Vanilla Chocolate Swirl Cake Recipe

Keto Cheesecake (Vanilla/Chocolate Swirl) The …

WEBJul 10, 2018 · Pour the big bowl of cheesecake batter into the cake pan and on top of the crust. Scoop the chocolate cheesecake batter on top of …

Rating: 4.6/5(23)
1. In a mixing bowl, stir together your coconut flour, cinnamon, eggs, sugar substitute and melted butter.
2. Once mixed thoroughly, scoop the crust into a lined or greased spring form cake pan. I used a 9-inch pan. Spread the coconut flour mixture on the bottom of the pan, creating a crust for the cheesecake. Set it aside.
3. In a bowl (I used the same bowl from earlier), stir together your cream cheese, sugar substitute and vanilla. The cream cheese will become fluffy and has the same consistency as whipped cream. Whisk in your sour cream followed by your eggs. I would suggest whisking in the eggs one at a time. I did not do that, but I feel that would make it mix easier.
4. Finally, mix in your almond flour. Take a small portion of the cheesecake batter and put it into a separate bowl. Stir in your cocoa powder to the small bowl of batter, adding the heavy cream to make it a bit more watery.

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Keto Chocolate Cake (Super Moist!) Wholesome Yum

WEBMar 31, 2023 · Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper. In a …

Rating: 4.8/5(36)
1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
2. In a large bowl, beat together the allulose and butter, until fluffy.
3. Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
4. Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.

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Keto Chocolate Pound Cake with Cheesecake Swirl

WEBMar 5, 2021 · Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn't stick to …

1. Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
2. In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), vanilla extract, and almond milk. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature. Think room temperature, especially the eggs and almond milk. Cold ingredients just out of the fridge will solidify the coconut oil, creating oil lumps.
3. In a different large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, and baking powder. Stir to combine the flours evenly.
4. Pour the liquid ingredients onto the dry ingredients.

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