Bamboo Fiber Low Net Carb Small Oreo Cake Recipe - Low Net Carb And Gluten Free
Hello dear Oreo lovers! Do I have your attention? Good, because this cake is for you. The best thing is that you can eat this even if you're on a low-carb, keto, or gluten-free diet.
How to make bamboo baking flour:
• Bamboo Baking Flour -H...
Full Recipe
6 large eggs
20g bamboo baking flour (16g bamboo Fiber and 4g powdered whole psyllium husk)
1 tsp baking powder
a pinch of salt
50g sweetener
25g cocoa powder
2 tsp vanilla extract
30g melted unsalted butter
125g heavy whipping cream
2 tsp vanilla extract
225g mascarpone cheese
100g keto friendly chocolate chips
60g heavy whipping cream
Steps:
Measure dry ingredients:
20g of bamboo baking flour (16g of bamboo fiber and 4g of powdered whole psyllium husk),
25g of cocoa powder,
a pinch of salt,
1 tsp of baking powder and
50g of sweetener (stevia erythritol).
Mix them well.
Melt 30g of unsalted butter.
Separate 6 large eggs.
If any yolk does get into the white, do not use it, save it in the refrigerator for another time.
Mix the egg yolks with 2 tsp of vanilla extract.
Beat the egg whites until it’s super thick and fluffy and holds stiff peaks.
During this time, prepare the cake pan. Line the cake pan with parchment paper and
preheat your oven to 350F (175C).
If you use allulose sweetener preheat your oven to 325F (160C).
At this stage, the tips of the whites will stand straight up when the beaters are lifted.
Add the egg yolk mixture and beat at medium speed until it’s combined.
Sift in the dry ingredients and beat at medium-low speed, just until the flour is mixed in.
Then slowly add the melted unsalted butter (room temperature) and mix.
Use a rubber spatula to fold the mixture a couple of times.
Pour the half of the batter into the 6” round pan and spread it.
You will need two layers for this cake, bake them individually.
Bake the batter in preheated oven at 350F for about 20 minutes.
(If you use allulose sweetener, bake the cake at 325F for about 20 minutes and covering the top of the cake loosely with parchment paper will prevent the top from burning.)
Remove the cake from the pan,
then cool completely on a wire rack.
The cakes must be completely cool before assembling.
Make the filling:
Measure 45g of powdered sweetener (stevia erythritol),
125g of cold heavy whipping cream and
add 2 tsp of vanilla extract.
Beat together 225g of cold mascarpone with the powdered sweetener (stevia erythritol) until it’s completely smooth.
Add the heavy whipping cream (with vanilla extract) in 3 increments, mixing well between each addition.
Scraping the edge of the bowl halfway through.
Then turn the mixer up to full speed for 1-2 more minutes and it should stiffen up.
Place 1 cake layer on your cake stand or serving plate.
Evenly cover the top with the mascarpone cream.
Top with 2nd layer and prepare the ganache.
Combine 100g of keto friendly chocolate chips and 60g of heavy whipping cream.
Microwave in 15-20 second intervals until melted.
Whisk together until glossy and combined.
Pour ganache on the top of the cake and spread it.
Refrigerate for at least 30-60 minutes before slicing and serving.
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15 сен 2024
