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Keto Vasilopita

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Keto Dessert
Cuisine Keto Greek
Servings 15

Ingredients
  

  • 170 g (1,5 stick) butter grass-fed
  • 3 tbsp coconut oil
  • 8 large eggs free-range
  • 4 tbsp Stevia Erythritol blend
  • 1/2 tsp sea salt
  • 1/2 tsp powdered citric acid alternatively use the juice of 1 whole lemon and add more coconut flour in this case
  • 1 tbsp vanilla extract
  • 1 tbsp psyllium powder
  • 1 tbsp natural rum extract (aroma)
  • 1/2 tsp baking soda
  • 12 tbsp roasted almonds and walnuts finely ground
  • 1 tbsp coconut flour
  • 6 tbsp sparkling mineral water
  • 1 whole lemon zest Organic, finely grated

Icing

  • 100 ml (1/2 cup) sparkling mineral water
  • 50 g cacao butter
  • 250 g (1 cup) Mascarpone
  • 4 micro-scoops 100% stevia extract powder
  • 1/2 tsp sea salt
  • 12 drops Natural Peppermint Flavouring optional
  • 12 drops Natural Raspberry Flavouring optional

Decoration

  • 6 whole almonds
  • 4 whole fresh mint leaves
  • 6 whole raspberries

Instructions
 

  • Mix a cup of almonds and a cup walnuts and place them on the baking sheet. Roast them in the oven at 180ºC (350ºF) for 10 minutes. Let them cool down a bit and then finely grind them in a food processor. 
  • Beat the eggs with the sweetener and add sea salt. Melt the butter with coconut oil and slowly add to the eggs while beating constantly. 
  • Add citric acid. (If you decide to use lemon juice, add it at this point). Now add vanilla extract and natural rum aroma. (If you cannot find rum aroma, you can use regular dark rum, the alcohol will evaporate during the baking) Add a tablespoon of psyllium powder and baking soda. Mix well. 
  • Start adding ground nuts spoon by spoon. Slowly add sparkling mineral water. Now, add 1 tbsp of coconut flour and mix well. If the batter gets too thick, add just a bit more sparkling mineral water. In the end, add finely grated lemon zest and mix well. 
  • Grease a 9" (30 cm) round cake pan with some coconut oil and pour in the batter. Preheat the oven to 170ºC (330ºF) and bake the cake for 60 minutes. Let it cool down a bit before taking it out of the oven. Then leave it in a cool place to cool down completely. 
  • Warp a coin in aluminium foil and gently push it into the cake. 

Icing

  • Place sparkling mineral water and cacao butter into a deep saucepan. Add 250g (1 cup) mascarpone, sea salt and 4 micro scoops of 100% stevia extract powder. (If your Mascarpone is not a thick variety, skip the mineral water)
  • Heat it over low temperature until it unifies. Mix with a whisk.
  • Divide the icing into 3 parts. The largest amount should remain white. Colour the two remaining parts with natural food flavourings so that you get green and red icing for decoration. Place the icing in the refrigerator and wait for the cake to completely cool down. 
  • First, cover the cake with the white icing using a spatula. Then, using a piping bag decorate it with green and red icing. Traditional Vasilopita always has the next year written, so this year write 2019. Add whatever wording you like! Finish the decoration with some nuts, mint leaves and frozen berries. 
  • When serving the cake, make it into a small ceremony! Let the luckiest person find the coin in their piece of cake and celebrate his/her happiness together. 
Keyword Vasilopita