Keto Maple Cream Cake
This recipe allows you to enjoy a delicious cake while maintaining a keto lifestyle. It's a two-tiered cake with freshly whipped cream both in the middle and as frosting, and pecans scattered throughout. Maple flavor is incorporated into the cake batter, frosting, and a sugar-free maple syrup drizzle. The recipe is inspired by an Italian cream cake recipe.
This recipe allows you to enjoy a delicious cake while maintaining a keto lifestyle. It's a two-tiered cake with freshly whipped cream both in the middle and as frosting, and pecans scattered throughout. Maple flavor is incorporated into the cake batter, frosting, and a sugar-free maple syrup drizzle. The recipe is inspired by an Italian cream cake recipe.
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup butter melted
- 1/2 cup chopped pecans
- 1/2 cup heavy cream
- 1/4 teaspoon cream of tartar
- pinch salt
- 1/4 cup coconut flour
- 2 tablespoons chopped pecans
- 1/4 cup desicated coconut
- 1/4 cup shredded coconut
- 2 tablespoons sugar free maple syrup
- 1 cups almond flour
- 1 cup cream cheese room temperature
- 1 cup baking sweetener
- 4 eggs room temperature & separated
- 1 tablespoon vanilla extra
- 1 cup baking sweetener
- 1 tablespoon sugar free maple syrup
- Carbohydrate 8.31640430503622 g
- Cholesterol 54.8011111791399 mg
- Fat 33.7548038513392 g
- Fiber 3.19155743628092 g
- Protein 3.70418715322932 g
- Saturated Fat 18.6223324505031 g
- Serving Size 1 1 serving (71g)
- Sodium 144.202491783998 mg
- Sugar 5.12484686875529 g
- Trans Fat 2.07332914786861 g
- Calories 338 calories
Step-by-step
- Pre-heat oven to 140°C (Fan Forced), grease two 8 inch cake pans with softened butter.
- In a large bowl, using an egg beater/mixer, add the butter and sweetener, beat until well combined.
- Add the egg yolks, one at a time, mixing well before adding the next.
- Finally add the heavy cream, vanilla extract and sugar free maple syrup, beat until well combined and set aside.
- In a separate bowl, whisk together the almond flour, shredded coconut, desicated coconut, chopped pecans, coconut flour, baking powder, and salt.
- Beat into the butter mixture until just combined.
- To complete the cake batter, in another large mixing bowl, beat the egg whites with the cream of tartar until they form peaks and hold their form.
- Fold in the cake batter being careful to not crush the egg whites, using a spatula.
- Divide the batter among the cake pans and spread to the edges.
- Bake for approximately 40 minutes or until the cakes are golden.
- Once the cakes are ready, remove from the oven, using a butter knife, gently run it around the edge of the cake pan, allow the cakes to cool in the pans.
- Once cooled, flip out the cakes onto a wire rack to cool completely.
- Whilst the cakes are cooling, beat the cream cheese and butter in a large mixing bowl, once combined beat in the sweetener, vanilla extract and maple syrup, beat until well combined.
- Slowly add the heavy whipping cream until a spreadable consistency is achieved.
- Place one of the cakes on a serving plate and spread 1/3 of the frosting over the top, top with the second cake and frost all over.
My Keto Maple Cream Cake Adventure: A Sweet Success Story
As a busy professional woman, juggling a demanding career and a commitment to my health, I often find myself craving the simple pleasures of life – especially decadent desserts. The keto lifestyle has been a game-changer for me, allowing me to maintain my energy levels and fitness goals while still indulging in treats that satisfy my sweet tooth. This Keto Maple Cream Cake is a testament to that. Finding a recipe that balances taste, texture, and nutritional values within the keto framework can be challenging. This recipe, a delightful twist on a classic Italian cream cake, beautifully encapsulates the possibilities of keto baking. The moist, subtly sweet cake layers, punctuated by the delightful crunch of pecans, create a symphony of textures in every bite. The luscious, creamy frosting, infused with a hint of maple, complements the cake perfectly, creating a harmonious blend of flavors.
The process of making this cake was surprisingly straightforward, even on a busy weeknight. I appreciated the clear instructions and the ease of assembling the layers. The aroma that filled my kitchen as the cakes baked was heavenly, a promise of the sweet indulgence that awaited. I was particularly impressed with the lightness and fluffiness of the cake, a testament to the careful balancing of ingredients. The frosting was a dream to work with, its smooth and creamy texture making it a joy to spread and decorate. The final touch, a drizzle of sugar-free maple syrup, added a touch of elegance and intensified the maple flavor beautifully. The presentation of this cake is just as important as its taste. The two-tiered design, adorned with pecans, is a visual masterpiece that elevates the entire dessert experience.
This Keto Maple Cream Cake isn't just a recipe; it's a testament to the power of creativity and the ability to enjoy delicious food while prioritizing health and well-being. It's a perfect dessert to share with friends and family, proving that keto baking can be both delicious and impressive. The recipe’s simplicity allows for easy adaptation and experimentation, opening the door to further culinary adventures within the keto world. The success of this cake is a testament to the possibilities of healthy eating, proving that a delicious dessert doesn't have to compromise your health or fitness goals. It’s a recipe that I’ll be adding to my regular repertoire, a delicious reminder that healthy living doesn’t have to be boring. I encourage everyone to give it a try and experience the joy of a guilt-free, delicious treat. The cake was such a success that I’ve already planned to bake it again for my next gathering; this time, I might experiment with adding some almond extract to the frosting for an extra layer of flavor.
Ingredients List
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup butter melted
- 1/2 cup chopped pecans
- 1/2 cup heavy cream
- 1/4 teaspoon cream of tartar
- pinch salt
- 1/4 cup coconut flour
- 2 tablespoons chopped pecans
- 1/4 cup desicated coconut
- 1/4 cup shredded coconut
- 2 tablespoons sugar free maple syrup
- 1 cups almond flour
- 1 cup cream cheese room temperature
- 1 cup baking sweetener
- 4 eggs room temperature & separated
- 1 tablespoon vanilla extra
- 1 cup baking sweetener
- 1 tablespoon sugar free maple syrup
