Recipe: Yummy Keto jelly layered cake

Keto jelly layered cake. Poke the cooled cake every half inch with a skewer or some sort of fork. Pour the Jello mixture over the cake as evenly as possible. Use a spatula to keep mixture from pooling in the corners.

Pour the mousse layer onto the cake and gently rock the pan back and forth until the surface is evenly covered. My Keto Jello Cake is a bit more time consuming to make, simply because you can't use a boxed cake mix, but it is VERY worth the time invested. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume. You can have Keto jelly layered cake using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Keto jelly layered cake

1. You need of Chocolate cake.
2. You need 6 of medium eggs.
3. Prepare 150 g of erythritol.
4. Prepare 3 tbsp of coconut oil.
5. Prepare 80 g of all fiber flour.
6. It's 30 g of cocoa.
7. It's 3 teaspoons of baking powder.
8. It's of Vanilla extract.
9. It's Pinch of salt.
10. It's of Cheese cream.
11. Prepare 200 g of butter.
12. You need 180 g of erythritol.
13. You need 200 g of ricotta cheese.
14. It's 200 g of cream cheese.
15. Prepare of Lemon zest.
16. You need of Jelly.
17. Prepare of Strawberry Heartley Zero Sugar Jelly.

Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture. Sift together the cocoa, the flour and the baking powder, and gradually fold them into. Keto jelly layered cake step by step. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume.

Keto jelly layered cake instructions

1. For the cake Preheat the oven at 180°C. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume.
2. Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture. Sift together the cocoa, the flour and the baking powder, and gradually fold them into the egg mixture..
3. Pour the batter in a medium, rectangular cake tray, which has been previously buttered and covered with baking paper. Bake at 180°C for 30-35 minutes, then let it cool in the tray.
4. For the cheese cream Mix the soft butter with the erythritol and the lemon zest, until it becomes creamy..
5. Add the ricotta and the cream cheese and keep mixing on low speed, until the cheese is completely incorporated in the butter mixture..
6. Jelly - follow the instructions on the package. The jelly should be slightly warm when you pour it on the rest of the cake. Don’t pour it when it’s hot!.
7. Assembly and serving On the chocolate cake, spread the cream cheese and smooth it out..
8. Pour the warm jelly and distribute it evenly on the cake..
9. Let the cake cool in the fridge at least 3-4 hours before portioning it..
10. Leaving it in the fridge overnight would be even better..

Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture. Sift together the cocoa, the flour and the baking powder, and gradually fold them into. Low carb, gluten and sugar free, Keto Sponge Cake layers with berry mascarpone whipped cream in between. However, it's ridiculously filling and can honestly be eaten as a meal on its own. For best results, pre-bake the cake layers separately and don't assemble.