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Keto Gingerbread Log with Cheesecake Cream - Keys Nutrition

Dec 01, 2021Keys Nutrition
This taste of gingerbread cookies... festive log version. Low carb! ⛄️
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Genoise Ingredients:
• 1 1/2 cup almond flour (available here)
• 1/2 tsp. teaspoon baking soda
• 1 C. tablespoon of pure cocoa powder (available here)
• 1 1/2 tsp. teaspoon ground cinnamon
• 1 1/2 tsp. teaspoon ground ginger
• 1/4 tsp. teaspoon ground nutmeg
• 1/4 tsp. teaspoon of salt
4 large eggs
• 1/4 cup unsweetened almond (or coconut) milk
• 3 to 4 tbsp. tablespoon (to taste) of sweetener of your choice (available here)
• 2 tbsp. tablespoon of melted butter
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Method :
Preheat the oven to 350F. In a bowl, mix all the dry ingredients and set aside. Using the food processor, whisk the eggs with the sweetener until white. Add the melted butter. Alternating with the almond milk, add the floury ingredients and mix until combined. Spread the mixture evenly on a cookie sheet covered with parchment paper. Bake for 15 to 18 minutes. Cool.
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Creaming Ingredients:
1 package (250g) softened cream cheese
• 2 tbsp. tablespoon of soft butter
• 1/3 cup Swerve powder (available here)
• 1/2 tsp. teaspoon of vanilla
• 1/4 cup of 35% cream
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Method :
Using a food processor, beat cream cheese and butter until creamy. Add the 35% cream, Swerve and vanilla. Mix again until combined. Place in a bowl.
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Icing Ingredients:
• About 1 cup of 35% whipping cream
• 1/2 cup Swerve powder (available here)
• 1/2 tsp. teaspoon vanilla extract
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Method :
Using the food processor, whip the 35% cream until whipped. Add the vanilla extract and Swerve. Refrigerate until final assembly.
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Assembly :
Take your sponge cake, unmold it and place it on plastic wrap. spread the icing. Roll your log with the plastic wrap paper. Freeze. Once well set, remove the plastic film and cover the log with whipped cream. Decorate to taste.
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Makes 12 servings.
[2.5g net carbs per serving]
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Credit: Nancy Beaulieu and modifications by Alexandra Mineau

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