Sugar Free Keto Bullet Proof Coffee Cake is THE perfect cake for coffee and cake lovers, with just over 2g carbs per serving.
Another day. Another cake. This one is incredibly light, thanks to the Pan di Spagna layers. Yet it definitely packs a punch! The strong coffee flavour is not for the faint-hearted, but you can easily modify it to suit personal taste by using less coffee than indicated in the recipe.
So. If you’re a coffee addict and you always fancy a slice of keto cake to go with it, check out the recipe ↓↓↓ and get baking!
In case you missed my recent post, Pan di Spagna is an Italian sponge used extensively by pastry chefs all over the world.
Italian pâtissiers love this sponge, and so do I. It is different to ‘normal’ sponges because it doesn’t involve fats of any kind. The absence of fats makes it dry but light enough to easily absorb liquids or create layers without adding stodginess.
Sugar Free Keto Bullet Proof Coffee Cake consists of layers of sponge and coffee cream. Once you’ve baked the Pan di Spagna and prepared the coffee cream, it is just an assembly job. The most difficult part is, frankly, resisting the temptation to remove it from its mould too soon.
Here comes the dreaded part. Brace yourselves, my dear friends. It needs overnight refrigeration. But you know the saying “The best things come to those who wait“? Well, it is absolutely true, as you’ll find out if you make this scrummy cake. Sleep on it (not literally, he-he) and the next day you’ll have one of the best keto cakes you’ve ever tasted.
How to Make Sugar Free Keto Bullet Proof Coffee Cake
Firstly, you need to have some Pan di Spagna sponge. So head over to my recipe and get baking. It’s a really easy and quick sponge to prepare, so you’ll have it blooming in the oven in no time at all.
Secondly, while the sponge is baking, you can prepare the coffee cream. There are several steps to follow, but nothing tedious or complicated. Once made up, the coffee cream needs to be cooled and placed in the fridge where it will take several hours to firm up. I know…. I keep asking you to wait… Please don’t be horrible to me… It’s not my fault that gelatine takes ages to solidify liquids!!!!
Actually, if you can think of an alternative to gelatine that works more quickly, please let me know by leaving a comment below.
The third step is to build the layers in a Pyrex glass or similar pudding bowl. Which later gets turned upside-down and resembles a bullet… get it?… Bullet Proof Coffee Cake… he-he.
The final step, after waiting a whole night ( …I can actually hear you sigh in frustration right now… ), is to get the Sugar Free Keto Bullet Proof Coffee Cake out of its pudding mould onto a serving plate and smother it with sweetened whipped cream and a dusting of cocoa.
Now you can admire your creation, sigh with satisfaction, and dive in.
- Yield: 8
- Serving: 1
- Calories: 333
- Fat: 32g
- Net Carbs: 2.3g
- Protein: 8g
- 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)
- 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.
! 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.
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