My Glasgow Kitchen

My Little Corner of the World

My friend suggested to try baking a black forrest keto cake using blueberry instead of cherries months ago. I planned bake a keto chocolate cake with keto stabilized whipping cream and blueberry jam with keto friendly cooking chocolate.

I decided not to make cooking chocolate as cocoa butter was too expensive and cocoa butter substitute contain palm oil. Subsequently, my friend went dairy free and dairy free whipping cream is really expensive here. Besides, he also found out that the usual baking supply shop cocoa powder isn’t keto friendly so I was waiting him to pass me some cocoa powder.

So I decided to stick to a basic keto blueberry coconut cake that is dairy free. I adapted the cake from my keto pandan cupcake recipe and coconut cream from the keto pandan cake recipe.


Keto Blueberry Coconut Cake Recipe

Ingredients

(a) Coconut Cake

63g Lakanto

250ml coconut milk

4 eggs

1 tsp baking powder

84g coconut flour

1 tsp vanilla essence

1 lemon zest

(b) Icing

200ml coconut cream

1 tbs gelatine

3 tbs water

(c) Blueberry Jam

1 tsp xanthan gum

110g blueberry

1 tbs lemon juice

5g lakanto

(d) Topping

110g blueberry


Method

(a) Coconut Cake

Preheat oven 160C fan. Beat eggs with lakanto until ribbon stage. Add coconut milk, vanilla essence. Fold in coconut flour, baking powder and lemon zest. Bake for 40-50 minutes. Cool at room temperature and chill it in the fridge for a few hours.

(b) Icing

Leave gelatine in water to bloom and microwave it for about 30 minutes on medium heat. Whip up coconut cream in an ice water bath then add in gelatine. Leave it in the fridge for 1 hour.

(c) Blueberry Jam

Heat up blueberry, lemon juice, lakanto using a hot water bath and use a spoon to mash it. Add in xanthan gum until thicken to desired consistency.

 (e) Decorate and Topping

Layer in coconut cream icing and blueberry jam. And spread some coconut cream icing around and on top of the cake. Add in some blueberry jam around it. Leave it in the fridge to harden it slightly for half an hour then use a spatula to smoothen the edges.

Top it with blueberry.

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