Low Carb Jello Cake – Keto Jello Cake
{THM:S, Low Carb, Ketogenic}
Remember those delicious jello poke cakes from summer camp (or the 70's)? Well my Low Carb Jello Cake is exactly the same – but without all the sugar! Keto Jello Cake is VERY easy to make and your whole family will love it!
Eating poke cake really takes me back to summer camp.
In those days, we ran around swimming, playing, and doing group activities under the hot sun, then we all piled into the dining hall for dinner.
Each day, when we walked in there would be trays of dessert at the end of each long table. From those delicious cafeteria brownies, to phenomenal cinnamon rolls, and of course Jello Poke Cake, now whenever I eat all of these it takes me right back to summer camp and those delicious desserts.
My Keto Jello Cake is a bit more time consuming to make, simply because you can't use a boxed cake mix, but it is VERY worth the time invested.
All told, it has only 3g net carbs, 312 Calories, 30g Fat, and 7g of Protein (assuming you cut the cake into 9 pieces)
You're going to love it!
Here's what you'll need:
For the Cake:
1 cup Heavy Cream
2 Eggs
4 Whole Egg Yolks
1 tsp Vanilla Extract
1/4 cup Lakanto Confectioner’s Sweetener – save 20% with code “fitmomjourneythm”
¼ tsp Stevia Glycerite
1 cup Almond Flour
2 T Coconut Flour
1 tsp. Baking Powder
For The Jello & Topping:
1 package sugar-free jello of choice
1 cup Heavy Whipping Cream
1/4 cup Lakanto Powdered Sweetener
Directions:
To Make The Cakes:
Preheat oven to 350. Grease a 9×9 square pan and set aside.
In a clean, cooled bowl, whip the Heavy Cream until it forms stiff peaks.
Add in the eggs, egg yolks, Sweetener, Stevia Glycerite, Almond Flour, Coconut Flour, Baking Powder, and Salt.
Run the mixer slower 4 times around the bowl, then scrape the sides.
Run the mixer again slowly until all the ingredients are fully incorporated. Do not over mix.
Pour the batter into the prepared pan, and tap down gently to release any air bubbles. Bake for 20-25 minutes, until set in the center.
To Make the Jello & Topping:
Prepare the jello according to the package instructions. Poke holes with the end of a wooden spoon handle at equal intervals in the cooled cake, and pour the still-warm jello over the cake.
Then, whip the heavy whipping cream and Lakanto Powdered Sweetener until it forms stiff peaks and spread it over the cake. Cool for 2 hours, then serve.
A few tips:
Whipping the Cream: It is important to not over mix the batter, since it will break down your whipped cream and make it runny, instead of stiff. I don't want to make you afraid of this, but also let you know to be careful. Dump all the ingredients on top of your whipped cream, and mix 4 times around the bowl slowly. Scrap the sides, moving the dry ingredients to the center, and then I put my mixer on high speed and went maybe 10 times around the bowl. This combined all the ingredients without breaking down the whipped cream.
Releasing the Cakes: One pro tip I use is greasing my cake (nice) pans with coconut oil, then dropping a pre-cut circle parchment paper into the bottom. This combination of good pans, oil, and parchment paper help my cakes to release from the pans perfectly every time.
You May Also Like
Cakey Low Carb Chocolate Chip Cookies
Keto Scotcheros
Sugar-Free Strawberry Pie
Easy Low Carb Peanut Butter Cookies
Keto 7-Layer Bars
Keto Lemon Bars
Chocolate Chip Cookie Dough Peanut Butter Fat Bombs
Affiliate Links: There are a few special ingredients in this recipe. The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:
- Kirkland Almond Flour
- Stevia Glycerite
- Lakanto Granluated Classic Sweetener
- Lakanto Confectioner's Sweetener
- Coconut Flour
- Vanilla Extract
- Cake Pans I Use
- Circle Parchment Paper
- For the Cake:
- 1 cup Heavy Cream
- 2 Eggs
- 4 Whole Egg Yolks
- 1 tsp Vanilla Extract
- ¼ cup Lakanto Confectioner’s Sweetener - save 20% with code "fitmomjourneythm"
- ¼ tsp Stevia Glycerite
- 1 cup Almond Flour
- 2 T Coconut Flour
- 1 tsp. Baking Powder
- For The Jello & Topping:
- 1 package sugar-free jello of choice
- 1 cup Heavy Whipping Cream
- ¼ cup Lakanto Powdered Sweetener
- To Make The Cakes:
- Preheat oven to 350. Grease a 9x9 square pan and set aside.
- In a clean, cooled bowl, whip the Heavy Cream until it forms stiff peaks.
- Add in the eggs, egg yolks, Sweetener, Stevia Glycerite, Almond Flour, Coconut Flour, Baking Powder, and Salt.
- Run the mixer slower 4 times around the bowl, then scrape the sides.
- Run the mixer again slowly until all the ingredients are fully incorporated. Do not over mix.
- Pour the batter into the prepared pan, and tap down gently to release any air bubbles. Bake for 20-25 minutes, until set in the center.
- To Make the Jello & Topping:
- Prepare the jello according to the package instructions. Poke holes with the end of a wooden spoon handle at equal intervals in the cooled cake, and pour the still-warm jello over the cake.
- Then, whip the heavy whipping cream and Lakanto Powdered Sweetener until it forms stiff peaks and spread it over the cake. Cool for 2 hours, then serve.
Other Keto Resources You May Be Interested In:
What 60 Days In Ketosis did For Me: My Keto Diet Story
What Is The Ketogenic Diet? {Keto 101}
Keto Quickstart: 30-Day Beginner's Guide to Keto
5 Supplements To Help You Get Into & Stay In Ketosis
The 4 Types of Ketogenic Diets
How To Calculate Your Keto Macros
7 Ways To Beat Keto Flu
How To Know You're In Ketosis
6 Benefits of The Keto Diet {That Aren't Weight Loss}
Why You Shouldn't Go Keto
What To Eat On A Ketogenic Diet
If you loved this recipe, please snap a picture and tag me on Instagram @fitmomjourneythem and use the hashtag #fitmomjourney!
xoxo,
Gretchen
Keto doesn't have to be hard – download Keto Quickstart and start today! (it's free!)
This post may contain affiliate links. See my disclosures for more information.
Kari Bohning says
Hello! What jello is on plan for THM?