SUGAR FREE & KETO BREAKFAST CAKE SLICE
Sugar Free & Keto Breakfast Cake Slice isn’t just pretty. It’s pretty special!
Suitably keto and low-carb, with loads of healthy, gut-friendly ingredients. But the main thing is that it tastes so incredibly good. Not too sweet. Light, yet satisfying. The ultimate breakfast choice has arrived!
Of course you don’t have to have it for breakfast. It is, after all, a ‘cake’, so you can enjoy it whenever it suits you. But if you’re bored of eggs and bacon or low-carb porridge, you’ll welcome my Sugar Free & Keto Breakfast Cake Slice as a refreshing new alternative to your usual morning fuel.
How To Make Sugar Free & Keto Breakfast Cake Slice
There are two mixes involved. A creamy, cheesecake-style one, and a cocoa one. Unfortunately, you’ll need to use several mixing bowls for this loveliness. Sorry. You all know how much I love my one-bowl creations
But in terms of complication, there is none.
Eggs, sweeteners, oil, cocoa and lupin flour make up the chocolate element. Over that layer, you pipe ‘lines’ that consist of a mixture of cream cheese, icing sugar, a small egg, vanilla extract and a little oat fibre. Then the whole thing is baked in a lined shallow tray. Once cold, all that remains to do is to cut across the centre along the long side and then cut 4 times across the other way. Your 10 breakfast cake slices are ready to go in the fridge and chill.
Cold-pressed, organic sunflower seed oil is best, as it’s light and neutral in flavour. Extra virgin olive oil would be too aromatic and way too heavy for this recipe. Other oils might work, but I cannot vouch for them.
A tiny amount of tapioca flour helps achieve a piping consistency for the cream mixture. 5g is all that’s needed. I know it’s a starch and usually to be avoided because keto-friendly it is not. But we’re talking about insignificant amounts here. Please bear in mind that one breakfast slice will contain just 1/2 a gram of tapioca and 1g net carbs.
N.B. Make sure you use a baking tray that’s as close as possible to 17 x 27 cm. I have provided Amazon links in the recipe to items that I guess would be OK. I bought my tray in a local store, so I couldn’t link to that specific item.
- using a small mixing bowl, whisk cream cheese with icing ‘sugar’ and vanilla extract, then add 15g egg and tapioca.
- place the mixture in the fridge while you make the cocoa base.
- pre-heat oven to 160° fan (180° static).
- separate eggs, whip whites to a stiff snow-like consistency and set aside.
- whisk egg yolks with sweeteners (a third at a time) until pale and fluffy.
- keep whisking as you add oil, water and (sifted) dry ingredients – it will quickly become quite dense.
- carefully incorporate egg whites a few spoons at a time, making sure you keep as much air in the mixture as possible.
- line a shallow baking tray (approximately 17 x 27 cm) with non-stick parchment paper, using a tiny bit of butter to keep it stuck down, then pour your cocoa mixture into it and level it.
- insert a medium round nozzle into a piping bag and fill it with the cream mixture – if the mixture is a little runny, bend the tip and place it in a glass as you fill the bag, so the mixture doesn’t leak out).
- pipe lines across either vertically and horizontally for a checquered effect, or diagonally for a quilted effect – or use your imagination and create your own stunning design.
- bake on the lowest level for 22-25 minutes (watch after 20 mins – you don’t want the cream to brown).
- allow the breakfast cake to cool down completely, then refrigerate until set.
- cut across the middle of the long side and 4 times across the short side to obtain your 10 slices.