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“Bailey's” Keto Chocolate and Irish Cream Log - Keys Nutrition

Nov 29, 2021Keys Nutrition
This low carb log is DELICIOUS! 🪵🧡
Genoise Ingredients:
6 eggs (yolks and whites separated)
• 1/2 cup Swerve brown sugar (available here)
• 200g sugar-free dark chocolate (available here)
Method :
Preheat the oven to 350F. In a bain-marie, heat the chocolate until it is well melted. Close the fire. In a food processor, whisk the yolks with the Swerve brown sugar until white. Add the melted dark chocolate. Transfer contents to a medium bowl and set aside. In the same food processor bowl ( well cleaned ). Beat the egg whites until stiff ( whip the egg whites until fluffy ). Fold the whites very delicately into your sponge cake mixture. ( if your preparation is overmixed, it will become liquid and brittle like a cookie at the end of cooking ) Spread the preparation evenly on a cookie sheet covered with parchment paper. Bake for 15 to 18 minutes. Cool.
Creaming Ingredients:
• 3/4 cup of 35% cream
• 2 tbsp. tablespoons of “Bailey’s” Keto Irish liqueur (recipe here)
• 2 tbsp. tbsp Swerve powder (available here) (optional)
• Instant ground coffee
Method :
Using the food processor or a hand mixer, whip the 35% cream with the Bailé y'a until whipped. Adjust the taste if necessary. Place in the refrigerator.
Assembly :
Take your sponge cake, unmold it and place it on plastic wrap. spread the Bailey's whipped cream on the sponge cake, then add the instant coffee powder. Roll your log with the plastic wrap paper. Decorate to taste.
Makes 12 servings.
[Approximately 2g net carbs per serving]
Credit: Keys Nutrition

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