Keto Chocolate Buttercream Meringue Tower Cake - Low Carb, Gluten Free, Sugar Free, Nut Free

Keto Chocolate Buttercream Meringue Tower Cake / Low Carb / Gluten Free / Sugar Free / Nut Free

Published on Nov 24, 2018

 

Keto Chocolate Buttercream Meringue Tower Cake - Low Carb, Gluten Free, Sugar Free, Nut Free

KETO CHOCOLATE BUTTERCREAM MERINGUE TOWER CAKE – Keto, Low Carb, Gluten Free, Sugar Free, Nut Free

This elegant chocolate cake is made up with cocoa meringue and chocolate buttercream. I saw pictures of this beautiful cake called Concorde Cake, which is traditionally a combination of meringue and chocolate cream, and I just thought that it could be easily ketofied. This cake does not only look elegant but tastes great. Also, it’s easier to make than it looks.

Keto Chocolate Buttercream Meringue Tower Cake - Low Carb, Gluten Free, Sugar Free, Nut Free

I wasn’t sure what the texture of the whole cake would be like. Right after assembly, I tried to slice with a kitchen knife, but since the chocolate buttercream was soft, I couldn’t even slice a bit. I just thought that the beautifully created cake would collapse, so I refrigerated first. After about two hours when the chocolate buttercream was set, I removed the cake from the fridge and gently sliced… The cake was beautifully cut 🙂

 

Keto Chocolate Buttercream Meringue Tower Cake - Low Carb, Gluten Free, Sugar Free, Nut Free

I decided to use Swerve this time, instead of SweetLeaf Stevia which I always use when making treats, to whip egg whites and butter. At my first attempt, the cooling effect of Erythritol was overwhelming to me. I’m not a huge fan of the cooling effect of Erythritol (that’s why I always use SweetLeaf Stevia (both powder and liquid)), so I cut down on Swerve and added a bit of Stevia to get rid of the cooling effect.

 

 

 

 

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Chocolate Buttercream Meringue Tower Cake / Keto / Low Carb / Gluten Free / Sugar Free / Nut Free

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 389 kcal
Author Miyuki

Ingredients

Chocolate Meringue

  • 2 Large Egg Whites
  • 1/3 cup Confectioners Swerve (40 g)
  • 3 tbsp Unsweetened Cocoa Powder
  • A Pinch Stevia Powder
  • A Pinch Cream of Tartar
  • 1 tsp Vanilla Extract

Chocolate Buttercream

  • 6 oz Unsalted Butter, Room Temp (170 g)
  • 1/3 cup Confectioners Swerve (40 g)
  • 1/2 tsp Stevia Powder
  • 1/3 cup Unsweetened Cocoa Powder (25 g)
  • 2 tsp Vanilla Extract
  • A Pinch Salt
  • 2 tbsp Heavy Cream
  • 5 drops Liquid Stevia (Optional)

(Optional) Topping

  • 1/4 tsp (or less) Confectioners Swerve

Instructions

Chocolate Meringue

  1. Preheat the oven to 120 C / 250 F.
  2. Shift together the cocoa, Swervestevia and cream of tartar.
  3. In a dry bowl, beat the egg whites until soft peaks.

  4. Add in the shifted dry ingredients in 3 parts. Beat to combine between each addition.

  5. Add the vanilla.
  6. Whip until stiff peaks form.
  7. Place the mixture into a piping bag. Pipe 8 3-inch disks on a parchment paper lined baking sheet (3 inch = 7.5 cm). Pipe the rest into long strips.

    Keto Chocolate Buttercream Meringue Tower Cake - Low Carb, Gluten Free, Sugar Free, Nut Free
  8. Bake for 50 - 60 minutes. Turn the oven off, but rest the meringue in the oven for 60 minutes. (Halfway through the cooling time, open the door for about 5 seconds and close again.)

  9. Remove from the oven to cool completely.
  10. Carefully remove the meringue disks and strips from the parchment paper.

  11. Cut the strips into small pieces (about 1 inch / 2.5 cm). (Note: Meringue can be made ahead of time and kept in an air tight container.)

    Keto Chocolate Buttercream Meringue Tower Cake - Low Carb, Gluten Free, Sugar Free, Nut Free

Chocolate Buttercream

  1. Beat the butter with an electric mixer until pale (about one minute at high speed). Scrape down the sides of the bowl as necessary.
  2. Add the Swerve and stevia and beat until fluffy (about 1- 2 minutes at high speed).
  3. Add the cocoa, vanilla and salt. Beat until combined. Scrape down the sides of the bowl as necessary.
  4. Add the heavy cream and beat until combined.
  5. (Optional) Add the liquid stevia and beat until combined.
  6. Place into a piping bag.

Assembly

  1. Pipe (or spread) 1/8 of the chocolate buttercream on top of a meringue disk. Top with a second meringue disk and pipe the chocolate buttercream again. Repeat with a third and fourth meringue disks. Top with a half of the meringue pieces.

    Keto Chocolate Buttercream Meringue Tower Cake - Low Carb, Gluten Free, Sugar Free, Nut Free
  2. Repeat with the remaining 4 meringue disks, chocolate buttercream and meringue pieces.

  3. (Optional) Dust with Swerve.

  4. Refrigerate for 1 - 2 hours, or until the chocolate buttercream is set.

  5. Slice and serve.

Recipe Notes

Keep refrigerated. The meringue will soften slightly the longer it sits in the fridge.

Meringue can be made ahead of time. Please keep in an air tight container.

Per Serving (1/2 of One Tower Cake):
Calories 389 kcal, Protein 3.7 g, Total Fat 40.5 g, Total Carbohydrate 4.4 g, Dietary Fiber 2.2 g, Sugar 2.1 g (I didn’t count Swerve as carbs as it doesn’t affect blood sugar levels.)

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