HOW TO MAKE KETO VANILLA BIRTHDAY CAKE - MOIST, FLAVORFUL & DELICIOUS WITH VANILLA BUTTERCREAM
Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz) Links to purchase other products via Amazon Almond Flour (https://amzn.to/3BnHpnw) Coconut Flour (https://amzn.to/3jpBHvr) Monk fruit (https://amzn.to/3kvAdiB) Allulose Powdered Sweetener (https://amzn.to/3lbZY7W) Vanilla Extract (https://amzn.to/2WZON9T) Sugar free sprinkles (https://amzn.to/3l3iwak) ********** The recipe can be viewed and printed at this link; https://docs.google.com/document/d/111J-PZV3dfXM64JHxyAlYuRDZeZgTuv0Jgq9gydKjSs/edit?usp=sharing FOR BEST RESULTS, WEIGH THE INGREDIENTS NUTRITION INFO COCONUT FLOUR VERSION [ Total Servings = 12 ] Per Serving ; Total Carb = 2.3 g Dietary Fiber = 0.5 g Net Carb = 1.8 g Calories = 186 Total Fat = 18.5 g Protein = 3.6 g ALMOND FLOUR VERSION [ Total Servings = 12 ] Per Serving ; Total Carb = 7.2 g Dietary Fiber = 2.9 g Net Carb = 4.3 g Calories = 340 Total Fat = 31 g Protein = 9.2 g VANILLA BUTTERCREAM [ Total Servings = 12 ] Per Serving; Total Carb = 0.3 g Dietary Fiber = 0 Net Carb = 0.3 g Calories = 298 Total Fat = 33.6 g Protein = 0.5 g DRY INGREDIENTS Coconut flour = 120 g / 1 cup (OR Almond flour = 480 g / 4 cups) Baking Powder = 14 g / 1 tbsp Monk fruit = 50 g / 1/4 cup (Note: This small amount is to balance out the sweetness from the frosting. If you are not doing frosting, you need to increase the sweetener to 120 to 150 g. You can also use any other keto friendly sweetener.) Salt =4 g / 1 tsp WET INGREDIENTS Whipping Cream = 320 ml / 1.3 cups (Note: You can also use coconut cream, yogurt or sour cream.) Eggs = 6 large whole eggs Melted Unsalted Butter = 120 ml / 1/2 cup (Note: You can also use coconut or olive oil) Vanilla Extract = 13 g / 1 tbsp (Note: You can add more for a stronger flavor) FOR NON-DAIRY OPTION 1. You can replace the whipping cream with the same amount of coconut cream. 2. You can also replace the whipping cream with 290 ml / 1.2 cups of Pea or Almond Milk but the coconut or olive oil needs to be increased from 120 ml to 160 ml. DIRECTIONS 1. Preheat the oven to 340 F or 170 C. 2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside. 3. In another bowl, add all the dry ingredients and mix until well combined. 4. Add the wet ingredients into the dry ingredients and whisk until the batter is smooth and thick. 5. Pour the batter into 2 x 8- or 9-inch greased pans lined with parchment paper at the bottom. Weigh and divide the batter equally. 6. Bake at the middle rack for 20 mins or until a wooden skewer comes out clean. 7. Cool the cakes for 10 minutes before removing from pan. 8. Remove the cakes from the pans and let them cool completely upside down on a wire rack. 9. Meanwhile, prepare the vanilla buttercream. INGREDIENTS VANILLA BUTTERCREAM FROSTING Unsalted Butter (room temperature) = 450 g / 2 cups Allulose Powdered Sweetener = 200 g / 1 1/2 cups (Note: It's best to use Allulose as it will not crystallize when chilled. If you do not have Allulose then you can use any other Keto friendly sweetener) Whipping Cream = 120 ml / 1/2 cup Salt = 4 g / 1 tsp Vanilla Extract = 13 g / 1 tbsp (Note: You may add more for a stronger flavor) (NOTE: For a non-dairy version, you may try using vegan butter, but I have not personally tried it yet. You can replace the whipping cream with pea or almond milk at 100 ml) DIRECTIONS 1. Beat the butter until light and fluffy. 2. Then add the powdered sweetener and beat to combine. 3. Add the whipping cream, salt, vanilla extract and beat until well combined. ASSEMBLE AND FROST THE CAKE 1. Place one layer of the cake on a cake tray upside down. 2. Spoon some buttercream onto the top of the cake and spread evenly. 3. Top with the second layer of cake. Make sure both cakes are even to prevent a lopsided cake. 4. Spread some buttercream evenly on the top and sides of the cake. The frosting does not have to look perfect but because we are creating waves with the frosting, we need to have thicker layer of the frosting. 5. Use the back of a spoon to create waves at the sides and top of the cake as seen in the video. 6. Decorate with whole strawberries or sugar free sprinkles. 7. Chill the cake for 30 minutes before slicing.
Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz) Links to purchase other products via Amazon Almond Flour (https://amzn.to/3BnHpnw) Coconut Flour (https://amzn.to/3jpBHvr) Monk fruit (https://amzn.to/3kvAdiB) Allulose Powdered Sweetener (https://amzn.to/3lbZY7W) Vanilla Extract (https://amzn.to/2WZON9T) Sugar free sprinkles (https://amzn.to/3l3iwak) ********** The recipe can be viewed and printed at this link; https://docs.google.com/document/d/111J-PZV3dfXM64JHxyAlYuRDZeZgTuv0Jgq9gydKjSs/edit?usp=sharing FOR BEST RESULTS, WEIGH THE INGREDIENTS NUTRITION INFO COCONUT FLOUR VERSION [ Total Servings = 12 ] Per Serving ; Total Carb = 2.3 g Dietary Fiber = 0.5 g Net Carb = 1.8 g Calories = 186 Total Fat = 18.5 g Protein = 3.6 g ALMOND FLOUR VERSION [ Total Servings = 12 ] Per Serving ; Total Carb = 7.2 g Dietary Fiber = 2.9 g Net Carb = 4.3 g Calories = 340 Total Fat = 31 g Protein = 9.2 g VANILLA BUTTERCREAM [ Total Servings = 12 ] Per Serving; Total Carb = 0.3 g Dietary Fiber = 0 Net Carb = 0.3 g Calories = 298 Total Fat = 33.6 g Protein = 0.5 g DRY INGREDIENTS Coconut flour = 120 g / 1 cup (OR Almond flour = 480 g / 4 cups) Baking Powder = 14 g / 1 tbsp Monk fruit = 50 g / 1/4 cup (Note: This small amount is to balance out the sweetness from the frosting. If you are not doing frosting, you need to increase the sweetener to 120 to 150 g. You can also use any other keto friendly sweetener.) Salt =4 g / 1 tsp WET INGREDIENTS Whipping Cream = 320 ml / 1.3 cups (Note: You can also use coconut cream, yogurt or sour cream.) Eggs = 6 large whole eggs Melted Unsalted Butter = 120 ml / 1/2 cup (Note: You can also use coconut or olive oil) Vanilla Extract = 13 g / 1 tbsp (Note: You can add more for a stronger flavor) FOR NON-DAIRY OPTION 1. You can replace the whipping cream with the same amount of coconut cream. 2. You can also replace the whipping cream with 290 ml / 1.2 cups of Pea or Almond Milk but the coconut or olive oil needs to be increased from 120 ml to 160 ml. DIRECTIONS 1. Preheat the oven to 340 F or 170 C. 2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside. 3. In another bowl, add all the dry ingredients and mix until well combined. 4. Add the wet ingredients into the dry ingredients and whisk until the batter is smooth and thick. 5. Pour the batter into 2 x 8- or 9-inch greased pans lined with parchment paper at the bottom. Weigh and divide the batter equally. 6. Bake at the middle rack for 20 mins or until a wooden skewer comes out clean. 7. Cool the cakes for 10 minutes before removing from pan. 8. Remove the cakes from the pans and let them cool completely upside down on a wire rack. 9. Meanwhile, prepare the vanilla buttercream. INGREDIENTS VANILLA BUTTERCREAM FROSTING Unsalted Butter (room temperature) = 450 g / 2 cups Allulose Powdered Sweetener = 200 g / 1 1/2 cups (Note: It's best to use Allulose as it will not crystallize when chilled. If you do not have Allulose then you can use any other Keto friendly sweetener) Whipping Cream = 120 ml / 1/2 cup Salt = 4 g / 1 tsp Vanilla Extract = 13 g / 1 tbsp (Note: You may add more for a stronger flavor) (NOTE: For a non-dairy version, you may try using vegan butter, but I have not personally tried it yet. You can replace the whipping cream with pea or almond milk at 100 ml) DIRECTIONS 1. Beat the butter until light and fluffy. 2. Then add the powdered sweetener and beat to combine. 3. Add the whipping cream, salt, vanilla extract and beat until well combined. ASSEMBLE AND FROST THE CAKE 1. Place one layer of the cake on a cake tray upside down. 2. Spoon some buttercream onto the top of the cake and spread evenly. 3. Top with the second layer of cake. Make sure both cakes are even to prevent a lopsided cake. 4. Spread some buttercream evenly on the top and sides of the cake. The frosting does not have to look perfect but because we are creating waves with the frosting, we need to have thicker layer of the frosting. 5. Use the back of a spoon to create waves at the sides and top of the cake as seen in the video. 6. Decorate with whole strawberries or sugar free sprinkles. 7. Chill the cake for 30 minutes before slicing.