The title is pretty self explanatory. The only thing we’ve left out, is that it’s insanely good.
We used the same recipe as our peach poke cake with a few tweaks.
Ingredients for Base:
2 Cups Almond Flour
1/2 Cup Coconut Flour
1 Cup Almond Milk homemade
1/2 Cup Keto Egg Nog (we used this recipe, one batch was enough for the entire recipe) ***use less milk if you want a fluffier texture, we like ours dense for this one***
3 LG eggs at room temp
1 Scoop (or 1/3 Cup) Unflavoured Protein Powder
Pinch of Salt (@redmondrealsalt)
1/2 Cup Grass Fed Butter, melted
2 teaspoons Baking Powder
3/4 Cup Sweetener of Choice (We use less because we prefer less sweet)
1 teaspoon Vanilla extract
Directions:
In a large bowl whisk together all dry ingredients, incorporate wet ingredients and stir until well incorporated.
Pour Batter into a well greased pan (different sized pans will change baking time). We used an 8x8 pan.
Bake in preheated oven at 325° for 25-30 Minutes.
Cake is done when edges are golden and the centre is firm. We found the center didn’t firm AS much with the egg nog added. Much more of a custard texture.
Remove cake and let cool.
Ingredients for Egg Nog Pudding
(Make this once the cake has been removed and is cooled, so that it’s pourable)
1 pack Keto Pudding (We like Simply Delish)
1 Teaspoon Ceylon Cinnamon
Make as directed on packet, but sub the liquid for Egg Nog (recipe here). Stir in Cinammon.
Assembly
Poke holes in cooled cake using the back of a spatula or wooden spoon.
Pour and spread about 1/3 C egg nog all over.
Prepare pudding and pour it over the cake immediately before it sets.
Set in fridge for at least 1/2 hr. Remove and spread a layer of Whipped cream on top.
For Whipped cream
1/2 Cup HWC
1 T Powdered Sweetener (**We omitted sweetener from this layer, but feel free to add)
1 teaspoon Ceylon Cinnamon
Whip together with a hand mixer until a thicker mixture is achieved.
Place Back In fridge. Once set, cut and serve.