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Stacked Breakfast Cakes

A dainty and sugar free breakfast cake.



 

Ever have those mornings where you want to eat something that is basically dessert for breakfast, but you want it kind of healthy so you don't feel guilty?

Well this recipe takes the cake, literally. This entire recipe is gluten, sugar, and egg free. I have been trying to find a good keto pancake recipe and there are some good ones out there but none that have been just right. Also I have had a hard time making keto pancakes on a griddle, mine will stick and then crumble as I flip them. Baking my pancake batter on a cookie sheet solved that problem. And while it is not exactly a pancake it does have the flavor and fulfills the craving for a sweet breakfast delight.

I made this stacked cake with strawberries but it can be made with blueberries, cherries, peaches, or any fruit that you want. The strawberries gives it a strawberry shortcake taste. Which who doesn't want that for breakfast. It does not need a whole lot of time either, if you are in an elegant mood and want a fancy breakfast you can stack it as shown above. Or you can just cut a slice and dollop some whipped cream on it and top with strawberries.


Ingredients:

3 cups almond flour

2/3 cup xylitol sweetener

1/4 cup stevia

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1/2 cup lite sour cream

1 cup almond milk


Whipped Cream

1 cup whipping cream

1/8 cup stevia

1/8 cup xylitol

Fresh strawberries


Directions:

Preheat the oven to 350 degrees fahrenheit. Grease a cookie sheet and then line it with parchment paper and grease the paper. In a large bowl whisk together all of the dry ingredients until there are no clumps. Then add the wet ingredients and whisk until smooth. Pour the batter onto the prepared cookie sheet and smooth it out so that it is level.





Put it in the oven and bake for around 30 minutes or until the top is golden brown and slightly spongy. Remove from the oven and and while it is still hot cut it into the size rectangles that you want. Do not drag the knife through it, but carefully press it into the cake. Let it cool just to room temperature or when you think that the whipped cream can stay on without melting.






For the whipped cream get a mixing bowl and fit your mixer with the whisk attachment. Pour the heavy cream and sweeteners into the mixing bowl and turn on medium speed. Let this whip until it has formed peaks and is fluffy. Be careful not to over whip it or you will have butter.


Next take one of the sliced pieces and put it on a plate. Using a knife spread a generous layer of whipped cream onto the cake. Add some strawberries on top of the whipped cream and then place another cake slice on top. Spread some more whipped cream onto the top cake and garnish with a few strawberry slices.




Now you have a yummy breakfast that looks like it came from some fancy restaurant. Not only that it can be eaten on a keto or sugar free diet. I hope you enjoy.


Tips:

When you make this the cake will be a little crumbly so be careful while assembling the cakes.

Taste the whipped cream just before it gets stiff peaks. If it is not sweet enough add more sweetener now so that you do not over whip it while mixing it in.

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