Chocolate Covered Keto Vanilla Cake – Ketogenic.cookingpoint.net

Delightful mini cake recipe you will fall in love with!

Duration:

PREP TIME :10 mins

COOK TIME : 25 mins

COURSE : Dessert

CUISINE : American

Make the cake ahead of time as instructed on the box. Or, make the Keto Vanilla Cupcake recipe ahead of time.
If you are making the cake, bake it in a shallow square pan and cut out the circles.
In a medium bowl, make the mousse.
Start with 4 1/2 ounces of sugar free white baking chips (melted).
Add a quarter cup heavy whipping cream, a quarter cup of pumpkin puree, and a teaspoon a pumpkin pie spice to the melted white chocolate chips and mix.
Melt a teaspoon of gelatin with a tablespoon of water and mix that in to the mousse mixture.
In a separate bowl, whip up the remaining half a cup of heavy whipping cream.
Fold the whipping cream into the mousse mixture and put it in sphere molds.
Set the mold in the freezer to harden for about 1 hour or more until stiff.
Once the pumpkin mousse has set. Start making the ganache.
In a small bowl, add one cup of Lily’s milk chocolate baking chips with half a cup of heavy whipping cream and 2 tablespoons of coconut oil.
Microwave the ganache until smooth (about 15 to 30 seconds depending on your microwave watts) and let it sit for a minute to set.
Assemble the cakes.
You will need a wire cooling rack for this next part.
Place the round cakes on a wire cooling rack.
Remove the mousse from the spheres, place them flat side down on the cakes.
Poured the slightly cooled ganache over the top of each cake.
Optional: top with crushed pecans or any other nuts you choose.

The macros will depend on which cake recipe you use and which sugar free chocolate chips you plan to use.