7 5 2021

For the Fourth of July, I made a chocolate peanut butter layer cake. I used the sheet cake instructions from this recipe and the peanut butter frosting instructions from this recipe because it called for the single stick of butter, and I didn’t have the two sticks that the other frosting needed.

Modifications: In addition to the sheet cake, I whisked a large box of sugar free chocolate pudding with 2 cups heavy cream, let it set for 5 minutes, and spread it between each layer of cake. What made this cake successful was the brewed coffee it called for, which keeps it moist. It’s surprisingly not super sweet and the frosting has some saltiness to it as I used salted peanut butter. This has more of an adult cake flavor to it, and its richness is due to the heavy cream used in the pudding.

INGREDIENTS

For the cake:

• 1 ½ cups (285g) Swerve sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs
• 1 tablespoon (15 ml) pure vanilla extract
• ½ cup (118 ml) light sour cream
• 2 cups (280g) keto whole wheat flour
• ½ cup (55 g) cocoa powder
• 2 ½ teaspoons (9 g) baking powder
• ½ teaspoon (2 g) baking soda
• 1 teaspoon (5 g) salt
• 1 ¼ cup (355 ml) brewed coffee

INSTRUCTIONS

FOR THE CAKE: 

1. Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
3. In a separate bowl, sift together the dry ingredients. Alternate addning half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.
4. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
6. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Source: https://beyondfrosting.com/chocolate-peanut-butter-cake/

Peanut Butter Buttercream

• 1/2 cup powdered erythritol 
• 1/2 cup peanut butter 
• 1/2 cup butter, softened 
• 1-2 tbsp heavy cream, as needed 
• 2 tsp vanilla extract 
• pinch of salt (if your peanut butter is unsalted)

For the Frosting

1. Beat the butter, powdered sweetener, peanut butter, cream, vanilla, and salt together in a stand mixer, or with a hand mixer, until light and fluffy. Adjust the consistency with more heavy cream if needed.

Source: https://greenandketo.com/keto-chocolate-cupcakes-with-peanut-butter-frosting

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7 3 2021

Source: https://ketogasm.com/keto-brownie-bites/

I baked these chocolate brownies last night in mini muffin tins. What I learned: you can over stir them, which means they stiffen up. I’m still not sure if these are not sweet enough for my liking, but they taste delectable with whipped cream.

Ingredient substitutions: I switched out two ingredients in the original recipe. They use almond flour instead of whole wheat keto flour and monk fruit sweetener instead of Swerve, which is a type of erythrotol sweetener. I prefer keto flour as its consistency is closer to that of traditional whole wheat flour and less crumbly. Swerve is just what I had around the house.

• 4 tbsp unsalted butter melted
• ¾ cup Swerve white granular
• ½ cup cocoa powder unsweetened
• 2 eggs
• ½ tsp vanilla extract
• ¼ tsp salt
• ¾ cup wheat keto flour

INSTRUCTIONS

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, stir together butter, sweetener, cocoa powder, eggs, vanilla extract, and salt. Stir in flour until just combined; do not overmix.
• Using a mini muffin pan, pour the brownie mixture. Then place it in the oven on the center rack.
• Bake for 14 to 18 minutes, depending on how you prefer the texture and doneness of your brownies. Use the toothpick test to determine doneness and adjust the baking time accordingly. Stick a toothpick in the center of the brownie and if it is covered in wet better when removed, bake longer. For fudge-like brownies, the toothpick will have crumbs attached once removed. For cake-like brownies, the toothpick will be completely clean once removed.

Source: https://ketogasm.com/keto-brownie-bites/

4 18 2021

I’ve been having dessert that’s so good I’d probably have it with every meal in a parallel universe.

sugar free chocolate pudding, instant from a box, just mix in 3 cups heavy cream and it sets in 5 minutes

whipped cream

keto peanut butter chocolate chip cookies

mix 3/4 peanut butter, 1/4 Swerve (I do 50/50 brown/white blend), 1 egg, 2 Tbsp keto flour, 1 tsp vanilla, sugar free dark chocolate cut into chunks

bake 350 degrees F 12 minutes, let cool 10 minutes

The pudding’s pretty filling, I take two Tbsp and add it to a bowl w the whipped cream and a cookie or two, sometimes pair it with a glass of unsweetened almond milk.