I made SEVERAL Thanksgiving cakes, all keto-friendly, all successful!

So I always make cakes for Thanksgiving, it’s my thing. This year, I wanted to make all cakes keto, and I did it! And somehow, everyone enjoyed the cakes. For reference I made Pumpkin, Apple, Black Bottom Lemon, Pecan / Walnut, and Blueberry. I thought I’d share a couple of things I did to ketone the cakes. Note that I made literally everything from scratch, except the sweetener I used, Swerve, and my dairy, which is locally sourced, so I’m not 100% on all calorie information for everything, but I know there are no additives . For the crust, I substituted a mixture of almond flour and coconut flour, in a 4: 1 ratio. For every 100 grams or so, I added a heaping teaspoon of xanthan gum and a heaping tablespoon of diversion, in the style of the pastry chefs, to give it texture. I tried it, and this one had the best flavor of all the proportions I tried, and it ended up with the flaky crust. For every 2 cups of flour, I used one cup of butter. I used a 1: 1 mixture of apple cider vinegar and ice water to bind the crust. It is important to pre-bake the crust for almost all cakes, especially custard, but cover the edges; this mixture has a tendency to burn. Bake for about 20 minutes, brush lightly with egg whites to protect the crust from eventual filling, then bake for another 5 minutes. For fruitcakes, fruits and nuts have a LOT of natural sweetness. I cut the sugar needed for the recipes in half and used Swerve instead, and that only meant two things: 1. Any caramelization needed to be monitored by temperature rather than time, both on the stovetop and in the oven. 2. Any interaction between sugar and fruit takes a little longer: sugar draws a lot of moisture out of apples, for example, but Swerve takes at least twice as long. For another example, blueberries rely on sugar to gel, but they have their own sugar, albeit minimal, so they need a few extra minutes. For the custard tarts, I kept the proportions the same, but adjusted a few things: 1. I added an extra yolk to all the custard tarts, for the sake of a little more binding. A pinch of xanthan gum might have worked, but the yolks give great texture. 2. Instead of whole milk, use 1: 1 water and heavy cream. In other similar milks, you need to observe the fat levels of the butter and adjust the proportions as needed. 3. Eliminate everything that has to do with sweeteners. Literally mix up the absolute shit. HOWEVER, if there are eggs involved, save them for last, or at least until your “sugar” has been properly dissolved. 4. Lemon juice is your friend. So is salt. For flavor and texture. Do not skimp, in any case, review. Orange juice, carrot juice, etc. they can be very sugary; lemon juice can replace them in certain contexts, but not in large quantities. 5. If a flavor is missing and you feel like it needs an extra bit of bitterness. Just trust me on this. Get your favorite bitters and add a dash. Just a script. 6. It may take a little longer in the oven. Don’t trust the times, trust the texture. Fix the edges, half wobbly, not liquid. If you’re looking to garnish, the meringue is great, the whipped cream is great, the whipped cream cheese is great too! Low-sugar fruits work well too, as does a little cinnamon, nutmeg, or another related spice. Almost all cakes are ketogenic. Reviewing my recipes, I don’t think anything is out of reach, it just takes a few minutes of adjustment. It’s only been a few weeks, but things are looking good!

So I always make cakes for Thanksgiving, it’s my thing. This year, I wanted to make all cakes keto, and I did it! And somehow, everyone enjoyed the cakes. For reference I made Pumpkin, Apple, Black Bottom Lemon, Pecan / Walnut, and Blueberry. I thought I’d share a couple of things I did to ketone the cakes. Note that I made literally everything from scratch, except the sweetener I used, Swerve, and my dairy, which is locally sourced, so I’m not 100% on all calorie information for everything, but I know there are no additives . For the crust, I substituted a mixture of almond flour and coconut flour, in a 4: 1 ratio. For every 100 grams or so, I added a heaping teaspoon of xanthan gum and a heaping tablespoon of diversion, in the style of the pastry chefs, to give it texture. I tried it, and this one had the best flavor of all the proportions I tried, and it ended up with the flaky crust. For every 2 cups of flour, I used one cup of butter. I used a 1: 1 mixture of apple cider vinegar and ice water to bind the crust. It is important to pre-bake the crust for almost all cakes, especially custard, but cover the edges; this mixture has a tendency to burn. Bake for about 20 minutes, brush lightly with egg whites to protect the crust from eventual filling, then bake for another 5 minutes. For fruitcakes, fruits and nuts have a LOT of natural sweetness. I cut the sugar needed for the recipes in half and used Swerve instead, and that only meant two things: 1. Any caramelization needed to be monitored by temperature rather than time, both on the stovetop and in the oven. 2. Any interaction between sugar and fruit takes a little longer: sugar draws a lot of moisture out of apples, for example, but Swerve takes at least twice as long. For another example, blueberries rely on sugar to gel, but they have their own sugar, albeit minimal, so they need a few extra minutes. For the custard tarts, I kept the proportions the same, but adjusted a few things: 1. I added an extra yolk to all the custard tarts, for the sake of a little more binding. A pinch of xanthan gum might have worked, but the yolks give great texture. 2. Instead of whole milk, use 1: 1 water and heavy cream. In other similar milks, you need to observe the fat levels of the butter and adjust the proportions as needed. 3. Eliminate everything that has to do with sweeteners. Literally mix up the absolute shit. HOWEVER, if there are eggs involved, save them for last, or at least until your “sugar” has been properly dissolved. 4. Lemon juice is your friend. So is salt. For flavor and texture. Do not skimp, in any case, review. Orange juice, carrot juice, etc. they can be very sugary; lemon juice can replace them in certain contexts, but not in large quantities. 5. If a flavor is missing and you feel like it needs an extra bit of bitterness. Just trust me on this. Get your favorite bitters and add a dash. Just a script. 6. It may take a little longer in the oven. Don’t trust the times, trust the texture. Fix the edges, half wobbly, not liquid. If you’re looking to garnish, the meringue is great, the whipped cream is great, the whipped cream cheese is great too! Low-sugar fruits work well too, as does a little cinnamon, nutmeg, or another related spice. Almost all cakes are ketogenic. Reviewing my recipes, I don’t think anything is out of reach, it just takes a few minutes of adjustment. It’s only been a few weeks, but things are looking good!

Most grouping on a new fasting screw no programme: Click Here