Easiest Way to Cook Tasty Keto jelly layered cake

Keto jelly layered cake. The simple keto cake recipe can absolutely hold its own against any cake mix or bakery style chocolate cake. I haven't tried making a version. This keto spin on coffee jelly layers gelatin with coffee and cream for the perfect sugar- and dairy-free dessert (or breakfast!).

If you firm jelly cups that can be stored in the fridge, use gelatin or agar powder. This layered keto chocolate cake recipe will help you master this lost art and give you a beautiful showpiece for your next celebration. Yes, there are more steps to this recipe. You can cook Keto jelly layered cake using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Keto jelly layered cake

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

And I wouldn't attempt it on a day that I was pressed for time. Our delicious, fudgy Keto Chocolate Cake is super rich and super chocolatey. You'll just love that sugar-free cream cheese frosting! Our delicious, fudgy Keto Chocolate Cake is Super Rich Mist and Very Chocolatey.

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..

Make this at home ahead of time for when your Low-Carb Freinds visit. This cake is THE Keto Jaffa Cake. 'Nuff said. There's really no words to describe how oh Assembling the Cake. When the sponge cakes are done baking and are still hot, soak them with the orange Next, lay on the pale sponge cake layer. Coat it with the cool and thickened orange jelly.