Keto Christmas Tree Cakes

Step by Step Instructions

1. 1

   Prepare keto cake batter according to package instructions with ingredients needed to make the cake batter. For this recipe, I used Ducan Hines Yellow Keto Cake Mix along with 3 eggs, 1/2 cup water and 3 tablespoons coconut oil.

2. 2

   Spray two quarter sheet baking pans with cooking spray and line the bottom with parchment paper. Add roughly equal amounts of cake batter to both sheet pans, smoothing the batter out to fill the entire pan and to ensure even baking and a uniform cake.

3. 3

   Bake the cake according to the recommended temperature on the back of the box. For this recipe (using King Arthur Keto Cake mix), I bake the cakes at 375 °F for 10-12 minutes. Let cake cool for 1-2 minutes after removing from the oven. Slide a knife around the edges to loosen the cake the sides. Either remove the cake and transfer to a wire rack after 5 minutes to cool completely or let cool completely in the sheet pans.

4. 4

   Pour an inch of water in a medium saucepan and bring to a gentle boil. Select a heat proof, glass bowl that will fit over the saucepan without the bottom submerging into the boiling water. Add egg whites, sweetener and salt to the bowl and mix until combined.

   For this step

   • 4 egg whites
   • 3/4 cup sugar free sweetener (measures cup for cup with sugar & will dissolve)
   • 1/4 teaspoon salt
5. 5

   Place the bowl over the saucepan ensuring the water doesn’t touch the bottom of the mixing bowl. Stir mixture with a spatula until the sweetener dissolves and the mixture reaches a temperature of 160 °F (about 5 minutes).

6. 6

   Carefully remove the bowl from heat. Using an electric mixer or stand mixer, whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes.

7. 7

   Reduce the speed of the mixer to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. After all the butter is incorporated, add vanilla extract and beat on low until incorporated.

   For this step

   • 1 1/2 cups unsalted butter, softened to room temperature
   • 1 1/2 teaspoons vanilla extract
8. 8

   Using a cookie cutter, cut out as many trees as possible from each sheet cake. Start at one end and work to the other alternating between punching the tree upright and upside down. (see video)

9. 9

   Using a serrated knife, slice each tree through the middle to reveal two trees from each.

10. 10

    Add frosting to a piping bag and pipe or spread 2-3 tablespoons of frosting on one of the tree halves. Top with the other half to form a sandwich. Repeat with remaining trees.

11. 11

    In a small bowl, melt white chocolate and coconut oil in the microwave at 30 second intervals, stirring in between until melted and thin & running in consistency.

    For this step

    • 7 oz sugar-free white chocolate
    • 1 tablespoon coconut oil
12. 12

    Dip the sides of each tree into the melted chocolate. Let excess chocolate run off over the bowl of chocolate to collect and save. Place tree on a wire rack. Repeat with remaining trees. Use a spoon to pour melted chocolate over the top of each cake to completely coat. Before chocolate dries, sprinkle with green sprinkles and pipe red frosting lines over the top. Using a spatula, carefully transfer the cakes to a parchment lined tray. Place in the refrigerator for 15-30 minutes or until chocolate is set.