Silky Keto

Silky Keto Cake for Lactose Intolerant Ketonians

Silky Keto Cake is all you’ve ever dreamt about when it comes to celebration and not eating carbs. I swear, even if you usually don’t love cake, not even Keto cake, this one will win your heart! Whether it’s a birthday or big holidays, you’ll be totally safe with this one. I specifically developed this recipe for a special friend of mine who is lactose intolerant and allergic to egg whites.

Egg-white allergy and how to deal with it?

Silky KetoInterestingly, people that have an allergic reaction to hen egg whites, usually don’t have problems with quail eggs. There’s even a scientific study that covers the usage of quail eggs for alleviation many different types of allergies. However, if you cannot find these nutritious and medicinal eggs, then just invest in a good egg separator. This practical device will help you to separate the whites from yolks almost on a microscale level. There are other handy techniques that involve a plastic bottle and your fingers, but if your allergy is extreme, then it’s better to use the separator. In most cases, if a small amount of egg white remains, there will not be any reaction. This is an individual thing, so you will have to approach it with the knowledge from your personal experience.

The biggest of all intolerances – Lactose intolerance

Lactose intolerance is much more common than you think. Here’s an interesting and shocking fact, it’s estimated to affect about 75% of our planet’s population! Many people don’t even know that they are lactose intolerant until they make the test.

Goat Milk
Goat milk is on the throne of Keto friendly dairy

People with lactose intolerance encounter digestive difficulties when they digest cow’s dairy, which can have a bad impact on their life quality. Switching to nuts milk is not the only solution here and can never compete with the nutrients in animal products!

As we wrote and talked so many times, goat milk products almost don’t contain lactose. Well, at least not the amount that causes the reaction. Furthermore, they are easier to digest and have an anti-inflammatory effect. By switching to goat dairy, many people reported a great boost in overall health and energy! For this cake, I opted for creamiest and tastiest butter that exists on this earth, of course -goat butter!

The powerful vitamin content in Goat milk products

Goat milk contains vitamins B1, B2, B6, B12 important for strengthening the nervous system. This milk has 47% more vitamin A than cow’s milk. Potassium content is 134% higher, while copper is 4 times higher in concentration. It also features calcium and phosphorous, minerals that are important for bone strength. It’s rich in zinc and selenium, powerful antioxidants essential to maintain immunity. This is extremely beneficial for people with thyroid problems. This Keto silky cake, due to goat butter utilisation, is ideal for people who suffer from Hashimoto syndrome. 

But what if I am not allergic or intolerant?

If you and all your family members don’t have problems with lactose, you can use cow’s grass-fed butter, but still, skip the egg-whites. Especially in this wonderful icing. I am so happy with the Silky Keto cake texture when it comes to icing.

Now, I have to point out here, things could go a bit crunchy with the Keto sweetener… Here’s the problem. If your Stevia or Monk Fruit (The only two we recommend) is blended with Erythritol, after cooling in the refrigerator, it will crystalise. Regardless of the previous melting at room temperature or even if you’ve diluted it in the water. That’s the thing with Erythritol, it wants to get back to crystalline form when chilled. My cake ended up with a crunchy feeling to it, but if you keep it at room temperature for at least 15 minutes before serving, the crystals might melt again.

What can we do to avoid the Erythritol crystals?

Liquid sweetener will not help. Well, at least not if it contains Erythritol, it will still crystalise in the fridge. Ideally, you will use 100% stevia or monk fruit extract, but be very careful with the amount. Just convert my tablespoons to micro-scoops that measure 10mg of powder. Furthermore, you can grind the Stevia or Monk fruit blend into powder and use it for the icing. That’s exactly what I will do the next time I make this cake.

A few secrets about the Silky Keto cake

There is one more thing I have to mention, the icing gets so thick due to patience and long time mixing. This will give you great ideas for decoration with a piping kit. You can add just about any Keto friendly ingredients on top. I opted for almonds flakes and organic raw cacao nibs. Now, when it comes to flavour, goat butter is a bit intensive for people who did not eat it before. For this purpose, I added a few drops of edible essential oils. 

I opted for edible banana oil extracted from the peel. Don’t worry, it did not add any carbs, yet it totally masked the flavour of goat butter for those who can’t get used to it yet… The choice of flavouring is up to you, if you want to go ancient, just use powdered cloves, cinnamon, nutmeg and anise. Anything can combine with nice and light raw cacao powder!

So, shall we make Keto silky cake? Please bring all your patience and passion along!

Silky Keto Cake

Prep Time1 hr
Cook Time45 mins
Cake cooling before icing2 hrs
Total Time1 hr 45 mins
Course: Keto Dessert
Cuisine: Keto Mediterranean
Keyword: Silky Keto Cake
Servings: 25

Ingredients

  • 10 large egg yolks, organic precisely separated from the egg white
  • 4 tbsp stevia or monk fruit sweetener blend
  • 2/3 tsp sea salt
  • 1/2 tsp citric acid
  • 3 tbsp coconut oil melted
  • 1/2 tsp baking soda
  • 3 tbsp organic raw cacao powder please don't use cocoa*
  • 2 tbsp dark cacao powder
  • 1 tbsp psyllium powder
  • 300 ml (1,5 cup) warm water
  • 1 tbsp vanilla extract
  • 1 tbsp natural rum flavouring you can use real rum
  • 1 tsp Ceylon cinnamon
  • 1/3 tsp nutmeg
  • 8 tbsp almond flour alternatively use sesame or sunflower seed flour
  • 2 tsp coconut flour this is optional if your psyllium powder is not strong enough

Icing

  • 12 whole quail eggs use 6 egg yolks if you can't find quail eggs
  • 2 large egg yolks if you did not use quail eggs, use 8 egg yolks in total
  • 1/2 tsp sea salt
  • 6 tbsp stevia or monk fruit sweetener blend preferably powdered
  • 1/2 tsp citric acid alternatively use 3 tbsp lemon juice
  • 1 tbsp coconut oil melted
  • 300 g (10,5 oz) goat butter, softened alternatively use grass-fed cow's butter if you are not lactose intolerant
  • 12 drops edible essential oil of your choice
  • 1 tbsp vanilla extract
  • 5 tbsp organic raw cacao powder please don't use cocoa*

Instructions

  • Beat the egg yolks with salt, citric acid and sweetener using an electric mixer at medium speed. Melt the coconut oil and start adding it to the egg yolks. 
  • Mix psyllium and baking soda with 300ml (1,5 cup) of warm water and set it aside for 5 minutes. Now add this to the egg yolks mixture slowly. Keep mixing. Add organic raw cacao and dark cacao powder. 
  • You can play with your flavourings here. I opted for vanilla and natural rum extract, Ceylon cinnamon and nutmeg. Ad these now. 
  • Start mixing at slightly higher speed and add one by one spoon of almond flour. If your cake batter is not thick enough, add 2 tbsp of coconut flour. 
  • Grease a bundt cake, (or your favourite cake mould) with some coconut oil and sprinkle some coconut flour to cover the bottom and the sides. Pour in the batter and bake at 160ºC (320ºF) for 45 minutes. After that turn the oven off and leave the cake in the oven for another 15 minutes.
  • In the meantime start preparing the icing. Beat the quail eggs and egg yolks with powdered stevia or monk fruit blend sweetener. Add sea salt and citric acid. Start pouring melted coconut oil as if you were making a mayonnaise. Slowly, bit by bit and beat at a high speed. Now add raw cacao powder and keep beating. 
  • In another bowl, beat softened butter for at least 15 minutes to get a nice creamy consistency. Start adding the eggs and cocoa mixture. As you are adding it, the icing will start thickening. Be patient, beat long and ideally use a standing mixer so you can take care of the cake. When you are satisfied with the thickness of the icing, place it in the refrigerator. 
  • When you remove the cake from the oven, you need to let it cool down totally. Then flip it out of the cake mould and cut it in the half horizontally. If the cake is cold to touch, it's ready for filling.
  • Fill the cake with the icing and then cover it from all sides using a wide knife. You can dip the knife in hot water for a smoother finish. Decorate your cake with the rest of the icing with the piping bag or injection and use your favourite Keto friendly additives. I used organic cacao nibs and almond flakes. 
  • Keep the cake in the refrigerator, but before serving let it sit at room temperature for at least 20 minutes.

Notes

*Cacao is the natural unprocessed powder while Cocoa is highly processed thermally and doesn't contain all the benefits this plant has to offer. 
*You can use coconut or almond butter if you want to avoid dairy totally.
*It would be extremely tasty if you prepare it with bison butter, but this is really difficult to find! It also has great health benefits.
*Make sure your egg yolks are free-range
 

Silky Keto