Jello Cake

Keto Jello Cake

Keto Jello Cake

Ingredients

For the Cake

• 3/4 cup butter softened
• 6 ounces cream cheese softened
• 1 1/2 cups Swerve Granulated Sweetener
• 7 large eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups almond flour
• 1 1/2 tsp baking powder
• 2 1/2 ounces unsweetened coconut ground fine

For the Jello Layer

• 1 package sugar-free Jello (cherry)
• 1 cup boiling water
• 1 cup ice

For the Whipped Topping

• 1 1/4 cup heavy whipping cream
• 4 tbsp Swerve Confectioners
• 2 tsp vanilla extract

Method

1. Prepare a 9 X 13 glass baking pan
2. I like to use THIS cooking spray
3. Preheat oven to 350 degrees F
4. Cream the butter, cream cheese, and erythritol together with an electric mixer in a large bowl
5. Add the eggs, one at a time, blending as you go
6. Blend in vanilla
7. Batter will have a lumpy texture
8. Mix together the almond flour, ground coconut, and baking powder in a separate bowl
9. Add to egg mixture, a little at a time
10. Beat for approximately one minute until batter has a fluffy consistency
11. Add batter to the prepared baking pan
12. Bake approximately 30 minutes – checking at 20-25
13. You will know it’s done when it’s golden brown and firm to the touch
14. Cool cake on a wire cooling rack while you prepare the Jello mixture
15. Prepare Jello according to directions on the package
16. Place in refrigerator approximately one hour
17. It is ready to use when the edges are starting to set, but the center is still liquid
18. Poke the cooled cake every half inch with a skewer or some sort of fork
19. Pour the Jello mixture over the cake as evenly as possible
20. Use a spatula to keep mixture from pooling in the corners
21. Continue to move Jello mixture back to the center of the cake until it absorbs evenly
22. Place cake back in refrigerators to chill for 2-3 hours
23. Beat the topping ingredients until thick and fluffy
24. When completely cooled, frost cake with whipped topping

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