Low Carb Birthday Cake With Peanut Butter Chocolate Food

LOW CARB BIRTHDAY CAKE WITH PEANUT BUTTER CHOCOLATE

Steps:

• Chocolate Pastry Cream: Follow the instructions for the pastry cream and keep refrigerated until needed. Make at least the day before.
• Prep: Preheat the oven to 350 and place the rack into the lower third. Trace the bottoms of the 6-inch round pans on a piece of parchment and cut out so that they fit inside the pans. Spray the pans with baking spray and place the parchment circles in the pans. Measure and powder the erythritol if not using Sukrin Icing Sugar.
• In a smallish bowl, add the two whole eggs, the egg white, buttermilk, vanilla, and stevia glycerite. In another bowl, add the almond and peanut flours, baking powder and soda, salt, and xanthan gum. Mix thoroughly with a whisk until combined.
• "Peanut Butter" Cake: In a medium bowl, mix the butter with a hand mixer until soft and smooth. Add the sweetener and beat on medium-high speed until light and fluffy (about 1 1/2 minutes). Add 1 whole egg and beat until completely incorporated and still light and fluffy (1 minute) making sure to scrape down the bowl at least once.
• Remove the beaters from the butter mixture and give the liquid ingredients a quick mix. Add half of the dry ingredients into the butter mixture and mix on medium-high speed until fully incorporated. Add half of the liquid ingredients and mix again, making sure to scrape down the bowl completely at least once. Repeat the procedure with the dry and wet ingredients making sure to scrape the bowl with each addition. The mixture should be well beaten, thick and almost mousse-like in texture.
• Visually divide the mixture in half and spoon into the cake pans. Lift the cake pans, one at a time, a few inches off of the counter and let them fall, ridding the mixture of large air bubbles. Do this twice each. Then with a small off-set spatula, spread the batter to the edge of the pans and smooth the tops. I left a very slight dome in the center of my pans.
• Bake: Place the pans into the oven and turn the heat up to 400F for 8 minutes. Then, turn it back down and bake for another 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool the cakes completely before assembly.
• Peanut Butter Whipped Cream: (make the day of assembly) Add the peanut butter, sweetener and 1/4 cup of whipped cream into medium bowl. Mix until smooth. Gradually add the remaining whipping cream while beating on low. When added, whip the cream until it forms soft peaks. Sprinkle the xanthan gum and whip until stiff. Put 1/3 of the whipped cream into a pastry bag fitted with the large open round tip.
• Pastry Cream: remove the chocolate pastry cream from the refrigerator and whip on medium-high until lighter in color and smooth (about 2 minutes).
• Cake Assembly: Carefully slice the dome off of the tops of the cakes. Carefully, cut the cakes in half horizontally. Lay one cake layer on top of your cake plate. Pick-up the pastry bag with the peanut butter whipped cream and squeeze a "thick ring" of whipped cream around the inside edge of the cake. This serves as a dam to hold the chocolate pastry cream inside. Now, add 1/4 of the whipped chocolate pastry cream and smooth all-the-way-out to the whipped cream, with a small off-set spatula. Add another layer of cake, checking to make sure the cake is as level as possible. Repeat the process and add the last layer of cake. Put the remaining whipped chocolate pastry cream into a pastry bag fitted with a closed star tip.
• Decorate: With a large off-set spatula, smooth the peanut butter whipped cream around the sides and top of the cake. Pipe tall rosettes with the chocolate pastry cream. I piped 8 of the chocolate "rosettes". Then squeeze the peanut butter whipped cream into smaller mounds in-between each of the chocolate rosettes.

LOW CARB PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper (do not grease parchment).
• Mix peanut butter, Splenda, egg, vanilla until combined.
• Then slowly mix in chocolate chips.
• Once all mixed portion into 12 balls.
• Place on parchment and then use a fork to criss-cross mark the cookies and flatten them ala regular peanut butter cookies.
• Bake at 350 for 12 minutes.
• Remove from oven, cool a couple minutes on pan then transfer to a wire rack to cool.
• Store in airtight bag or container - cookies will be crumbly but not hard, so keep that in mind when storing.

LOW CARB CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat over to 190 degrees Celsius.
• Separate the whites from the yolks and beat the whites stiff.
• In the bowl with the yolks add the sweetener, melted chocolate, coffee powder, baking powder, vanilla essence, ground coconut and almond flour.
• Gently fold in the egg whites. This will give the cake it's height and make your dough more moist.
• Bake for about 25minutes at 190°C Check while it's cooking because all ovens are different.
• Afterwards let the cake cool and in the meantime we can make the filling.
• Mix the cream cheese with the sweetener, soft butter and add the Amaretto. I would suggest putting it in the fridge to harden. This will make the smearing a lot easier.
• Now you can assemble the cake. Cut your cake in half horizontally, making two nice flat discs.Generously add the cream cheese filling and put both halves back together. Don't push them down, you want the extra height.