Sugar Free Boston Cream Poke Cake
Photo by Marianna OLE on Unsplash
Net Carbs 2 grams
Protein 8 grams
3 cups almond flour
1/3 cup whey protein powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup Swerve Granulated
3 large eggs-room temperature
1 teaspoon vanilla extract
1/2 cup milk of your choice
1 1/4 cups whipping cream
3 eggs yolks
6 Tablespoons Confectioner’s Swerve Sweetener
2 Tablespoons butter, cut into two pieces
1 1/2 teaspoon vanilla extract
1/2 teaspoon xanthan gum
2/3 cup whipping cream
1/4 cup Confectioner’s Swerve Sweetener
2 1/2 ounces unsweetened chocolate, finely chopped
1/2 teaspoon vanilla extract
Preheat oven to 325
Grease 9×9 pan
Whisk together almond flour, whey protein powder, baking powder and salt.
In another bowl, beat butter with sweetener until light and fluffy.
Beat in eggs, one at a time until well combined.
Beat in vanilla extract.
Beat in half of the almond flour mixture, then beat in milk. Beat remaining almond flour mixture until well combined. Spread batter in prepared pan.
Bake 25 to 30 minutes or until golden brown around the edges and the top is just firm to the touch. Remove and let cool in the pan. Once cool, use the end of a wooden spoon to poke holes over the cake.
Bring whipping cream to a simmer in a medium pan over medium heat. In a medium bowl, whisk egg yolks and sweetener and salt.
Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back into the saucepan to cook until thickened, 4-5 minutes more, whisking constantly. Watch it carefully and do not let it curdle.
Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool about 10 minutes, then pour all over cake and tap pan firmly on counter to allow pastry cream to sink into holes.
Refrigerate 2-3 hours, until pastry cream is mostly set.
In a small saucepan over medium heat, combine cream and sweetener. Whisk until sweetener is dissolved and cream comes to just a simmer.
Remove from heat and add chopped chocolate and vanilla extract. Let sit 5 minutes to melt chocolate and then whisk to combine. Pour over chilled cake and refrigerate another 20-30 minutes, until set.
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