Beet Red Velvet Frosting + Keto Death by Chocolate Cake
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| Beet Red Velvet Frosting + Keto Death by Chocolate Cake. |
Happy Easter everyone!!! Outstanding red velvet color! do you like it? 😍 I love it! and is it tastes 10 +? Let`s see...
Nothing like when you do your own and real frosting or I think this is a way better because you are enhancing it not only with color but with a healthy vegetable also, you don`t add any bad chemicals, is it not an amazing thing?
I was inspired to make an almond flour cake from https://www.heyketomama.com/
that it`s low in carbs, sugar-free, keto/paleo, and dairy-free because I just need my healthy dose of chocolate in my life, it keeps me up! 😉
This is my first time doing this frosting, I have now more ideas to come to mind, and maybe I will change the recipe for another one to make it better...why not?
I ran out of coconut cream or milk, only a little bit remains in my fridge to make the frosting, and I wanted to invent something different.
The day before I was gifted with a bunch of organic beets that I absolutely like, so immediately I washed and boil them, and made 2 different recipes that I plan to post then, but I left reserved 3 medium cooked in the fridge without the skin in an airtight container to add to another dish.
When I was preparing the chocolate cake an idea just came... I will make a frosting with it, then I said to myself are you crazy? probably hahaha but I want to try it, I've never thought that before, I have seen some recipes with boiling liquid left, so it`s time to make it by myself.
Let`s see what happens with doubts puree one of them with a little bit of coconut cream that was in the fridge, about 1/4 cup total, melted ghee or butter, honey or maple syrup if you need it sweeter, chocolate chips or bar with more than 75% of semisweet dark chocolate, but sugar-free you will have something that never you have eaten before and it`s so good and beautiful you won`t want to miss it anymore! besides, you are hiding a healthy vegetable inside it to enhance any dessert and if you can`t taste it the children won`t.
My husband asked me where I got that beautiful color? because he knows that I don`t buy any food coloring, then when he tasted the cake said to me: definitely you nailed it! and as it cools down one day or another afterward, the richer it gets.
It is an easy recipe, so beautiful, and the frosting tastes exactly like a red velvet cake, fancy, and exquisite!
So I am going to share it with you, my dear friends! and I want to see your beautiful creations, I don`t care if yours is better or more beautiful than mine, everybody is learning here, I am not a graduated chef, I only love to be cooking, sharing, and gaining a little more of knowledge every day but starting from trying to eat healthily for me my family, and for you and yours.
My review of the Keto Death Chocolate Cake is that its super-rich, moist with a deep chocolate flavor, and healthy with about 6 g of carbs in each slice, remember although you see 12 g for a slice that approximately 6 g are from fiber, I did it with granulate monk fruit sweetener, so it`s sugar-free, the nuts and almond milk added healthy fats, I also, added cinnamon, coffee, and a tablespoon of orange zest because I like it but it`s not necessary at all, the only thing you have to take into account is you need to let the cake be cooled if not it will break apart, better overnight or during all day and eat it at night, so be patient, please.
BEST BEET RED VELVET FROSTING + KETO DEATH CHOCOLATE CAKE
Preparation Time: 15 min
Baking Time: 25 min
Total Time: 40 min
The recipe makes 10 servings
Ingredients Beet Velvet Frosting:
Chop the beet and put it in a blender with half of the coconut cream, and a pinch of salt, blend in high until smooth, and no remaining pieces are left.
Take a strainer or colander put it in a small bowl, pass the puree to thinner it, and reserve it until the chocolate is melted.
In a small saucepan add the ghee, butter, or coconut oil with the remaining coconut cream, add any kind of sugar used to medium-low temperature until it is melted and warm, add the dark chocolate chips, and stir until smooth, don't let it boil. Taste it and if you think you need more sweetener add it by a teaspoon stirring it until it reaches your taste buds.
Add the beet puree to the saucepan with the melted chocolate to a low temperature until the frosting is warm, then add the vanilla extract and stir. Cover it until the cake will be cool, stir, and if you see it is hard to work with, warm it up a little before you put it over the cake.
Once the cake is cooled, pour over it, and let it set in the fridge for at least 1 hour.
Ingredients Keto Death by Chocolate Cake:
Preheat oven to 350 F.
Line with parchment paper one 8-inch spring pan, then grease the bottom of it.
In a medium bowl add all the dry ingredients and stir well, except salt and orange zest if it`s used.
In another bowl add the butter, vanilla, eggs, milk, orange zest, and salt, and whisk them together.
Add it to the dry ingredients and stir until everything is well combined.
Pour batter into the pan.
Bake for about 20-25 minutes or until a toothpick inserted in the middle comes clean, and it springs back when you touch it.
Let it cool completely before you remove it from the pan, for better results put it in the fridge or let it all day before you pour on the beet frosting, then put it in the fridge to set the frosting.
Enjoy!
Notes: I recommend doing the frosting when the cake is cooled because I did not try to warm it again, so I don`t know how will be the result.
I used monk fruit in this recipe and it worked perfectly, but you can use any granulated sugar including paleo coconut sugar.
I changed the way the cake is made on the original recipe slightly for what I learned to work best, for example, she recommends the oil softened, and she does not say anything about how the milk is, I think it works better the ghee or coconut oil melted with warm milk to have a better result with the mix in general, it`s my preference whisk all the wet ingredients together as well all the dry.
I did it in an 8-inch pan, but the recipe calls for 3 6-inch pans, so you can play with it, can be made in 2 8-inch for thinner layers, but if you do it as the recipe says, you will need more frosting to put between the layers, also wait until the frosting is set in the freezer, I think about 20 min or so, then add another layer and so on until you finish it, or let this beet frosting only for the outside the cake and put another kind of frosting between the layers, I let this to your imagination!
The taste in general, beet frosting, and preventing the cake from falling apart will be better the day after it`s made, then plan it ahead.
The frosting will be darkened when it`s in the fridge for more than a day.
It`s a good and easy recipe to make for a birthday or any celebration I want to eat a healthy chocolate cake that looks so pretty! 😄 like I did.
Do you like more red in it instead of this red velvet color? decrease the melted dark chocolate and add a little bit more piece of beet to blend or do it with white chocolate instead of a good idea right?
The recipe makes 10-16 portions adjust to your liking and your chocolatey desire 😊 but I warn you it`s so fudgy and rich that you don`t want to stop eating it.
- 1 cooked medium beet
- 1/4 cup coconut cream divided
- 1/2 cup unsweetened dark chocolate chips or a bar chopped to have that measure
- 3 tbsp ghee or butter
- 1 tsp vanilla
- pinch of salt
- add any sugar-free syrup to your liking, or for paleo can use honey or maple syrup (I did not add anything)
Chop the beet and put it in a blender with half of the coconut cream, and a pinch of salt, blend in high until smooth, and no remaining pieces are left.
Take a strainer or colander put it in a small bowl, pass the puree to thinner it, and reserve it until the chocolate is melted.
In a small saucepan add the ghee, butter, or coconut oil with the remaining coconut cream, add any kind of sugar used to medium-low temperature until it is melted and warm, add the dark chocolate chips, and stir until smooth, don't let it boil. Taste it and if you think you need more sweetener add it by a teaspoon stirring it until it reaches your taste buds.
Add the beet puree to the saucepan with the melted chocolate to a low temperature until the frosting is warm, then add the vanilla extract and stir. Cover it until the cake will be cool, stir, and if you see it is hard to work with, warm it up a little before you put it over the cake.
Once the cake is cooled, pour over it, and let it set in the fridge for at least 1 hour.
Ingredients Keto Death by Chocolate Cake:
- 2 cups almond flour
- 1 cup granular sweetener (monk fruit or another for Keto, coconut sugar for Paleo)
- 1/2 cup cacao or cocoa powder
- 1/2 cup ghee, butter, or coconut oil melted
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup almond, coconut, or another nut milk warmed or at least at room temperature
- 1 tsp baking powder
- 1/4 tsp pink or sea salt
- 1 tsp orange zest (optional)
- 1/2 tsp cinnamon (optional)
- 1 tsp dry coffee (optional)
Preheat oven to 350 F.
Line with parchment paper one 8-inch spring pan, then grease the bottom of it.
In a medium bowl add all the dry ingredients and stir well, except salt and orange zest if it`s used.
In another bowl add the butter, vanilla, eggs, milk, orange zest, and salt, and whisk them together.
Add it to the dry ingredients and stir until everything is well combined.
Pour batter into the pan.
Bake for about 20-25 minutes or until a toothpick inserted in the middle comes clean, and it springs back when you touch it.
Let it cool completely before you remove it from the pan, for better results put it in the fridge or let it all day before you pour on the beet frosting, then put it in the fridge to set the frosting.
Enjoy!
Notes: I recommend doing the frosting when the cake is cooled because I did not try to warm it again, so I don`t know how will be the result.
I used monk fruit in this recipe and it worked perfectly, but you can use any granulated sugar including paleo coconut sugar.
I changed the way the cake is made on the original recipe slightly for what I learned to work best, for example, she recommends the oil softened, and she does not say anything about how the milk is, I think it works better the ghee or coconut oil melted with warm milk to have a better result with the mix in general, it`s my preference whisk all the wet ingredients together as well all the dry.
I did it in an 8-inch pan, but the recipe calls for 3 6-inch pans, so you can play with it, can be made in 2 8-inch for thinner layers, but if you do it as the recipe says, you will need more frosting to put between the layers, also wait until the frosting is set in the freezer, I think about 20 min or so, then add another layer and so on until you finish it, or let this beet frosting only for the outside the cake and put another kind of frosting between the layers, I let this to your imagination!
The taste in general, beet frosting, and preventing the cake from falling apart will be better the day after it`s made, then plan it ahead.
The frosting will be darkened when it`s in the fridge for more than a day.
It`s a good and easy recipe to make for a birthday or any celebration I want to eat a healthy chocolate cake that looks so pretty! 😄 like I did.
Do you like more red in it instead of this red velvet color? decrease the melted dark chocolate and add a little bit more piece of beet to blend or do it with white chocolate instead of a good idea right?
The recipe makes 10-16 portions adjust to your liking and your chocolatey desire 😊 but I warn you it`s so fudgy and rich that you don`t want to stop eating it.
Do you want to see my other recipe using beets?
CHOCOLATE ALMOND FLOUR BEET CAKE WITH AVOCADO FROSTING.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
Woo the recipe is great, I love chocolate cakes and eats alot and recently thought about dieting but suddenly I sad when thinking about yummy chocolate cakes :( Buttt thanks to you I got an idea about Keto diet. :D
ReplyDeleteCheers,
Kate.
Kate, I am glad that you like it, it`s so good, you will never miss anything!, do it please, and let me know, sorry to respond late I have been working hard. I saw your blog has a good content that I have to see calmly.Take care.
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