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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

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Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

Links to purchase other products via Amazon
Almond flour ([ Ссылка ])

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I made this cake for my son, Hon Gene. It's his 33rd birthday and it falls during the Christmas season, so I made the cake to look Christmassy too. The recipe of this cake is the same as the Gingerbread cake except that I increased the whipping cream a bit as I wanted it to be moister. Gene's favorite cake is the regular sponge cake with cream and mixed fruits. So, I decided to make this cake with vanilla flavor and added strawberries and blueberries. As he likes Kiwi fruit, I also added 1 whole kiwi (sliced) but it's totally optional. This cake is so flexible, you can also turn them into loaves or cupcakes.

This buttercream frosting is soft, creamy and yummy. Now if you're a fan of chocolate, you can add some chocolate powder to turn it into chocolate buttercream. The buttercream frosting turned out well but quite sweet so I suggest that you reduce the sweetness in the cake then it would be perfect. I used stevia drops for the cake, but you can use any sweetener to taste. As I do not have Swerve Confectioner for the buttercream, I used my coffee bean grinder to make the powdered sugar using Erythritol. Somehow the powdered sugar still is a little grainy but not very noticeable. The verdict is that Gene likes the cake, and I brought the leftover to my sister's house last weekend for a Christmas party, and it was gone in no time as everyone loves it and they're all carb eaters. The best comment is that they said it tasted like a normal regular cake. I only cut 2 slices out then refrigerated the whole cake and the next day brought it to the party, and it was still moist and delicious. You have got to try this cake!

This recipe can be viewed and printed at this link;

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NUTRITION FACTS
Total serving = 16
Per serving ;
Net carb = 5.4 g
Calories = 354
Total Fat = 33.9 g
Protein = 7.6 g

DRY INGREDIENTS FOR CAKE
Almond Flour = 3 cups / 360 g
Baking Powder = 3 tsp
Baking Soda = 1 tsp
Salt = 1 tsp
Sweetener = to taste

WET INGREDIENTS FOR CAKE
Eggs = 6
Whipping cream or plain yogurt = 1.3 cups / 330 g
Unsalted Melted butter, coconut or olive oil = 60 ml
Vanilla extract = 3 tsp

Strawberries = 1 cup (sliced but reserve a few whole ones for decoration)
Blueberries = 1/2 cup (whole)
Kiwi = 1 whole (sliced) - optional

INGREDIENTS FOR BUTTERCREAM FROSTING
Unsalted Butter (room temperature) = 1 cup
Powdered sugar = 1 1/2 cups
Whipping cream or heavy cream = 2 tbsp.
Vanilla extract = 2 tsp
Salt = 1 tsp

DIRECTIONS
1. Preheat oven to 350F or 180C.
2. Mix all dry ingredients in a big bowl until well combined.
3. Add all the wet ingredients and mix until the batter is smooth and thick.
4. Divide the batter into 2 equal portions.
5. Line parchment paper on an 8" round pan and brush with oil.
6. Pour the batter into the pans and bake for 20 mins or until a wooden skewer comes out clean.
7. Meanwhile, prepare the buttercream frosting.
8. In a big bowl, add the butter (room temperature) and beat with handheld mixer or stand mixer at medium speed for 3 minutes until the butter is lighter in color.
9. Add powdered sugar and mix at low speed for 1 min then increase speed to medium for 1 or 2 mins.
10. Add cream, vanilla extract, salt and mix until well combined. Set aside.
11. After the cakes have cooled, shave off the bulging top to ensure the top is flat.
12. Place 4 pieces of parchment paper around the plate of the cake. This is to capture any excess cream and also prevent any mess. Spoon a dollop of the cream to the center of the plate to stabilize the cake so it would not move. Place one of the cake upside down on the plate. Add cream and spread evenly then add the fruits. Place the other cake on top. Adjust cakes to ensure they are in proper alignment.
14. Spoon some cream on the top layer of cake and spread evenly.
15. Apply cream onto the sides of the cake and then add almond flakes onto the cream.
16. Decorate the top of the cake with the fruits.

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