Low Carb Chocolate Birthday Cake 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 SUGAR FREE CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
• Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
• Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
• Allow to fully cool.
• Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
• Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
• Stir with a spatula until melted. If your ganache splits, don't panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
• Spread the ganache on the top of both cakes. Allow to set and then stack the cakes one on top of the other.

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.

LOW CARB CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/350F
• Separate the egg whites and egg yolks. Place the egg whites in a large bowl and beat until stiff peaks form.
• Place a heat-proof bowl over a small pot filled with a bit of water and add the coconut oil to it. Simmer the water and melt the oil. Add the chocolate chips and stir until melted over low heat.
• Take the bowl off the pot. Add the egg yolks to the melted chocolate and mix for a minute using a hand mixer.
• Add the almond milk and vanilla and continue mixing. Add the erythritol and mix for 30 more seconds.
• In a separate large bowl, sift the almond flour, xanthan gum, salt, baking soda, baking powder, stevia and cocoa powder.
• Add the sifted dry ingredients to the chocolate mixture and mix with the hand mixer until well incorporated.
• In 3-4 batches, fold the whipped egg whites into the chocolate batter until it's fluffy and foamy without big air bubbles. The batter shouldn't be too thin or runny.
• Oil a 22cm/9in cake pan with a loose bottom. Pour the chocolate batter into it and place in the oven. Bake for 45 minutes, or check with a toothpick the middle of the cake to make sure it's perfectly cooked.
• Let the cake cool down perfectly and place in the fridge once cooled. You can slice it in 2-4 slices the next day once it's perfectly nice and cool.
• In a large bowl, add the heavy cream and beat on high with a hand mixer. When the cream is almost whipped, add the stevia powder and vanilla.
• In a small bowl, crush the raspberries with a fork. Fold in the whipped cream until the cream becomes pink in colour. Place the bowl in the fridge to let the cream stay cool (if it's summer and the inside temperature of your house is 38C/100F like mine haha).
• In a large bowl, beat the butter until fluffy. Add the Swerve Confectioner's and stevia powder. Continue to beat until well incorporated. Add the vanilla and heavy cream and continue mixing until nice and creamy. Lastly, add the egg yolks and continue to beat for a few more seconds. You should have a nice yellow buttercream by now.
• Leave it in the fridge until ready to use or it may melt (if the inside temperature of your house is 38C/100F like mine haha)
• Cut the cake in 2-4 slices depending on how many layers you want.
• Put your cake on your preferred plate or cake stand.
• Add your buttercream to a piping bag attached with a round tip. Pipe some of the butter cream around the outside of the chocolate cake layer. This ensures that each layer will be equal in filling and that the whipped cream won't come out of the layer once assembled.
• Add 1/3 of your raspberry whipped cream inside the buttercream circle on the cake. Level out with a spatula.
• Place the second slice of the chocolate sponge and repeat.
• Repeat with the third slice.
• Cover with the fourth slice and spread the leftover buttercream icing all over the sides and top.
• Spread it everywhere evenly with an icing spatula.
• Decorate your cake as you wish. I personally drizzled a bit of melted chocolate over and decorated with pretty flowers and some cherries.