keto wagon wheel slice thermomix banting lchf low carb healthy fat delicious

Keto wagon wheel slice

SERVES

Prep Time
Cook Time

Ingredients

 

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This has got to be one of the most delicious most decadent keto desserts/treats you could ever make. Indulgent and delicious on so many levels, pre prepare the cake base and strawberry jam to save wait time and head into the kitchen to make this special occasion sweet.
Prep Time: 4 hours
Cook Time: 2 hours
Course: Dessert
Servings: 12 serves
Calories: 263kcal

Ingredients

Biscuit cake base

  • 2 whole eggs approx 110g
  • 1 pinch cream of tartar
  • 50 g erythritol/xylitol or sweetener of choice
  • 170 g almond meal
  • 1 tsp baking powder
  • 100 g salted butter or coconut oil with a pinch of salt
  • 1 tsp vanilla extract

Jam

Marshmallow

Chocolate

  • 50 g 70% or 85% dark chocolate
  • 50 g salted butter
  • 10 g powdered erythritol/xylitol or sweetener of choice

Instructions

Base

  • Preheat oven to 150C fan forced or 160C conventional and line a 20cmx30cm slice tin with baking paper or grease well with butter
  • Separate egg whites from yolks, set aside the egg yolks for step 6
  • Place egg whites and cream of tartar into the mixer and insert butterfly, whip 2 minutes / speed 3 / mc off
  • Add sweetener, whip 2 minutes / speed 3 / mc off
  • Remove whipped egg whites and set aside, remove butterfly
  • Without washing the bowl, add all remaining ingredients including the yolks, excluding the egg whites, blend 30 seconds / speed 4 / mc on
  • Scrape down, blend 10 seconds / speed 4 / mc on
  • Add half of the whipped egg whites to the cake mixture, blend 10 seconds / speed 4 / mc off, scrape down and also loosen any mixture from the bottom of the bowl and under the blades
  • Add the remaining egg whites, blend 10 seconds / speed 4 / mc off
  • If there is still visible unmixed egg whites, using your spatula fold this into the cake mixture to combine. Transfer the cake mixture into the lined tin
  • Remove any remaining mixture from the blades by spinning the empty bowl 2 seconds / speed 10 / mc on, add the extra mixture to the tin
  • Bake 20-25 minutes checking cake from 20 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
  • Turn off the oven, leave the fan running and oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
  • Take the cake out of the oven, allow cake to cool fully then run a butter knife around the edges to loosen and carefully remove from tin

Jam

  • Sprinkle the gelatin over the water to allow it to bloom
  • Place all ingredients into the mixer, cook 6 minutes / varoma temp / speed 1 / mc on, stay close to the mixer and if it starts to bubble up through the lid turn the temperature down to 100 or turn the machine off for a moment
  • Move to a bowl and allow to thicken in the fridge 2 hours minimum
  • Move the cake to the fridge
  • Once the jam is starting to thicken and set slightly, pour it over the base, spread out evenly and then return the topped cake to the fridge
  • Don’t start the marshmallow until the cake and jam are cooled and the jam is on the cake

Marshmallow

  • Bloom gelatin by sprinkling onto the water and leaving it to sit for a minute
  • Into a very clean mixer place bloomed gelatin water and sweetener, cook 2 minutes / 37C / speed 2 / mc off
  • Scrape down and check there is no sweetener sitting on the blades, heat again 2 minutes / 37C / speed 2 / mc off
  • Insert butterfly, whip 10 minutes / speed 4 / mc on
  • Pour over base and spread out quickly then return to the fridge

Chocolate

  • Combine all ingredients in the mixer, chop 5 seconds / speed 7 / mc on, scrape down
  • Melt 2 minutes / 50C / speed 2 / mc off
  • Allow to cool to room temperature then drizzle over marshmallow and return to the fridge for a final 10 minutes to set

Conventional method

    Base

    • Preheat oven to 150C fan forced or 160C conventional and line a 20cmx30cm slice tin with baking paper or grease well with butter
    • Separate egg whites from yolks, set aside the egg yolks for step 5
    • In a medium bowl, whip egg whites with cream of tartar to stiff peaks
    • Add sweetener and continue whipping until the sweetener is dissolved. Set aside the egg whites
    • In a separate bowl, cream together the remaining ingredients until well combined
    • Add half the whipped egg whites to the cake mixture, mix well
    • Add the remaining egg whites to the cake mixture, mix well
    • Transfer cake mixture into lined tin
    • Bake 20-25 minutes checking cake from 20 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
    • Turn the oven temperature off, leave the fan running, oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
    • Take the cake out of the oven, allow cake to cool fully then run a butter knife around the edges to loosen and carefully remove from tin

    Jam

    • Sprinkle the gelatin over the water to allow it to bloom
    • Place all ingredients into a small pot, bring up to heat and simmer for 6 minutes, stirring the whole time
    • Move to a bowl and allow to thicken in the fridge 2 hours minimum
    • Move the cake to the fridge
    • Once the jam is starting to thicken and set slightly, pour it over the base, spread out evenly and then return the topped cake to the fridge
    • Don’t start the marshmallow until the cake and jam are cooled and the jam is on the cake

    Marshmallow

    • Bloom gelatin by sprinkling onto the water and leaving it to sit for a minute
    • Into a microwave safe bowl, place all the ingredients, and heat only until the sweetener and gelatin has dissolved
    • Allow to cool to room temperature, then which electric beaters whip for approx. 10 minutes, until the marshmallow is light, white and fluffy
    • Pour over base and spread out quickly then return to the fridge

    Chocolate

    • Place chocolate in a heatproof bowl, gently microwave for 30 seconds and stir, continue microwaving in 30 second bursts until the chocolate is soft.
    • Add butter and stir to combine. If it starts to separate you can add a teaspoon of cream
    • Allow to cool to room temperature then drizzle over marshmallow and return to the fridge for a final 10 minutes to set

    Nutrition Facts
    Keto wagon wheel slice
    Amount Per Serving (75 g)
    Calories 263 Calories from Fat 191
    % Daily Value*
    Fat 21.2g33%
    Saturated Fat 9.3g47%
    Sodium 153mg6%
    Carbohydrates 2.8g1%
    Sugar 1.7g2%
    Protein 6.4g13%
    * Percent Daily Values are based on a 2000 calorie diet.
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    4 comments on “Keto wagon wheel slice

    Tris says:

    5 stars
    A little piece goes a long way.
    Great celebration cake or slice.

    Thermo Foodie and The Chef says:

    We are so glad you liked it!

    Angela says:

    5 stars
    Can you use stevia in these recipes?

    Thermo Foodie and The Chef says:

    Yes you can. There’s a conversion chart for sweeteners here – it’s not 1:1 with stevia, you need to use a much smaller amount. https://www.thermofoodieandthechef.com/sweeteners/

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