Delicious keto chocolate layer cake with sugar-free cookies and cream frosting. The ultimate low carb birthday cake!
Preheat the oven to 350F and grease 2 8-inch round cake pans. Line the bottoms of the pans with circles of parchment and grease the parchment as well.
Prepare the cake batter according to the directions and divide evenly between the two prepared pans. Spread to the edges. Bake 25 to 30 minutes, or until the tops of the cakes are firm to the touch.
Remove and let cool completely in the pans before flipping out onto a wire rack to cool competely. Remove the parchment paper if it has stuck to the bottoms of the cakes.
Preheat the oven to 300F and prepare a work surface with a silicone mat or large piece of parchment paper.
In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
Transfer the dough to the prepared work surface and top with a large piece of parchment paper. Roll out as evenly as possible to about 1/4 inch thick and remove the top piece of parchment.
Use a small round cookie cutter (1 to 1.5 inches) to cut out 14 small wafers. Use a sharp knife or offset spatula to wiggle underneath and place the wafers around the silicone mat or bottom parchment.
Transfer the entire silicone mat or parchment with the wafers and the rest of the dough to a large cookie sheet. Bake 20 to 30 minutes, until the dough is firm to the touch. Remove and let cool completely on the pan. It will continue to firm up as they cool.
Set the 14 wafers aside (for the top of the cake). Crumble the remaining baked dough with your fingers into small pieces. You don't want any big pieces, it should be very well crumbled. (You can also place chunks of it in a plastic bag and roll over it with a rollign pin).
Pour the water into a small microwave-safe bowl and sprinkle with the gelatin. Let sit for a few minutes to bloom.
Warm gently in the microwave for about 20 seconds, then whisk to dissolve the gelatin. Let cool to lukewarm.
In a large bowl, beat the cream, sweetener, and vanilla with an electric mixer until it begins to hold medium peaks.
Continue beating while slowly drizzling the gelatin mixture into the bowl. Beat until it holds stiff peaks. Set aside about 1/2 cup of this mixture for the top of the cake.
Fold the chocolate cookie crumble into the remaining whipped cream mixture.
Place one layer of chocolate cake on a serving platter. Top with 1/3 of the frosting, spreading as evenly as possible to the edges.
Place the 2nd layer of cake on top and top with another 1/3 of the frosting, spreading to the edges. Spread the remaining frosting all over the sides of the cake.
Use the remaining whipped cream to pipe decorative florets on top of the cake and top each of these with the mini chocolate wafers.
If you want to make a fully nut-free version of this cake, be sure to use sunflower seed flour in place of the almond flour for the chocolate cookie crumble.
By Carolyn Ketchum of All Day I Dream About Food