Keto Princess Cake
Indulge in a guilt-free royal treat with this show-stopping Keto Princess Cake, a low-carb twist on the classic Swedish dessert. Crafted with a delicate almond and coconut flour sponge, layers of luscious raspberry chia jam, and creamy vanilla custard, this cake is a celebration of flavor and elegance without the sugar load. Topped with a vibrant green almond marzipan made completely keto-friendly, it’s as beautiful as it is delicious. Perfect for special occasions or when you’re craving a decadent dessert while sticking to your keto lifestyle, this cake is sure to impress both taste buds and your guests. Ready in just over an hour, it’s a masterpiece dessert that’s as satisfying to eat as it is to make!
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Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Erythritol sweetener
- 100 grams Butter, melted
- 4 Eggs, large
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 200 grams Raspberries, fresh or frozen
- 2 tablespoons Chia seeds
- 1 teaspoon Gelatin powder
- 1 teaspoon Vanilla extract for custard
- 200 milliliters Unsweetened almond milk
- 3 Egg yolks
- 0.5 teaspoon Almond extract
- 1 drop Green food coloring (optional)
Directions
Step 1
Preheat your oven to 170°C (340°F). Line two 9-inch round cake pans with parchment paper.
Step 2
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Step 3
In a separate bowl, beat the erythritol and melted butter until smooth. Add eggs one at a time, followed by vanilla extract.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Step 5
Divide the batter equally between the prepared cake pans and smooth the tops.
Step 6
Bake in the preheated oven for 20-25 minutes until the cakes are golden and a toothpick inserted comes out clean. Allow to cool completely.
Step 7
For the raspberry jam, in a small saucepan, cook raspberries over medium heat until broken down. Stir in chia seeds and sweetener to taste. Let it cool and thicken.
Step 8
To make the custard, whisk egg yolks with sweetener in a bowl. Heat almond milk in a saucepan until warm, then slowly pour over egg mixture, stirring continuously.
Step 9
Return the mixture to the saucepan over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Stir in vanilla extract.
Step 10
Bloom gelatin by sprinkling over 1 tablespoon of water, then stir it into the warm custard until dissolved. Allow the custard to cool.
Step 11
Whip the heavy cream into soft peaks and gently fold it into the cooled custard.
Step 12
To assemble, place one cake layer on a serving plate. Spread it generously with raspberry jam followed by half the custard.
Step 13
Place the second cake layer on top and cover with remaining custard. Smooth the top and sides.
Step 14
For the marzipan, combine almond flour, erythritol, almond extract, and a drop of green food coloring in a bowl. Add a small amount of water to form a dough.
Step 15
Roll out the marzipan between two sheets of parchment paper until large enough to cover the cake.
Step 16
Drape the marzipan over the cake, smoothing it out gently and trimming any excess.
Step 17
Chill the cake for at least 1 hour before serving to allow it to set completely. Slice and enjoy your Keto Princess Cake!
Nutrition Facts
| Serving size | (1328.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3261.7 |
| Total Fat 287.4g | 0% |
| Saturated Fat 122.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 1765.8mg | 0% |
| Sodium 2188.1mg | 0% |
| Total Carbohydrate 192.9g | 0% |
| Dietary Fiber 47.7g | 0% |
| Total Sugars 18.3g | |
| Protein 80.2g | 0% |
| Vitamin D 338.5IU | 0% |
| Calcium 1064.3mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 999.8mg | 0% |
Source of Calories