Keto Chocolate Chip Cookie Cake
Equipment
- 6" round cake pans
- mixing bowl
- electric mixer
Ingredients
Vanilla Cake Sponge
- 1½ cup heavy cream
- 3 large eggs
- 7 egg yolks
- 1½ tsp vanilla extract
- ⅔ cup Monkfruit Sweetener
- 1½ cup almond flour
- 1½ tsp baking powder
- Pinch of salt
Vanilla Butter Cream
- 2 cup unsalted butter room temperature
- 1 ½ cup powdered monkfruit sweetener
- 8 tbsp heavy cream
- 4 tsp vanilla extract
- Pinch of salt
Cookie Dough
- ½ cup unsalted butter browned
- ¾ cup powder monkfruit sweetener
- 1 tsp vanilla extract
- 1½ cup almond flour
- Pinch of salt
Instructions
For the cake
- Preheat the oven to 350F
- Line with parchment paper and butter your 6” round cake baking pans.
- Divide all 10 of your egg yolks. Keep 3 egg whites in a separate bowl.
- Beat your 3 egg whites until stiff peaks.
- In a separate bowl, beat the heavy cream until stiff peaks. Combine both the beaten egg whites and the heavy cream by carefully folding it together. Keep aside.
- In a separate large bowl, beat your egg yolks with the monkfruit sweetener. Whisk until well combined, then add vanilla extract, almond flour, baking powder, and salt. Combine well.
- Fold the egg white and heavy cream mixture with the rest of your ingredients in small increments until all is nice and smooth.
- Pour into your baking pans and bake for about 30 min or until the center is slightly firm. Let them cool completely before taking out of the pan.
Buttercream
- Cream your room temperature butter by whisking it.
- Add the powder monkfruit sweetener and beat it until well combined.
- Add the vanilla, heavy cream, and a pinch of salt. Whisk until you reach a smooth consistency.
Cookie Dough
- In a small sauce pan in medium heat, add the butter and stir constantly until it reaches a golden brown color. Let it cool for 5 minutes.
- In a mixing bowl, add the almond flour, vanilla extract, pinch of salt, and powder monkfruit sweetener. Combine well.
- Add the butter to the mixture and mix with a spatula until smooth. Let it cool for 5 minutes.
- Fold in the sugar-free chocolate chips.
- Using your 6” round pans as measure, cover the inside of the pan with cling wrap and scoop the cookie dough on top of the wrap. Flatten the dough and cover with more cling wrap before putting it in the fridge. Do the same with the other half.
- Let the cookie dough harden for about 2-3 hours.
Assembly
- On a flat surface, spread a small amount of butter cream and place the first layer of cake on top of it.
- Add butter cream on top of the cake and place the first layer of cookie dough. Repeat the process until done.
- Cover the cake with more butter cream and add the decorations you want.
Notes
I recommend making the cake sponge a day before assembling. It'll make it easy for assembly when frosting the cake.