HOW TO MAKE KETO CHOCOLATE & VANILLA MARBLE CAKE - SOFT, MOIST & DELICIOUS !
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Click this link to purchase in e-book format only;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
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After having published a video on Coffee Marble Cake a few weeks ago, I feel that we just cannot do without a Chocolate and Vanilla Marble Cake. This is such a popular cake that you can get at any bakeries or dessert outlets. It's also a basic cake that most people would make when they start to learn to bake. I personally love this cake and making a keto version of it is super easy. The result is such a soft, moist, aromatic and delicious cake.
The recipe in the video uses coconut flour which is the best alternative for low carb baking in terms of cost, health and lower net carb benefits. It does not taste eggy or coconutty. But if you prefer to use almond flour,, I have also provided the ratio at the written recipe below.
As usual, all you need is just a big bowl and spatula, no tools required. And that means less cleaning and that my friends, is my philosophy haha...
The recipe can be viewed and printed at this link;
NUTRITION INFO
COCONUT FLOUR
[ Total servings = 14 ]
Per serving ;
Total Carb = 2 g
Dietary Fiber = 0.6 g
Net Carb = 1.4 g
Calories = 107
Total Fat = 10.2 g
Protein = 2.3 g
ALMOND FLOUR
[ Total servings = 14 ]
Per serving ;
Total Carb = 7 g
Dietary Fiber = 3 g
Net Carb = 4 g
Calories = 249
Total Fat = 22.8 g
Protein = 7.6 g
INGREDIENTS
DRY INGREDIENTS
Coconut Flour = 90 g / 3/4 cup (OR Almond flour = 360 g / 3 cups)
Baking Powder = 12 g / 3 tsp
Baking Soda = 1/2 tsp (Optional)
Erythritol = 150 g / 3/4 cup (OR any Keto sweeteners to taste)
Note: 150g Erythritol is moderately sweet so you can adjust accordingly
Unsweetened cocoa powder = 10 g / 2 tbsp
WET INGREDIENTS
Eggs = 4 large
Melted Butter = 60 ml / 1/4 cup
Whipping Cream = 240 ml / 1 cup
Vanilla Extract = 3 tsp
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients (except the cocoa powder) until well combined. To prevent lumps, it's good to sieve the coconut flour. If batter turns out lumpy, just use a hand held mixer to beat until smooth.
3. Add the wet ingredients (except the vanilla extract) and whisk until smooth and thick.
4. Divide the batter into 2 portions i.e. 2/3 and 1/3 portions.
5. Add the cocoa powder into the 1/3 portion and mix until well combined.
6. Add the vanilla extract into the 2/3 portion and mix until well combined.
7. Scoop both batters intermittently into a 7 Bundt pan buttered and floured with cocoa powder or coconut flour. You can also use any suitable pans but it's easier to cook if the pans are shallow. I find that using tall pans, the center tends to be curved and undercooked.
8. Swirl the batter around to create a marble effect with a wooden skewer.
9. Bake for about 40 mins or until cooked.
10. Cool completely before slicing.
11. The cake can be kept at room temperature for a few days if you have a dry and cool climate. Otherwise, it's better to refrigerate earlier.
12. The cake can be refrigerated up to 1 week and frozen for months.
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Decadent Turtle Cheesecake Recipe
Rich and creamy, this Turtle Cheesecake is a showstopping dessert that is perfect all year round. Filled with caramel, chocolate, and pecans over a chocolate cookie crust, this cheesecake has it all! It’s sure to be a huge hit, and everyone will want you to make it again.
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Triple Chocolate Cheesecake Recipe || William's Kitchen
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For a 20 cm (8 inch) cheesecake:
For the crust:
200 g chocolate cookie crumbs
20 g pure cacao powder
60 g melted butter
For the dark chocolate filling
450 g cream cheese
140g granulated sugar
1 tsp pure vanilla extract
1 large egg + 1 egg yolk
20 g corn starch
15 g pure cocoa powder
100 g heavy cream
100 g dark baking chocolate (70% cocoa solids)
For the milk chocolate cheesecake mousse:
250 g cream cheese
125 g ricotta cheese
140 g milk baking chocolate
1 tsp pure vanilla extract
250 ml crème fraîche or heavy whipping cream
60 g icing sugar
1 tbsp agar agar powder + 2 tsp water
For the white chocolate cheesecake mousse:
200 g cream cheese
125 g ricotta cheese
220 g white baking chocolate
1 tsp pure vanilla extract
250 ml de crème fraîche épaisse 30% mg minimum
1 tbsp agar agar powder + 2 tsp water
For the decoration (optional):
70g milk chocolate
60g dark chocolate
60g white chocolate
+ whipped cream
Bake the crust for 10-15 min at 180C/350F
Bake the dark chocolate cheesecake layer for 15 min at 180C/350F and then 30-35 min at 150C/300F
HOW TO MAKE KETO CREAM CHEESE CHOCOLATE CAKE - SOFT, MOIST & DELICIOUS !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
**********
It's cream cheese week so here's another cake made with cream cheese and chocolate - a delicious combo! I just love the color contrast and the smiley face haha... The cake is so soft, moist, flavorful.
and delicious. You would have known by now that I am a strong advocate for coconut flour as it is healthier, cheaper and much lower in carbs. Hence, this cake is made of coconut flour but in case you're not a fan of it, I have provided the option for almond flour at the written recipe below.
The recipe can be viewed and printed at this link;
NUTRITION INFO
Note : This is just a guide only. If you have a carb manager app, please refer to it.
[ Total servings = 15 ]
Per serving ;
Net carb = 1.6
Calories = 179
Total fat = 18 g
Protein = 3.6 g
INGREDIENTS
FOR CREAM CHEESE BATTER
Cream cheese (softened) = 180 g / 1 1/2 cup
Lakanto Powdered sweetener = 24 g / 1/4 cup
Egg yolks = 2 large (room temp)
Coconut flour = 10 g / 1 tbsp [ OR Almond flour = 20 g / 2 tbsp ]
FOR CHOCOLATE BATTER
Coconut flour = 60 g / 1/2 cup [ OR Almond flour = 240 g / 2 cups ]
Butter (room temperature) = 160 g / 2/3 cup
Erythritol = 60 to 100 g / 1/4 to 1/2 cup
Whole eggs = 4 large (room temp)
Cocoa powder (unsweetened) = 30 g / 4 tbsp
Baking powder = 2 tsp
Whipping cream = 160 ml / 0.7 cup
DIRECTIONS
1. Preheat the oven to 350F or 180C.
2. In a bowl, mix the cream cheese and powdered sweetener with a spatula until well combined. Add egg yolks and mix until combined. Finally, add the coconut flour and mix until well combined. Set aside.
3. In another bowl, whisk the butter and erythritol until fluffy and the butter has turned into a pale color. You can opt to use a hand held mixer to do this too.
4. Add eggs one a time and whisk until well combine.
5. Sieve the coconut flour, cocoa powder and baking powder into the batter. Fold to combine.
6. Add the whipping cream and fold until a thick and smooth consistency.
7. Spoon half the chocolate batter into an 8x4 loaf pan lined with parchment paper. Spread evenly with a spoon or spatula.
8. Spoon half the cream cheese batter on top of the chocolate layer at the middle section only. Spread slightly but do not spread until the sides.
9. Cover with the balance of the chocolate batter and spread evenly.
10. Top with the balance of the cream cheese batter just at the middle only. Then use a wooden skewer to create patterns.
11. Bake at the middle rack for 40 to 50 minutes or until cooked and a wooden skewer comes out clean. If the top is browning too fast, cover with foil. I made a mistake by not covering the top, hence the cake was a little burnt at the sides as you can see in the video.
12. Let the cake cool completely before slicing.
13. The cake can be refrigerated up to 1 week and frozen for months.
HOW TO MAKE KETO CHEESECAKE BROWNIE - FUDGY BROWNIE WITH CHEESECAKE - SO DECADENT !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
**********
This is a classic combination, and it is so decadent. The fudgy brownie layer is adapted from my fudgy brownie recipe (see link to video - If you wish, you can also use the cakey brownie recipe in the same video. I have another flourless fudgy brownie recipe so you could also use this recipe for the brownie layer - see link to video
The cheesecake layer is so easy to make. I used Philadelphia Cream Cheese which turned out so well. I love the color combination and the marbled effect makes it so much prettier. You can definitely impress your family and friends with this delicious Keto Cheesecake Brownie and they would not be able to tell the difference.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 25 x 1 1/2 inch squares ]
Per Serving ;
Total Carb = 4.3 g
Dietary Fiber = 2.2 g
Net Carb = 2.1 g
Calories = 165
Total Fat = 15.9 g
Protein = 4.3 g
NOTE : AS ALWAYS, FOR BEST RESULTS, WEIGH THE INGREDIENTS
INGREDIENTS
FUDGY BROWNIE LAYER
Unsweetened chocolate = 175 g / 1 cup (Note: I used Bakers Unsweetened Chocolate but you can use any suitable chocolate)
Unsalted Butter (room temperature) = 113 g / 1/2 cup
Erythritol = 120 g / 1/2 cup (OR any keto friendly sweetener)
Unsweetened Cocoa Powder (sieved) = 30 g / 1/4 cup
Coconut flour = 30 g / 1/4 cup (OR 120 g / 1 cup Almond flour or Ground Sunflower Seeds)
Eggs = 3 large
Salt = 1/2 tsp
Almond Nibs = 50 g / 0.6 cup (This is optional. You can also use any other nuts, chocolate chips or just leave it plain)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Melt the butter and chocolate in a bowl over the stove at low heat. You can also use the microwave to melt at intervals. Once the chocolate is almost melted, turn off the heat and just stir until it is melted. Remove pan from the stove. Do not overheat the mixture as it can cause the chocolate to split resulting in the fat seeping out from the cocoa butter.
3. Add the sweetener and whisk until combined.
4. Add the eggs one at a time and whisk to combine until the texture is smooth and thick.
5. Add the salt, sieved cocoa powder and whisk until combined.
6. Add the coconut flour and fold with a spatula until well combined.
7. Reserve 120 g / 1 cup of the batter and set aside.
8. Add the almond nibs (if using) and mix to combine.
9. Scoop batter into a greased 9x9 (23 cm) pan lined with parchment paper. Spread evenly and chill in the fridge while preparing the cheesecake.
INGREDIENTS
CHEESECAKE
Cream Cheese (softened) = 450 g / 16 oz
Erythritol = 100 g / 1/2 cup (OR any keto friendly sweetener)
Eggs = 2 large
Vanilla Extract = 2 tsp
DIRECTIONS
1. Beat the cream cheese with a handheld mixer until light and fluffy (about 3 to 5 mins at medium speed).
2. Add the sweetener, vanilla extract and beat until combined.
3. Add the eggs, one at a time and beat until combined.
4. Pour over the brownie batter.
5. Mix 1 tbsp of hot water with the reserved brownie batter and stir until smooth. This is to thin out the batter so that it's easier to swirl to create the marble effect. In the video, I added 2 tbsp of hot water which was actually too much so the batter was a little too runny. I think 1 to 1 1/2 tbsp is sufficient.
6. Use a wooden skewer to swirl around to create a marble effect.
7. Bake for about 30 minutes. The center may feel a little spongy but it is fine as it will firm up when cooled. Overbaking will make the cake drier.
8. Cool completely then remove from the pan and cut into 25 x 1 1/2 inch squares. If you prefer, you can cut them into bigger squares.
9. The cake can be refrigerated up to a week and frozen for months.