Keto Walnut Caramel Mirror Cake | Keto Recipes | Keto Cake | Gluten free Cake | Sugar free Cake

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Keto Walnut Caramel Mirror Cake.

A keto Mother’s Day cake, or a cake for any special occasion. This beautiful cake is made from 6 separate unique layers, including a wonderful caramel mirror glaze topped with a blooming gold sparkle decorated chocolate flower. This cake should be started two days before serving. Each step is quite easy to do. The cake is perfect for keto, paleo, gluten free, grain free, and sugar free diets and lifestyles. Enjoy!

 

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Honestly, did the Keto Walnut Caramel Mirror Cake video help? I hope so! I was glad to have shown it to. If you ask me, it looks pretty delicious!

This is Marc Gil, and I’d like to thank you for visiting Live Well Corner. You being here makes me pretty happy. I enjoy good diet-friendly recipe vids. It would seem that you feel the same. 🙂

If you really did enjoy the Keto Walnut Caramel Mirror Cake video,then consider checking out my other Keto videos right here on the site. That’s right, I don’t want you leaving just yet!

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Alright, so let’s proceed…

Diet plans clearly abound. It can be overwhelming to decide.

It’s for this reason that, once you’ve made your choice, and prepping healthy meals is the next step, you want to avoid looking outside of your chosen diet for meal options. Failure to stay on your chosen path can prove detrimental. It may just have you returning to the drawing board.

For this reason, I suggest starting a diet-focused recipe library. So if you’ve chosen the ketogenic diet as your weight loss method, for example, then you ONLY want those types of recipes in your library… and nothing else.

Pretty basic stuff, right? But it’s super important.


I’ve been guilty of hopping from one plan to the next myself, which is why I bring this up. And when I really think about it, there’s only one reason why…

You’re going to tend to develop a pretty powerful appetite for those foods and drinks that your current eating plan prevents you from consuming, which some other lifestyle totally encourages. It’s always super tempting to dabble. They say it’s healthy, after all. So it should be okay, right? And let’s make no mistake about it… Food-based videos are, in many instances, quite difficult to resist. 😉

Choose a lifestyle that you’re thrilled to stick with. That’s how long-term results will be achieved. Of course, it could be said that any diet that focuses on all-natural foods and reasonable portion sizes can be enough all on its own.

I can certainly see the merit in that, even though I’m no diet or fitness guru. Control the calorie intake, eat clean, and the fat should come right off. This becomes even more powerful as you raise your activity levels.

No doubt that this is the most popular weight loss model in existence. And it probably has that designation for a reason!

Even still, if you’re trying to stick to a particular plan, you may want to stay the course. Many diets put more of an emphasis on macro-nutrient ratios. And you may not want to play around with those.

Stick to the plan. Give yourself a fighting chance!

 

My Advice…

 

Come and check out the Keto videos category page right here on Live Well Corner. There are more than enough videos to keep you interested and happy.

At this point, you can start bookmarking your favorite recipe videos in your browser. Create a brand new file folder named “Keto Recipe Vids,” or something else that’s similar.

And finally, if you’ve not not already done so, sign up to my newsletter to be notified whenever new videos are featured here on Live Well Corner. I’ll also be presenting you with some powerful weight-shedding content that may help you to reach your goals a lot faster!

Your video updates, FREE gift, and life-changing content await you. Click the button below…

And with that, I’ll go ahead and get out of your hair now! If you enjoyed today’s content, please click the Facebook “Like” button on the right sidebar. It will only take you four seconds, and it will bring positive growth to Live Well Corner. 🙂

And finally, know that you’re always welcome to comment below and let us know what you thought of the Keto Walnut Caramel Mirror Cake video you watched above.

Thanks again for being here, and best of luck to you!

To you at your best,

Marc Gil

INGREDIENTS
Walnut pavlova base
4 egg whites
2 1/2 g (1/2 tsp) lemon juice – fresh
70 g (1/3 cup)
Lakanto Golden monk fruit sweetener
– ground to confectionery
20 g (5 tbsp) unflavored
whey protein isolate
or 10 g (1.5 tbsp)
coconut flour

70 g (1/2 cup) roasted unsalted walnuts- ground to small pieces, but not to a flour
Chocolate truffle Layer
28 g (2 tbsp)
MCT oil
or coconut oil (unflavored)
27 g (2 tbsp) unsalted butter
90 g (6 tbsp) of whipping cream
9 g (2 tsp)
pure vanilla extract

22 g (4 tbsp) pure cocoa powder or pure unsweetened cocoa (solid)
1 g (1 tsp) of instant unflavored coffee
50 g (4 tbsp)
Lakanto Golden monk fruit sweetener

Walnut Caramel Layer
70 g (2/3 cup) walnuts toasted and chopped into small pieces
4 egg yolks
30 g (2 1/2 tbsp)
Lakanto Golden monk fruit sweetener

1 g (1/4 tsp) salt – very fine
Caramel sauce – make two batches of the following, for the mirror glaze, below
50 g (3 1/2 tbsp) unsalted butter
70 g (6 tbsp)
Lakanto Golden monk fruit sweetener

110 g (7 tbsp) heavy whipping cream
1 g (1/8 tsp) salt
4 g (1 tsp)
pure vanilla extract

60 g (1/4 cup) water
Mascarpone Mousse
300 g (1 1/3 cups) mascarpone , room temperature
50 g (4 tbsp)
Lakanto Golden monk fruit sweetener

360 g (1 1/2 cups) heavy whipping cream
7.2 g (1 envelope)
Knox gelatin powder

60 g (1/4 cup) cold water
4 g (4 tsp) instant coffee
5 g (1 tsp)
pure vanilla extract

Caramel Mirror Glaze
2 full batches of caramel sauce SEE ABOVE
7.2 g (1 envelope)
Knox gelatin powder

60 g (1/4 cup) water
Chocolate Flower OPTIONAL
112.5 g (4 oz) baker’s unsweetened chocolate
24 g (2 tbsp)
Lakanto Golden monk fruit sweetener

20 g (1/3 cup) roasted walnuts – chopped
DIRECTIONS
Walnut pavlova base
1. Preheat oven to 150 C or 300 F

2. Roast the raw walnuts. Heat a dry skillet on medium heat and when the skillet is hot add the walnuts and cook for about 2 minutes, until you begin to smell the fragrant aroma of the walnuts. Remove from heat, separate the quantity need for each part of the recipe. For the walnut pavlova base, grind to a rough meal stage

3. Separate the egg whites and save yolks for later. Wipe down the mixing bowl with white vinegar and then add the egg whites to the bowl. Whip at high speed to the frothy stage. Add the lemon juice and whip until the light peak stage

4. Reduce the mixer speed to low. Add the confectionery sweetener 1 or 2 tablespoons at a time, blending well between each addition. Add the whey protein isolate. After adding all the sweetener increase speed to high and whip to stiff peak stage

5. Add the ground walnuts and fold into the meringue, 1/3 at a time. Be careful not to deflate the meringue

6. Line the bottom of a 16 cm or 6 1/2 inch spring form pan with parchment and grease the sides with either unflavored butter or coconut oil. Pour the meringue batter into the pan and smooth out the surface

7. Place into the lower third of the oven and bake for 20 to 25 minutes. Turn off the heat and prop the oven door to leave a small gap. Leave in the oven for about 2 hours

8. Take out of the oven and place on cooling rack. Remove the side of the pan and leave to cool for 24 hours to dry out and crisp up

Chocolate truffle Layer
9. Place your small pot onto the stove-top, and add about 2 inches / 5 cm of water. Bring to light simmer

10. Place a bowl that will fit over the pot, add all the layer’s ingredients. Place the bowl on top of the pot with the simmering water. Stir slowly and constantly until the ingredients have melted and combined. When done, remove from heat and set aside to cool to room temperature

11. Take the cake out of the fridge. Remove the spring form sides and transfer the meringue base to a larger, 20 cm or 8 inch spring form pan that is lined with parchment paper. Pour about 1/3 of the cooled chocolate truffle sauce on top only. Refrigerate for 30 minutes and top with the second layer of chocolate. Repeat for the third layer. Leave in the refrigerator until the cake is needed again

Caramel walnut layer
12. Make a simple syrup by adding the water and sweetener. Bring to boil, stir continuously, and cook over medium heat until the sweetener is completely dissolved and a deep golden color

13. In a deep sided frying pan, add the butter and cook over medium heat until the butter solids separate and turn a gold brown color. Add the salt and the vanilla. Stir well. Add the simple syrup to the pan, and stir well. Cook for a minute or two to combine and for the color to deepen to a golden brown

14. Add the cream, stirring and being careful (CAUTION: the addition of cream will cause frothing and bubbling which is extremely hot). Cook over medium/medium low heat at a light simmer for about 15 to 20 minutes (or until the sauce thickens to the consistency of liquid honey and covers the back of the spoon), stirring constantly so that the caramel does not burn. Set aside to cool (do not refrigerate)

15. To the bowl with the room temperature egg yolks, add the confectionery sweetener and whisk until the yolk mixture is a pale yellow. Set aside

16. Chop the remaining walnuts to small pieces. Add the needed amount to the caramel sauce and stir. Place the pot with the walnut caramel sauce on a low heat stove top. Add the egg yolks to the caramel sauce and stir well. Add the salt and stir. Cook over low heat for a couple of minutes. Remove from heat to cool

17. Get the cake and spoon the caramel walnut sauce onto only the top of the chocolate layer (so that it does not run down the sides). Refrigerate until needed again

Mascarpone cream layer
18. Dissolve the packet of gelatin in cold water, stir and set aside for 10 minutes. Melt in a bath of warm water and add the instant coffee. Mix well before adding to the mascarpone cream

19. In a large mixing bowl, add the mascarpone cheese, confectionery sweetener, and vanilla. Mix to combine. Pour in the liquid coffee gelatin mixture. Whisk to combine well. NOTE: if the mixture become too stiff before adding to whipped cream, dilute with 1 or 2 tbsp of milk or water. Stir until very smooth

20. Into a large mixing bowl add the whipping cream and whisk at high speed to firm peaks stage

21. Add 1/3 of the creamy mascarpone mixture to the whipped cream and fold to combine. Repeat until everything has been combined. Scoop about 1 cup into a piping bag

22. Get the cake and with your piping bag squeeze out the mascarpone cream around the perimeter so that the cream reaches just above the cake. Squeeze out any remining piping bag content onto the cake. Scoop the remining mascarpone cream to cover the top of the cake. Smooth out with an offset spatula. Refrigerate overnight so that the mouse can set

Caramel mirror glaze
23. Prepare a double batch of caramel sauce. See the instructions above, steps 11 to 13

24. Dissolve 2 packets of gelatin in half a cup of cold water, stir and set aside 10 minutes for the gelatin to bloom. Re-melt and then pour into the caramel sauce. Stir well to combine completely and then set aside to cool

25. Place the cake onto a raised platform lined with parchment (see FYI for alternative approach). place on a baking sheet

26. Pour the caramel mirror glaze over the back of a spoon to allow the glaze to pour over the top and sides. If needed, scoop the runoff to touch up the sides

27. Place the chopped roasted walnuts around the bottom perimeter of the cake. Use the parchment to gently press into the glaze

28. Remove parchment strips and refrigerate until glaze is well set

Make the chocolate flower
29. Combine bakers unsweetened chocolate and sweetener in a small pot and melt over low heat

30. Make 6 medium and smaller petals on long strips of parchment. Drape over curved surface and refrigerate until all the petals have hardened. Gently peel off parchment to facilitate assembly of flower

31. To the center of a square piece of parchment, place a spoonful of melted chocolate. Arrange 5 of the larger petals on the outside, with their bases set in the chocolate. Let set. Place a second, small spoonful of chocolate on top of the first center mound and then place the smaller petals in place. Let set. Decorate with gold dust or glitter as desired. Using a spatula, very carefully loosen and lift the flower from the parchment and place in the center of the cake. OPTIONAL: make a third layer of flatter and larger petals to be placed underneath the flower. Refrigerate until ready to serve. Enjoy!

7 Days Keto Meal Plan

Breakfast, Lunch, Dinner & Dessert Recipes, With Instructions & Nutritional Information.

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