Keto Chocolate Marshmallow Cake
Prep time: 15 minutes; Cook time: approximately 35 minutes; Wait until serving: 1 hour
1/2 cup Oat Fiber (specifically LifeSource brand)
1/2 cup Allulose
1/4 cup plus 2 tablespoons cocoa powder
1/4 cup Casein Protein (specifically Muscle Feast)
1/4 cup Whey Protein (specifically Isopure)
1/2 teaspoon salt
1/2 teaspoon xanthan gum (I have omitted this successfully)
1/2 teaspoon baking soda
1/8 teaspoon baking powder
3/4 cup unsweetened almond milk
1/4 cup avocado oil, can substitute melted coconut oil or vegetable oil
2 tablespoons Greek yogurt, sour cream also works
2 tablespoons coffee (optional)
2 teaspoons vanilla extract
Preheat oven to 325 degrees .
In one bowl, mix all dry ingredients. Cocoa and protein powders can clump so be very thorough.
In a separate bowl, combine wet ingredients. Slowly add dry ingredients to wet ingredients until the mixture is well incorporated. The texture should be pudding-like. If it’s too stiff, add another tablespoon of almond milk.
Line two cake pans with parchment paper.
Spread the batter out evenly across the parchment. It will be very thin, approximately 1/4 to 1/2 inch thick.
Bake at 325 F and begin checking for doneness at 10 minutes. Cake is done when set and a knife inserted at the thickest part comes out clean.
Remove cake and parchment and allow to cool on a rack.
After cooled, return parchment and cake to the pan to get ready for the marshmallow layer.
adapted from a recipe by Paola van der Huldst
1/2 cup, 2/3 cup water divided
1 cup Allulose
3 tablespoons gelatin
1/8 teaspoon salt
1 1/2 teaspoons of flavoring extract (I used vanilla but would like to try mint or orange in the future) food coloring could be a fun option
Combine 1/2 cup of water and gelatin in a bowl, if using a stand mixer, add to the mixer’s bowl. Make sure they are mixed so the gelatin hydrates well.
In a small nonstick pan, combine the allulose and 2/3 cup water.
Bring the mixture to a boil and hold at a rolling boil for 2 minutes. Failure to do this will result in gummy candy and not marshmallows!
Quickly and carefully pour the allulose mixture over the gelatin.
Using the whisk attachment, begin mixing and bring to high speed.
After mixing for eight minutes, add salt.
After four more minutes, add extract.
Continue to mix for three more minutes.
When done, quickly move to the cake and spread a thin layer of marshmallow over the cakes. The marshmallows will set up quickly so spread the mixture out as quickly and carefully as possible.
Allow the marshmallows to dry for approximately an hour before stacking up the layers.
To assemble the cake, stack one cake on top of the other. Cut in half and place the prettier half on top of the other half. You will now have four layers.
Wipe your knife clean before cuts and trim into a neat rectangle (secretly devour the trimmings).
Slice into 8 pieces immediately before serving. Best served within four hours of making. Marshmallows will dry over time and can draw moisture from the cake, best eaten on the same day. Don’t worry, it’s unlikely you’ll have leftovers!
Per serving (1/8 of recipe): Calories 123, Protein 9.9 g, Net Carbs 1.6 g, Fat 8.4 g