4 egg yolks
1/4 cup pyure erythritol/stevia mix
1/4 tsp xanthan gum
1 1/2 cup unsweetened almond milk
1/2 cup heavy cream
2 tbsp room temp butter
2 tsp vanilla extract
- Put 4 egg yolks in a small bowl, whisk briefly and set aside.
- Add your sweetener, xanthan gum, milk, and heavy cream in a sauce pan. Whisk constantly over medium heat until it starts to bubble.
- Simmer for 2 minutes, whisking constantly.
- Add a little bit of the heated milk into the egg yolks, whisk a bit. I ended up slowly adding half the milk mixture. Pour the egg mix into the pan.
- Keep whisking your egg/milk mixture. Bring to a boil and boil for 2 minutes while whisking.
- Remove from the heat, pour into a medium bowl and add the butter and vanilla. Cool a few minutes, then cover with plastic wrap and refrigerate at least 4 hours, overnight works.
- If you’re too lazy to make a cake, that’s fine. Congratulations! You just made an awesome keto pudding that’s only 6 net carbs for the entire thing.
1 cup almond flour
1/2 cup coconut flour
3 1/2 tsp baking powder
1/2 tsp salt
3/4 cup room temp butter
1/2 cup pyure
3 tbsp vegetable oil (I used canola)
1 tbsp vanilla extract
4 large eggs
1 cup almond milk
1/4 cup heavy cream
- Prepare your 9” pans. Cut parchment paper for the bottom, then apply butter or shortening to the sides and a little on the bottom to keep the paper down. Preheat the oven to 350F (176C).
- Combine your flours, baking powder, and salt in a medium bowl, stir until they’re mixed evenly.
- Add the butter, sweetener, and oil in a large bowl. Beat with an electric beater for 3-4 min, do not skimp on the time.
- Add the eggs and vanilla, mix until smooth. Scrape down the bowl as needed.
- Add half of your dry mix, beat until incorporated.
- Add your milk/heavy cream, mix.
- Add the remaining dry mix, and beat. It will make a fluffy batter.
- Divide evenly among your two pans, bake 22-25 minutes. I use magicake strips to help avoid the rising middle of cakes, I think they’re helpful.
- Allow the cakes to fully cool in the pans. Be careful flipping your cakes out, this cake can be crumbly/soft.
- To assemble, put one cake down and pour the pastry cream onto it. Carefully put the second cake on top. You can chill the cake and let it firm up, or just add the ganache immediately.
Note: I screwed this up a bit, it got too thick/icingy- should be smooth and pourable. I will list my ingredients, but I would suggest you use butter instead of shortening, and maybe 3 tbsp or so.
6 oz (170 grams) lily’s chocolate chips
2 tbsp shortening
1/2 cup heavy cream
- Put your chocolate chips and shortening in a heat safe bowl.
- Heat your heavy cream in a sauce pan over medium, whisking constantly until it comes to a boil.
- Pour the cream into the chocolate chip bowl. Allow it to sit for 2 minutes, then whisk until it is smooth.
- Pour over the cake, or as in my case spread it like icing. Just be aware: if you do what I did and refrigerate it for too long the chocolate will harden and make cutting the cake difficult.
I hope you guys like it!
Edit: to clarify, my sweetener of choice is Pyure brand erythritol/stevia blend. It doesn’t have the after taste or tongue cooling of either sweetener. It’s very strong though, so I’d start with 1/4 to 1/3 of what your recipe calls for if you’re converting to this Pyure blend.