SUGAR FREE KETO RED VELVET WAFFLE CAKE
 
Prep time
Cook time
Total time
 
Moist, creamy, velvety deliciousness to impress your loved one on Valentine's day. Or any other day.
Author:
Recipe type: Desserts
Cuisine: Ketogenic. LCHF. Low Carb. Sugar Free. Grain Free. Gluten Free.
Yield: 2
Ingredients
For the Waffles:
For the White Chocolate Frosting:
For the Raspberry Swirl:
TIP: You can easily make your own icing 'sugar' by powdering erythritol and stevia. Full instructions HERE.
Instructions
To make the Waffles:
  1. whisk eggs with sweeteners, pinch of salt and vanilla extract for 10-15 seconds.
  2. melt butter and stir it into the egg mix, then incorporate cream.
  3. add coconut flour and baking powder and stir until smooth.
  4. finally, add enough red gel or paste to achieve a bright red or deep pink colour.
  5. let the mixture rest while you brush or spray your waffle iron (or frying pan) with a little coconut oil and heat it up.
  6. you need 4 layers for each serving, so divide the batter as you see fit, according to the size and depth of your machine; you could cook 4 large square waffles then cut them in half to make 8 layers in total, or you could make 8 pancakes (3"/8.5cm diameter) using a plain frying pan or pancake pan, or double the batter and make 8 waffles from which you cut out circles using a 3"/8.5cm cookie cutter (I did this and had lots of left over waffle bits, which were used as a separate dessert the following day).
To make the White Chocolate Frosting:
  1. melt butter until almost liquid, then combine softened cream cheese.
  2. add sweeteners and vanilla extract, and continue to stir until the mix becomes a smooth, creamy paste, then add melted cacao butter and whipped cream.
  3. refrigerate while you prepare the raspberry swirl.
To make the Raspberry Swirl:
  1. put all ingredient except gelatine in a small pan and bring to a simmer, mashing the berries with a spoon.
  2. pour onto a fine mesh strainer over a small bowl and press to sqeeze out all the juices; discard seeds and pulp.
  3. stir gelatine into the raspberry juice and leave to cool down and thicken.
  4. to assemble, stack 4 waffles/pancakes with white chocolate frosting between each layer and on top, then spoon raspberry gel and swirl using a wooden skewer or similar tool.
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 in the UK. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 797 Fat: 78g Net Carbs: 3.6g Protein: 12g
Recipe by Queen Keto at https://queenketo.com/sugar-free-keto-red-velvet-waffle-cake/