Choco Vanilla Keto cake is truly bombastic. And when I say this, I mean it from all possible points of view. It produces equal satisfaction when it comes to creation, the joy of experimenting, the richness of nutrients and flavour. Everything you expect from Choco Vanilla cake will be amplified. For example, the flavour of vanilla and rum, when mixed with eggs and Mascarpone, it just gets so intensive. On the other side, organic cacao gives that deep and dark feeling to the finishing layer.
Ease of working gelatine
In all or recipes where we use grass-fed beef gelatine, we end up with great aesthetic experience. There’s something reliable in gelatine and if you are patient, it will always turn out as it’s supposed. Firm, jelly and beautiful. We already used it in our Greek yoghurt Keto cake and the results were outstanding! There’s no reason to fear your cake attempt will fail if you will be using a good variety of grass-fed beef gelatine. Your Choco-Vanilla Keto cake will look and feel just perfect, trust me. 🙂
Could this be a no-bake cake?
Most certainly! You can use the no-bake base that we used in some of our previous no-bake cakes, or simply mix some ground seeds, nuts, coconut crumbs with melted butter. But since I wanted to use more eggs, and this way give additional nutritient-power to our Choco Vanilla Keto cake, I had to bake the base for at least 20 minutes. The result was a firm base which gives great support to the jiggly cake filling. You could literally hold a piece in your hands, as you would eat pizza.
Choco – Vanilla combination
Ever since the modern industry started producing sweets and treats, this combination was used in one million ways and forms. From ice-creams to chocolate bars. Let’s admit it, these two things are extremely complementary. Chocolate or Vanilla flavour is even used in many cultural comparison allegories. There’s always a person that prefers one over the other. But when they come together, we all agree, chocolate and vanilla dance a perfect tango!
The power of Keto macros
I believe we covered this subject on many occasions. If a Keto dessert has more than 4g of net carbs, it’s simply not going to serve the purpose. But if you take a look at the typical Keto ingredients, you will understand that it’s really easy to keep the carbs low! Just go easy on the nuts and Keto friendly flours and you’ll be safe. 😉
This particular filling is extremely low in carbs!. How can it be? It consists literally of Mascarpone, eggs, water and gelatine.
If you take a look at the nutrition facts, you’ll notice that the protein is slightly higher than in typical Keto cake. This is due to gelatine, and this kind of protein is actually not even digested the same way as the classic protein from eggs, meat and cheese. So, don’t be alarmed, this cake is just a perfect Bombastic addition to your healthiest Keto lifestyle.
Let’s get Bombastic, Tele-Fantastic…
Choco - Vanilla Bombastic Keto Cake
- 4 medium eggs free-range
- 1 tsp sea salt
- 1 tsp Ceylon cinnamon
- 1 tsp dry orange zest preferably powdered
- 3 micro scoops (3x10mg) 100% stevia extract powder equivalent to 3-4 tbsp of blend sweetener
- 120 g (1 stick) melted butter grass-fed or goat butter
- 2 tsp psyllium powder
- 4 tbsp flaxseed meal
- 2 tbsp coconut flour heaped tablespoons
- 6 medium eggs free-range
- 1/2 tsp sea salt
- 300 ml (1,2 cup) warm water
- 30 g (1 oz) grass-fed beef gelatine preferably powdered
- 2 tbsp vanilla extract
- 1 tbsp natural rum flavouring you can use real rum
- 500 g (17 oz) Mascarpone
- 130 g (4.5 oz) stevia blend sweetener you can use Monk fruit as well
- 3 tbsp organic cacao powder dark
- 2 tbsp organic cacao nibs
Place the eggs, sea salt, Ceylon cinnamon and orange zest into a mixing bowl. Add stevia and whisk energetically. Now pour in melted butter and keep whisking.
Add 2 tbsp of psyllium powder and mix well to unify. Now add flaxseed meal (alternatively you can use almond flour or sesame flour) and keep whisking to get a smooth mixture.
When you add coconut flour, it's time to work the dough with your hands. It will get thick enough to resemble the pie crust.
Distribute the base dough on the bottom of 25 cm (1- inch) cake pan with removable bottom. Use your palms to tap it and even it. (see the video)
Bake the base for 20 minutes at 200ºC (400ºF)
For the filling, in a deep saucepan, whisk 6 medium eggs with 1/2 tsp sea salt, stevia blend sweetener, vanilla extract and natural rum flavouring.
Mix 300 ml (1,5 cup) of warm water with 30 mg (1 oz) grass-fed beef gelatine powder. Add this to the eggs and keep whisking. Now place the saucepan on the stove and heat it up over medium temperature. You don't need the mixture to boil, just to get heated for the gelatine to melt and the eggs to get thermally processed. Keep whisking until the mixture bubbles up.
Using a metallic strainer, pour this mixture over 500g of Mascarpone in another mixing bowl. Keep whisking energetically until it all unifies and there are no crumbs of Mascarpone.
Now divide this mixture into 2 bowls and add dark cacao powder to one of them. Keep whisking to unify.
After your cake base cooled down, pour the vanilla mixture in and freeze for 20 minutes. You can keep your dark mixture at room temperature while waiting for the light mixture to set.
Now pour the dark mixture and sprinkle with cacao nibs. Freeze for another 20 minutes.
The cake is ready to serve, but it would be best to keep it in the refrigerator for another hour to set nicely. You can cut 20 pieces out of this cake.