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 overnight in order to set properly. 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 jumped 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!
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. It has less carbs than coconut flour and almond flour, more protein, minimal fat content and an outstanding nutritional profile. 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 fewer carbs!!!!!
Lupin flour isn’t very easy to find, admittedly. You won’t see it in supermarkets or health food stores. Thank goodness for Amazon, the Aladdin’s cave of impossible-to-find foodstuff.
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 or coconut flour. However, I haven’t tried these alternatives, so I don’t know how the sponge would turn out.
Once the sponge is ready, the rest is primarily an assembly job. You’ll just need to leave the Ice Mountain overnight before you un-mould it, cover it in whipped cream and dust it with grated chocolate or cocoa. I sometimes forget to reserve the chocolate squares, so cocoa powder comes to the rescue.
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.
Enjoy!
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Sugar Free QueenKeto Ice Mountain
Ingredients
For the sponge cake:
- 350 g ricotta - liquid whey discarded
- 100 g erythritol (U.S. option HERE)
- 2 tsp pure stevia powder (U.S. option HERE)
- 4 large eggs
- 1 tsp sugar free vanilla paste (U.S. option HERE)
- 1 pinch fine Himalayan pink salt (U.S. option HERE)
- 125 g melted unsalted butter
- 100 g lupin flour (U.S. option HERE)
- 3 tsp baking powder
For the filling and topping:
- 225 g unsweetened dark chocolate (U.S.option HERE)
- 50 g erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 40 ml water
- 5 ml sugar free lemon+ lime concentrate
- 2 large eggs - separated
- 250 ml whipping cream
Instructions
Make the sponge:
- pre-heat oven to 160°C fan (180°C static).
- whisk ricotta with erythritol and stevia.350 g ricotta, 100 g erythritol, 2 tsp pure stevia powder
- add eggs one at a time and whisk again.4 large eggs
- incorporate melted butter, salt, and vanilla paste, whisking until smooth.1 pinch fine Himalayan pink salt, 125 g melted unsalted butter, 1 tsp sugar free vanilla paste
- whisk in lupin flour and baking powder.100 g lupin flour, 3 tsp baking powder
- pour batter into 2 lined 20-22cm square baking trays and level it with the help of a spatula or back of a spoon.
- bake for 30-35 mins until golden.
- let sponge cool down completely, then remove from mould and cut into strips.
Make the filling and assemble the cake:
- mix water and lemon+lime concentrate.40 ml water, 5 ml sugar free lemon+ lime concentrate
- reserve 2 chocolate squares; break the remainder into a large bowl and add erythritol, stevia and lemon/lime water.225 g unsweetened dark chocolate, 50 g erythritol, ½ tsp pure stevia powder
- microwave on low heat until melted (15-20 seconds bursts - stir, repeat).
- whisk egg whites until stiff and set aside.2 large eggs
- whisk 1/2 the whipping cream and set aside.250 ml whipping cream
- 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 all sides.
- line the bowl with sponge strips and 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.
- open up the folded cling film; 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 over the cake before serving.
Notes
Nutrition
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Have been looking at this recipe for a while now and Finally found lemon- lime sugarfree cordial here in the Netherlands! What sized pans do you use for this? The same as the tiramisu?
Hi Elyce. Thanks for getting in touch. Yes, just bake the basic sponge in the given size tins. It’s an amazing cake. I hope it turns out great for you too!
Oh! Just noticed this is a bigger sponge recipe than for the tiramisu. Don’t think it will fit in the pans I used for that – or will be very thick. Above you mention silicone mold, but not the dimensions. Hoping to put it all together tomorrow in time to set for Easter. Thanks for your help.
Hi Elyce, the silicone mould I use is 20cm square (size now added in the recipe). It won’t matter if what you’re using is a slighly different size, but you may have to bake the sponge a little more (if using a smaller mould) or less time (if using a larger mould|. Just test it with a skewer to make sure it’s cooked. The size of pudding bowl is more important. If your pudding bowl is smaller you’ll have too much sponge and that’s ok, but if you use a larger pudding bowl, you’ll run out of sponge and you’ll end up with the finished cake looking more like a hill than a mountain! (it happened to me once haha). Make sure you slice the sponge thinly and use every single broken piece. Always end with sponge layer at the top. Pressing down so everything compacts overnight is also key to success. I’d love to know how it turns out!!! 🙂
Thanks so much for your quick response on a holiday weekend! Time to get baking!