Keto December cake – cacao, spices, gelatine and love
Keto December cake is not just a Christmas cake! For all of you around the globe, for any type of winter celebration, for personal victories and end of a horror-alike year! We believe it will become a new supernova in our Greek Goes Keto universe. Indeed, it deserves all the attention and positive emotions. Naturally, our cake is as always – healthy and seductively aromatic! Well, this December Keto cake is a project inspired by an astronomical phenomenon awaiting for us on December 21! You know how much we love astronomy!
What is Heliogena, and why we celebrate it?
We cannot skip mentioning that on December 21st is the most glorious day for the Ancient Greeks – Winter solstice or as they called it – Heliogena (The Birth of Sun). In this article, you can read all about the big celebration which was devoted to the God of the sea – mighty Poseidon. Interestingly, around the same time, those ancient Romans celebrated their Saturnalia. Today, Christmas is celebrated just a few days after the actual winter solstice. People in the southern hemisphere enjoy it as their summer solstice! Looks like a neverending tradition that can be enjoyed regardless of the cultural or religious background.
But what astronomy has to do with it?
On the winter solstice of 2020, Jupiter (Zeus) and Saturn (Chronos) will have their closest position visible to a naked eye as a phenomenal bright star! This is called Great conjunction and it’s a rare astronomical event! Interestingly, it will happen for the first time after 4 centuries. On this day, the official beginning of winter in the Northern hemisphere is marked. If the sky will not be covered with clouds in your area, make sure you watch it with someone you love! To learn more about this phenomena, read this informative article.
A conjunction occurs when planets appear unbelievably close to one another in the sky. They also line up with Earth in their respective orbits. Over the first three weeks of December, Saturn and Jupiter can be seen near the southwest horizon in the hour after sunset slowly getting closer.
Working on the healthy side
To create a recipe for such a special event, we wanted to use only the best and most delicious ingredients. Keto December cake ended up being extremely aromatic, but at the same time, it has the easy-going Keto vibe that all Greek Goes Keto winter festive creations have. If you look at the ingredients separately – you will understand how much love, passion and devotion we gave to this specific cake. Yes, it’s still a treat, but since it’s December, let it also be the healthiest treat in this universe!
Making it slowly, patiently and passionately
Each step requires patience. Furthermore, our Keto December cake is like many of our creations – juicy and moist but still cuts into perfect slices. To achieve that, you will have to take some resting time between three main phases.
Before we jump to the recipe, let us just wish a HAPPY HOLIDAY SEASON to all Ketonians around the globe!
We the humans have survived far worst years, so let’s get stronger after the infamous 2020!!!
Keto December cake – cacao, spices, gelatine and love
24
servings15
minutes25
minutes80
kcalIngredients
- Cake Batter
8 large eggs
150g (5,2 oz) butter (we used sheep butter)
100g ground macadamia nuts (or blanched hazelnuts)
4 tbsp coconut flour
1 whole organic lemon (zest and juice)
1 tbsp vanilla extract
1/2 tsp sea salt
1/2 tsp baking soda
2 tbsp organic cacao powder
12 tbsp sparkling mineral water
10 drops concentrated monk fruit liquid sweetener (or 4 tbsp blend stevia/monk fruit with erythritol)
- Syrup
800 ml (27 fl oz) water (you will use 2/3 for the topping and 1/3 for the cake soaking)
1 tsp Ceylon Cinnamon
1/2 tsp ground cloves
1 tbsp vanilla extract
1 tbsp rum extract
peel of half a lemon cut into stripes (organic)
50g butter (we used sheep butter)
2 tbsp organic cacao powder
a pinch of sea salt
12 drops concentrated monk fruit liquid sweetener (or 4 tbsp blend stevia/monk fruit with erythritol)
1/2 tsp citric acid
- Topping
600 ml (20 fl oz) of previously prepared syrup
50g cacao butter
30g (1 oz) grass fed beef gelatine (powder or granulated)
50g butter (we used sheep butter)
4 tbsp organic cacao powder
a pinch of sea salt
6 drops concentrated monk fruit liquid sweetener (or 2 tbsp blend stevia/monk fruit with erythritol)
Directions
- Beat the eggs with sea salt, sweetener, vanilla and grated lemon zest at a high speed.
- Slowly start adding melted butter. Add lemon juice and keep beating at a high speed.
- Mix ground macadamia nuts, coconut flour, baking soda and cacao powder in a bowl. Now, start adding this mixture to the eggs spoon by spoon. In the end, add sparkling mineral water spoon by spoon. You can add less of it if your cake batter starts getting too liquid. It all depends on your coconut flour thickening ability.
- Grease a 12 inch (30 cm) cake pan with removable bottom with some coconut oil. Pour the cake batter in and bake at 200ºC (400ºF) in the oven for 20-25 minutes.
- Mix all the ingredients for the syrup in a deep saucepan and bring this to a boil. Remove the lemon peel. When the cake is baked, slowly pour 1/3 of the hot syrup all over the cake. It needs to be moist so don’t worry if the cake doesn’t bring all the syrup at once. Leave the cake aside.
- Mix gelatine with a small amount of water in a cup. Add this to the remaining syrup and return to stove. Keep string with a whisk. Add more sweetener, a pinch of sea salt, cacao powder, cacao butter and regular butter. Whisk until it unifies. Place it in the refrigerator to cool down for at least 40 minutes.
- Pour the gelatine based topping all over the cake and let it sit in the refrigerator for 3-4 hours before serving. Remove the side of the pan and enjoy the best Chocolate cake in the galaxy during festivities without guilt!
Notes
- If you don’t have cacao butter, you can add some more regular butter.
- You can add more sweetener if you desire, we are happy with less sweet cakes!
Did you make this recipe?
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