keto coconut & orange Christmas pie

Looking for effortless keto Christmas recipe? I’m coming with this easy-peasy orange squeezy coconut pie. No flour, no gluten and no sugar. For everyone who wants to keep their diet on a right track during festive period. There’s also dairy free option – in you swap butter (although clarified butter is pure fat, not dairy anymore) with coconut oil and cream with coconut milk. I wish I could also say it’s vegan, but unfortunately this pie contains eggs, so…sorry Vegans, maybe next time. I’m not the best with vegan baking (yet) but maybe I’ll try to figure out some vegan Christmas recipes.

This keto coconut & orange pie it’s a great option for all of you who are busy with other stuff (like Christmas decorations ;-)) or simply you don’t really like to spend hours in the kitchen, but you still want to surprise your loved ones or yourself with more healthy pie. Remember: healthy doesn’t mean tasteless! This pie is sweet, moist, flavorsome (your kitchen will smell like delicious orange pie) with an exotic coconut twist. Oh, if you wish to spend this Christmas in more exotic place, but obviously you can’t, this pie is a perfect replacement 😉

Again, like my previous recipe – you don’t need any major baking skills or expensive kitchen equipment. All you need is a whisk or spoon and baking tray (you can use any different shape), and the oven of course. 10 minutes to combine all the ingredients and another 30 in the oven. C’mon if I can make it, you can make it! 🙂

keto coconut & orange Christmas pie

INGREDIENTS for 20cm / about 7-8 inch round baking tray:

  • 3 medium eggs
  • ¾ tsp baking powder
  • 2½ tbsp coconut flour
  • 5 tbsp xylitol
  • 2 tbsp clarified butter or coconut oil (melted)
  • 220 ml coconut milk or double/single cream
  • juice from half of orange
  • zest from one orange
  • pinch of ginger powder
  • 4½ tbsp desiccated coconut

DIRECTIONS

Heat the oven to 170°C, prepare baking tray – grease it with some butter or coconut oil or fill with baking paper. I have a silicon tray, so no need to grease or use baking paper.

In a large bowl whisk together 3 eggs and xylitol or other sugar alternative. You can use handheld mixer to make it quickly and achieve more fluffy batter. Add the rest of ingredients: baking powder, coconut flour, melted and cooled butter or coconut oil, coconut milk or cream, ginger powder, orange juice and orange zest and at the end desiccated coconut.

Pour the batter to a baking tray and pop into the oven. Set the timer for about 35 minutes. Keep an eye on it, every oven is different so yours may need 5 minutes more or 5 minutes less baking. Bake until the top is golden brown. After baking slightly open oven door and leave the pie to cool down.

Sprinkle with xylitol powder (I’ve used coffee grinder to make xylitol powder) and serve.

Enjoy!

keto pumpkin cheesecake

When I saw this pumpkin cheesecake on Family on Keto Instagram page, I knew I have to try to make it. I bought a can of pumpkin puree, to make sure it’s going to be perfect for pie. And I don’t know if it’s the problem of ingredients – my pumpkin puree was rather dark orange than yellow and mixed with basic cream cheese, has made pretty liquid filling. Original one looks pretty fluffy and stiff. Or I did something different than Ines. So if you decide to make this cake keep in mind. Ines used her own puree made with baked pumpkin, so maybe that’s the difference – the type of pumpkin and how puree was made. Although my tinned pure was pretty thick, so maybe it’s cream cheese…

According to original recipe, after at least an hour in the fridge, cake should be ready to be served. But in my case it was still pretty liquid, as you can see on the photos (it stayed about 2 hours in the fridge). Only after 24 hours it was set enough to stay stiff.

Anyway, even though my cake wasn’t perfectly set, it was still really tasty. Delicate, smooth filling, gentle in taste, nutty pie crust with strong cinnamon flavour. Also very satisfying, so one piece is enough to fulfil your craving for sweet. I leave the amount of xylitol to you to decide, add just enough to make the dough sweet enough for you. I do not like very sweet sweets, so the amounts I add may not be suitable for most people.

If you decide to make your own pumpkin puree, remember to choose proper type of pumpkin or squash. Not each one will be perfect for cake. There’s couple different types of pumpkin, I can recommended two I’ve used, and they worked well for cakes, buns, muffins and also soups. First is butternut squash – its shape resembles a huge pear. The butternut squash flesh has no fibers and the taste is nutty and sweetish. Therefore, this type of pumpkin is perfect for everything: as a base for soups, casseroles, as a basic ingredient for bread, muffins, rolls, cookies, cakes and other desserts. You can also make cocktails from it! Second one is Hokkaido pumpkin, which is round and dark orange with golden flesh – I also used it in the past for cakes and it was great. In the shops you can also find kabocha squash (also known as Japanese pumpkin) – this type of pumpkin is easy to recognize – the skin is always green. Although dark green on the outside, the inside of the pumpkin is orange. It’s the sweetest kind of pumpkin. The flesh is fiber free. Perfect as a base for desserts – you can prepare pumpkin cheesecake, muffins, cookies or other sweet delicacy from it.

Photo by Madison Inouye on Pexels.com

Either type of pumpkin you choose or you decide to use tinned puree, don’t be discouraged if something goes not as perfect as you wish. After all, it is the taste and the joy of preparing and eating that are most important. If you feel like something went wrong, you can always crumble pie crust in to small bowls, layer it with pumpkin filling, and decorate with big splash of whipped cream and bunch of raspberries.

keto pumpkin cheesecake

NOTE: my measuring cup is regular 250ml glass

INGREDIENTS for pie crust for baking tray – 20cm/about 7-8inch:

  • 1½ cup ground nuts, pumpkin and sunflower seeds
  • 2 tbsp coconut flour
  • 1 tbsp cacao powder
  • xylitol or other sugar replacement to taste
  • 6 tbsp softened butter (I used clarified)
  • pinch of natural rock salt
  • 1 tsp cinnamon

INGREDIENTS for pumpkin filling:

  • 340g pumpkin puree
  • double cream (or whipping cream) 50ml
  • xylitol or other sugar replacement to taste
  • decoration: 250ml whipping cream or double cream and raspberries

DIRECTIONS

First prepare base for the cake. Combine together grounded nuts and/or seeds, coconut flour, cacao powder, xylitol, butter, small pinch of salt and cinnamon, until you get uniform dough. You can do it using a spoon or your hands. Prepare round baking tray or tart dish, place a layer of baking paper or grease with some butter. Using your hands fill the bottom and the sides of the tray with dough, press with your fingers until you get even surface.

Heat the oven to 180°C, bake pie crust for about 15 minutes. Then remove from the oven and leave it until it cools down completely.

When the pie crust is cold, you can start with filling. Using handheld mixer combine together: pumpkin puree, cream cheese, double cream, add xylitol or other sugar replacement to taste. My filling became pretty liquid, not as fluffy and stable, as the one in the original recipe. Cake on the photos stayed in the fridge for about 2 hours, and it was still pretty liquid, as you can see. After 24 hours in the fridge it was much more set, but still not the same as the one in the original recipe. So probably it depends of the pumpkin puree and type of cream cheese you use.

Fill up the pie crust and keep in the fridge at least for the night (or less if it sets quicker). When filling is set, whip the cream, arrange on top and decorate with raspberries or pomegranate seeds like in Family on Keto recipe.

You can store it in the fridge for about 3 days.

Enjoy!

keto apricot cheesecake (no flour/gluten free)

If you haven’t yet, you definitely should try this keto cheesecake. It’s sweet, juicy (oh, yeah!) and light. And it’s made only with three ingredients, if you don’t count apricots. Very easy to make, you don’t need no special skills or huge baking experience.

I’ve used apricots for this recipe. It’s a season for plums as well, and I think they would also taste great in this cheesecake. Even though apricots are not quite keto friendly, there’s 11g of carbs in 100g of apricots, you can still add them to this cheesecake. I’ve added 5 small apricots to a whole cake (so it would be about 200g of fruits). So even if you’ll have lets say two pieces of cake a day, you might barely eat one fruit. Although if you’re afraid you’ll exceed the amount of carbs you can have, just skip the fruits. Cheesecake will also be delicious.

This cake will rise as hell during baking, it was huge! It deflate while cooling down, but not as much as I thought it will. 600g of cream cheese and couple eggs, and we’ve got this beauty. I don’t know how about you, but I like this plain, unsophisticated look, that says: I’m made with edible ingredients 😉 Do you like all this decorative looking cakes you can see online, I mean mirror glaze, fancy sugar icing? I always think if they taste as good as they look?

I like this slightly rustic, minimalist look, it reminds me of a wooden cottage, fireplace, squeaky floor and birds singing outside the window, or rain beating against the glass. And I sit in my wooden house on the couch, with a dog under my feet, eating keto cheesecake and sipping strong black coffee.

keto apricot cheesecake (no flour/gluten free)

INGREDIENTS (baking tray about 9inch/22cm):

  • 600g cream cheese
  • 5 large eggs
  • about 8 tbsp xylitol or other sugar replacement
  • 5 small apricots
  • a bit of coconut oil to grease the baking tray

DIRECTIONS

First prepare baking tray. Place a piece of baking paper on the bottom, smear it and the sides of the tray with coconut oil.

Rinse apricots, cut in half and remove the stones. Chop them in smaller pieces.

Beat the eggs with xylitol or other sugar replacement using handheld mixer, until they get light in colour and fluffy. It should double the volume. Next add cream cheese and mix until combine. Batter will be very liquid. That’s how it should be.

Heat the oven to 160-170°C, bake for about 60 minutes. Keep an eye on it, if the top gets to brown slightly lower the temperature. It’s better not to open the oven during baking, because a sudden change in temperature can make the cake deflate. But everything depends of the oven, you can also switch off the top heater if your oven have this option. Cake will rise a lot, also might crack.

After baking do not open the oven, switch it off and place a wooden spoon to make a small crack in the door, so that the heat escapes slowly. This way the temperature will go down slowly, and cheesecake will deflate, but not significantly. You can take it out when it’s completely cooled down.

Slice in portions and enjoy!

keto chocolate courgette cake

Today’s recipe is actually not something new, but good old keto courgette cake in cacao version. It’s fluffy, chocolatey, moist and stuffed with nuts. There’s nothing better on a rainy day than chocolate cake and book. BTW I have to recommend you Donna Tart’s book “The Goldfinch“. I’m not the best with describing books, so I will quote a description from GoodReads:

The Goldfinch combines vivid characters, mesmerizing language, and suspense, while plumbing with a philosopher’s calm the deepest mysteries of love, identity, and art. It is an old-fashioned story of loss and obsession, survival and self-invention, and the ruthless machinations of fate.

And that’s exactly what you get reading this book. It sucks you in for long hours. If you like a bit of crime story and a little drama, mixed with story of a very special painting, this book is for you. It’s going to be perfect for long rainy Autumn evenings…especially it has almost 1000 pages 😉

But going back to the cake, it’s based on it’s basic version you can find here. Adding some cacao powder and nuts if you wish, and you get completely different cake. It’s keto, it’s low carb and it’s very easy to make. I’ve only managed to grab last 3 pieces to make a photo, before my partner ate everything.

keto chocolate courgette cake

INGREDIENTS (for 9 inch round baking trey)

NOTE: I use 250 ml glass as my measuring cup.

  • 1/4 cup coconut flour
  • 1/3 cup sweetener of your choice (I used xylitol)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 small courgette
  • 3 large eggs
  • 3 tbsp clarified butter
  • 3 tbsp liquid of choice coconut milk, almond milk etc. (I use almond milk)
  • 5 tsp raw cacao powder (regular will be fine as well)
  • optionally: 2 handfuls of nuts (in my case: walnuts, almonds, cashew, brazil)

DIRECTIONS

First melt the butter and let it to cool down. Grate courgette on small holes and leave it for now, we will come back to it later.

Beat the eggs with handheld mixer. First only eggs, after 2 minutes add sweetener and beat until fluffy. Then add baking powder, baking soda, butter and cacao powder and beat for few seconds so everything combines. Now add coconut flour and 3 tbsp of milk. Stir – you can do it using mixer or with spoon. You can mix eggs and sweetener without using handheld mixer (or other similar tool), you can use fork or whisk to combine all ingredients, but I’ve noticed that if I beat the eggs, cake is more fluffy.

Now it’s time for courgette. Squeeze excess juice and put it to your dough. Again stir thoroughly. This time my dough went quite liquid, but maybe it’s because I had a really big eggs. Came out that cake went very nice and fluffy, so if your dough is not that quite thick as usual, no worries 🙂

As a final step add two handfuls of nuts if you decided to use them, and again give it a good stir.

Grease baking tray (I used silicone one, so there’s no need) and pour the dough. Bake for about 30- 35 minutes in 180°C (or 150°C with fan). Check the cake with toothpick or wooden skewer. If there’s no remains of dough on it, it means it’s ready. Always keep an eye on the oven, because each one is different, and we don’t want any unwanted surprises 😉

After baking keep it in the oven to cool down, just slightly open the door.

Enjoy!

no flour keto chocolate and cream cake

I enjoyed this cake so much that decided to play with it a little. And today I want to show you this no flour keto chocolate and cream cake with a hint of coffee. I really enjoy the taste of cream and ground coffee on top. It reminds me oldschool “wuzetka”, the name of the dessert was created at the turn of the 1940s and 1950s, probably from the Warsaw W-Z route, near which one of the confectioneries was located. This lockdown keeps me going back with my memories to my childhood years when everything was easier. Or maybe I start going crazy being stuck at home, not being able to work and live my life as before. There’s one thing that we can be sure of: no matter how hard we try or deny it, it’s never going to be the same as before pandemic. And we all have to learn how to live in this new reality, even though it’s not pleasant at all. If you think that everyone already sorted out their lives, and you’re the only one who doesn’t know what to do in this situation, you’re not the only one. If you have a hard time not being able to work or see your family, I’m telling you there’s more people like you struggling sometimes with everyday life. Some days I plan to do so many things (I finally have plenty of time), and I finish with a tub of ice cream and Netflix or You Tube not being able to think reasonably.

Anyway if you don’t like ground coffee taste on your cake, you can add cacao powder or grated chocolate instead. Cake is very easy to make, will be great for everyone on keto diet or low sugar diet. It’s also gluten free, so everyone who does not tolerate regular flour will be pleased, because chocolate layer tastes like it was made with regular flour.

See you till next recipe.

no flour keto chocolate and cream cake

INGREDIENTS for cake (21 cm / 8 inch baking tray):

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 125g butter
  • 6 free range eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • ½ tsp ground coffee

INGREDIENTS for cream layer:

  • 300ml whipping cream
  • about 2-3 tbsp xylitol
  • 2 tsp gelatine (vegan or animal)

Additional: ground coffee and cacao nibs as topping.

DIRECTIONS

Start with preparing chocolate cake. First grease the baking tray with some butter, so it will be ready when needed. I’ve also placed a piece of baking paper on the bottom of tray.

Break the chocolate in smaller pieces add to a large glass bowl and melt over a double-boiler (pot with some boiling water, glass bowl placed inside, the bowl theoretically should not touch the surface of water but my usually touches and I didn’t manage to burn the chocolate yet, although DO NOT BOIL the water because if it’s touching the bowl chocolate might separate. When you see that chocolate starts melting you can turn off the heat). Add butter and stir until fully melted. Remove the bowl from the pot and let cool to room temperature.

Now it’s time for whipping the egg whites. Separate the egg yolks and set them aside, we will use them later. In a bowl or a pot start whipping the egg whites, first on the slower program, after a minute or so you can use faster one (it will make you sure that all the whites are whipped and nothing stays on the bottom). Start adding sugar replacement and mix until you get soft peaks. I don’t like very sweet sweets, but if you feel like it’s not sweet enough for you, add more.

Turn on the oven to 150ºC.

Now go back to melted chocolate, if it’s room temperature add egg yolks and stir to combine. You can first add one spoon of chocolate to the egg yolks to warm them up, then pour them to the rest of chocolate.

Now slowly spoon by spoon start adding egg whites to chocolate, and stir gently using folding motion. You can easily do it using spatula or a big spoon. Always add egg whites to chocolate not the opposite, because whipped whites will deflate. You should get quite fluffy consistency.

Pour it to the baking tray and even the surface. Set the time for 30-35 minutes. At the end of baking check with a skewer or toothpick if cake is ready. The cake will rise nicely while baking, but when you take it out it will unfortunately deflate. But it’s normal, so don’t panic if it happens. Leave the cake so it cools down completely.

If the cake is cold, you can start mixing whipped cream. But first boil some water. In a small cup dissolve 2 teaspoons of gelatine with 2-3 teaspoons of hot water (always add gelatine to water, not the opposite). Stir until gelatin dissolves completely. Set aside to cool down. Now it’s time to whip the cream. Add xylitol or other sugar substitute, and make it as sweet as you like. When whipped cream is ready, add gelatine and mix to combine.

Transfer whipped cream on the cake, even the surface and refrigerate for about 2 hours. Then sprinkle with ground coffee and cacao nibs. You can also use cacao powder or grated chocolate. Keep the cake it in the fridge for 2-3 days ideally in airtight container.

rhubarb cake with coconut flour (gluten free/keto)

I think I’m not going to become a fan of cakes fully made with coconut flour. I just don’t like either consistency or aftertaste. And I didn’t plan to include this recipe here, but since my partner said that for him this cake is great and ate most of it, I decided to add it to my collection. Maybe someone else will like it as much as him. For me it was kind of fail.

I used a recipe from fitoservegoup – I stumbled upon photos of this cake on Instagram, and decided to try. Aesthetically pleasing combination of rhubarb and strawberries. But have no idea how come their came out so happy yellow, when mine after adding 2 teaspoons of cinnamon came out somewhere between brown and grey. You can see clearly on my photos that it’s not as pretty 😦

Oh, and another thing why I don’t like the idea of coconut flour cakes – I feel like the taste of flour dominated delicate taste of rhubarb and strawberries (that burned slightly on top by the way).

Anyway, if you decide to bake this cake let me know what do you think about it in the comments below.

coconut flour rhubarb cake

gluten free rhubarb cake

rhubarb cake with coconut flour (gluten free/keto)

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS for a 21 cm / 8 inch baking tray:

  • 6 large eggs
  • 340g cream cheese (I used family pack of Philadelphia)
  • 125g clarified butter
  • 1/2 cup xlylitol
  • 2 cups sliced rhubarb
  • couple strawberries
  • 2 tsp cinnamon powder
  • 1 ¼ cup coconut flour
  • ¾ cup full-fat sour cream
  • 2 tsp baking powder
  • 1/4 tsp natural rock salt

DIRECTIONS

All the ingredients should have room temperature.

Grease with butter or coconut oil your baking tray, I’ve used a round one but you can also use loaf pan as the original recipe.

Mix butter, sugar replacement and cream cheese using handheld mixer. Next add eggs one by one, and mix until combine. In a separate bowl combine all the dry ingredients: coconut flour, cinnamon, baking powder and salt. Add dry ingredients to wet ingredients and mix on a low speed until you get uniform batter.

Add sour cream and combine everything together using a spoon or spatula. Batter will be very thick – that’s because a large amount of coconut flour, and it’s absolutely normal.

Add the rhubarb and stir, you can also add strawberries chopped in small pieces. I just cut them lengthwise in quarters and pressed into the butter already placed in the baking trey.

Bake about 70 minutes, check if it’s ready using a toothpick or a wooden skewer. I always use wooden skewer – it’s long so I don’t need to be afraid to burn myself putting my hand into the hot oven. Baking time depends of the oven, and the size of trey you’re going to use, so I think that skewer method is the best to define when the cake is ready.

After baking let it to cool down completely, coconut flour is a bit weird and in my opinion needs to “set”, differently from regular flour cakes, that you can slice and eat even when hot.

I’ve kept it in room temperature for about 3 days and it was fine.

rhubarb cake coconut flour

 

no flour rhubarb cake

no flour keto chocolate cake (no sugar and gluten free)

I’m a bit tired experimenting with coconut flour in cakes, so when scrolling YouTube I stumble up on this recipe, which doesn’t require any flour to make, I got excited. I love chocolate stuff (chocolate cakes, chocolate ice cream! ♥) and the recipe requires all the ingredients I usually have at home, so I didn’t need to take a trip to the shop. Last great thing about this recipe is that it’s sooo easy to make.

If you use sugar replacement it’s perfectly keto friendly and gluten free. After trying you would never guess that there’s no flour in this cake. Oh, and one more important thing – it doesn’t require baking soda or baking powder – recently there’s a little problem to find these ingredients in the shop.

Cake came out great even though I had no instant coffee at home and I took the risk adding ½ teaspoon of ground coffee. Also I could shorten the baking time slightly, because I think top overbaked a bit. Ten minutes less and it would be perfect. But next time, because obviously it’s something I will repeat baking. I see this with giant splash of whipped cream on top and couple of raspberries or raspberry compote.

If you crave some easy-peasy chocolate stuff, definitely try this one.

keto no flour chocolate cake

 

no flour keto chocolate cake (no sugar and gluten free)

NOTES: my measuring cup is regular 250ml glass

INGREDIENTS for a 21 cm / 8 inch baking tray:

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 125g butter
  • 6 free range eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • ½ tsp ground coffee (I didn’t have instant coffee)

DIRECTIONS

First grease the baking tray with some butter, so it will be ready when needed.

Break the chocolate in smaller pieces add to a large glass bowl and melt over a double-boiler (pot with some boiling water, glass bowl placed inside, the bowl theoretically should not touch the surface of water but my usually touches and I didn’t manage to burn the chocolate yet). Add butter and stir until fully melted. Remove the bowl from the pot and let cool to room temperature.

Now it’s time for whipping the egg whites. Separate the egg yolks and set them aside, we will use them later. In a bowl or a pot start whipping the egg whites, first on the slower program, after a minute or so you can use faster one (it will make you sure that all the whites are whipped and nothing stays on the bottom). Start adding sugar replacement and mix until you get soft peaks. I don’t like very sweet sweets, but if you feel like it’s not sweet enough for you, add more.

Turn on the oven to 150ºC.

Now go back to melted chocolate, if it’s room temperature add egg yolks and stir to combine. You can first add one spoon of chocolate to the egg yolks to warm them up, then pour them to the rest of chocolate.

Now slowly spoon by spoon start adding egg whites to chocolate, and stir gently using folding motion. You can easily do it using spatula or a big spoon. Always add egg whites to chocolate not the opposite, because whipped whites will deflate. You should get quite fluffy consistency.

Pour it to the baking tray and even the surface. Set the time for 45 minutes, although I think for my oven it was slightly too long, I think 35 minutes would be perfectly fine. But, you know each oven is different.

The cake will rise nicely while baking (my didn’t grow up to the top of the pan), but when you take it out it will unfortunately deflate. But it’s normal, so don’t panic if it happens.

Wait until it cools down and serve as you like. Would be absolutely wonderful with whipped cream on top and some raspberries. But I’ve left it plain and it vanished veeery fast, so it means it was delicious 🙂

keto chocolate cake

dark forest fruits cake

Once, at the beginning of my baking experience I was making apple meringue cake. I wanted to make it so badly that it took me three approaches. First one went immediately to the rubbish. Second one, was only half edible. Third one, came out not perfect, but good enough to be eaten. That’s how my serious baking experiments started. What I’ve learned is:

  1. hold on to the recipe instructions for God’s sake!
  2. always have Plan B

In case of today’s recipe my Pan B was to crumble the cake, and layer with cream and fruits in few transparent dishes. So even if it’s not going to work as you wanted, always have a plan B. I’m telling you that – Master of Disaster 😉

Anyhow, today something for all the sweet-tooth, I know there’s a lots of you! That’s again one of my old recipes, which actually came out quite impressive for my baking skills, which are on the level of primary school. This recipe was quite popular on my old blog, so I decided that maybe it’s worth spreading into the world.

It’s not keto though. But I’ve prepared directions for keto option. Not exactly the same, but similar, using the courgette cake recipe instead of regular sponge cake. I chose this option, because it doesn’t contain almond flour, and actually would look quite cool layering green and purple.

Anyway, both options are described below. It’s also good idea for pretty simple birthday cake if you don’t have impressive baking skills, or you can use it as my Pan B and prepare impressive party desserts 🙂

dark forest fruits cake

summer fruits cake

dark forest fruits cake

NOTE: my cup measure is regular 250 ml glass

NO DIET OPTION

INGREDIENTS for fruit compote and cream:

  • about 500 g berries (I had frozen strawberries, raspberries, blackberries, blackcurrants and redcurrants)
  • 6-7 g pork gelatin
  • 2 tsp potato starch or corn starch
  • 2-3 tbsp sugar
  • 500 g mascarpone
  • 500 ml double cream
  • 3-4 tbsp powdered sugar
  • optionally: couple of small meringues for decoration

INGREDIENTS for sponge cake (9-10 inch round baking tray):

  • 5 eggs
  • ¾ cup plain flour
  • ¼ cup potato starch or corn starch
  • pinch of salt
  • ¾ cup baking sugar

DIRECTIONS

Lets start with sponge cake. In perfectly clean pot or bowl beat the egg whites with a pinch of salt using handheld mixer (always make sure that the bowl or pot is not contaminated with egg yolk or some other cake ingredients that might prevent egg whites from beating properly). Start mixing on lower rotation, then make it faster – this way no egg white will say on the bottom. Beat until the foam will be creamy and thick. Next add sugar, spoon by spoon and beat constantly. Foam should start being very white and shiny, and you should see visible marks from beaters.

Next add egg yolks, one by one and mix. Take spatula or whisk (looks like when I use spatula, cake is more fluffy). Add both flours and very gently and slowly combine with foam using spatula (or whisk).

Now fill the bottom of the baking form with baking paper, you can leave the sides ungreased. Pour your cake dough and bake in 160-170ºC (no fan) for about 35-40 minutes. As I always say – every oven is different so check with a toothpick of wooden skewer if the cake is ready. If there’s no remains of the dough on the skewer, menad that the cake is ready. Don’t open the oven during baking, only at the end if you need to check if it’s ready. Depending of the size of your baking tray it might need couple minutes more or less.

OK, it might seem crazy, but take the cake out of the oven and drop it on the floor or kitchen counter. Not from too high, 10-12 inches is enough. Just drop it as you hold it. Why? It will prevent it from falling when cools down, by getting rid of the air bubbles that assemble during baking process.

Now put it back to the oven and leave to cool down with the doors open.

Now it’s time for fruit compote. Leave some of the fruits for decoration. I chose blackberries, but feel free to choose whichever you want. Place the rest of the fruits in a small pot, add 2-3 tbsp of sugar and simmer on small heat until you see the juice.

Dissolve potato starch or corn starch with couple teaspoons of cold water and add to the fruits. Stir quickly, you should get kind of jelly consistency. Stir until jelly will get transparent. Switch off the heat. Prepare gelatin according to the recipe in the packaging. Add it to fruits and stir until combine, then leave it to cool down completely.

Now it’s time for filling cream. Place half of mascarpone in a bowl and add 2-3 tbsp of fruit compote. Stir to combine.

Whip the cream using handheld mixer, add powdered sugar and beat again, add second part of mascarpone and mix again. If you feel it needs some more sweetness, add a bit more of powdered sugar. That’s your decoration cream.

With long thin knife slice your sponge cake in three layers (cake needs to be completely cold). Spread mascarpone with fruit compote in the first one. Place the second layer and spread fruit compote (it should be quite stiff and have kind of jelly consistency). Place third layer of the sponge cake, and now spread mascarpone and whipped cream all over. No worries it it doesn’t look like on Instagram, it doesn’t need to be perfect. If you feel like it’s too thick and it’s really hard for you to spread it, ad tiny bit of cream or milk, bit only a bit.

Decorate with berries and optionally with meringues.

Scroll down for KETO OPTION.

fruits birthday cake

KETO OPTION

INGREDIENTS for fruit compote and cream:

  • about 500 g berries (I had frozen strawberries, raspberries, blackberries, blackcurrants and redcurrants)
  • 12-14 g pork gelatin or vegan replacement
  • any sugar replacement of your choice added to taste
  • 500 g mascarpone
  • 500 ml double cream
  • optionally: couple of small meringues for decoration (you can buy sugar free ones or just skip this option)

For the cake use recipe for courgette cake, but double the portion of ingredients, apart from courgette, keeping the form in the same size. It needs to be quite high, if we want to make three layers. You will also need to bake for longer (probably double time, but it depends of the oven).

DIRECTIONS

Directions looks pretty much the same, apart from few things.

Leave some of the fruits for decoration. Place the rest of the fruits in a small pot, add sugar replacement of your choice (I won’t tell you the amounts because it might be different for different sugar replacements) and simmer on small heat until you see the juice.

We have to double the portion of gelatin because we can’t use starch. So, prepare gelatin according to the recipe on the packaging. Add it to fruits and stir until combine, then leave it to cool down completely. Put it to the fridge so it thickens and become stiff. We want this to be half ready, stiff enough not to pour, but still able to spread.

Now it’s time for filling cream, keep it the same as above recipe. Place half of mascarpone in a bowl and add 2-3 tbsp of fruit compote. Stir to combine.

Whip the cream using handheld mixer, add sugar replacement and beat again, add second part of mascarpone and mix again. If you feel it needs some more sweetness, add a bit more sweetener. That’s your decoration cream.

To finish the cake follow directions from above. Courgette cake is heavier than a sponge cake, so you might slice thinner layers.

You can keep it in the fridge for maximum 4 days, would be the best in a closed container or at least covered so it’s not going to catch the smells from the fridge.

Enjoy!

berries cake

keto birthday cake

simple keto courgette cake (gluten free, low sugar)

Isolation, in spite of all, has also some good sides. One of them is plenty of time for some baking experiments. I have to admit, that during our six months strict diet, I was only covering the basics. Now when I don’t feel as restricted as before, and I have some more time to play in the kitchen, found a perfect moment to explore ketogenic baking world.

I decided to get some inspiration from more experienced, because I have to say I’m not a master of baking. I’m a “more or less” person, and this rule doesn’t apply to baking theory. I’ve managed to make some many baking disasters in the past, that I had to learn my lesson. Nowadays I at least try to stick to the recipe, measure exact amounts of ingredients, hold on to directions, and don’t go too…lets call it creative (sounds better than reckless). Although still happens to heedlessly combine ingredients, hoping that something’s going to come out of it.

Fortunately this cake has resisted to all my… creativity, and comes out great, each time I make it. And I’ve made it definitely too many times in period of last few weeks. There’s three great things about this cake:

» quick and easy to make

» delicious

» versatile

Last one is its biggest advantage. Because using it as a base, you can go creative (yes, this time really creative) with adding different ingredients, to make as many cake options as you want.

keto courgette cake

 

Inspiration comes from The Big Man’s World with my adjustments. Thank you Arman Liew for this recipe – it opened a whole new baking world for me 🙂

I did some changes to the original recipe: I add smaller amount of sweetener (1/2 cup is far too much for me), add butter instead of coconut oil (we are a bit tired of coconut taste, also I feel like butter always give some extra flavour) and I also added bit of vanilla extract. I also beat the eggs with xylitol first, before adding the rest of ingredients. I beat them with handheld mixer until they get thicken and light in color. I feel like it makes the cake more fluffy and lightweight. I was also experimenting with the amount of courgette – more you add, more moist the cake will be. One is absolutely perfect. You should get about 1/2 cup of squeezed from the juice courgette. I don’t know where I saw that, maybe in the other recipe, but I squeeze most of the juice from the courgette.

To make this cake which is on the photos I used 3 small courgettes and doubled the portion of the remaining ingredients. It came out very moist, even too much I would say, but still delicious. Less courgette is better though.

And last but not least – the topping. For my taste, full spoon of mascarpone and few raspberries does the job. I don’t add any sweetener to mascarpone. Sweetness of the cake and fruits is enough for me. But feel free to add some extra sweetness to it, if it sounds like your jam.

low carb zuccini cake

 

simple keto courgette cake (gluten free, low sugar)

INGREDIENTS (for 9 inch round baking trey)

I use 250 ml glass as my measuring cup.

  • 1/4 cup coconut flour
  • 1/3 cup sweetener of your choice (I used xylitol)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 small courgette
  • 3 large eggs
  • 3 tbsp clarified butter
  • 3 tbsp liquid of choice coconut milk, almond milk etc. (I use almond milk)
  • 1 tsp vanilla extract
  • optionally for topping: mascarpone and berries (I love raspberries)

DIRECTIONS

First melt the butter and let it to cool down. Shred courgette and leave it for now, we will come back to it later.

Beat the eggs with handheld mixer. First only eggs, after 2 minutes add sweetener and beat until fluffy. Then add baking powder, baking soda, butter and vanilla extract and beat for few seconds so everything combines. Now add coconut flour and 3 tbsp of milk. Stir – you can do it using mixer or with spoon.

Now it’s time for courgette. Squeeze excess juice and put it to your dough. Again stir thoroughly. The dough will be quite thick, but if you feel like it’s too much add a spoon or two of milk, as Arman said.

Grease baking tray (I used silicone one, so there’s no need) and pour the dough. Bake for about 30 minutes in 180°C (or 150°C with fan). Check the cake with toothpick or wooden skewer. If there’s no remains of dough on it, it means it’s ready. Always keep an eye on the oven, because eachnone is different, and we don’t want any unwanted surprises 😉

After baking keep it in the oven to cool down, just slightly open the door.

You can eat it just as it is, or pop some mascarpone on top and decorate with raspberries. It’s seriously good 🙂

low carb cake

 

zuccini cake