LIGHT, FLUFFY & JIGGLY KETO YOGURT CAKE THAT MELTS IN YOUR MOUTH | COCONUT & ALMOND FLOUR OPTIONS
HTML-код
- Опубликовано: 24 окт 2023
- Links to purchase books
Click this link to purchase in e-book format only;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond flour (amzn.to/3NFOpp2)
Coconut flour (amzn.to/446hPkZ)
6x3 inch springform pan (amzn.to/3FqKEPp, amzn.to/45DgpiB)
7x3 inch springform pan (amzn.to/46YOzOR, amzn.to/497e6Hu)
Monk fruit (amzn.to/3PNAz3x)
Digital Kitchen scale (amzn.to/3FcptR0, amzn.to/46sZ3pZ)
*************
With just a few ingredients, you can make this yogurt cake which is so light, soft, fluffy, jiggly and melts in your mouth. It has a bit of a cheesecake texture and taste great when chilled.
The recipe can be viewed and printed at this link;
docs.google.com/document/d/1c...
[Total Servings = 8]
NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)
Total Carb = 2.0 g
Dietary Fiber = 0.3 g
Net Carb = 1.7 g
Calories = 73
Total Fat = 5.3 g
Protein = 4.5 g
[Total Servings = 8]
NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)
Total Carb = 3.7 g
Dietary Fiber = 1.1 g
Net Carb = 2.6 g
Calories = 130
Total Fat = 10.0 g
Protein = 6.6 g
Note:
1. All ingredients should be at room temperature.
2. For best results, weigh the ingredients.
INGREDIENTS FOR THE BATTER
Coconut flour = 40 g (5 3/4 tbsp) (OR Almond flour = 120 g / 1 cup)
Egg yolks = 4 large
Unsweetened Greek Yogurt OR plain yogurt = 240 g (1 cup)
Salt = 1/4 tsp
Vanilla extract = 1 tsp
INGREDIENTS FOR THE MERINGUE
Egg whites = 4 large
Monk fruit = 80 g (6 1/3 tbsp)
Cream of tartar = 1/2 tsp (OR 1 tsp of lemon juice or white vinegar)
DIRECTIONS
1. Preheat the oven at 300 F or 150 C.
2. In a bowl, add the egg yolks, Greek yogurt, salt, vanilla extract and whisk to combine. Then add the flour and whisk until well combined. Set aside.
3. In another bowl, add the egg whites, cream of tartar and beat with a handheld mixer. Once foamy, add the sweetener in 3 batches. Beat at medium or high speed until stiff peaks.
4. Add the meringue into the batter in 3 batches. Fold gently to combine. The meringue is very important to ensure proper rise. Do not mix or stir as it will break the meringue. Folding is like scooping up the batter.
5. In the video, I used a 6 x 3-inch round pan with a removable bottom, lined with parchment paper. It is actually better to use a springform pan as it is easier to release the delicate cake. For the almond flour version, I highly recommend using a 7-inch pan as the volume is more than the coconut flour version. I tried using a 6-inch pan for the almond flour version and it rose quite high but tends to crack and inside uncooked. This cake does have a tendency to crack even though I have tried using a variety of temperature and cooking time. So, I decided to embrace the crack as it does not affect the taste at all. Thankfully, the crack tends to close up a bit during cooling.
6. Spread evenly and tap the pan a few times to remove air bubbles.
7. For the water bath baking, use a baking dish or pan that is big enough to fit the pans and water. As my pan has a removable bottom, I used another pan that is slightly bigger than my pan with batter so that I do not need to wrap my pan with foil to prevent water from getting in. This method is so convenient and foolproof. If you use a solid base pan, then you do not need the additional pan.
8. Pour hot water into the big pan up to 1 inch high.
9. Bake for 1 hour at the lowest rack.
10. Once the top feels firm and a wooden skewer comes out clean, then the cake is done. If the top feels liquidly then bake it longer.
11. Let the cake cool for about 15 minutes before removing from the pan.
12. Dust with powdered sweetener and cut into 8 servings. If you find the inside of the cake is too moist, just refrigerate until it has firmed up. You can also chill the cake before slicing and the cake actually tastes good when chilled.
13. In the video, I showed you the coconut flour version and I have also showed you how the almond flour version will look.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED. 
Хобби
1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES.
2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
OMG! That looks absolutely devine and delicious!! I can’t wait to try it!! ❤ thank you so much for all the recipes you share! I found the first keto cake that actually really tasted like a regular cake here on your channel! 🎉
Thank you 🙏
Thank you, is easy, quick and look delicious. I am going to make it with mascarpone instead of Greek yogurt
Wow! Wow!
Looks delicious!
I will be baking this delicious yogurt cake for sure!
Thank you for sharing your knowledge and talent,
Greetings from Edith🌹🌹🌹🌹
Yum, that will be delicious. Thank you.
Looks delicious 😋 as always! Thank you for offering too versions for those of us allergic to nuts. Outstanding!
Готовила с шелковым тофу вместо йогурта на кокосовой муке, очень вкусно!
That's great! Thanks so much for your feedback 😊 ❤️🙏
Oh what a lovely and easy to follow recipe, thank you for another Christmas treat❤
Meu bolo preferido!😊
Elsie, you continue to excel. Thanks for sharing 😊
Thank you , Judith❤️
Waow....looks amazing 😍
I'm so behind🤦🏻♀️lol..I have to catch up
Tried both almond and coconut flour options. Both came out very good
I am so happy to hear that! Thanks so much for your feedback ❤️
😊😍🤤
Elsie, would it be possible to use allulose as my sweetener? I find "monk fruit sweetener" is usually mostly erythritol and I can not take that. Guess what! I just bought a 6 inch removable bottom pan! Yay! Thank you.
You can but allulose browns quite quickly, so the cake will look darker
@@lowcarbrecipeideas ok, I will take that into consideration. Thanks Elsie 😊
Would cream cheese work instead of yogurt?
Frankly, I have not tried that, but I think it's doable. Alternatively, you can try this recipe with cream cheese;
ruclips.net/video/WRm1lpFNh6A/видео.html
What about protein powder? Collagen powder?
Sorry, I have not used protein or collagen powder in my recipes because my principle is to use easily available and affordable ingredients so more people can enjoy the recipes
The base of my cake was eggy like custard..does anyone know the reason why the eggs would have sunk to the bottom like this.
I think there was something wrong with the meringue.
Wow 👏🏼👏🏼👏🏼👏🏼
🥮 🤙🍍🏝 0:30