KETO BOSTON CREAM POKE CAKE
KETO BOSTON CREAM POKE CAKE
WOW your guests with this amazing poke cake! It's super easy to make and tastes as good as it looks!
What you'll need:
CAKE
1/4 cup (50g) sour cream
1/4 cup (59ml) water
1 tsp vanilla
1/4 cup (57g) sugar substitute (I used xylitol)
40g melted butter
1 1/4 cup (120g) almond flour
1/2 tsp baking powder
1 egg
CUSTARD
1 cup (250ml) heavy cream
1 tsp vanilla
3 tbsp sugar substitute
3 egg yolks
1/4 tsp xanthan gum
CHOCOLATE:
sugar free chocolate bar of your choice
The first thing you will want to do is make your cake.
In a bowl, whisk together all the cake ingredients until it is thoroughly mixed together.
Pour into a greased/lined cake pan. (I used a 6-inch pan).
Bake at 350f (176c) for 25 minutes or until a toothpick comes out clean! Let it cool.
Time to make your custard. Bring your heavy cream to a boil. While it is heating up, whisk together your egg yolks and sugar substitute.
Once the cream is boiling, pour half of it into the egg yolks. Make sure you are whisking it together while you pour.
Pour the egg/cream mix BACK into the rest of the cream and stir continuously for another 2-3 minutes on the stove. It should be on low at this point. It will start to thicken up.
Take the custard off the heat and whisk in your xanthan gum. Set it aside while you grab your cake.
Poke several holes into your cake. Now pour the custard mix onto top of the cake and spread it around evenly, making sure the custard gets into the holes that you poked.
Put it in the fridge and cool for 3-4 hours. Once it's cool, it will be easy to handle and the custard will have thickened up enough for you to take the cake out of the pan with ease.
When ready, melt your favourite type of sugar free chocolate bar over the stove or in the microwave. Pour it on top of the cake and let it set.
Voila! Serve!
This makes roughly 10 slices.
NUTRITIONAL INFORMATION (per slice)
CALS: 237
FAT: 22.7
CARBS: 6.3
FIBRE: 1.9
NET CARBS: 4.4
PROTEIN: 4.7
What can you find on The Hungry Elephant's youtube? Recipes, recipes and more recipes. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. We may have just started but we'll be bringing you TWO recipes a week.. Tuesday and Friday.
So, follow along with us as we bring you the latest from our kitchen!
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For full recipes, just head to:
www.thehungryelephant.ca
Or follow us on social media:
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Видео KETO BOSTON CREAM POKE CAKE канала Hungry Elephant
WOW your guests with this amazing poke cake! It's super easy to make and tastes as good as it looks!
What you'll need:
CAKE
1/4 cup (50g) sour cream
1/4 cup (59ml) water
1 tsp vanilla
1/4 cup (57g) sugar substitute (I used xylitol)
40g melted butter
1 1/4 cup (120g) almond flour
1/2 tsp baking powder
1 egg
CUSTARD
1 cup (250ml) heavy cream
1 tsp vanilla
3 tbsp sugar substitute
3 egg yolks
1/4 tsp xanthan gum
CHOCOLATE:
sugar free chocolate bar of your choice
The first thing you will want to do is make your cake.
In a bowl, whisk together all the cake ingredients until it is thoroughly mixed together.
Pour into a greased/lined cake pan. (I used a 6-inch pan).
Bake at 350f (176c) for 25 minutes or until a toothpick comes out clean! Let it cool.
Time to make your custard. Bring your heavy cream to a boil. While it is heating up, whisk together your egg yolks and sugar substitute.
Once the cream is boiling, pour half of it into the egg yolks. Make sure you are whisking it together while you pour.
Pour the egg/cream mix BACK into the rest of the cream and stir continuously for another 2-3 minutes on the stove. It should be on low at this point. It will start to thicken up.
Take the custard off the heat and whisk in your xanthan gum. Set it aside while you grab your cake.
Poke several holes into your cake. Now pour the custard mix onto top of the cake and spread it around evenly, making sure the custard gets into the holes that you poked.
Put it in the fridge and cool for 3-4 hours. Once it's cool, it will be easy to handle and the custard will have thickened up enough for you to take the cake out of the pan with ease.
When ready, melt your favourite type of sugar free chocolate bar over the stove or in the microwave. Pour it on top of the cake and let it set.
Voila! Serve!
This makes roughly 10 slices.
NUTRITIONAL INFORMATION (per slice)
CALS: 237
FAT: 22.7
CARBS: 6.3
FIBRE: 1.9
NET CARBS: 4.4
PROTEIN: 4.7
What can you find on The Hungry Elephant's youtube? Recipes, recipes and more recipes. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. We may have just started but we'll be bringing you TWO recipes a week.. Tuesday and Friday.
So, follow along with us as we bring you the latest from our kitchen!
Social media images Designed by Freepik
http://www.freepik.com/free-vector/social-network-icons-set-with-paint-brushes_1122212.htm
Don't forget to subscribe!
For full recipes, just head to:
www.thehungryelephant.ca
Or follow us on social media:
Twitter: @aHungryElephant
Instagram: HungryElephant
Facebook: www.facebook.com/aHungryElephant
snapchat: @hungry_elephant
Видео KETO BOSTON CREAM POKE CAKE канала Hungry Elephant
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