For those embracing a ketogenic lifestyle, the world of desserts can seem limited. However, with a little creativity, you can enjoy delicious and satisfying treats that align with your dietary goals. This article explores the realm of keto-friendly jello cakes, providing recipes, tips, and variations to suit different preferences.
Red, White & Blue Keto Jello Cake
This vibrant dessert is perfect for patriotic celebrations or any occasion where you want to add a pop of color to your table. Don't get discouraged by the number of ingredients used in this recipe as many of them are just repeated ingredients used in three layers. This recipe cleverly utilizes sugar-free alternatives and natural ingredients to create a visually stunning and delicious treat.
Ingredients
- Blue Layer:
- 6-8 butterfly pea tea flowers
- 1 1/4 cups water (300 ml/ 12 fl oz)
- 1/2 tsp sugar-free blueberry, lemon, or vanilla extract, or to taste
- 2 tbsp granulated Allulose or Erythritol (20 g/ 0.7 oz)
- 4 gelatin sheets or 1 tbsp gelatin powder or 1 tbsp agar powder (for a vegetarian/vegan option, use agar and replace cream with coconut cream)
- 1 cup fresh blueberries (150 g/ 3.5 oz)
- White Layer:
- 1 1/4 cups heavy whipping cream (300 ml/ 12 fl oz) or coconut cream for dairy-free
- 1/2 cup sour cream (115 g/ 4 oz)
- 2 tbsp granulated Allulose or Erythritol (20 g/ 0.7 oz)
- 4 gelatin sheets or 1 tbsp gelatin powder or 1 tbsp agar powder
- 1 tsp sugar-free vanilla extract
- Red Layer:
- 6-8 dried hibiscus flowers
- 1 1/4 cups water (300 ml/ 12 fl oz)
- 1 tbsp lemon juice (15 ml)
- 1/2 tsp sugar-free strawberry, raspberry, or vanilla extract, or to taste
- 2 tbsp granulated Allulose or Erythritol (20 g/ 0.7 oz)
- 4 gelatin sheets or 1 tbsp gelatin powder or 1 tbsp agar powder
- 6 large fresh strawberries, sliced (150 g/ 5.3 oz)
- Whipped Cream Topping:
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1 tbsp powdered Allulose or Erythritol (10 g/ 0.4 oz)
- 1/2 tsp sugar-free vanilla extract
Instructions
- Prepare the Blue Jello Layer: Place 6 to 8 butterfly pea tea flowers into a jar filled with 1 1/4 cups of cold water (I used 8 flowers for a deep blue jello). Let it steep at room temperature for at least 30 minutes or in the fridge for up to 8 hours. The longer you leave it the deeper the color. Add 4 gelatin sheets/leaves to the liquid to soften for 3 to 5 minutes (or see recipe tips for gelatin powder or agar powder). Pour in a saucepan and heat up over a medium-high heat. Once hot, take off the heat. Pour in an 8 x 8 inch (20 x 20 cm) cake form, ideally silicon, or a regular cake pan lined with parchment paper so it's easy to grab and remove once the cake sets. Place in the fridge and chill until set. To keep the blue layer blue, do not add any acidic ingredients like lemon juice.
- Prepare the White Vanilla Cream Layer: Pour 1 1/4 cups of cream into a saucepan and add the sour cream. Gently heat up (do not boil). Once hot, add 2 tablespoons of the sweetener and 4 gelatin sheets. Stir until dissolved and then let the cream layer cool down to room temperature.
- Prepare the Red Berry Layer: Place 6 to 8 dried hibiscus flowers into a bowl and add 2 cups of boiling water. Let it steep for 3 to 5 minutes, until you get a deep pink color. Remove and discard the flowers. Add the lemon juice (this will turn it red), 2 tablespoons of sweetener, 1/2 tsp sugar-free extract (strawberry, raspberry or vanilla will work best), or to taste. Finally add 4 gelatin leaves. Pour in a saucepan and gently heat up (do not boil) until the gelatin is fully dissolved. Take off the heat and set aside to cool down to room temperature. Pour the red liquid over the strawberries and place back in the fridge to set until firm.
- Whipped Cream Topping: When ready to serve, remove the slices from the cake form. Whip the remaining heavy whipping cream with vanilla extract and 1 tablespoon of powdered sweetener. Place in a piping bag and decorate each slice with the whipped cream. You can keep the whipped cream in the piping bag and decorate the slices just before serving.
Tips and Variations
- Dairy-Free: Simply swap coconut cream for the heavy whipping cream.
- Sweetener-Free: Omit the sweetener or use a liquid stevia to taste.
- Gelatin Alternatives: Instead of 4 gelatin sheets you can use 1 tablespoon gelatin powder or 1 tablespoon agar powder if you want to make it vegetarian (or vegan if you also replace the cream with coconut cream).
- Flavorings: Experiment with different sugar-free extracts to customize the flavor of each layer.
Keto Coconut Cream Poke Cake
This recipe reimagines the classic poke cake with keto-friendly ingredients, resulting in a moist and flavorful dessert with only 4g net carbs per serving. This keto poke cake recipe features tender low carb cake with a rich coconut cream filling and a delicious sugar free whipped cream topping.
Ingredients
- Cake:
- 3 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup Swerve Granular (or other keto-friendly sweetener)
- 1/4 cup whey protein powder or egg white protein powder (do not use collagen)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup avocado oil, melted coconut oil, or melted butter
- 6 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or other keto-friendly milk)
- Coconut Pudding:
- 2 (13.5 oz) cans unsweetened coconut cream
- 1/2 cup allulose (or other keto-friendly sweetener)
- 6 large egg yolks
- 1 teaspoon coconut extract
- Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered allulose (or other keto-friendly sweetener)
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut, for garnish
Instructions
- Prepare the Cake: Preheat oven to 325ºF (160ºC) and grease a 9x9 inch square metal baking pan. In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder, and salt. Stir in the oil, egg whites, and vanilla extract until well combined. Add just enough almond milk for a thick but pourable batter.
- Bake the Cake: Spread the batter in the prepared baking pan and bake for 20 to 25 minutes, or until the edges are golden brown and the top is just firm to the touch. Remove and let cool completely in the pan. Use the end of a wooden spoon to poke holes all over the cake.
- Prepare the Coconut Pudding: In a medium saucepan over medium heat, combine the coconut cream and the sweetener and bring to just a simmer. In a medium bowl, whisk together the egg yolks. Slowly stir in about half of the hot coconut cream, whisking continuously. Then slowly whisk the egg mixture back into remaining coconut cream in the pan.
- Cook the Filling: Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture begins to thicken. Stir in the coconut extract. Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate for 2 hours to help it firm up.
- Prepare the Topping: In a large bowl, combine the cream, sweetener, and vanilla extract. Whip until the mixture holds stiff peaks. Spread evenly over the chilled cake.
- Garnish: Sprinkle the top of the cake with the shredded coconut.
Tips and Variations
- Nut-Free Option: Use the cake portion from Keto Coconut Cake.
- Dairy-Free Option: Use egg white protein powder in the cake, and make coconut whipped cream for the topping.
- Sweetener Options: You can make the cake itself with almost any sweetener. Do keep in mind that allulose will make the cake brown quite quickly and look much darker on the outside so keep your eye on it while it bakes. You can also sweeten the whipped cream topping with your preferred sweetener, but I recommend powdered versions to avoid any grittiness. I like allulose or BochaSweet in the coconut pudding so you don’t get any recrystallization. But you can do erythritol sweeteners or a combination as well.
- Make Ahead: You can make the cake portion a day or two in advance, if you want to break up the process. You can also make the whole thing a day ahead, cover it tightly, and store in the fridge.
Why Poke Cake?
Poke cake is so named because you literally poke holes all over the cake so that it absorbs the filling. The filling is usually made of pudding or jello, and it makes the cake extra moist.
Storage
Store the cake, tightly covered, in the fridge for up to 5 days. It also freezes very well. You can freeze it whole or cut it up into individual slices. Make sure to wrap it up tightly to avoid freezer burn, and it should be food for 2 to 3 months.
Read also: Easy Low-Carb Cheese Crackers
General Tips for Keto Jello Cakes
- Sweeteners: When choosing sweeteners, opt for keto-friendly options like Allulose, Erythritol, Stevia, or Monk Fruit. Be mindful of the sweetener's impact on texture and browning.
- Gelatin: Gelatin is a key ingredient in jello cakes, providing structure and a jiggly texture. You can use gelatin sheets, powder, or agar powder for a vegetarian/vegan alternative.
- Liquids: Use sugar-free liquids like water, unsweetened almond milk, or coconut milk to maintain the keto-friendly nature of the recipe.
- Flavorings: Extracts, spices, and sugar-free flavorings can enhance the taste of your keto jello cakes. Experiment with different combinations to find your favorites.
- Texture: Achieving the right texture is crucial for a successful jello cake. Follow the recipe instructions carefully and adjust the amount of gelatin or agar powder as needed.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto