Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, keto jelly layered cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Keto jelly layered cake is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Keto jelly layered cake is something that I have loved my whole life.
Whip the cream until stiff peaks form. Pour the mousse layer onto the cake and gently rock the pan back and forth until the surface is evenly covered. My Keto Jello Cake is a bit more time consuming to make, simply because you can't use a boxed cake mix, but it is VERY worth the time invested.
To begin with this recipe, we have to prepare a few components. You can have keto jelly layered cake using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Keto jelly layered cake:
- Prepare Chocolate cake
- Prepare 6 medium eggs
- Make ready 150 g erythritol
- Make ready 3 tbsp coconut oil
- Prepare 80 g all fiber flour
- Prepare 30 g cocoa
- Make ready 3 teaspoons baking powder
- Take Vanilla extract
- Prepare Pinch salt
- Prepare Cheese cream
- Take 200 g butter
- Get 180 g erythritol
- Prepare 200 g ricotta cheese
- Get 200 g cream cheese
- Make ready Lemon zest
- Prepare Jelly
- Make ready Strawberry Heartley Zero Sugar Jelly
Use a spatula to keep mixture from pooling in the corners. Continue to move Jello mixture back to the center of the cake until it absorbs evenly. Keto jelly layered cake step by step. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume.
Steps to make Keto jelly layered cake:
- For the cake - - Preheat the oven at 180°C. - Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume
- Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture. - - Sift together the cocoa, the flour and the baking powder, and gradually fold them into the egg mixture.
- Pour the batter in a medium, rectangular cake tray, which has been previously buttered and covered with baking paper. Bake at 180°C for 30-35 minutes, then let it cool in the tray
- For the cheese cream - - Mix the soft butter with the erythritol and the lemon zest, until it becomes creamy.
- Add the ricotta and the cream cheese and keep mixing on low speed, until the cheese is completely incorporated in the butter mixture.
- Jelly - follow the instructions on the package. The jelly should be slightly warm when you pour it on the rest of the cake. Don’t pour it when it’s hot!
- Assembly and serving - - On the chocolate cake, spread the cream cheese and smooth it out.
- Pour the warm jelly and distribute it evenly on the cake.
- Let the cake cool in the fridge at least 3-4 hours before portioning it.
- Leaving it in the fridge overnight would be even better.
Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture. Sift together the cocoa, the flour and the baking powder, and gradually fold them into. This deliciously creamy dessert is a keto sugar-free twist on the more popular Strawberry Jello Pie. I had a hard time naming this amazing dessert. It is layered like a cake but contains no traces of cake.
So that’s going to wrap it up with this exceptional food keto jelly layered cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
