Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

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Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo appeared first on Spinach Tiger.

There are two kinds of blackberries with many varieties.

Blackberries that grow wild on thorny bushes and are a bit hard to eat, and the thornless blackberries cultivated especially for markets and grocery stores.

The triple crown blackberry variety produces large fruits on vigorous plants with a delicious flavor and is just one of the types of thornless blackberries grown today. This is the kind you most likely purchase in the store or market.

Interesting Facts about Blackberries

• Blackberries are thought to have been around in North America, South America, Asia and Europe for over 30 million years. They do not grow native in Australia, but you can now find them there. However, you will not find a single blackberry in Antartica.
• Blackberries have been used for medicinal purposes by the Greeks and Romans, as well as for dyes.
• Early Christians associated blackberry juice with the blood of Christ and the thorny bushes with the crown of thorns.
• Blackberries also appear as ingredients for the occult, but I’d rather not think about that one.

Blackberries are a super food.

Blackberries are considered super healthy, as each little compartment is full of antioxidants, boasting brain health, oral health, high in Vitamin C, Vitamin K and Manganese. 

Ingredients for Blackberry Cobbler

• Almond Flour
• Coconut Flour
• Eggs
• Sour Cream
• Baking Powder
• Butter
• Swerve
• Vanilla Extract
• Blackberries

How to Make Keto Blackberry Cobbler

I really like to make cobbler in a cast iron pan, but you can use a cake dish. Make sure you mix all your dry ingredients together before adding to the pan. Beat eggs well. Add melted butter, sour cream and dry ingredients. Push the blackberries into the batter after the batter has been put in the pan.

Swerve is my sweetener of choice. Read here why I use Swerve. You can choose the powder erythritol of choice.

More Blackberry Recipes from Spinach Tiger

• Salad with Blackberries, Fresh Corn
• Best Sugar Free Flourless Chocolate Cake (Low-Carb, Sugar Free)
• Honey Baked Goat Cheese Salad with Blackberry Lemon Vinaigrette
• Blackberry Mint Julep Recipe
• Whiskey Buttermilk Pie with Blackberry Compote
• Blackberry Cobbler in Mason Jars

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Keto Blackberry Cobbler

Perfect, Easy Snack Cake made with fresh summer fruit.

Course Cake

Cuisine American

Keyword keto cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Calories 203kcal

Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Swerve Granulated
• 3 eggs
• 4 tablespoons melted butter
• 2 tablespoons sour cream
• 1 cup blackberries

Stabilized Whipped Cream Recipe Here

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together.
• Beat eggs for 3 minutes
• Stream in melted butter.
• Add vanilla. Add sour cream.
• Add dry ingredients just until mixed.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a 9 inch cake pan.
• Push blackberries in the batter.
• Bake for approximately 30-35 minutes or until golden brown.

Stabilized Whipped Cream Recipe Here

Nutrition

Serving: 1of 12 | Calories: 203kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g | Sugar: 2g

The post Keto Blackberry Cobbler with Whipped Cream appeared first on Spinach Tiger.

Two things influence my decision. Spring and Tradition.

This means carrot cake or coconut (tradition) and lemon cake or anything berries (Spring). But there always more. There’s fun and this means chocolate peanut butter, strawberry drip cake and lots of fruit garnishes. I personally love everyone one of these cakes, so please enjoy.

Carrot Cake is Always a Win

• Triple Carrot Cake with Cream Cheese Frosting
• Carrot Cupakes

Depending on the company you keep, you need options. In some families peanut butter is out, and that’s where the good old chocolate with butter cream comes into play.

• Coconut Cake
• Keto Coconut Cupcakes

In some families, there’s always that person who hates coconut. Yep. It’s a love hate thing, and the haters I’ll never understand. But, for the lovers, this sugar free, gluten free coconut cake is the bomb and you can keep going by adding berries. Any berries work or keep going further by adding a medley.

Chocolate

• Triple Chocolate Bundt Cake
• Keto Almond Joy Cupcakes

Bake Lemon

If you can only make one cake and you care about making everyone happy, make lemon. I can tell you after 6 1/2 years of owning a keto bakery, EVERYONE loves lemon. Take this further by adding berries and again like coconut cake all the berries work. Be different and add a whole bunch of blackberries with sprigs of thyme. Why not?

Now if you are that person that always orders vanilla everything, go ahead and make a vanilla cake, but be bold and crown it with a wreath of berries.

Use Fruit

• Keto Cheesecake
• Strawberry Drip Cake

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More Easter Ideas

• How to Color Eggs
• Chocolate Coconut Cream Eggs (sugar free)
• Reeses Peanut Butter Cups (sugar free)

The post Seven Keto Spring Cakes appeared first on Spinach Tiger.

Keto Strawberry Cake

Flavoring an almond flour based cake is not as easy as a white flour cake. However, using fresh strawberries that have been cooked down along with some strawberry extract and you will have that wonderful strawberry flavor.

Cook the Strawberries

For best results, use very ripe, The strawberries should be cooked with some sweetener, lemon juice and small amount of water. Cook low and slow until most of the liquid is evaporated. Add in a dash of strawberry extract. If you end up with too much liquid, pour some into a jar for another use. At this point, you have a strawberry jam that can be used as a cake filling.

The Chocolate Ganache Drip

Make sure your chocolate ganache is pourable. You should be able to drizzle with a spoon. You want to make sure it’s not too thin or too thick, so practicing over the a bowl is helpful till you get just the right viscosity.

You can apply in two ways:

• Drip chocolate ganache only around the edges of the cake, as seen below.
• Pour the chocolate ganache in the center of the cake so that the top is covered in chocolate.

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More Keto Strawberry Desserts You Might Like

• Strawberry Shortcake
• Strawberry Muffins
• Cheesecake with Fruit Wreath

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Keto Strawberry Drip Cake (with Chocolate Ganache)

Triple Six inch Strawberry Cake with Strawberry Cream Cheese Frosting and Chocolate Ganache Drip

Course Keto Cake

Cuisine American

Keyword keto strawberry cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Calories 367kcal

Ingredients

Strawberry Puree

• 1/4 cup Granulated Swerve or 1/3 cup allulose
• 1 tablespoon lemon juice
• 2 cups strawberries Can use frozen, defrosted

Cake Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup Swerve Granulated Sweetener

Wet Ingredients for Cake

• 1/2 cup avocado oil or 4 ounces melted butter
• 6 medium to large eggs
• 60 grams sour cream
• 1 cup strawberry puree
• 1 teaspoon vanilla
• 1 teaspoon strawberry extract if needed

Strawberry Cream Cheese Frosting Ingredients

• 12 tablespoons unsalted butter
• 12 ounces cream cheese
• 2 cups Swerve Confectioner's Sweetener
• 1/3 cup strawberry puree
• 1/2 teaspoon strawberry extract if needed

Chocolate Ganache

• 2/3 cup sugar free chocolate Chips
• 1/3 cup heavy cream
• dash sea salt

Instructions

• Prepare 3 six-inch cake pans with parchment on bottom and rub or spray oil around the sides.

Strawberry Puree

• Put strawberries, sweetener and lemon juice in pan with 1/2 cup water.
• Cook for 20-30 minutes on low until thickened and most liquid is cooked down. You can pour excess liquid out for another use.
• Put in blender and blend to make puree. Don't over-blend. Allow some of the strawberry texture to remain, more like a blended jam.

Strawberry Cake Instructions

• Mix all dry ingredients (not the sweetener) in a bowl. Whisk. Set aside.
• Beat eggs until frothy.
• Add sweetener.
• Stream in avocado oil.
• Add sour cream, strawberry puree, extracts.
• Add in dry ingredients and mix on low until just mixed.
• If making a layer cake, bake at 350 degrees F. (180 C.) for 30-35 minutes, until interior middle reaches 207 degrees. You may need to cover with foil at around 25 minutes.
• Use an offset spatula to go around the sides of the cakes. Wait 15 minutes and then turn over onto a piece of cardboard. Place the cake pan back on top of the cake to finish cooling. The steam will keep the cake moist.
• Cool cakes completely before frosting.
• Once the cakes are completely cooled, trim off the tops so the cakes are even.

Strawberry Cream Cheese Frosting

• Butter and cream cheese both needs be soft. Cut into small pieces. You can microwave cream cheese for 10-15 seconds to soften it.
• Whip butter until fluffy. Whip Cream cheese separately and mix both together.
• Add Swerve Confectioner's Sweetener 1/2 cup at a time.
• Make sure puree is at room temperature. (You can microwave a few seconds if need be).
• Add puree a little at a time. Keep mixing until incorporated. You want it soft enough, but not runny.

Assemble

• To frost cakes, use a piping bag with a large round tip between layers. You can do a crumb coat or a naked cake (as pictured). If you do a crumb coat, put in refrigerator at least 20 minutes before applying more frosting.

  Make sure cake is chilled and ganache is chilled before pouring on. If the ganache is hot it will run out too fast. You will want the ganache to be pourable but not warm.
• Add In some strawberry extract, if needed.

Notes

You can make this recipe as a one layer cake, or double recipe and make an 8 inch three layer cake or 9 inch double layer cake. 

Nutrition

Serving: 1of 12 | Calories: 367kcal | Carbohydrates: 4g | Protein: 6g | Fat: 37g | Fiber: 3g

The post Keto Strawberry Drip Cake appeared first on Spinach Tiger.

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Grain Free Peach Cake

Grain Free, Keto Friendly Sugar Free Peach Cake

Course Dessert Keto

Cuisine American

Keyword keto cake, peaches

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches
• 1/4 cup avocado oil or melted butter
• 3 eggs
• 30 grams sour cream See notes for DF
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 cup Granulated Swerve (Powdered Erythritol)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons Swerve Confectioner's for Garnish optional

Baking Spray

• baking spray for pan

Instructions

Prepare Dry Ingredients

• Preheat oven to 350 degrees F, 180 C.
• Spray 8 inch or 9 inch pan with baking spray.
• Mix all dry ingredients together and set aside.

Blanch Peaches

• Cut an x on each peach end. Place in boiling water for one minute.
  
• Cool. Peel peaches and slice.

Assemble

• Put eggs into mixing bowl and beat for three minutes.
• Stream in oil or melted butter.
• Add sour cream. If making dairy free, add 1/4 cup coconut milk or almond milk.
• Add vanilla extract.
• Add dry ingredients. Mix for about 20 seconds, making sure to get all dry ingredients incorporated.
• Spray pan. Add Batter. Place peaches in batter.
• Bake for 25to 30 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time. You will want internal temperature to be 207 degrees F.
  

Notes

Substitute 1/4 to 1/3 cup coconut milk or almond milk for the sour cream. 

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

Peach season has arrived and I’m here for it. This is a one layer vanilla cake smothered in fresh peaches, made gluten free, sugar free and grain free.

Peaches enjoy a limited season, scream summer and is the one fruit I will indulge in.

Use two medium sized peaches for this low carb peach cake. If you’re on a low-carb diet, peaches have 13 net carbs and will have a minimum carb effect.

How to Peel Peaches

Peeling peaches is so easy. Cut an x on the bottom. Blanch in boiling water for one minute. Let Cool. Now Peeling is easy. Then slice peaches which will be put in once batter is in the baking pan.

Once you have the peaches arranged on batter, know the cake will rise up around the peaches.

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Variations

• Add in a handful of blueberries.
• Add a crumble topping: 1/2 cup almond flour, 1/4 cup Swerve, 1/4 cup butter, cinnamon.
• Top with whipped cream or ice cream.

Bake Low Carb Peach Cake in One Layer

An easy one-layer peach cake can be baked in a pie pan as below, or a 9 inch cake pan. Notice I used less peaches (1 1/2 ) in the photo below, so make it your own. Make sure the cake is cooked through by using a food thermometer, attaining 207 degrees F. in middle. Feel free to serve with low carb ice cream or stabilized whipped cream.

More Peach Recipes

• Peach Sangria
• Grain Free Peach Muffins
• Peaches and Pork Chops
• Grilled Peach Salad
• Low Carb Peach Almond Tart
• Peach Salsa
• Spinach Salad with Peaches

The post Low Carb Peach Cake, Gluten Free appeared first on Spinach Tiger.

Important: Since this post, I’ve started a home keto bakery and everything has changed. Baking thousands of cakes, I’ve learned a lot. I have changed the technique in this recipe, and I promise you, you will absolutely love this cake. I remade it last night for a friend’s birthday and 12 people got to try it. They loved it, and no one could believe this was a keto cake.

Important: I have listed BOTH versions. First one with Avocado oil – NEW version. Second One with butter (old version).

I originally made this cake for my 20th anniversary, and it has now become the special occasion cake.

You need to know how hard I worked on getting this cake right. The First time I made this cake,   I squeezed 8 lemons, measured out all my ingredients and the cake was a big flop. Not just a flop. A disaster, because it had to be tossed. Two years later, and after hundreds of cakes sold in my keto bakery (including over 6,000 cupcakes), I have honed this lemon cake recipe to perfection.

Naked Lemon Lake

On my first try I used only coconut flour and that was a complete disaster. 

While I had used only coconut flour, I realized that my success with citrus cakes like this orange cake was based on almond flour and this very popular lemon snack cake was also based on almond flour, so I immediately went back to the store and bought more lemons and started over and did some thinking. Obviously the coconut flour cake could not handle all that lemon juice. Every baking failure tells me something!

Bake Naked Lemon Cakes to a Golden Brown

When I saw how the three cakes baked to a beautiful golden, I knew I had the right lemon cake recipe.

The batter will be thick. Don’t worry about that. Smooth it out with an off-set spatula.

I hear over and over again about the fears of baking because of the exactness of recipes. I relish a cake baking challenge, because it’s like going on a culinary scientific adventure. Every single failure teaches me something and it’s usually the failures that bring amazing success. This is why I encourage you to keep trying, and never give up if you want to be a baker.

Originally I used all butter for the cake and you can do that, but I encourage you to use avocado oil and to use my technique, so that you get a fluffy lemon cake. 

Main Ingredients for keto Lemon Cake

• Almond Flour
• Coconut Flour
• Eggs
• Fresh Lemon Juice, zest
• Sour Cream
• Lemon Extract
• Swerve (Read HERE why I use Swerve)

Decorate with lemon peels, blueberries, and if you like fresh lemon thyme.

Keto Naked Lemon Cake

What is a naked cake?

Basically, most naked cakes do not have icing or frosting on the sides, and are often triple layered. I lean towards them, because they are beautiful and use less frosting (or you can stuff the frosting inside the layers, which is marvelous.

Naked cakes are my favorite cake to make. You get to have more frosting in each slice, and they are so pretty.

What do I need to make this Keto Naked Naked Cake?

This naked cake requires three 6-inch pans. I love the idea of not having to frost the sides. The key to having good sides is make sure you cool your cakes well, and freezing them before you frost them. A broken piece of cake does not look good naked. By the way, if you don’t have six inch pans, you can use this recipe to make a 9 inch layer cake.

How many lemons make a cup of lemon juice

Typically, it takes 8 large lemons to make a cup of fresh lemon juice. The zest is really important as almond flour is challenging to flavor. You CAN add a capful of lemon extract to up the lemon flavor.

Can you buy bottled lemon juice for this recipe?

You can, but it won’t be as lemony. If you do, at least use one fresh lemon with all the zest. Also use lemon extract.

Why did you mix coconut flour with almond flour?

Using both improves structure.

What is Swerve? 

Swerve is powdered erythritol and I talk about it extensively here.

Why use xanthan gum?

Xanthan gum adds structure as alternative flours lack gluten and tend to fall apart. It’s pricy but lasts a long time because you don’t use much per recipe.

How many servings are in this keto naked lemon cake?

This is a very rich cake and can be cut into 16 servings, which yield 6 net carbs.

Nutrition Value for Keto Naked Lemon Cake: 6 Net Carbs

This cake is sold in mini versions as lala cakes in my Keto Home Bakery, which I started last July. 

More Keto Desserts from Spinach Tiger

• Keto Lemon Blueberry Bundt Cake
• Keto Lemon Butter Bundt Cake
• Keto Strawberry Cake
• Keto German Chocolate Cake
• Keto Lemon Meringue Tarts
• lemon budino
• Keto Lemon Tart
• Keto White Chocolate Raspberry Bundt Cake
• Keto Chocolate Cupcakes
• Keto Italian Orange Olive Oil Cake
• Keto Triple Layer Coconut Cake

Important Note: Make sure you see both versions for the Keto Lemon Cake One with Oil which is the new version I use in the bakery. The second one is the original recipe with butter version. Both are good. I like the oil version the best to get a fluffier cake.

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Keto Naked Lemon Cake with Lemon Cream Cheese Frosting NEW VERSION

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions. This is the version with avocado oil.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 2/4 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 cups Swerve Granulated

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 3/4 cup avocado oil
• 8 large eggs
• 1 cup lemon juice 8 large lemons
• 1 tablespoon lemon extract
• 4 tablespoons sour cream

Lemon Frosting

• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• 1 1/2 cups Swerve confectioner’s sugar

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.
• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil. Set aside
• Beat eggs on medium high for a good five minutes until frothy.
• Slowly stream in avocado oil.
• Mix lemon juice with sour cream and extract.
• Stream into batter.
• Add dry ingredients to wet ingredients in mixer.
• Mix just until incorporated. Batter will be thick.
• Microwave a teaspoon of batter for 20-30 seconds. Taste for sweetness and lemon flavor.
• Evenly divide in three six inch pans.
• Bake at 325 degrees. Make sure to check at 25 minutes. You may need to bake ten more minutes. You may need to put foil over cake if it's browning too much and not done. Use thermometer to test inside center of cake. It will need to be 207 degrees F.
• Cool completely in pan before removing, as this cake is tender.
• Once cooled, remove from pan, and apply cream cheese frosting.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes.
• Add together. Beat again until very smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until very smooth. Taste for lemon flavor and sweetness.
• To apply frosting, decide how your cake will stack. Use a piping bag to apply frosting to the two centers in concentric circle, which ensures an even layer.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 16 slices, 6 Net Carbs per slice.

 

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

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Butter Version: Keto Naked Lemon Cake with Lemon Cream Cheese Frosting

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 14

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 1/4 cups almond flour
• 4 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 1 cup Swerve Granulated powdered erythritol
• 1/2 cup avocado oil can use olive oil
• 6 large eggs
• 1/2 teaspoon lemon extract
• 1/2 cup lemon juice 8 large lemons
• 2 tablespoons heavy cream (or almond milk)

Lemon Frosting

• 12 ounces cream cheese
• 3/4 cup butter 4 ounces
• 1 lemon (for juice and zest)
• 1.5 cups Swerve confectioner’s sugar more if needed
• 2 tablespoons heavy cream

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.

Dry Ingredients

• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil.

Wet Ingredients

• Beat eggs for about a minute till frothy.
• Stream oil into eggs.
• Add swerve or whatever sweetener you are using.
• Add lemon juice and lemon extract.
• Add dry ingredients to wet ingredients in mixer.
• Add heavy cream or almond milk to batter if it appears too thick.
• Mix just until incorporated.
• Do a taste test for lemon flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes. You want your cake to be 207 F. Degrees in center.
• Divide evenly into pans.
• You want to bake to golden brown.
• Once out of the oven, use offset spatula and go around the edges. Cool for 15 minutes.
• Once cooled, remove from pan, and cool completely before frosting.
• You can freeze each cake separately, wrapped in plastic and frosted at another time.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes. Make sure butter and cream cheese are at the same temperature 69/70 or they will not incorporate well together, especially is butter is warmer than cream cheese.
• Beat on low until smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until smooth.
• To apply frosting, decide how your cake will stack. Even out with serrated knife if necessary.
• Put a third of frosting on first layer. Smooth out with an offset spatula. Repeat on next layers.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 14 slices, 6 Net Carbs per slice.

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

The post Keto Naked Lemon Cake with Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

Of all the keto friendly desserts I make, Keto German chocolate cake is the easiest to make and the taste is amazing.

The trick was to get the German chocolate frosting, full of butter, brown sugar, pecans and coconut just right. What you might not realize is magic of egg yolks that pull together and keep together this magnificent frosting.

German Chocolate cake is one of those concoctions that you either love or don’t care for. When you love it, you love it.

It’s not a cake you see every day. In my home bakery, I’ve made Keto German Chocolate Cake for two different birthdays this month. They were thrilled to have this option. Each serving of 12 is about 4 net carbs, and is high in calories due to the heavy cream in the frosting.

Make this a special occasion option, but it should work just fine for the low-carb diet.

How many does this cake serve?

This cake recipe serves 12 and will make a triple layer six inch cake or a double layer 8 inch cake.

Make a Double Layer Keto German Chocolate Cake

If you want a double-layer 9 inch cake, you can follow below. Or use the recipe below and make a double 8-inch cake.

To Make a double layer cake use these measurements.

• 336 grams almond flour (3 1/2 cups)
• 45 grams coconut flour (3 tablespoons)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 cup cocoa powder
• 1 1/2 cups granulated swerve (powdered erythritol)
• 3/4 cup avocado oil or olive oil
• 9 eggs
• 6 tablespoons sour cream
• 3/4 cup boiling water
• 1 1/2 teaspoons vanilla

What is the history of German Chocolate cake?

It’s not a recipe from Germany. It’s a recipe that evolved from Samuel German, who developed a recipe for dark baking chocolate, which was called Baker’s German sweet chocolate.

What makes German Chocolate Cake German Chocolate cake?

It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. To keep this sugar free and keto friendly,  I used Good Earth Golden Sweetener, heavy cream, and unsweetened coconut. Or you can use Swerve brown sugar. You can find out more about Swerve, a powdered erythritol here.

Options for Brown Sugar

• Choc Zero Maple Syrup – 1 tablespoon and use regular swerve.
• Black Strap Molasses – 1 teaspoon and use regular swerve. 
• Whole Earth Golden (found at Costco) has been my go to lately for brown sugar replacement).

One day I was out of Swerve brown sugar and used Swerve granulated and a tablespoon of Choc Zero Maple Syrup. It worked out wonderfully. You could also use only the Swerve granulated, as I realize the brown sugar and Choc Zero Maple syrup may not be available.

Keto German Chocolate Topping

The topping is cooked on top of the stove. Use cold butter and continue stirring until your frosting comes together. If your topping separates (this happened to me once), add more heavy cream and continue stirring on very low. When I did this, it all came back together. I mix my cream and egg yolks together first. I  have never had my topping curdle. 

I need to say this again USE COLD BUTTER or your frosting will not work.

Make Keto German Chocolate Cupcakes 

I sell these in my keto home bakery. Here is one of the responses I got back from a customer.

“The German chocolate was magnificent. Thank you for making the keto birthday a success!” Lori B.

“This is my favorite cake that I buy from you.  I had to take the time to write you to tell you.” Ricky (a current customer since October 2019).

I’ve had so many rave reviews about this recipe, and I’m so excited for you to have it.

More Keto Cakes from Spinach Tiger

• Keto Carrot Cake with Cream Cheese Frosting
• Keto Chocolate Birthday Cake
• Keto Red Velvet Naked Layer Cake
• Keto Naked Lemon Cake with Lemon Cream Cheese Frosting
• Keto Ding Dong Cake
• Keto Birthday Cake (Yellow Cake, Chocolate Frosting)

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Keto German Chocolate Cake

Makes an ample one layer cake, an 8 inch double layer cake, a 6 inch triple layer cake or 12 cupcakes. Use the double recipe (above in blog post) for a 9 inch double layer or a 13 x 11 cake).

Course Keto Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 230 grams almond flour See blog post for double layer measurements.
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder optional
• 1 cup granulated Swerve
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoons vanilla
• 4 tablespoons sour cream

German Chocolate Frosting

• 1 cup Swerve Brown Sugar (or Swerve Granulated) See Notes for Substitute
• 12 tablespoons cold unsalted butter (MUST BE COLD) cut into large pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 3 egg yolks use large eggs. If eggs are small, use 4 egg yolks
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup unsweetened coconut
• Kitchen Tools
• Parchment Rounds

Instructions

• Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
• Grease pans with avocado oil or baking spray. I like to use parchment rounds.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set Aside
• Beat eggs until frothy about two minutes.
• Stream oil in. Add Swerve.
• Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
• Add in sour cream to cocoa mix.
• Add vanilla to cocoa mix.
• Add cocoa mix to mixer (egg mixture).
• Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
• Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
• Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.

German Chocolate Topping

• Add a few tablespoons of water to coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
• Make sure your butter is cold and cut I can't repeat this enough times.
• Cut butter into 8 pieces. Place back in fridge to keep cold.
• Mix egg yolks with heavy cream before heating. Add to sauce pan. Add salt, Swerve brown sugar in sauce pan stirring constantly over medium heat. Add butter. Keep stirring on low heat
• Important: If your frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Cold butter helps prevent this separation.
• Remove from heat. Stir in vanilla. Add in coconut and pecans.
• Wait about twenty minutes for topping to cool. Put plastic wrap over while cooling.Pour over cooled cakes.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, use 1 teaspoon of Black Strap Molasses and Granulated Swerve Sweetener. 

 

 

 

 

Nutrition

Serving: 1of 12 | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Fiber: 3g

The post Keto German Chocolate Cake appeared first on Spinach Tiger.

It’s quite the time in America, as for some feelings and displays of patriotism are not welcome. Just so you know, they ARE welcome here. Yes, we have problems and feel perhaps even anxious, angry, confused or worse… apathetic.

America is a young country with an amazing form of government run by flawed, passionate people. Fierce debate bothers some people, but it’s the allowance of such heated debate that makes this country great. I do hope you celebrate with gusto and love the freedom we are gifted to have.

The boys (the twins) are currently on a scout trip enjoying Washington D.C. and nothing is ruining their joy in our America’s capital. They just sent me a picture of the Speaker of the House’s office, and they will be touring the White House. Even though Biden may not be their guy, they are thrilled to be there and are hoping to meet him. After all, they said, he’s the president of the United States of America. If only we all could afford this grace to the side we don’t agree with and be on the side of America.

This keto mixed berry cake recipe made with juicy red local strawberries picked and sweet, organic blueberries is my way of uniting us and opening up a discussion on what liberty means to me, to you.

Pursuing Happiness with Food (that is good for you) 

My heart’s desire is liberty for all. Liberty means free from health problems caused by food. Liberty means the elimination of chronic diseases that make us more vulnerable to complications (death from viruses, colds, etc.)

But do we have to give up dessert? Not if we rethink ingredients and understand a little bit about the science of food and how the brain interprets ingredients. Fat satisfies and satiates. Sugar or highly processed carbs sans fiber does not, and actually increases the desire to repeat, because the brain says “you’re still hungry” or the pleasure is so intense from sugar, it has a drug-like affect.” Think food coma.

If you’ve been around here for any length of time, you’ve seen this blog evolve from whole foods recipes to grain free, sugar free recipes with a criteria of delicious and no compromise.

You can look around and see the many low carb recipes, the numerous amount of vegetable recipes and kitchen tested keto friendly dessert recipes that people pay money for (in my bakery). I cannot blame a failed recipe on someone who didn’t bake it right. I get immediate feedback from the public.

My Keto Bakery – Keto Classes

After perfecting grain free, low-car recipes, I  opened a home keto bakery.   

If you live in the Nashville area, I sell my baked goods, mainly to people avoiding grains, gluten, sugar and often those on low-carb and keto diets. We also teach keto baking classes. 

I’m also at a few farmer’s markets and coffee shops.

How do you make a grain free cake that tastes good?

After many tries, I believe I have a perfect base for a moist, grain free sponge cake, using the right combination of blanched almond flour, coconut flour, avocado oil, eggs and sour cream. (Sour cream can be replaced by a non-dairy sour cream or almond milk).

The consistency is similar to a sponge cake, and when baked extra minutes, forms a near crunchy top (like a muffin).

A piece of this keto mixed berry cake is high in good fat and doesn’t take you to a dark place of overeating, but brings some pleasure.

How do I Make a Keto Skillet Cake?

I used a ten inch cast iron pan to make this cake, along with a baking spray and parchment paper. You could also make a 9 inch layer cake, or a quarter pound sheet cake.

Can a Cake with Fruit Still be Keto Friendly?

Yes, strawberries and blueberries are fairly low in carbs and high in fiber. One piece of this cake is 3 net carbs.

What Sweetener do I use for a Keto Cake?

I use Swerve which I’ve written about here. Swerve makes both a granular and confectioner’s sweetener.

More Keto Summer Dessert Recipes You Might Love

• Keto Strawberry Shortcake 
• Sugar Free Cheesecake Jars with Blueberry Compote
• Keto Cheesecake with Fruit
• Lemon Blueberry Bundt Cake
• Keto Angel Food Cake
• Keto Chocolate Ganache Bundt Cake
• Keto Flag Cake

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Keto Mixed Berry Cake Recipe

Perfect, Easy Snack Cake made with fresh summer fruit.

Course Cake

Cuisine American

Keyword keto cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Calories 203kcal

Ingredients

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 cup Swerve Granulated
• 6 eggs
• 1/2 cup avocado oil
• 60 grams sour cream
• 1/3 cup sliced strawberries
• 1/3 cup blueberries

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together except the Swerve. Set aside.
• Mix Swerve and avocado oil.
• Add eggs one at a time, until thoroughly incorporated.
• Add vanilla. Add sour cream.
• Add dry ingredients. Mix.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a quarter sheet pan or a ten inch cake pan. If you use a 9 inch
• Bake for approximately 30-35 minutes or until golden brown.

Nutrition

Serving: 1of 12 | Calories: 203kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g | Sugar: 2g

The post Keto Mixed Berry Cake Recipe appeared first on Spinach Tiger.

We sell these as mini cakes at the farmer’s market and coffee shop and customers have been thrilled to have a dairy free option.

Making a dairy free keto chocolate ganache cake was a challenge at first, and then I discovered making the cake and the ganache with full fat unsweetened coconut milk worked beautifully. In fact, the coconut milk performs equally if not better than sour cream for the cake. The coconut milk works just as well as heavy cream for the chocolate ganache.

How to Make a Keto Dairy Free Salted Chocolate Ganache

The most important part of this (in my opinion) is using Choc Zero Dark Chocolate Chips. It has the right taste and amount of fat to make a luxurious ganache as I did in this traditional recipe using heavy cream.

Made in a bain marie (double boiler) on top of the stove in mere minutes, it becomes a smooth, chocolatey sauce that will cool to smooth, soft fudge topping. Dairy free chocolate ganache will satisfy any chocolate lover, and you won’t taste the coconut.

• 1 Cup Chocolate Chips (Choc Zero) (affiliate but you can use SPINACHTIGER10 for discount)
• 1/2 Cup Unsweetened Coconut Milk Full Fat
• Flaked Maldon Sea Salt

My Favorite Unique Liners for Keto Cupcakes

I personally love the flat tart-shaped mini cakes that I bake in these cake liners. You CAN still bake these in traditional cupcake liners, but these are easy to eat, store, share and freeze. You can also use this recipe to make mini bundt cakes in these silicone pan molds.

Dairy Free Keto Chocolate Ganache Cake

This is my tried and true recipe which can make a bundt cake, a layer cake, a sheet cake and cupcakes. You will love this cake as much as my customers do. These are the cakes sold in coffee stops and farmer’s markets.

Ingredients for Dairy Free Chocolate Cake

You’ll notice I like to add a little espresso powder to my chocolate cake. It’s optional, but does add another layer of flavor. Most of the products are purchased on Amazon, where I do earn a small commission.

• Almond Flour
• Coconut Flour
• Cacao Powder
• Boiling Water
• Eggs
• Coconut Milk
• Avocado or Olive Oil
• Baking Powder
• Baking Soda
• Xanthan Gum
• Salt
• Espresso Powder
• Erythritol (Swerve or Whole Earth Golden Erythritol and Monk Fruit)

This is my keto dairy free raspberry chocolate version which I’ll be publishing soon.

• Keto Chocolate Mini Bundt with Ganache
• Keto Triple Chocolate Bundt
• Keto Raspberry Chocolate Bundt Cake

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Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/3 cup full fat coconut milk

Dairy Free Chocolate Ganache

• 1 cup Choc Zero Dark Chocolate Chips
• 1/2 cup full fat coconut milk
• Dash sea satl or Maldon Flaked Salt

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum except optional espresso powder. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, espresso powder with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 20 minutes.
• If making in a sheet pan, spray pan first with non-stick spray. Bake 20-25 minutes. Check Internal Temperature

Dairy Free Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk on low until all chocolate is melted.
• Pour over each cupcake. I use the Wilton Drizzle Spoon.
• You can eat warmed up, cold or room temperature. Freezes well.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post Keto Dairy Free Chocolate Ganache for Cupcakes or Cake appeared first on Spinach Tiger.

This has the best of everything. Chocolate cake with a touch of espresso powder, topped with vanilla buttercream, and then topped again with a drizzle of chocolate ganache. Once I started making the black and white for the bakery, I knew this would be a staple that would always be on the menu (and always in my freezer).

What I Love Most About the KetoBlack and White Cupcakes

• Taste – The combination of double chocolate and vanilla buttercream delivers the perfect bite for the chocolate lover looking for a keto treat, a sugar free treat or a gluten free treat.
• Easy – While there are three elements to these black and white, this is not a hard dessert to make. I’ll explain below how to easily break down the components.
• Freezes exceptionally well. You will want to make a dozen and freeze them. Take them out for about an hour.
• Crowd Pleaser – Out of all my delicious keto cakes, this is the one that seems to please everyone and one you can serve to people that are not sugar free.

Ingredients for Keto Black and White Cupcakes

• Cake – almond flour, coconut flour, Swerve (erythritol), cocoa powder, eggs, coconut milk (or almond milk), baking powder, baking soda, salt, xanthan gum, espresso powder.
• Buttercream – Swerve confectioner’s sweetener, butter, salt, vanilla.
• Chocolate Ganache – Choc Zero dark chocolate chips, heavy cream.

Process

You can make all three components and freeze separately if you desire. For example, you make chocolate cupcakes, then freeze and top later. I do this for my bakery. You can also freeze the buttercream and the ganache. I tell you this because if you want to stay on a low-carb, keto or gluten free diet, you may want to be able to have this flexibility to make two dozen or to use various toppings, like this Texas Sheet Cake Topping, this Sugar Free Chocolate Frosting or this Peanut Butter Frosting.

Cool cakes completely before frosting with buttercream. Place in refrigerator for about 20 minutes or longer before adding ganache. Chocolate ganache should be slightly cooled before you drizzle over buttercream. I love this simple tool for drizzling.

My Unique Choice for Cupcake Liners

In my bakery, I use these tart liners for cupcakes. They are easy to frost, easy to share. This recipe will make about 14 cakes and you put them on a baking sheet, not in muffin pans. If you do use traditional cupcake liners, you will probably get about 16.

Freezing Cupcakes

You can freeze these in an airtight container. You can also freeze before topping, in plastic wrap, up to three months. I freeze buttercream in plastic ziplock bags and freeze ganache in jars. By the way, the ganache can be placed in refrigerator for up to a week. Microwave for about 20-30 seconds stirring every 10 seconds or so, careful not to over-heat. You can also freeze left over ganache.

Macros/Nutrition

Calories: 401 Net Carbs: 5g Protein: 8g Fat: 35g

More Keto Chocolate Desserts from Spinach Tiger

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Keto Chocolate Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto cake, keto chocolate cake, keto chocolate cupcakes, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 14 cupcakes

Calories 402kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup Unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/4 cup coconut milk or almond milk

Keto Vanilla Buttercream

• 3/4 cups unsalted butter 3 sticks or 12 ounces
• 3/4 cups Swerve Confectioner's Sweetener
• dash salt

Chocolate Ganache

• 2/3 cup choc zero chocolate chips
• 1/3 cup heavy cream
• dash salt

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Mix sour cream and milk together. Add.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
• Add in sour cream to cocoa mixture.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Bake in cupcake liners for approximately 20 to 25 minutes bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
• While cakes are baking, make the buttercream and ganache (see below).

Vanilla Buttercream

• Beat butter until softened and creamy, Add Confectioner's Swerve 1/2 cup at a time, until fully incorporated. Add dash of salt if using unsalted butter.

  Top each cooled cake with buttercream. Refrigerate for 20 minutes at least before drizzling the ganache.

Chocolate Ganache

• In double boiler or bain marie (stainless bowl over simmering water) heat cream and chocolate until chocolate is melted on medium low. Cool slightly before drizzling over buttercream.
• Spread vanilla buttercream over each cake. Refrigerate for 10 minutes. Drizzle chocolate ganache.
• FREEZE: These freeze well. Put in container. Freeze up to 3 months. Defrost in refrigerator.

Nutrition

Serving: 114 | Calories: 402kcal | Carbohydrates: 11g | Protein: 8g | Fat: 35g | Fiber: 6g

The post Keto Black and White Cupcakes appeared first on Spinach Tiger.