Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, keto jelly layered cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Keto jelly layered cake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Keto jelly layered cake is something which I’ve loved my whole life.
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. This cake is THE Keto Jaffa Cake. 'Nuff said.
To begin with this recipe, we must prepare a few components. You can have keto jelly layered cake using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Keto jelly layered cake:
- Get Chocolate cake
- Prepare 6 medium eggs
- Get 150 g erythritol
- Prepare 3 tbsp coconut oil
- Prepare 80 g all fiber flour
- Get 30 g cocoa
- Take 3 teaspoons baking powder
- Take Vanilla extract
- Make ready Pinch salt
- Get Cheese cream
- Prepare 200 g butter
- Prepare 180 g erythritol
- Take 200 g ricotta cheese
- Prepare 200 g cream cheese
- Make ready Lemon zest
- Take Jelly
- Prepare Strawberry Heartley Zero Sugar Jelly
Raspberries are high in fiber when seeds are included in this sugar free, gluten free jelly. 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. If you firm jelly cups that can be stored in the fridge, use gelatin or agar powder.
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.
Store bought low carb jelly is perfect for peanut butter and jelly sandwiches. Go to any diner in America for breakfast and you'll likely find a mountain of assorted spreadable jellies for your enjoyment. This Keto Chocolate Cake recipe is worth trying. Layers of decadent gluten-free chocolate cake, made with coconut and almond flour with thick and chocolatey chocolate mascarpone filling. I topped this Ketogenic layer cake with some dark chocolate ganache and adder berries on top.
So that’s going to wrap this up for this special food keto jelly layered cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
