Low Carb Keto Strawberry Jello Layer Cake

Low Carb Keto Strawberry Jello Layer Cake

I've been watching the funniest show lately.  

It's called Drunk History and it is exactly what it sounds like.  Comedians get drunk and talk about historical events.  Then their stories are acted out by well known actors who lip sync to the narration.  So, for instance, in the clip below, Bill Hader is playing John Pemberton, the inventor of Coca Cola, and Jenny Slate is telling the story. 

I had no idea that the original Coca Cola had actual cocaine in it! 

It was a mixture of wine, coca leaf, and cola nuts.  Hence, Coca Cola.  I've learned so many things from this show that are just banana-toons.  I cannot recommend it enough.  (The language is pretty salty though, so keep young listeners out of earshot.)

 Low Carb Keto Strawberry Jello Layer Cake Recipe

Today's recipe is very tame in comparison to old timey Coca Cola.  

This is a low carb version of a strawberry Jello cake that I found on Tip Buzz.  It's  vanilla cake with a layer of strawberry mousse and a Jello glaze on top.  And because it's made with low carb ingredients and Sugar Free Jello, it only has 4g net carb per slice.  Not too shabby for a piece of cake.  

 Low Carb Keto Strawberry Jello Layer Cake Recipe

But enough about cake. 

I'm going to go back to my precious Drunk History.  Maybe the one where Marilyn Monroe and Ella Fitzgerald form an unlikely friendship?

Low Carb Strawberry Jello Layer Cake

Ingredients

yellow cake layer:

  • cooking spray
  • 1/2 cup Swerve or equivalent granulated sweetener
  • 5 eggs
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 2½ cups super fine almond flour
  • 1 tablespoon baking powder

strawberry mousse layer

  • 2 (.3 oz) boxes of Sugar Free Strawberry Jello
  • 1 1/2 cup heavy whipping cream
  • 3 tablespoons Swerve or equivalent granulated sweetener
  • 2 cups boiling water
  • 1/2 cup cold water

strawberry glaze layer

  • 1 (.3 oz) box Sugar Free Strawberry Jello
  • 1 cup boiling water
  • 1/2 cup cold water

Instructions

1.  Preheat the oven to 350 degrees F and spray a 13 x 9 inch casserole dish or baking pan with cooking spray.  Make sure that the dish has sides that are at least 2 1/4 inches high.  Boil a kettle of water.

2.  In a large bowl, beat the eggs until frothy with an electric mixer.  Mix in the vanilla and 1/4 cup water.

3.  Mix together the sweetener, almond flour and baking powder in a medium sized bowl.

4.  Mix the wet and dry ingredients together in the large bowl.

5.  Add the batter to the casserole or baking dish and bake for 25 - 30 minutes or until center is firm and springy. A toothpick inserted into the center should come out mostly clean.

6.  Allow the cake to cool on the countertop for 30 minutes.

7.  Right after the cake goes into the oven, mix up the Jello for the mousse.  Add 2 cups boiling water to 2 boxes Jello in a 4 cup measure.  Stir well to dissolve.  Mix in the 3 tablespoons sweetener.  Add cold water to fill the liquid up to the 2 1/2 cup mark.  Allow to cool on the counter top.

8.  Once the cake has cooled for at least 30 minutes, you can mix up the mousse layer.  Whip the cream until stiff peaks form.  Fold in the Jello.  

9. Pour the mousse layer onto the cake and gently rock the pan back and forth until the surface is evenly covered.  Chill in the refrigerator for 1 hour.

10.  Right after the cake goes in the refrigerator, dissolve the remaining Jello in 1 cup boiling water in a 4 cup measure.  Fill with cold water up to the 1 1/2 cup mark.  Allow to cool on the countertop.

11.  After the cake has chilled for 1 hour, carefully spoon the cooled glaze Jello on top.

12.  Chill for 1 hour until the glaze sets.  

SERVINGS: 12

PREP TIME: 10 MIN   COOK TIME: 30 MIN

CHILL TIME: 2 HRS 30 MIN

NUTRITIONAL INFO: Calories 276 Fat 25g Protein 8g Carb 7g Fiber 3g Net Carbs 4g

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