Ketogenic Diet Recipes And Tips

Keto Peaches and Cream Cake

Keto Peaches and Cream Cake

Keto Peaches and Cream Cake
Keto Peaches and Cream Cake



This luscious sugar-free peach cake is layered with a light and fluffy yellow cake infused with boozy peach Jel dessert, frosted with white chocolate buttercream, and then topped with some Lolliscookieclusters for some textural contrast.



Ingredients:

Cake-

  • 1 package Ketoqueenkreations1 yellow cake mix
  • 3/4Cup Crookandmarker peach beverage
  • 4 large eggs separated
  • ¼ Cup butter melted
  • 10 drops Oooflavors vanilla cupcake flavor


Jel:

  • ¾ Cup Crookandmarker peach
  • ¾ Cup water cold
  • 1 package Simplydelishnatural peach Jel dessert


Frosting:

  • 2 sticks butter (I used salted)
  • 1.5 C powdered sweetener
  • 1 Cup Choczero white chocolate chips melted and cooled
  • 2-3 tbsp heavy whipping cream
  • 8 drops vanilla cupcake extract
  • Lolliscookieclusters cinnamon pecan cookie clusters crumbled
  • Thinly sliced peaches for decoration


Instructions:

1. Preheat oven to 350* and grease a 6” round cake pan
2. Add cake mix, butter, egg YOLKS, and vanilla to a large mixing bowl. Mix well and then mix in the peach beverage. In separate bowl whip egg whites to stiff peaks. Fold egg whites into to butter mixture 1/3 at a time. Press batter into pan and bake 45 minutes or until done. Let the cake cool completely and then poke holes around the cake ½ way deep for the Jel dessert.

3. To make the Jel dessert bring the remaining ¾ c crook and marker to boil. Put Jel powder in a bowl and pour hot liquid over whisking constantly. Add cold water continuing to whisk and pour about 1/3 of the liquid over the cake. Place remaining Jel in a container and refrigerate for a bonus dessert of boozy peach jello!!! Take a spoon and spread the Jel into the holes. Refrigerate the cake for a minimum of 4 hours to overnight.
4. Make the frosting by whipping butter and sweetener until light and fluffy. Add in melted white chocolate and continue to whip a few minutes longer scraping down the sides as needed. Add heavy cream and whip 1-2 minutes more.
5. Slice the cooled cake in half horizontally and layer: cake- frosting- cake, then frost the entire outside of the cake.
6. Crumble up the Lollis cookie clusters and decorate your cake however you like from here. I just added some simply sliced peaches.

Recipe from @killerketocook


Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Adblock Detected

DISABLE THE ADBLOCK FOR GOOD OPTIMISATION.