SUGAR FREE KETO BULLET PROOF COFFEE CAKE
Prep time
Cook time
Total time
Super yummy and perfect for anyone who loves coffee and cake. Why have them separately, when this cake is around?
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free, LCHF. Grain Free. Gluten Free.
Yield: 8
Ingredients
- 300g Pan di Spagna
- 300g double cream
- 2 TBSP erythritol (U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- 2 extra large egg yolks
- 100g hot water
- 20g (5 tbsp) instant coffee powder or granules
- 50g water (room temperature)
- 1 heaped tsp unflavoured gelatine powder
- 2 TBSP Sukrin icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- 200g whipping cream
- a sprinkle of unsweetened dark cocoa powder(U.S. option HERE)
Instructions
- dissolve coffee and 1 TBSP icing 'sugar' in hot water and set aside.
- whisk egg yolks and stevia until thick and creamy (ribbon forming).
- dissolve gelatine in room-temperature water and set aside.
- put cream and erythritol in a saucepan over medium-high heat, and stir until erythritol has dissolved.
- pour coffee and gelatine into the cream and whisk.
- as soon as the coffee cream mixture starts to simmer, remove from heat and slowly add to the egg yolks, whisking vigorously.
- cover with cling film and let cool, then transfer to the fridge to set (it will take several hours)
- line a 1.5 litre pudding bowl with cling film, allowing it to overhang generously on all sides.
- cut 1cm (no precision necessary) thick slices of sponge and place them on the bottom and sides of the bowl, filling any gaps with smaller pieces of sponge to fit.
- spoon a layer of coffee cream over the base sponge layer.
- add another base layer of sponge and coffee cream.
- repeat until you've used up all the sponge or reached the top of the pudding bowl (ending with sponge).
- flip overhanging cling film over the top and press down with your palm to compact.
- place a weight over the top and refrigerate overnight.
- remove cling film from the top, and flip pudding bowl over the centre of a serving plate, then slide out the BPC cake.
- whisk whipping cream until it starts to form soft peaks, incorporate 1 TBSP icing 'sugar' and continue to whisk until peaks become firm.
- using a flexible spatula (or a knife) coat the whole cake with the whipped cream, and sprinkle with cocoa powder before serving.
Notes
The cake has a dry/moist consistency, giving a 'bite' which I quite like. If you prefer a more moist cake, like my Keto Ice Mountain or Tiramisú, all you need to do is drizzle additional warm coffee (or almond milk if you don't want the coffee flavour to be overpowering) over the sponge layers before you add the coffee cream.
! N.B. Reported times exclude Pan di Spagna.
!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.
! N.B. Reported times exclude Pan di Spagna.
!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: 333 Fat: 32g Net Carbs: 2.3g Protein: 8g
Recipe by at https://queenketo.com/sugar-free-keto-bullet-proof-coffee-cake/