STATS:
- Serving size: 1 slice
Time of prep: 20 mints
Time of bake: 30 mints.
Cuisine: American
Overall time: 50 mints.
Course: Dessert
Diet: Keto
Portion: 10 pieces
EQUIPMENT:
- Mixing bowls
- Electric mixer
- 9-inch cake pan
- Parchment paper
- Pan
- Beater
- Spoon
- Wire rack
INGREDIENTS:
SPONGE OF CHOCOLATE:
- One cup almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- ½ cup Erythritol
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 3 large eggs
- Half cup liquid butter
- One by two cup keto almond milk
- One teaspoon vanilla essence
CHEESECAKE PUDDING LAYER:
- 8 oz. cream cheese
- ½ cup heavy cream
- ¼ cup Erythritol powder
- 1 tsp. vanilla extract
CHOCOLATE TOPPING:
- 1/3 cup heavy cream
- ½ cup keto chocolate chips
- 1 tbsp. butter
INGREDIENT NOTES:
ALMOND AND COCONUT FLOUR:
- We use the combination of almond and coconut flour to prepare this cake; almond flour provides moisture, and coconut flour helps to provide the structure & texture of sponge.
KETO COCOA POWDER:
- We use keto cocoa powder, which should be without sugar, and adds the indulgent chocolate flavor to the cake.
ERYTHRITOL:
- We use keto sweeteners like Erythritol, which sweeten the dessert without the additional carbs.
CREAM CHEESE:
- We have to use soft cream cheese, and it has to be full-fat to form a keto dessert.
HEAVY CREAM:
- It is added to form the pudding and chocolate topping, and it provides the glossy topping and smooth pudding.
KETO CHOCOLATE CHIPS:
- We utilize keto chocolate chips, which are sweetened with Keto sweetener to keep the carbs low.
ALMOND MILK:
It is used to alter the consistency of batter, and it is the best keto substitute for milk without the additional carbs.
INSTRUCTIONS:
CAKE:
- We can warm up the oven at three-fifty degrees F.
- Then we can place the parchment paper in the pan and apply the oil to the sides of the pan.
- We can add cocoa powder, almond flour, Erythritol powder, coconut flour, baking soda, salt, & baking powder & stir with a whisk.
- Take another bowl and add eggs, almond milk, liquid butter, and vanilla essence and mix with the whisk.
- Then we can combine both ingredients to form the smooth consistency of batter.
- Now transfer the batter in pan and bake 25-30 mints.
- Then we put the cake on a rack to cool down properly.
CHEESECAKE PUDDING:
- We can add cream cheese and heavy cream along with vanilla essence and Erythritol powder in a separate dish to beat to form the fluffy pudding.
- Then we can spread the cheesecake layer on the cake sponge
- Put the cake in the fridge for thirty minutes so it gets firm.
CHOCOLATE TOPPING:
- We can include butter and cream in the pan and wait for it to simmer.
- Then place the pan on the shelf and mix chocolate chips to form a smooth consistency.
- Then we can add the chocolate glaze on the cheesecake pudding layer and put it in the fridge for one hour.
- Make the slice with a knife and serve the cake.
SERVING SUGGESTIONS:
- Top this chocolate pudding cake with whipped cream.
- We can garnish the cake with fresh raspberries or strawberries.
- Include some keto nuts over the cake for an additional crunch.
- We can sprinkle shaved keto chocolate on cake.
- You can pair this cake with keto coffee or tea.
- We can serve this cake chilled for best quality.
TIPS:
- We have to be sure that the cake is properly cooled before adding the pudding layer.
- You have to use soft cream cheese to form the smooth pudding.
- We have to chill the layers so they can set properly.
- Sprinkle dash of espresso powder to form the rich chocolate flavor.
- We can make slices with a warm knife to make clean slices.
STORAGE INFORMATION:
FRIDGE:
- We would place the left-behind cake in the sealed box for more than five days.
FREEZER:
- We would cover the slices in the plastic wrap and store them for two months.
NUTRITIONAL INFORMATION:
Protein: 7g
Fiber: 3g
Net Carbs: 5g
Fat: 30g
Vitamin A: 550 IU
Calcium: 80mg
Calories: 320 kcal
Iron: 2mg
Sodium: 180mg
Total Carbs: 8g
Potassium: 150mg
Serving Size: 1 slice
