This is one of our favourites and the cake base can be layered so many different ways. Keto never tasted better.
Ingredients By Layer
For Cake:
2 Cups Almond Flour
1/2 Cup Coconut Flour (Bob's Red Mill)
1 1/2 Cups Almond Milk (we like to make ours homemade with the help of Ellies Best,)
***use less almond milk if you want a fluffier texture, we like ours dense
for this one***
3 LG Eggs at room temp
1 Scoop Unflavoured Protein Powder (Isopure Protein)
Pinch of Salt (Redmond Real Salt)
1/2 Cup Grass Fed Butter, melted
2 teaspooon Baking Powder
3/4 Cups Sweetener of Choice (Lakanto)
1 teaspoon Pure Vanilla extract (Simply Organic)
15 Drops Yellow Cake Flavour (OOO Flavours) **This is just for extra flavor, it's totally optional**
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.
Remove cake and let cool.
For Peach Filling:
We used Simply Delish Natural Peach Jello and made it as directed on package. It’s entirely Keto Friendly. GF/DF/SF.
Once Cake is cooled, poke larger holes throughout & pour jello mixture ensuring that it settles well into all the holes and place back in the fridge for 2 hrs.
Remove from fridge and add a layer of whipped cream (Heavy Whipping Cream + Swerve Powdered Erythritol + Vanilla Extract, whipped with hand mixer) Place back in fridge overnight or 5 hrs min.
Remove, add half a sliced peach as garnish, cut and serve.
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