Sugar Free Queenketo Ice Mountain: looks complicated but it’s actually quite simple.
Totally indulgent, yet just 4g carbs per serving! Patience is all you need, because the Sugar Free Queenketo Ice Mountain needs refrigerating in order to set properly, preferably overnight. But once it’s ready…oh boy…you will want to eat it all yourself!
On my scale of favourites, 1st place, of course, has to go to my Sugar Free Tiramisú. 2nd place is definitely held by my Sugar Free Queenketo Ice Mountain. My daughter will strongly disagree. She liked this cake so much in its original carb-loaded, sugar-laden original form, that she was jumping for joy when I presented her my keto version. As it turned out, it was a success story and she now reckons that the Sugar Free Queenketo Ice Mountain is the best cake in the world. Bless her!
The original Ice Mountain recipe was in an old baking recipe book that I have never owned or even seen. A family member made the cake for a special occasion and we all instantly loved it. It was rich, ultra sweet, moist, creamy, chocolatey and looked amazing. The recipe was passed to me in hand-written form and it was followed to the letter for years. Then we switched to the keto lifestyle and the Ice Mountain recipe was cast aside. It re-emerged a few months ago when a family dinner was organised and I asked my daughter what sort of cake she would like. She screamed, jokingly, “Ice Mountain!”. I replied “Yeah, whatever”.
But then I had an epiphany and realised that, having mastered my keto basic sponge, it wan’t an impossible task after all. And so the Sugar Free Queenketo Ice Mountain was born. The verdict? Better than the original! Now both my daughter and I bake it regularly and it is always a success.
How to make the Sugar Free Queenketo Ice Mountain
First off you need to bake the sponge. In my customary style, I used lupin flour. I am a huge fan of lupin flour. The flour I use contains 13g carbs per 100g, so it has less carbs than coconut flour and almond flour. If you’ve never heard of lupin, it’s often referred to as a pseudo-grain or a bean, but really, it’s a seed. Sweet lupins are high in essential aminoacids, protein and fiber. They are low GI, grain free and gluten free. Since discovering this flour last year, my baking has reached new heights…and lower carbs!!!!!
Not very easy to find, admittedly. You won’t find it in supermarkets or health food stores, other than perhaps in high-protein form, which is not the same. Even on the internet, I had a mission finding it. Amazon (UK), which is usually an Aladdin’s cave of impossible-to-find foodstuff, only sells one brand of lupin flour and it is very pricey. I order mine directly from a Luxembourg-based company that has never let me down to date. The lupin flour supplied is of excellent quality, it is certified organic and is very reasonably priced, especially when you buy in bulk to minimise delivery costs. In case you wonder, I don’t receive any commission from the company. I simply love the product and I buy it all the time.
Warning: as a member of the legume family that includes peanuts, lupin can cause an allergic reaction in some people, but not all, who have a peanut allergy. If you wish to err on the side of caution, I guess you could bake my sponge recipe by substituting lupin flour for extra fine almond flour. However, I haven’t tried this, so I don’t know what the consistency would be like. If you do swap, you need to adjust the carbs count accordingly, as 100g of lupin flour contains only 13g carbs, while extra fine almond flour contains 20g carbs per 100g. If you opt for coconut flour instead, make sure you increase the number of eggs you use, or the result will be too dry.
Apart from using lupin flour instead of wheat flour, sugar free chocolate and erythritol + stevia instead of sugar, I had to rake my brains about the lime juice cordial listed in the original recipe. Cordial is basically a squash full of sugar, so I made my own ‘cordial’ by diluting Tesco’s sugar free lemon and lime One Squeeze in a little water.
If you fancy preparing a dessert to impress, you simply have to try this. The Sugar Free Queenketo Ice Mountain looks stunning and tastes amazing.
- Servings: 12
- Serving size: 1/12
- Calories: 367
- Fat: 32.6g
- Net Carbs: 4g
- Protein: 10.9g
- 350g ricotta
- 100g erythritol
- 1 tsp pure stevia crystals
- 4 eggs
- 1 tsp sugar free vanilla paste (make your own)
- pinch of fine himalayan pink salt
- 125g melted butter
- 100g lupin flour (or this one)
- 3 tsp baking powder
- 225g sugar free dark chocolate
- 30g erythritol
- ¼ tsp pure stevia crystals
- 40ml water
- 5 ml sugar free lemon+ lime concentrate
- 2 eggs (separated)
- 250ml whipping cream
- pre-heat oven to 160C fan (175C static).
- whisk ricotta with erythritol and stevia.
- add eggs one at a time and whisk again.
- add melted butter, pinch of salt, vanilla paste and hand whisk until smooth.
- incorporate lupin flour and baking powder.
- pour into a buttered silicone mould (about 20cm square) and level it with the help of a spatula or back of a spoon.
- bake for 30-35 mins until orange-brown.
- let sponge cool down completely, then remove from mould and cut into strips.
- mix water and lemon+lime concentrate.
- reserve 2 chocolate squares; break the remainder into a large bowl and add erythritol, stevia and lemon/lime water.
- microwave on low heat until melted (15-20 seconds on medium - remove, stir and repeat until completely melted).
- whisk egg whites until stiff and set aside.
- whisk ½ the whipping cream and set aside.
- incorporate egg yolks into melted chocolate, then stir in whipped cream, followed by whisked egg whites.
- line a 1.5L glass bowl or pudding mould with cling film, allowing for a generous overlap on opposite sides.
- line the bowl with sponge strips and any broken pieces, ensuring all spaces are filled.
- spoon a generous amount of chocolate mix all over the sponge.
- add layers of sponge and chocolate until the bowl is filled, finishing with sponge at the top.
- fold the overhanging cling film over the top and press down.
- put a plate over the bowl and then weights over the plate.
- refrigerate for 24 hours.
- turn the cake out and over a serving dish, peel off cling film and spread the remaining whipped cream all over.
- grate the reserved chocolate squares and sprinkle over the cake before serving.
Your feedback is important to me! Please leave a comment. If you make this recipe, post a photo on social media with the hashtag #queenketo. Thank you! 🙂