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Keto Dessert

Keto Samoa Bundt Cake

keto-samoa-bundt-cakeKeto Samoa Bundt Cake

Is just the latest in a long line of such recipes. I’ve also got Keto Thin Mints, Keto Samoa Bars, and Keto Tagalong Bars too!

And I flatter myself that I am helping you out, by giving you healthier low carb options that satisfy those whims and desires.

Because when you have to pass those sweet girls peddling their high carb junk food, it can set off all sorts of food triggers.

The great part about bundt cakes is that they are round circles with a hole in the middle, just like the original Samoa Cookies. So they really do look like a giant Girl Scout cookie.

MAKE SAMOA BUNDT CAKE

This is a relatively straightforward cake but it does rely on a few of my other keto diet recipes to come together properly.

keto-samoa-bundt-cake

Ingredients

  • 1 recipe keto chocolate cupcakes
  • 1 cup shredded coconut
  • 1 recipe Sugar-Free Caramel Sauce
  • 1-ounce unsweetened chocolate finely chopped
  • 1 half tbsp powdered Swerve Sweetener
  • 1/4 cup heavy whipping cream
  • 1/8 tsp vanilla extract

Instructions

  • Preheat the oven to 325F and grease a nine to twelve cup potential bundt pan thoroughly.
  • Prepare the cake batter as directed and pour into the prepared pan, smoothing the top. Bake 40 to 50 mins, until risen and the top is firm to the touch.
  • Remove and allow cool absolutely in the pan.
  • Spread the shredded coconut in a medium skillet over medium heat. Stir regularly until the coconut becomes mild golden brown. Remove without delay and set apart.
  • Prepare the sugar-loose caramel as directed thru Step three. Do not upload the water on the end. Let cool at the least 20 mins.
  • Spread 2/three of the caramel all around the cake, then press the shredded coconut gently into the caramel, covering the whole cake.
  • Place the chocolate and sweetener in a small bowl. Heat the cream (at the range or inside the microwave) till it’s bubbling and warm. Pour over the chopped chocolate and allow stand a few minutes to soften.
  • Add the vanilla extract and whisk until easy. Place the chocolate in a piping bag or a ziplock bag with a tiny nook snipped off, and pipelines over the cake.
  • Rewarm the closing caramel sauce at serving and drizzle a bit over each piece.

 

 

Keto Buster Bars

 

keto-buster-bars

The famous Dairy Queen Buster Bars get a sugar-free keto makeover.

Creamy low carb vanilla ice cream with peanuts and keto chocolate ganache.

WHAT ARE  BUSTER BARS

The Buster Bar appears to be an ice cream bar with similar flavours. I spotted this ice cream cake recipe from A Spicy Perspective, and I knew it was ripe for a keto makeover.

Soft serve ice cream, salted peanuts, and rich chocolate sauce. The chocolate sauce slowly pouring over the ice cream and peanuts stay with me to this day.

KETO BUSTER BARS

When I researched homemade Keto Diet Buster Bars, I found a lot of what appeared to be ice cream bars with an oreo crust, vanilla ice cream, salted peanuts, and chocolate fudge sauce.

I realized this would be pretty easy to keto-fy. Here’s how I did it.

The chocolate sauce really just needs to be a ganache or a thick chocolate sauce.

I have a delicious keto fudge sauce, and I made it just a bit thicker for the Buster Bars.

keto-buster-bars

Ingredients

Crust

  • 1 1/4 cup almond flour
  • 1/four cup cocoa powder
  • 1/four cup powdered Swerve Sweetener
  • 1/4 tsp salt
  • 1/four cup butter melted
    Filling
  • 1 recipe Keto Vanilla Ice Cream (also can use 2 pints storebought ice cream)*
  • 2/3 cup salted peanuts
    Topping
  • half cup heavy whipping cream
  • 2 oz. Unsweetened chocolate chopped
  • 1/4 cup powdered Swerve Sweetener
  • half tsp vanilla extract

Instructions

Crust

In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Stir inside the melted butter until well blended.

Press firmly and frivolously into the lowest of a 9×9 steel pan. Freeze whilst making ready the ice cream.

Filling
Prepare the ice cream as directed within the recipe. If it is freshly churned, it will likely be the proper consistency for spreading over the crust. If it’s now not, you can want to melt it a chunk at the counter first.

*If you’re using shop-bought keto ice cream, they generally require at the least 15 mins at the counter to melt sufficiently to scoop and spread.

Sprinkle the surface lightly with the salted peanuts. Place in the freezer till company, at the least 4 hours and as much as in a single day.

Topping
In a medium saucepan over medium heat, bring the cream to only a simmer. Add the chopped chocolate and let sit till melted, then whisk to combine.

Stir within the sweetener and vanilla extract until clean. Let cool as a minimum 10 minutes (in any other case it’s going to soften your ice cream!).

Pour the chocolate sauce over the ice cream. Tilt the pan in all directions to get the chocolate to coat the surface flippantly. Return to the freezer for 30 minutes or so, to set the chocolate topping.