SUGAR FREE & KETO BREAKFAST CAKE SLICE
Prep time
Cook time
Total time
Cake for breakfast? Why not! Europeans do it all the time. And this is a HEALTHY cake slice. But you can have it at any other time, of course....
Author: Antya
Recipe type: Breakfast
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
Yield: 10 slices
Ingredients
Cocoa Base:
- 2 extra large eggs (115g without shell)
- 80g erythritol (U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- 50g organic, cold pressed sunflower oil (U.S. option HERE)
- 50g lupin flour (U.S. option HERE) (world-wide delivery option HERE - use code QUEENKETO5 for discount at checkout)
- 2 tsp baking powder
- 50g sparkling (carbonated) water
- 10g unsweetened cocoa powder (U.S. option HERE)
Cream:
- 100g full-fat cream cheese
- 15g icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- 15g egg (use the smallest egg - beat it lightly, then weigh the required quantity
- 5g tapioca flour (U.S. option HERE)
- ¼ tsp vanilla extract (U.S. option HERE)
Instructions
Make the Cream:
- using a small mixing bowl, whisk cream cheese with icing 'sugar' and vanilla extract, then add 15g egg and tapioca.
- place the mixture in the fridge while you make the cocoa base.
Make the Cocoa base:
- pre-heat oven to 160° fan (180° static).
- separate eggs, whip whites to a stiff snow-like consistency and set aside.
- whisk egg yolks with sweeteners (a third at a time) until pale and fluffy.
- keep whisking as you add oil, water and (sifted) dry ingredients - it will quickly become quite dense.
- carefully incorporate egg whites a few spoons at a time, making sure you keep as much air in the mixture as possible.
- line a shallow baking tray (approximately 17 x 27 cm) with non-stick parchment paper, using a tiny bit of butter to keep it stuck down, then pour your cocoa mixture into it and level it.
- insert a medium round nozzle into a piping bag and fill it with the cream mixture - if the mixture is a little runny, bend the tip and place it in a glass as you fill the bag, so the mixture doesn't leak out).
- pipe lines across either vertically and horizontally for a checquered effect, or diagonally for a quilted effect - or use your imagination and create your own stunning design.
- bake on the lowest level for 22-25 minutes (watch after 20 mins - you don't want the cream to brown).
- allow the breakfast cake to cool down completely, then refrigerate until set.
- cut across the middle of the long side and 4 times across the short side to obtain your 10 slices.
Notes
Keep refrigerated, wrapped in cling film, for up to 5 days.
Cream cheese can be more or less liquid, depending on the brand and additives it contains. If the chilled mixture remains too liquid to be piped, a pinch or two of xanthan gum should thicken it nicely.
Any unused cream can be baked separately at 150°C fan for an 'extra' treat ?
You can either refrigerate the unused beaten egg for future use (up to 24 hours - wrapped in cling film), or give it to your dog who will be most grateful for the yummy delight!
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Cream cheese can be more or less liquid, depending on the brand and additives it contains. If the chilled mixture remains too liquid to be piped, a pinch or two of xanthan gum should thicken it nicely.
Any unused cream can be baked separately at 150°C fan for an 'extra' treat ?
You can either refrigerate the unused beaten egg for future use (up to 24 hours - wrapped in cling film), or give it to your dog who will be most grateful for the yummy delight!
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 slice Calories: 107 Fat: 9g Net Carbs: 1.2g Protein: 4g
Recipe by at https://staging.queenketo.com/sugar-free-breakfast-cake-slice/