Recipe: Appetizing Keto jelly layered cake

Keto jelly layered cake. Crunchy peanut layer topped with delicious sugar-free jelly and extra dark chocolate - these are the best keto peanut butter & jelly cups! These jellies are best stored in the freezer and then removed a little before eating. If you firm jelly cups that can be stored in the fridge, use gelatin or agar powder.

Raspberries are high in fiber when seeds are included in this sugar free, gluten free jelly. Whether you layer it up with our sugar-free buttercream frosting or simply do it sheet pan style with ganache, its bound to please the entire crowd! Think of this chocolate cake as first cousin to our suuuper fudgy keto brownies (easily the most popular recipe on the site). You can cook Keto jelly layered cake using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Keto jelly layered cake

Prepare of Chocolate cake.
You need 6 of medium eggs.
It's 150 g of erythritol.
You need 3 tbsp of coconut oil.
Prepare 80 g of all fiber flour.
You need 30 g of cocoa.
Prepare 3 teaspoons of baking powder.
Prepare of Vanilla extract.
You need Pinch of salt.
It's of Cheese cream.
Prepare 200 g of butter.
It's 180 g of erythritol.
You need 200 g of ricotta cheese.
It's 200 g of cream cheese.
Prepare of Lemon zest.
It's of Jelly.
It's of Strawberry Heartley Zero Sugar Jelly.

This layered keto chocolate cake recipe will help you master this lost art and give you a beautiful showpiece for your next celebration. Yes, there are more steps to this recipe. And I wouldn't attempt it on a day that I was pressed for time. This cake is THE Keto Jaffa Cake. 'Nuff said.

Keto jelly layered cake instructions

For the cake Preheat the oven at 180°C. Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume.
Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture. Sift together the cocoa, the flour and the baking powder, and gradually fold them into the egg mixture..
Pour the batter in a medium, rectangular cake tray, which has been previously buttered and covered with baking paper. Bake at 180°C for 30-35 minutes, then let it cool in the tray.
For the cheese cream Mix the soft butter with the erythritol and the lemon zest, until it becomes creamy..
Add the ricotta and the cream cheese and keep mixing on low speed, until the cheese is completely incorporated in the butter mixture..
Jelly - follow the instructions on the package. The jelly should be slightly warm when you pour it on the rest of the cake. Don’t pour it when it’s hot!.
Assembly and serving On the chocolate cake, spread the cream cheese and smooth it out..
Pour the warm jelly and distribute it evenly on the cake..
Let the cake cool in the fridge at least 3-4 hours before portioning it..
Leaving it in the fridge overnight would be even better..

There's really no words to describe how oh Assembling the Cake. When the sponge cakes are done baking and are still hot, soak them with the orange Next, lay on the pale sponge cake layer. Coat it with the cool and thickened orange jelly. Keto coffee jelly is a recipe made by using gelatin to set coffee into a delicious jelly, covered with a sweet cream made without sugar. The main ingredient in jelly is usually gelatin, which you can easily buy from your local grocery store in the baking isle.