Low Carb Princess Cake

Indulge in the regal decadence of a *Low Carb Princess Cake*, a stunning sugar-free rendition of the classic Scandinavian dessert. This elegant creation boasts layers of moist almond flour cake, luscious sugar-free raspberry jam, and creamy vanilla pastry cream, all wrapped in a perfectly smooth sheet of sugar-free marzipan tinted with a delicate green hue. Lightly sweetened with keto-friendly Swerve and powdered erythritol, this guilt-free treat is a dream for low-carb and keto enthusiasts. Topped with a generous dome of fluffy whipped cream, it’s an irresistible centerpiece for any celebration. With just 45 minutes of prep time and 30 minutes of baking, this stunning dessert offers a delightful balance of flavor and elegance while staying low on carbs. Perfect for those seeking a beautiful low-carb cake with all the sophistication and charm of its traditional counterpart.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 10

Ingredients

• 200 g Almond flour
• 1 tsp Baking powder
• 0.25 tsp Salt
• 150 g Swerve granulated sweetener
• 100 g Unsalted butter, melted
• 4 Eggs, large
• 1 tsp Vanilla extract
• 200 g Sugar-free raspberry jam
• 300 ml Heavy cream
• 400 g Sugar-free marzipan
• 0.5 tsp Green food coloring
• 3 tbsp Powdered erythritol
• 1 package Sugar-free vanilla pudding mix
• 2 cups Milk, low-carb

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.

Step 2

In a bowl, combine almond flour, baking powder, and salt.

Step 3

In a separate large bowl, whisk together melted butter, Swerve sweetener, eggs, and vanilla extract until smooth and thoroughly combined.

Step 4

Gradually add the dry ingredients into the wet mixture, mixing until a smooth batter forms.

Step 5

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 6

Bake in the preheated oven for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Step 7

While the cake is baking and cooling, prepare the pastry cream by whisking the sugar-free vanilla pudding mix with the low-carb milk in a saucepan over medium heat. Stir constantly until thickened. Remove from heat and let it cool completely.

Step 8

Whip 200ml of the heavy cream with 3 tablespoons of powdered erythritol until soft peaks form. Set aside.

Step 9

Once the cake is cool, slice it horizontally into three even layers using a serrated knife.

Step 10

Place one cake layer on a serving plate and spread a thin layer of sugar-free raspberry jam over it.

Step 11

Layer half of the pastry cream over the jam, spreading it evenly.

Step 12

Add the second layer of cake on top and repeat with another layer of jam and the remaining pastry cream.

Step 13

Place the third cake layer on top and cover the entire cake with the whipped cream, shaping it into a dome.

Step 14

Knead the sugar-free marzipan with green food coloring until evenly colored.

Step 15

Roll the marzipan out into a thin circle large enough to cover the entire cake.

Step 16

Drape the marzipan over the cake gently, smoothing it over the surface with your hands.

Step 17

Trim any excess marzipan at the base and add a powdered erythritol garnish if desired.

Step 18

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	(2178.8g)

Amount per serving	% Daily Value*
Calories	5337.9

Total Fat 431.1g	0%
Saturated Fat 143.8g	0%
Polyunsaturated Fat g
Cholesterol 1302.3mg	0%
Sodium 2942.1mg	0%
Total Carbohydrate 427.6g	0%
Dietary Fiber 68.1g	0%
Total Sugars 27.1g
Protein 127.7g	0%

Vitamin D 360.0IU	0%
Calcium 1529.0mg	0%
Iron 21.0mg	0%
Potassium 2138.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 8.4%

Carbs: 28.0%