EASY SUGAR FREE KETO CHOCOLATE PROTEIN CAKE

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Indulgent, but oh so keto! Chocolate sponge combined with a crème anglaise filling make this cake light and heavenly.

Author: Antya

Recipe type: Dessert

Cuisine: Ketogenic. LCHF. Low Carb. Sugar Free. Grain Free. Gluten Free.

Yield: 8

Ingredients

For the sponge cake:

250g full fat cream cheese
70g erythritol (U.S. option HERE)
1.5 tsp pure stevia powder (U.S. option HERE)
4 large eggs (1 whole and 3 separated)
50g unsalted butter (melted)
60g organic rice protein powder - chocolate flavoured (click HERE for U.S. option)
25g unsweetened dark cocoa (U.S. option HERE)
2 tsp baking powder (sifted)
a pinch of fine Himalayan pink salt (U.S. option HERE)
1 tsp Sukrin 'icing sugar' (U.S. alternative HERE)

For the crème anglaise filling:

300ml double cream
1 tsp vanilla paste (U.S. option HERE) - or make your own
2 medium egg yolks
15g erythritol (U.S. option HERE)
½ tsp pure stevia powder (U.S. option HERE)
½ tsp powdered gelatine (U.S. option HERE) or ½ sheet gelatine

Instructions

Make the crème anglaise first, as it will take a while to cool down and firm up adequately:

leave the gelatine to soak in a cup of cold water.
put yolks and sweeteners into a medium heat-proof bowl and whisk until frothy, then set aside.
in a small saucepan, heat up cream and vanilla paste, whisking lightly until hot, but not boiling, then remove from heat.
add the hot cream/vanilla liquid to the egg yolk mix, one ladle at a time, whilst whisking vigorously.
transfer back into the saucepan on medium heat, add the squeezed gelatine and whisk continuously until the crème anglaise thickens a little (don't let it boil or it will split).
finally, remove from heat, pour into a heat-proof bowl, let cool and refrigerate until set.

To make the sponge:

pre-heat oven to 160ºC fan (175ºC static).
whisk cream cheese and sweeteners, add 3 egg yolks and 1 whole egg, then melted butter and dry ingredients (except icing sugar), whisking between each addition.
in a separate bowl, whisk egg whites to a very firm consistency.
fold whisked egg whites into the cake batter mix.
pour cake mix into two lightly buttered cake tins (mine were 20cm Ø).
bake for 30 mins or until an inserted skewer comes out clean.
let the sponges cool down completely before removing them from the tins.

the crème anglaise will be ready when it becomes very thick but spreadable, a bit like whisked cream cheese.

spread it evenly onto one cake.
stack the other cake on top, sprinkle with Sukrin 'sugar' and refrigerate for at least a couple of hours before serving.

Notes

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.

Nutrition

Serving: 1 Calories: 393 Fat: 36g Net Carbs: 2.8g Protein: 13g

Recipe by at https://queenketo.com/easy-sugar-free-keto-chocolate-protein-cake/