HOW TO MAKE KETO LEMON BLUEBERRY CAKE | EASY | WITH OTHER FLOUR OPTIONS | REFRESHING TANGY FLAVORS
9 هزار بار بازدید -
2 سال پیش
-
Links to purchase booksClick this
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
Coconut Flour (https://amzn.to/3LgLejJ)
Almond Flour (https://amzn.to/3k7DEfl)
6-inch (15 cm) pans (https://amzn.to/3k9JFIw)
**********
The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/1E...
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 4.7 g
Dietary Fiber = 0.8 g
Net Carb = 3.9 g
Calories = 268
Total Fat = 26.4 g
Protein = 3.1 g
DRY INGREDIENTS
Coconut Flour = 60 g / 1/2 cup
Other flour options;
1. Solely almond Flour = 240 g / 2 cups
2. Combo of almond Flour = 120 g / 1 cup + 30 g / 1/4 cup coconut flour
Baking Powder = 8 g / 2 tsp
Monk fruit = 40 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter.)
Salt = 1/8 tsp
Lemon Zest = 1 lemon (1 tbsp)
Fresh blueberries = 150 g /3/4 cup (Mix with 1 tsp of coconut flour so that not all the blueberries will sink to the bottom)
WET INGREDIENTS
Sour Cream = 160 g / 0.653 cup (OR yogurt, whipping cream or coconut cream)
Coconut Oil = 60 g / 1/2 cup (OR any keto friendly oil)
Eggs = 3 large whole eggs (170 g) OR 6 large egg whites (214 g) (Some of you asked whether you could use egg whites for cakes. I tried it for this cake, and it worked. The batter looks a bit dry, but it bakes up fine. The texture is slightly dry, and the cake looks whiter which is a nice contrast for this particular cake. Overall, it still tastes good and is a good alternative for those who have a problem with egg yolks. Watch at the end of the video to see the cake with egg whites.)
Fresh lemon juice = 30 ml / 2 tbsp
Vanilla extract = 1 tsp
INGREDIENTS FOR LEMON BUTTERCREAM FROSTING
Unsalted butter (softened) = 150 g / 2/3 cup
Allulose Powdered Sweetener = 120 g / 1 cup (or any keto friendly powdered sweetener)
Whipping Cream = 30 ml / 2 tbsp
Salt = 1 tsp
Fresh lemon juice = 45 ml / 3 tbsp
DIRECTIONS FOR CAKE
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients (except the blueberries) and mix to combine.
3. Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.
4. Add the blueberries into the batter and mix to combine.
5. In the video, I used 2 x 6-inch (15 cm) pans, greased and lined with parchment paper.
6. Divide the batter equally into the 2 pans. Spread evenly.
7. I tried using cake strips to prevent a dome from forming and browning of the cake. Since I have not gotten the ready-made cake strips yet, I made them by using aluminum foil and kitchen paper towels. Soak the kitchen paper towel into water for a while. Then squeeze out the water, spread it out and line it on the foil. Fold the foil over the paper towels then wrap around the pan (see video on this). This is optional but it is great for layer cakes with frosting. The cake will also turn out fluffier with no browning. However, it takes a little longer to bake with cake strips.
8. Bake for 30 minutes with cake strips and 15 to 20 minutes without cake strips.
9. Once ready, remove the cake from pan and cool completely on wire rack before frosting.
DIRECTIONS FOR LEMON BUTTERCREAM FROSTING
1. In a bowl, add the butter and powdered sweetener and whisk until creamy and pale in color.
2. Add the rest of the ingredients and whisk again until smooth and creamy.
3. Chill while waiting for the cake to cook and cool completely.
4. When the cake is ready, spread the frosting evenly on the bottom layer and top of the cake. Spread some of the frosting on the sides too. Then use a cake scraper to smoothen the sides.
5. Decorate with fresh blueberries and lemon slices (Optional).
6. Sprinkle with lemon zest (Optional).
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
Coconut Flour (https://amzn.to/3LgLejJ)
Almond Flour (https://amzn.to/3k7DEfl)
6-inch (15 cm) pans (https://amzn.to/3k9JFIw)
**********
The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/1E...
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 4.7 g
Dietary Fiber = 0.8 g
Net Carb = 3.9 g
Calories = 268
Total Fat = 26.4 g
Protein = 3.1 g
DRY INGREDIENTS
Coconut Flour = 60 g / 1/2 cup
Other flour options;
1. Solely almond Flour = 240 g / 2 cups
2. Combo of almond Flour = 120 g / 1 cup + 30 g / 1/4 cup coconut flour
Baking Powder = 8 g / 2 tsp
Monk fruit = 40 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter.)
Salt = 1/8 tsp
Lemon Zest = 1 lemon (1 tbsp)
Fresh blueberries = 150 g /3/4 cup (Mix with 1 tsp of coconut flour so that not all the blueberries will sink to the bottom)
WET INGREDIENTS
Sour Cream = 160 g / 0.653 cup (OR yogurt, whipping cream or coconut cream)
Coconut Oil = 60 g / 1/2 cup (OR any keto friendly oil)
Eggs = 3 large whole eggs (170 g) OR 6 large egg whites (214 g) (Some of you asked whether you could use egg whites for cakes. I tried it for this cake, and it worked. The batter looks a bit dry, but it bakes up fine. The texture is slightly dry, and the cake looks whiter which is a nice contrast for this particular cake. Overall, it still tastes good and is a good alternative for those who have a problem with egg yolks. Watch at the end of the video to see the cake with egg whites.)
Fresh lemon juice = 30 ml / 2 tbsp
Vanilla extract = 1 tsp
INGREDIENTS FOR LEMON BUTTERCREAM FROSTING
Unsalted butter (softened) = 150 g / 2/3 cup
Allulose Powdered Sweetener = 120 g / 1 cup (or any keto friendly powdered sweetener)
Whipping Cream = 30 ml / 2 tbsp
Salt = 1 tsp
Fresh lemon juice = 45 ml / 3 tbsp
DIRECTIONS FOR CAKE
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients (except the blueberries) and mix to combine.
3. Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.
4. Add the blueberries into the batter and mix to combine.
5. In the video, I used 2 x 6-inch (15 cm) pans, greased and lined with parchment paper.
6. Divide the batter equally into the 2 pans. Spread evenly.
7. I tried using cake strips to prevent a dome from forming and browning of the cake. Since I have not gotten the ready-made cake strips yet, I made them by using aluminum foil and kitchen paper towels. Soak the kitchen paper towel into water for a while. Then squeeze out the water, spread it out and line it on the foil. Fold the foil over the paper towels then wrap around the pan (see video on this). This is optional but it is great for layer cakes with frosting. The cake will also turn out fluffier with no browning. However, it takes a little longer to bake with cake strips.
8. Bake for 30 minutes with cake strips and 15 to 20 minutes without cake strips.
9. Once ready, remove the cake from pan and cool completely on wire rack before frosting.
DIRECTIONS FOR LEMON BUTTERCREAM FROSTING
1. In a bowl, add the butter and powdered sweetener and whisk until creamy and pale in color.
2. Add the rest of the ingredients and whisk again until smooth and creamy.
3. Chill while waiting for the cake to cook and cool completely.
4. When the cake is ready, spread the frosting evenly on the bottom layer and top of the cake. Spread some of the frosting on the sides too. Then use a cake scraper to smoothen the sides.
5. Decorate with fresh blueberries and lemon slices (Optional).
6. Sprinkle with lemon zest (Optional).
2 سال پیش
در تاریخ 1401/02/05 منتشر شده
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