Site navigation and social media links
Keto Birthday Cake | Coconut & Cream (FM)
Recipes | May 05, 2019
Warning: This cake is dangerously delicious and it’s hard to stop eating it once you have a taste. Be careful with the portion sizes.
CAKE INGREDIENTS:
1/2 cup oat fiber
2/3 cup coconut flour
1/4 cup whey protein isolate
2 tsp baking powder
1/4 tsp sea salt
1 cup unsalted butter (softened)
1 cup granulated sweetener (Swerve)
8 large eggs
1 cup heavy cream
2 tsp vanilla extract
5-6 drops liquid stevia (vanilla flavour)
2/3 cup chopped raw pecans (+ some more for the garnish)
2/3 cup unsweetened coconut flakes (+ some more for the garnish)
4 large egg whites
ICING:
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
2/3 cup powdered sweetener
3 drops liquid Stevia (vanilla flavour)
1/2 tsp vanilla extract
INSTRUCTIONS:
- Preheat the oven to 350F degrees and grease liberally two 8-inch round cake pans.
- In a large bowl mix together the coconut flour, oat fibre, whey protein powder, baking powder and salt. Set aside.
- Use a mixer and whip the softened butter with the granulated sweetener. Add the whole eggs one at a time and beat well.
- Lower the speed of the mixer and add the heavy cream and vanilla extract and the liquid sweetener.
- Add the dry ingredients one scoop at a time and mix well. Then add the pecans and coconut flakes until thoroughly combined.
- Use a mixer to whip the egg whites until stiff peaks form.
- Fold the whipped egg whites carefully into the batter. Don’t over mix.
- Divide the batter evenly between the 2 greased cake pans.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
- Allow the cake layers rest for 10 minutes before removing them form the cake pans and placing them on cooling racks to let them cool down completely.
- While the cakes are cooling, make the icing: Add all the ingredients for the icing into the mixer and mix until well combined and smooth.
- Slice each cake in half horizontally. Place one layer on a cake plate and spread about 1/3 of the icing over the top, then add another layer of cake followed by a layer of icing until the 4 layers of cake are assembled.
- Cover the top and sides of the cake with icing.
- Dry roast the extra pecans and coconut flakes on a pan over low heat – just until the coconut flakes become to change colour to golden brown.
- Sprinkle the roasted coconut flakes and pecans on top of the cake and all over if you want to. Cover and refrigerate for a few hours before serving.
* wrap the cake well, it should last up to one week in the refrigerator.
Private Member |
hi zuzka, how about to post more recipes ? i really like it and there is not too much of them last months:)
thanks
Private Member |
I don’t have any oat fiber. Any substitutions?
Private Member |
Psyllium husk…? I’d go with regular steel cut oats to be on the safe side unless you are doing low carb or keto.
Private Member |
Thank you Helyas !!
…I am doing Keto. I will try the Psyllium Husk Powder and see how it turns out.
Private Member |
ellijay, ga, united states
Keep in mind that Psyllium Husk Powder is soluble fiber (the kind that absorbs liquids) whereas Oat fiber is INsoluble fiber (when you add water, you *don’t* see that absorption). So replacing one type with the other type will probably change the consistency of the recipe. If you sub out an soluble for an insoluble, you might need to tweak the recipe by adding some more liquid (or more egg?) so it won’t be all dry. (I’m not sure how to swap out, though. It might just take experimenting).
I’m not sure what other insoluble fibers are out there. But I would *think* any other insoluble fiber would be a fine swap…whereas any soluble fiber could be used but with recipe tweaking. 🙂 I wonder if a protein powder would work as a swap, since it doesn’t absorb so much water?
Private Member |
Christin makes a good point. Psyllium Husk is also used as a laxative so you might want to be careful!
Private Member |
indeed a good point. You know, I don’t want my precious ingredients go to waste because of a failed attempt to substitute one ingredient. I’m thinking I’ll just order some oat fiber !
Private Member |
I understand. I’ve ordered some from amazon. Decent price. https://www.amazon.com/gp/product/B01KIJ7JGA/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Private Member |
Hi there, if you have lupin flour, you may want to try lupin flour instead, maybe like 3/4 of lupin flour and then 1/4 of psyllium. If you can buy online, amazon sells Anthony’s Oat fibre and it’s pretty good (quality & value).
Private Member |
I love lupin flour 🙂
Private Member |
I’m going to make this for Mother’s Day. 🙂
Private Member |
malmö, sweden
What protein powder do you use and recommend for this recipe?
Private Member |
zurich, switzerland
Hi Amie, click the protein powder link in the ingredients list. It will take you straight to the brand.
Private Member |
isopure has a low carb low sugar version, 1 lb for about 15 bucks on amazon. I use the vanilla one. It’s pretty good.
Private Member |
Just made this for my dad’s birthday. Can’t wait for him to try it! 🙂