Keto Princess Cake
Elevate your dessert game with the exquisite Keto Princess Cake, a low-carb twist on the classic Swedish confection that's as indulgent as it is beautiful. This show-stopping masterpiece features tender almond and coconut flour layers, sandwiched with a luscious raspberry chia seed jam and velvety custard, all crowned with a delicate almond-flavored marzipan. Perfectly sweetened with erythritol, this gluten-free dessert is guilt-free without compromising on flavor or elegance. Expertly crafted for keto enthusiasts and dessert lovers alike, it’s visually stunning with optional green coloring for a signature look. Ideal for celebrations or special occasions, each slice delivers a dreamy combination of textures and tastes, making it the ultimate treat to impress your guests while sticking to your low-carb lifestyle!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Erythritol sweetener
- 100 grams Butter, melted
- 4 Eggs, large
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 200 grams Raspberries, fresh or frozen
- 2 tablespoons Chia seeds
- 1 teaspoon Gelatin powder
- 1 teaspoon Vanilla extract for custard
- 200 milliliters Unsweetened almond milk
- 3 Egg yolks
- 0.5 teaspoon Almond extract
- 1 drop Green food coloring (optional)
Instructions
Preheat your oven to 170°C (340°F). Line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a separate bowl, beat the erythritol and melted butter until smooth. Add eggs one at a time, followed by vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Divide the batter equally between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 20-25 minutes until the cakes are golden and a toothpick inserted comes out clean. Allow to cool completely.
For the raspberry jam, in a small saucepan, cook raspberries over medium heat until broken down. Stir in chia seeds and sweetener to taste. Let it cool and thicken.
To make the custard, whisk egg yolks with sweetener in a bowl. Heat almond milk in a saucepan until warm, then slowly pour over egg mixture, stirring continuously.
Return the mixture to the saucepan over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Stir in vanilla extract.
Bloom gelatin by sprinkling over 1 tablespoon of water, then stir it into the warm custard until dissolved. Allow the custard to cool.
Whip the heavy cream into soft peaks and gently fold it into the cooled custard.
To assemble, place one cake layer on a serving plate. Spread it generously with raspberry jam followed by half the custard.
Place the second cake layer on top and cover with remaining custard. Smooth the top and sides.
For the marzipan, combine almond flour, erythritol, almond extract, and a drop of green food coloring in a bowl. Add a small amount of water to form a dough.
Roll out the marzipan between two sheets of parchment paper until large enough to cover the cake.
Drape the marzipan over the cake, smoothing it out gently and trimming any excess.
Chill the cake for at least 1 hour before serving to allow it to set completely. Slice and enjoy your Keto Princess Cake!
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.4 g | 368% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1766 mg | 589% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 18.3 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1064 mg | 82% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
