Low Carb Birthday Cake With Peanut Butter Chocolate Recipes

LOW CARB CHOCOLATE BIRTHDAY CAKE

Steps:

• Make up to 5 days in advance and store in the refrigerator until assembly.
• Preheat oven to 350F and position the rack to the lower third. Spray 2, 6-inch round cake pans with baking spray and cut a piece of parchment paper to fit into the bottom of each. I trace the bottom of the pans on a piece of parchment and cut inside the line.
• Measure all of the Dry Ingredients into a medium bowl and whisk together. Add all of the Wet Ingredients into a smallish bowl and beat well.
• Cream: In a large bowl, whip the butter until it is smooth and there are no lumps. Powder the eryhtritol and add to the butter. Whip with a hand mixer for 30 seconds to a minute on medium high to high speed until light, fluffy and cold. Scrape down the bowl. Add one egg and whip for another minute. Scrape down the bowl.
• Combine: Add about 1/3 of the dry ingredients into the creamed butter and sugar mixture and mix until completely incorporated but still fluffy. Add half of the wet ingredients, mixing until completely and thoroughly mixed. Scrape down the bowl. Add half of the remaining dry ingredients, mixing until completely incorporated and then the rest of the wet ingredients, mixing until completely incorporated. Scrape down the bowl. Add the last of the dry ingredients mixing well. The batter should be very thick and mousse-like.
• Prepare the Pans: Add half of the batter to each pan and spread the batter evenly with a small off-set spatula. Lift each pan a few inches above the counter and drop it about 3 times. This will knock out the big air bubbles.
• Bake: Place the pans into the oven and raise the oven temperature to 400 for 5 minutes. Then turn it back down to 350 and bake 30-40 minutes or until a toothpick inserted into the middle comes out clean. Remove the pans to a cooling rack and cover them with a clean tea towel until they are completely cool. They will sink in the middle a little upon cooling. Cool completely before assembly. Can be made ahead and frozen then thawed or made several days before assembly and refrigerated.
• Pour the heavy cream into a small bowl and add the vanilla and sweetener. Whip on high speed until soft peaks form. Sprinkle the pinch of xanthan gum over the top and whip. It should get very stiff and almost start to pull or clump together. If not add just a pinch more. It should be very thick, firm and mousse-like. Make the day of assembly.
• Remove the Vanilla Pastry Cream from the fridge and whip it with a hand mixer until it is nice and light. Place 1/3 of the whipped cream into a pastry bag or zip-loc bag fitted with a large round tip. Carefully slice the cakes in half horizontally. Some people find it easier to use a piece of floss for this (make sure it isn't flat floss).
• Place one cake half on your serving plate. Pipe a circle of whipped cream along the inside-edge of the cake. Place 1/3-1/2 cup of pastry cream onto the center of the cake and spread to the whipped cream with a small off-set spatula. Top with a layer of cake and create another dam of whipped cream and fill with more pastry cream. Repeat this process one more time, then top with the remaining cake layer. You will have pastry cream left over.
• Squeeze the remaining whipped cream into the larger amount of whipped cream and starting with the sides ans using a larger off-set spatula, frost the cake with the whipped cream. I decorated the top of the cake with some of the extra pastry cream.
• Refrigerate until ready to serve. Serves 12 at 7 net carbs per serving.
• *I use cold eggs in all of my baking recipes because the erythritol makes things cold when melts into the batters anyway.

LOW CARB BIRTHDAY CAKE WITH PEANUT BUTTER CHOCOLATE

Steps:

• Chocolate Pastry Cream: Follow the instructions for the pastry cream and keep refrigerated until needed. Make at least the day before.
• Prep: Preheat the oven to 350 and place the rack into the lower third. Trace the bottoms of the 6-inch round pans on a piece of parchment and cut out so that they fit inside the pans. Spray the pans with baking spray and place the parchment circles in the pans. Measure and powder the erythritol if not using Sukrin Icing Sugar.
• In a smallish bowl, add the two whole eggs, the egg white, buttermilk, vanilla, and stevia glycerite. In another bowl, add the almond and peanut flours, baking powder and soda, salt, and xanthan gum. Mix thoroughly with a whisk until combined.
• "Peanut Butter" Cake: In a medium bowl, mix the butter with a hand mixer until soft and smooth. Add the sweetener and beat on medium-high speed until light and fluffy (about 1 1/2 minutes). Add 1 whole egg and beat until completely incorporated and still light and fluffy (1 minute) making sure to scrape down the bowl at least once.
• Remove the beaters from the butter mixture and give the liquid ingredients a quick mix. Add half of the dry ingredients into the butter mixture and mix on medium-high speed until fully incorporated. Add half of the liquid ingredients and mix again, making sure to scrape down the bowl completely at least once. Repeat the procedure with the dry and wet ingredients making sure to scrape the bowl with each addition. The mixture should be well beaten, thick and almost mousse-like in texture.
• Visually divide the mixture in half and spoon into the cake pans. Lift the cake pans, one at a time, a few inches off of the counter and let them fall, ridding the mixture of large air bubbles. Do this twice each. Then with a small off-set spatula, spread the batter to the edge of the pans and smooth the tops. I left a very slight dome in the center of my pans.
• Bake: Place the pans into the oven and turn the heat up to 400F for 8 minutes. Then, turn it back down and bake for another 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool the cakes completely before assembly.
• Peanut Butter Whipped Cream: (make the day of assembly) Add the peanut butter, sweetener and 1/4 cup of whipped cream into medium bowl. Mix until smooth. Gradually add the remaining whipping cream while beating on low. When added, whip the cream until it forms soft peaks. Sprinkle the xanthan gum and whip until stiff. Put 1/3 of the whipped cream into a pastry bag fitted with the large open round tip.
• Pastry Cream: remove the chocolate pastry cream from the refrigerator and whip on medium-high until lighter in color and smooth (about 2 minutes).
• Cake Assembly: Carefully slice the dome off of the tops of the cakes. Carefully, cut the cakes in half horizontally. Lay one cake layer on top of your cake plate. Pick-up the pastry bag with the peanut butter whipped cream and squeeze a "thick ring" of whipped cream around the inside edge of the cake. This serves as a dam to hold the chocolate pastry cream inside. Now, add 1/4 of the whipped chocolate pastry cream and smooth all-the-way-out to the whipped cream, with a small off-set spatula. Add another layer of cake, checking to make sure the cake is as level as possible. Repeat the process and add the last layer of cake. Put the remaining whipped chocolate pastry cream into a pastry bag fitted with a closed star tip.
• Decorate: With a large off-set spatula, smooth the peanut butter whipped cream around the sides and top of the cake. Pipe tall rosettes with the chocolate pastry cream. I piped 8 of the chocolate "rosettes". Then squeeze the peanut butter whipped cream into smaller mounds in-between each of the chocolate rosettes.

LOW CARB CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat over to 190 degrees Celsius.
• Separate the whites from the yolks and beat the whites stiff.
• In the bowl with the yolks add the sweetener, melted chocolate, coffee powder, baking powder, vanilla essence, ground coconut and almond flour.
• Gently fold in the egg whites. This will give the cake it's height and make your dough more moist.
• Bake for about 25minutes at 190°C Check while it's cooking because all ovens are different.
• Afterwards let the cake cool and in the meantime we can make the filling.
• Mix the cream cheese with the sweetener, soft butter and add the Amaretto. I would suggest putting it in the fridge to harden. This will make the smearing a lot easier.
• Now you can assemble the cake. Cut your cake in half horizontally, making two nice flat discs.Generously add the cream cheese filling and put both halves back together. Don't push them down, you want the extra height.