cake dry ingredients in a separate bowl. Add the dry ingredients to the egg mixture and mix until just combined.
  5. Scrape the chocolate and butter into the mixture and mix until thoroughly combined. Add 1 tablespoon white or apple cider vinegar and quickly incorporate. Immediately pour or portion into baking pans and bake.
  6. Prepare the cherry cream cheese: Dissolve 1 packet unflavored gelatin in 8 ounces hot water. Cream 8 ounces cream cheese and 1 tablespoon BochaSweet sweetener with a mixture. Whisk half of the gelatin solution into the cream cheese until smooth and combined. Place in fridge to cool while you prepare the cherries.
  7. Pit and chop enough fresh cherries to get about 3/4 cup fruit and juice. Mix cherries into the cream cheese mixture. Use as desired.
  8. Prepare the chocolate glaze: In double boiler, heat 8 ounces of heavy whipping cream until steaming, add 1 cup BochaSweet sweetener and whisk until dissolved. Add 1/3 cup unsweetened baking chocolate. Allow to cool to room temperature before pouring over the chilled cake.

 

Sugar-Free Chocolate Cherry Cake

 

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