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.

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.

I’m not only late to the party making keto brookies, before a few weeks ago, I never even heard of brookies. And I wonder why I never thought of combining a chocolate brownie with a chocolate chip cookie.

Whoever first baked brookies is genius. You get the best of both worlds in a chocolatey gooey brownie topped with a soft chocolate chip cookie. There are no nuts (outside of almond flour), because the beauty of keto brookies is their soft gooey texture.

Single Serve Keto Brookies

If you’ve been around here before, you know I make single serve mini cakes, which are my version of cupcakes.

Ingredients

• Almond flour
• Coconut Flour
• Swerve Golden
• Eggs
• Butter
• Cocoa Powder
• Choc Zero Sugar Free Chocolate Chips
• Coconut Milk or Heavy Cream
• Baking Powder/Baking Soda

The Brownies are swirled with a chocolate ganache (made with sugar free chocolate chips and either coconut milk or heavy cream, resulting in a gooey brownie.

Brownie Pan Keto Brookies

You also can make these keto brookies in a 9 inch square brownie pan and then cut them into squares. The bake time will be longer, but you still will pre-bake the brownie batter for about ten minutes. Then add the cookie dough and once golden, they are done. Cool completely before cutting.

Highly Recommended Pan: I only purchase USA pans, and this 9 inch square pan works well with this recipe.

Recommended Paper Liners: I use paper liners meant for tarts, which are result in flatter serving, easy to bake. I use these also for all my cupcakes.

Tips for Success

• Pre-bake the brownie mixture first and then add the cookie mixture.
• Don’t over-bake the cookie mixture. They will appear very soft, but will harden as they cool.

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More Keto Baked Goods

• Keto Chocolate Cheesecake
• Keto Triple Chocolate Cheesecake
• Keto Cookie Cake
• Keto Chocolate Chip Cookies
• Keto Pots de Creme
• Keto Cheesecake Brownies

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Keto Brookies

Amazing Keto ouble Chocolate Brownies with Chocolate Chip Cookie Top

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Brownie Bottom

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 1/3 cup sugar free chocolate chips

Chocolate Chip Cookie Top

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 cup golden monk fruit
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• 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, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream 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.
• Add in chocolate chips.

Brownie Pan Instructions

• Pour batter into prepared pan. Smooth out. Bake for 10 minutes at 350 Degrees F., 180 C.
  
• Add chocolate chip cookie mixture, using a small scoop.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.

Single Serve Instructions

• Put brownie batter in paper liners, only halfway,
  
• Bake for 10 minutes.
• Top with Cookie Batter.
  
• Bake for about 10-15 minutes until golden.

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: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Brookies (Brownies Topped with a Cookie) appeared first on Spinach Tiger.

Ricotta takes on a whole new life of deliciousness creaminess when whipped in a food processor or blender, and is especially good for a quick dessert.

Ricotta cheese is very versatile, and can be sweetened either with honey, sugar or a sweetener like Swerve (erythritol) or monk fruit. Ricotta also makes a great savory appetizer dip like this I whipped ricotta with peas.

This is a dessert (or breakfast) recipe sweetened, flavored with some lemon zest and a little juice and topped with a sugar free blueberry compote. You could also use fresh fruit, but the texture of the blueberry compote complements the ricotta cheese texture.

Sugar Free Blueberry Compote

• 2 cup blueberries
• 1/2 cup water
• 1/4 cup erythritol
• Juice of half lemon
• 1 tablespoon xanthan gum gel

Simmer on low for twenty minutes. Cool. Refrigerate. The compote will thicken up in the fridge.

Cooking Notes

Xanthan Gum: I use the xanthan gum gel (made with xanthan gum and cold water). It ends up being less than 1/8 teaspoon of xanthan gum, because it’s mixed with water in a blender. However, it works just as well as a thickening agent as corn starch.

Blueberries: I use organic frozen blueberries from Costco, because the taste and sweetness is consistent.

Similar Keto Friendly Recipes from Spinach Tiger

• Mini Sugar Free Cheesecake
• Low Carb Blueberry Tarts
• Salmon with Savory Blueberry Compote
• Keto Blueberry Cheesecake Bars
• Keto Blueberry Bundt Cake

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Variations

• Use Cinnamon and Swerve.
• Use this sugar free strawberry sauce.
• Use fresh fruit.
• Top with lemon curd.

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Whipped Ricotta with Blueberry Compote

Easy Dessert, Whipped Ricotta with Blueberry Compote

Course Dessert

Cuisine American, Italian

Keyword blueberries, ricotta cheese, Whipped Ricotta

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Blueberry Compote 20 minutes minutes

Servings 4

Equipment

• 1 food processor or blender

Ingredients

• 2 cups ricotta cheese
• 1 tablespoon sweetener of choice see notes

Blueberry Compote

• 2 cups blueberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/4 cup erythritol
• 1 tablespoon xanthan gel

Instructions

• Mix ricotta with sweetener. . You can adjust after you whip the ricotta.
• Whip in small food processor or blender, until creamy.
• Taste for desired sweetness. Chill for at least 2 hours before serving.

Blueberry Compote

• Put ingredients together in saucepan, except the xanthan gum gel.
• Once the blueberries are simmering about 15 minutes, add xanthan gum and stir.
• Simmer for a few more minutes and turn off heat. Cool, and then chill in fridge.
• Serve whipped ricotta with blueberry compote. Serve immediately.
• You can refrigerate whipped ricotta for up to overnight, but don't add compote until right before serving.

The post Sweet Ricotta Dessert, Blueberry Compote (Sugar Free) appeared first on Spinach Tiger.

These keto half moon cupcakes is my newest keto lala cake in my Keto bakery. It’s a moist chocolate cake topped half with a dairy free chocolate ganache and half icing.

Three Main Components for Keto Half Moon Cupcakes

• Dairy Free Chocolate Ganache (Choc Zero chocolate chips, coconut milk)
• Chocolate Cake
• Water Glaze (made with Swerve Confectioner’s Sweetener

Making the Keto Half Moon Cakes

The chocolate cake is made dairy free, gluten free and low carb. The main ingredients include almond flour, coconut flour, eggs, unsweetened cocoa powder and either coconut milk or almond milk. The texture is fluffy and perfect. I’ve made probably 10,000 keto chocolate cupcakes and I never mess with my recipe. It works.

Chocolate Ganache is a combination of dark chocolate and coconut milk (for dairy free) or heavy cream. I use Choc Zero chocolate chips mixed with coconut milk in a bain marie. This means I place a stainless bowl over a saucepan of simmering water and stir on low until the chocolate is melted.

The Glaze is easier to do. Simply use your favorite sugar free confectioner’s sweetener like Swerve confectioner’s mixed with water. The consistency should be pourable.

I use a cake frosting scraper to apply the half and half. It’s pretty easy. Do the ganache first, let that set and then do the glaze. I recommend at this point to put in the freezer for about 15 minutes to set the glaze quickly because it can absorb the color of the ganache.

Variations

Flavor the ganache or the glaze with extracts, such as orange or peppermint.

Similar Keto Recipes from Spinach Tiger

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Keto Dairy Free Black and White Cupcakes

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake, Topped Half with Chocolate Ganache, Half with Vanilla Icing Glaze

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 Cupcakes

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour
• 4 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
• 1/2 cup boiling water
• 1/4 cup almond milk

Chocolate Ganache

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

Glaze

• 1 cup Swerve Confectioner's Sweetener
• 1/4 cup water or as as neede

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• 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.
• Add Swerve confectioner's or erythritol of choice.
• In separate bowl mix cocoa 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. You can use heavy cream instead of coconut milk
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Bake at 350 Degrees F. (180 C) 18-22 or until center reaches 207 Degrees F.

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.
• Once cake is completely cooled, top the cakes. Slightly cool ganache. Use a knife or cake scraper to set in middle as a guide and put ganache on only half. Let this set for 30 minutes before adding the glaze on the other side. You can also refrigerate to hasten the process.

Glaze

• Mix Swerve Confectioner's (or brand of your choice) with water, a tablespoon at a time to get the consistency you want. Fill in other half with glaze. Allow to set.

Notes

 

 

 

Nutrition

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

The post Keto Half Moon Cupcakes, Dairy Free, 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.

The muffin is flavored with maple and filled with blueberries, topped with a maple glaze. It’s a sugar free, mobile blueberry pancake breakfast on the go.

Keto Bakery Owner

If this is your first time here, you may not know I’ve owned a home keto bakery since 2019. Since that time I’ve been able to perfect keto muffins and cakes and experiment with lots of flavors, extracts, fruits, and sweeteners. You can choose to add the maple butter glaze or eat them without glaze, heated up and topped with butter.

Ingredients for Keto Blueberry Pancake Muffin

Amazon pays me a small commission for the following.

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Swerve Confectioner’s Sweetener
• Avocado Oil
• Baking Powder
• Sour Cream (substitute with coconut milk for dairy free and skip the glaze).
• Blueberries
• Maple Extract

Frozen Blueberries

I prefer frozen blueberries, and I place them in the muffins after the batter is in the liners. This way the batter doesn’t turn blue. Frozen blueberries tend to be sweeter than store-bought unless you have local blueberries you know are sweet.

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More Keto Breakfast Muffins

• Keto Coffee Cake
• Keto Lemon Blueberry Muffin
• Keto Strawberry Muffins
• Keto Carrot Muffin
• Keto Vanilla Glazed Donut Muffins

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Keto Blueberry Pancake Muffins

Low carb, gluten free, sugar free keto blueberry maple muffins that tastes like pancakes.

Course Keto Muffins

Cuisine American

Keyword blueberry, keto muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Ingredients

Muffin Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup Swerve Granulated
• 1/2 cup avocado oil
• 6 extra large eggs
• 4 tablespoons sour cream 60 grams
• 1/4 cup almond milk
• 1/4 teaspoon Maple Extract

Maple Glaze Ingredients

• 1/2 cup Swerve Confectioner's Sweetener
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Maple extract, more if needed
• 1 teaspoon water

Instructions

• Preheat oven to 350 degrees F. 180 C.

Muffin Instructions

• Mix all dry ingredients except the sweetener. Set aside.
• Beat eggs well.
• Slowly stream in avocado oil.
• Mix sour cream and almond milk, shaken in jar. Add to mix.
• Add maple extract and vanilla extract.
• Gently mix in the dry mixture.
• Do a taste test to see if you have enough maple flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blueberries, pressing into batter.
• Bake for 15 to 22 minutes at 350 F. or until golden brown.
• Prepare maple glaze and spoon over the top.

Maple Glaze Instructions

• Heat Confectioner's Swerve Sweetener, butter and maple extract together, stirring until all in incorporated. Immediately spoon on muffins. This will dry to a glaze.
• The muffins are also good without glaze and with butter.

The post Keto Blueberry Pancake Muffin appeared first on Spinach Tiger.

Note: This is a repost from five years ago, and I’ve added a gallery with links to more keto breakfasts like keto waffles and keto pancakes.

Gluten Free Dutch Baby without Gluten Free Flour

Many gluten free recipes use a base of rice flour. While I do have some gluten free recipes using the gluten free flour that are great like my gluten free biscuits, which tastes just like the Southern biscuit people miss,  most of my gluten free recipes are now made with almond flour, which yields a much better crumb.

While most of my recipes now use Swerve or Powdered Erythritol for a sweetener making them keto friendly, you can use sugar in the same recipes.

This gluten free dutch baby (a baked German pancake) is flavored with cinnamon, orange zest and topped with a sweetened cinnamon orange butter. It’s truly divine, and reminds me of crepes suzette. You can take this recipe a step further and top with some warmed cream cheese frosting (recipe here).

You might be wondering how any of this can be gluten free and keto, but it’s one of easiest of the keto recipes that uses almond flour and coconut flour.

The orange zest really drives the orange flavor without using orange juice which can be too sugary. You could also use orange extract.

What is a Dutch Baby?

A dutch baby is a German pancake that is baked in a skillet. As it bakes, it puffs up and is then ready for butter, glaze or fruit.  I’ve made an apple dutch baby here and a sausage dutch baby here with all purpose flour, but they could easily be adapted with grain free flours. I’ll come back and do that in another post.

My first gluten free, keto dutch baby was posted here and it’s the result of four separate tests to get that just right mixture that wasn’t eggy. After that I jumped over to a keto savory dutch baby made with cheddar and bacon. In the Fall, I made a keto pumpkin dutch baby that has made heads turn.

How to Make a Gluten free Dutch Baby

I used two grain-free flours in this grain-free, gluten free dutch baby recipe, almond flour and coconut flour to get the taste I was looking for. If you follow me on instagram I told you that I was going to test and retest this recipe until I got a recipe worthy of sharing.

The orange cinnamon butter is inspired by the butter cakes I make for my bakery. It’s a very forgiving butter. You can add in a squeeze of orange, a dash of cinnamon, swerve. I use a ratio of one tablespoon butter to one tablespoon of swerve.

Sugar Free Cream Cheese Glaze  

If you don’t want the orange butter, you could top with some cream cheese glaze. I basically warmed up my cream cheese frosting. I like when there is a lot of fat in a swerve recipe. If I make an orange juice glaze, it’s mostly all swerve and too sweet, which is why a cream cheese frosting glaze works so well.

I used this recipe but in a much smaller batch.

Posts You May Love from Spinach Tiger

• Grain Free Gluten Free Dutch Baby with Berries
• Grain Free Gluten Free Pumpkin Dutch Baby
• Grain Free Savory Dutch Baby with Bacon and Cheddar
• Keto Pancakes
• Keto Waffles
• Dairy Free Keto Waffles

Why I use Swerve as a sweetener.

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Grain Free Orange Cinnamon Dutch Baby

Grain Free, Gluten Free Orange Cinnamon Dutch baby made with almond flour.

Course Breakfast

Cuisine American

Keyword grain free dutch baby, keto dutch baby

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 230kcal

Author Angela Roberts

Ingredients

Orange Cinnamon Dutch Baby

• 1/3 cup fine blanched almond flour
• 1 tablespoon coconut flour
• 1 teaspoon cinnamon
• 3 extra large eggs
• 1 teaspoon baking powder
• 1/2 cup sour cream can do half sour cream, half milk
• 1 tablespoon Swerve Granulated
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract Order Here

Orange Cinnamon Topping

• 1/4 teaspoon orange extract or some orange zest
• 2 Tablespoons Swerve Confectioner's
• 2 tablespoons butter
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 425 degres F.
• Mix all dry ingredients together, making sure baking powder is thoroughly mixed. If using orange zest, add now.
• Add eggs and sour cream and extracts.
• Once incorporated, add vanilla.
• Melt butter in cast iron skillet in oven until butter is bubbly.
• Pour mixture into pan and shut oven.
• Bake 13 to 17 minutes until the center is springy.
• While baking, gather ingredients together for butter topping. Heat in small saucepan. Pour over dutch baby.

Video

Notes

If you have medium to large eggs, use 4 eggs.

The nutrition values are for the dutch baby, but do not include the toppings. 

 Serve with Choc Zero Maple Syrup. I’m an affiliate and earn a small commission. You get 10 percent off using my code: SpinachTigerhttps://www.choczero.com/?utm_campaign=5c&utm_source=leaddyno&utm_medium=affiliate#

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Sodium: 133mg | Fiber: 2g | Sugar: 1g

The post Gluten Free Dutch Baby-Orange Cinnamon Butter appeared first on Spinach Tiger.

This tastes just like its supposed to. The lemon curd is lemony, tart and a bit sweet, smooth and creamy, not grainy. While I use the regular powdered erythritol for most of my keto desserts, Swerve’s allulose blend is a great choice for this type of recipe. Even after refrigerating, the lemon curd will not crystalize.

TIP: If you want to use straight allulose, mix it with erythritol. Keep in mind that allulose is not as sweet as erythritol (Swerve) and you will need to taste and make adjustments. The first time I made these I used allulose and didn’t use enough. I needed to add about 25% more than erythritol.

Lemon Curd

The sugar free lemon curd is made mainly with lemon juice, sweetener and egg yolks. The egg whites will be used to make fluffy meringue.

The almond flour crust is made with melted butter and an egg and is surprisingly a great replacement for shortbread crust or pie dough. As you can see it holds up well.

While I made this into individual tarts, you can make one large 8 or 9 inch tart as well, as I did here.

Ingredients for Keto Lemon Meringue

• Almond Flour Crust (almond flour, egg, butter, salt) RECIPE HERE
• Lemons
• Eggs
• Heavy Cream
• Butter
• Swerve/Allulose Blend or Allulose (for best results)

Making Sugar Free Meringue

• Broiler
• Kitchen Blow Torch
• Oven Bake – Best Methoc

At first this was a challenge because I tried two methods that were so so. I tried using the blow torch method, but that was uneven and didn’t work well. I tried putting the lemon meringue tarts under the broiler, but that was also difficult.

I settled on simply putting the lemon meringue tarts in the oven and it worked out the best. You might find any one of these easier than the other, and I’d love to know about that.

Making Tart Crust

This almond flour pie is great for lemon meringue pie or lemon meringue tarts.

• Almond flour
• Butter
• Egg
• Sweetener
• Baking powder

Make in Advance

Yes, see this picture below take 24 hours later. In fact the last tart was eaten five days later and was still perfect.

Equipment

• Small Tart Pans (Set of Six)
• Large Tart Pan
• Hand Beater
• Stainless Bowls

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Macros: 8 servings per recipe

4 Net Carbs per serving – Fat: 27 Protein: 13 Calories: 323

More Keto Lemon Desserts

• Lemon Budino
• Lemon Torta Bianco
• Lemon Ice Muffins
• Lemon Cream Tart
• Lemon Blueberry Muffins
• Lemon Poppy Bundt Cake

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Keto Lemon Meringue Recipe,

Keto Lemon Meringue Tart and Pie Recipe, Sugar Free, Almond Flour Crust

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 323kcal

Author Angela Roberts

Equipment

• 1 Whisk
• 1 Sieve Strainer Order Here

Ingredients

Keto Lemon Tart

• 1 recipe for almond flour tart crust
• 2 large eggs plus 7 large yolks Use Egg Whites for Meringue
• 1 cup Swerve or sweetener of choice see notes
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream

Almond Flour Tart Crust

• 2 cups almond flour
• 2 tablespoons Powdered Erythritol
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Meringue

• 7 egg whites
• 2 tablespoon Swerve Sweetener (or your choice)
• 1/4 teaspoon cream of tartar

Instructions

Keto Lemon Tart

• Whisk eggs and egg yolks.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
  
• Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
  
• Stir in heavy cream.
  
• Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
  
• Pour lemon filling into pre-baked crust.
  
• Bake for 10 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
  
• Once mostly cooled, add meringue. (Recipe below)
  
• Bake for 4 minutes at 350. If using convection oven, bake at 325 F.
  
• Refrigerate when tarts or pie is cooled.
• These will keep for up to five days in the refrigerator.

Almond Flour Tart Shell

• Mix all dry ingredients together.
• Mix egg with cooled melted butter.
• Mix all together making a dough ball. Refrigerate for 15 minutes.
• Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
• You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
• Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
• Pre-bake at 350 F. for 10 minutes. Cool.

Meringue

• Whip egg whites with 1/4 cup sweetener (I use swerve) and 1/4 teaspoon cream of tartar until you have stiff peaks.
• REFER TO KETO LEMON TART RECIPE ABOVE FOR BAKING INSTRUCTIONS

Notes

Notes: I used the Swerve allulose blend for the filling. 

 

Nutrition

Serving: 1of 8 | Calories: 323kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Fiber: 3g

The post Keto Lemon Meringue Pie or Tarts appeared first on Spinach Tiger.

If you’re new here, since 2019, I’ve sold probably at least 20,000 keto lala cakes (my cupcake version. If you read this entire post, you will glean some of my expert keto baking tips that have helped me to be a consistent baker that enjoys repeat customers.

My latest new flavor is a chocolate cake with chocolate ganache and peppermint buttercream.

This recipe for chocolate ganache peppermint starts with our chocolate cake with chocolate ganache. It’s great by itself and I sell a lot of these also available in a dairy free version. However, Christmas calls for peppermint frosting and this combination is great.

Tips for How to Make Great Keto Chocolate Cake

• Choose the right cocoa powder.
• Choose the right chocolate for the ganache.
• Choose the right milk/cream for the ganache.
• Learn how to make buttercream when you have to start with cold butter.
• Learn how to bake with almond flour.

Cocoa Powder

Keto chocolate cake took about a month of trial and error. It was always about the cocoa powder. It has to be rich in flavor the dense almond flour. My favorites are:

• Better Body Foods Organic Cacao
• Anthony’s Organic Unsweetened Cocoa Powder

The Right Sugar Free Chocolate – Choc Zero

I am a serious purchaser of Choc Zero. I have found Choc Zero dark chocolate chips to be the closest to traditional dark chocolate. These are great for a perfect ganache or keto chocolate chip cookies. I also love their other products (like maple syrup and hazelnut spread). As an affiliate I earn a commission when you purchase. Use SPINACHTIGER10 to get a discount.

Making the Right Sugar Free Ganache

You can make ganache two ways, traditional (heavy cream) or dairy free with unsweetened coconut milk. I have found we love the dairy free version best. I use the Whole Foods full fat unsweetened coconut milk. The ratio is 1 to 2 liquid to chocolate. I 1/2 cup coconut milk (or heavy cream) and 1 cup choc zero dark chocolate chips in a stainless bowl over a pan of simmering water (called a bain marie). Stir chocolate and milk or cream until all chocolate is melted.

TIPS: Be careful not to over heat as the chocolate will break. However, if you do this, add more liquid, and it will usually come back together. Chocolate ganache should be applied after it has slightly cooled and the cakes have completely cooled. Ganache can be refrigerated for a week, and frozen for a few months.

NOTE: Traditional ganache is made thus: Chop chocolate. Heat heavy cream. Pour heavy cream over chopped chocolate. Wait five minutes. Stir. I have found that with Choc Zero dark chocolate chips, I get same wonderful ganache putting milk/cream with chocolate in the bowl, heating together.

Peppermint Buttercream

All you need is unsalted butter, Swerve Confectioner’s, salt and peppermint extract. If you want to color your peppermint buttercream, use pink food gel. You need to get the butter to the right temperature to begin mixing. Mix on medium low until butter changes color from very yellow to light yellow. Then add confectioner’s sweetener 1/2 cup at a time.

Ratio: 1-1. In other words, for every stick of butter (1/2 cup) to 1/2 cup sweetener. The exception to this is if you are making a LOT of frosting as I do for the bakery. Once we get past 2 cups butter, we can pull back on the sweetener. TIP: Taste as you go. And don’t forget the salt.

TIPS: Butter is still too cold to easily make buttercream in the winter, even when leaving it out of the refrigerator overnight. There are a few things you can do to combat this.

• Cut butter into small pieces and arrange on a flat plate, covered with plastic wrap the night before. I stick mine in the microwave to keep it out of the way. You want butter between 65-70 degrees F.
• If your butter is still too cold (under 60 F.) place your butter in a steel bowl and get a larger bowl of hot water. Place first bowl over the hot water and begin beating. You may only need five seconds. Don’t let the butter get melty. This also works well if you’ve forgotten to take the butter out.
• If you make the buttercream, before you make the cakes, you may need to rebeat it. I usually use a hand beater for buttercream.
• Adding extracts. Add a little at a time and continue to taste. After a few minutes the buttercream may absorb more of the flavor. Wait ten minutes prior to using and taste again.

Baking with Almond Flour and Coconut Flour

I have found in my 20,000 cakes that the combination of almond flour and coconut flour is still the best combination for a low carb, gluten free cake batter.

Coconut flour absorbs liquid and both flours have no real rising power. This does mean you will have to use a lot of eggs, and I use six per recipe. The cake texture tends to fall apart if you don’t use something like xanthan gum to hold it together. However, don’t feel you HAVE to use the gum. It will still taste good.

TIP: Do not use a toothpick to test doneness. It’s inaccurate. A more reliable method is to take your cakes temperature in the middle. Cake is done at 210 degrees, so take it out at 207, but not before. I’ve had cakes be semi-raw in middle when I “thought” the cake looked done.

Best Keto Chocolate Cake Recipe

What makes a chocolate cake good? I believe a good chocolate cake is firm enough to hold frosting or ganache, yet moist enough to elicit a deep chocolate flavor. Dry cake loses its flavor. Almond flour and coconut flour need a good amount of cocoa powder to drive taste, but they can also dry a cake out. I choose to use avocado oil (or olive oil) instead of butter, which ensures moisture, and enough fat like sour cream or coconut milk. Also, I also bloom the cocoa powder with boiling water to open up flavor.

Ingredients: eggs, almond flour, coconut flour, avocado oil, cocoa powder, boiling water, sour cream or coconut milk, salt, baking powder, baking soda, xanthan gum.

Baking Cups

I like using these tart liners for my cakes, which I call lala cakes. The ganache and or frosting is then more easily balanced with the cake. You can order these on Amazon.

Piping Tips: You can use a number of piping tips for the frosting. Here some on Amazon.

More Cakes You Might Like

• Keto Black and White Cupcakes
• Keto Spice Cupcakes with Maple Frosting
• Keto Texas Sheet Cake
• Keto Cream Cheese Brownies
• Keto Peanut Butter Frosting

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Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate 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
• 4 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
• 1/2 cup boiling water
• 1/4 cup sour cream

Chocolate Ganache

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

Peppermint Buttercream

• 1 cup unsalted butter
• 1 cup Swerve Confectioner's Sweetener
• dash salt
• 6 drops peppermint extract or more as needed

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• 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.
• Add Swerve confectioner's or erythritol of choice.
• In separate bowl mix cocoa 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. You can use heavy cream instead of coconut milk
• 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 18 minutes.

Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk (or heavy cream) on low until all chocolate is melted.
• Slightly cool ganache. Pour over each cooled cupcake.
• Cool completely (can refrigerate for twenty minutes). Once ganache is set, you can pipe buttercream as desired.

Peppermint Buttercream

• See blog post for all the tips for buttercream. You want butter to be between 65 and 70 degrees F. to beat.
• Beat butter until it color changes to lighter yellow. Add confectioner's 1/2 cup at a time.
• Add peppermint extract a little at a time until desired taste. Brands carry different strength.
• If you want to color your peppermint use a pink gel. Mix the gel with a little milk or cream first before adding to buttercream. Add a little at a time until desired color.

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 Chocolate Ganache with Peppermint Buttercream appeared first on Spinach Tiger.