Hi, folks! I haven’t posted a recipe in quite a while for being away, working on an exhausting research project. For over two months I had no time to bake anything sweet-tooth and keto friendly. I lived on mostly eggs and baked chicken the whole time (which was not too bad, after all).
Coming back, I am now offering an easy solution for all the white chocolate lovers. It’s a cool cake (quite literally) that manages to fill you up on a hot summer evening and deliver some extra protein in case you’ve been exercising a lot.
White chocolate and keto?
I’ve gone through a few miserable tries to invent a keto version of white chocolate in the past. To no avail so far. All the results resembled the white chocolate texture and consistency a little bit, but the taste was not half near the real thing. Not all the secret lies in cocoa butter. Consequently, we need to cheat a little from time to time.
As white chocolate (even a sugar-free version) consists of way too many carbs (milk powder in there), I’ve gone a little bit out of the usual keto path and chosen white chocolate whey protein powder. It does come as a real sweet delight if you don’t mind a few grams of extra protein.
The keto white chocolate cake recipe
So if you don’t mind the whey protein powder, go on and bake yourself (and don’t forget family and friends) a simple cake, consisting of dark and white chocolate flavors. If you really must, omit the cocoa butter and use the regular stuff. Without the cocoa butter, the cake will be less “cocoa-cacao-ey” but still delicious. Especially when cooled really well, after it has been sitting in a fridge overnight.
All kinds of chocolate lovers, enjoy!
- 2 cups heavy whipping cream
- 2 oz. whey protein powder white chocolate flavoured
- 1 tbsp. powdered gelatine
- 1/16 tsp. stevia extract optional, to taste
- Preheat the oven to 350°F (180°C) and lightly grease an 8" springform pan.
- Melt the cocoa butter and set aside to cool slightly. Sift together almond flour, cocoa powder, and salt, and mix thoroughly. Set aside.
- Using an electric whisk, whisk together the eggs, erythritol, and vanilla extract. Keep whisking for at least 3 minutes (the longer the better) until you get a nice, pale, and creamy mixture.
- Carefully fold the flour-cocoa mixture into the egg mixture and stir until just combined.
- Fold in the melted butter (cooled down to room temperature!). Stir until fully incorporated and then pour into the prepared pan.
- Bake immediately on the lower rack of the oven for 15-18 minutes until the toothpick, inserted in the middle, comes out clean.
- Cool for 20 minutes on a wired rack. In the meantime, prepare the topping.
- Pour heavy whipping cream into a medium bowl. Cut vanilla bean lengthwise and scrape the seeds into the cream. Using an electric mixer, mix until halfway done (the cream gets denser but not completely whipped).
- Prepare the gelatine powder according to instructions (The usual procedure: Soak in a tbsp of cold water for 5 minutes and then gently heat up until the powder dissolves completely). Add the prepared gelatine into the cream and mix thoroughly.
- Add white chocolate flavored whey powder into the mixture and mix well. If you find the powder to not be sweet enough for your taste, add some stevia extract accordingly.
At last, top the sponge cake with the filling.
- Let the cake sit in the fridge for a few hours so the cream gets thick and firm. Serve as it is, or top with a few ground cocoa nibs. The cake also combines really well with blueberries. Enjoy!