The Delicious Keto Cake Recipe by Dr.Berg & Karen Berg
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If you love cake, here's an incredible recipe for the Keto-Friendly Coconut Pecan Cake.
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Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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After 20 years of baking, I never thought an eggless VANILLA CAKE could be this good
EGGLESS VANILLA CAKE RECIPE:
WHIPPED CREAM FROSTING RECIPE:
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I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! ????
Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs!
INGREDIENTS:
- 2½ cups (330 g) flour - regular, all purpose
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) milk
Bake at 160 °C (320°F) with the fan on for 28 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C (347°F).
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Classic Ermine Frosting
Ermine Frosting is a type of buttercream that is cooked on the stove. It is light, fluffy, and has just the right amount of sweetness. It is decidedly less sweet than a standard buttercream, and pairs beautifully with practically any cake you can imagine!
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✅Ingredients
• 2 cups granulated sugar
• ½ cup all-purpose flour
• 2 cups whole milk
• 2 cups unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch salt
✅Instructions
1️⃣ In a medium sauce pan, whisk together flour and sugar over low heat. Cook for 2 minutes to let flour toast briefly.
2️⃣ Slowly whisk in milk and bring to a simmer over medium heat. A light layer of foam will form. Once it reaches a simmer, continue to cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat.
3️⃣ Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Let cool in the refrigerator for 1 hour.
4️⃣ n a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 to 3 minutes. Add in cooled, cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition.
5️⃣ Once all milk mixture has been added in, beat in vanilla ,and salt and continue beating until the frosting is thick and creamy and everything is well mixed in, about 1 to 2 minutes more.
Recipe Notes:
This frosting can be left at room temperature for up to 6 hours, but otherwise does require refrigeration.
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Fluffy & Moist Coconut Cake | Sally's Baking Recipes
This perfect coconut cake with coconut cream cheese buttercream sets the bar for homemade cakes everywhere! It's supremely moist with a soft fluffy crumb and intense coconut flavor.
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• More of Sally's baking recipes:
How to Make A Moist 7UP CAKE from a BOX CAKE MIX with a Homemade LEMON GLAZE using Easy baking hacks
#Duncanhines #boxcakemixhacks #mansaqueenhacks
Bump up that yellow cake mix into a soft, moist and airy 7UP lemon box cake. This makes a delicious homemade cake, drizzled with a homemade lemon glaze as well!
Checkout my viral jiffy muffin mix cornbread hack
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Ingredients Used
1 yellow box cake mix
1 (3.4 oz) pack of instant Lemon pudding
4 eggs @ room temperature
2/3 cup vegetable oil
1 cup cold 7UP
1 tsp fresh lemon zest
1 -2 tsp freshly squeezed Lemon juice
1 tsp pure vanilla extract
For the glaze
1 cup powdered sugar
1 Tbsp freshly squeezed lemon Juice
1-2 Tbsp cold whole milk
1 tsp pure vanilla extract
Mix all ingredients and follow the box instructions for mixing. Bake at 350 F for about 35-36 minutes if using a bundt pan like I do. A toothpick inserted should come out clean!
Allow cake to cool down completely. Mix ingredients for the glaze and drizzle the yummy glaze all over the cake. Allow it to set before serving. Enjoy!
Checkout my other box cake hack videos here:
Chocolate cake:
Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack
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Best Ever Refined Sugar Free Carrot Cake | Healthy Carrot Cake Recipe
I am glad to share with you the Best Ever Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts. This Healthy Carrot Cake cake consists of three layers of moist carrot cake enriched with toasted pecans, frosted with a delightful frosting of light cream cheese and whipping cream and served with a date caramel sauce. I am extremely pleased with the results and happy to be able to share this delicious recipe with you all.
To print the recipe check the full recipe on my blog:
#lowfatcarrotcake #refinedsugarfreecarrotcake #lowcaloriecarrotcake
0:00 - Intro
0:34 - Preparing date paste
1:04 - Grating the carrots
1:13 - Sifting dry ingredients
1:43 - Preparing the carrot cake batter
3:27 - Pan's size
3:47 - Baking time
3:55 - Cream Cheese Frosting
4:39 - Assemble the cake
5:45 - Smooth the top and sides
5:52 - Using the teeth edge scraper
5:58 - Preparing the Date Salted Caramel Sauce
6:47 - Decorating the cake
7:24 - Enjoying the cake!
Ingredients:
Makes about 12-16 servings
Refined sugar free carrot cake layers
10 oz (300g) pitted dates
1/2 cup (120g) hot boiling water
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
4 eggs
2/3 cup (150g) coconut oil/vegetable oil
1 tsp (5g) vanilla extract
1 cup (100g) pecans, toasted and chopped
Light Cream Cheese Frosting
17 oz (500g) light cream cheese, room temperature
1 1/2 cup (360g) whipping cream (35% fat), chilled
1 tsp (5g) vanilla extract
1/3 cup (115g) Honey or maple syrup
Date Salted Caramel Sauce, optional
4 oz (120g) pitted dates
1/4 cup (60ml) hot boiling water
1/2 cup (120ml) milk
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
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