• María Fernanda López

Keto Penguin Birthday Cake (Gluten Free, Paleo Option)

This is a special recipe because it brings so much memories back, good old memories from my childhood. This is a recreation of the Pingüino (Spanish for penguin) Cake, mostly known as Hostess Cake, that my sister brought me once for my birthday from one of the best local bakeries from where used to live back in the day.



I might have been 7 or 8 years old at the time and to be honest I don't have so many memories from birthday's, I wasn't never been super pumped about my birthday but of course I do enjoy the memories.



My typical childhood birthdays were about a massive family reunions, carne asada, cake, playing with my cousins, gifts and music. And that's all I needed, nothing more or nothing less.



I'm not sure if this was always my favorite cake but it sure brings me back to those days and all the feelings. So I finally decided to create my own low carb version of Hostess Cake and WOW! It's good and surprisingly easy to make!


The key ingredients from this recipe:

  • Coconut flour

  • Almond Flour

  • Chocolate Bone Broth

  • Granulated Monk Frui

  • Eggs

  • Ghee

  • Ricotta Cheese


So this is my clean, healthier and low carb version from Pingüino (as it's known in México) or Hostess Cake. One cake of the regular cakes are 45g per serving, where 22 grams of sugar (sugar, corn syrup, corn high fructose syrup, glucose, dextrose...) plus it also has artificial flavors and colors including Red 40 and Yellow 5 (read about their effects in this scientific study).



Not everything that is edible is food. Let that skink in and be wise on making food choices. Balance and moderation and a little of cooking skills will do!

I know this may sound a little but complicated, but let me tell you this: This is not! This is why I make it as a cake and this recipe is fail proof! Super uncomplicated steps to the success of this recipe!



Fail proof steps:

  1. Bake the cake in a 8x8 baking dish.

  2. Once it's baked cut it in half.

  3. Spread some of the filling into one cake half

  4. Top with the other half.

  5. Spread the remaining filling on top.

  6. Let it rain sprinkles.



See? Don't let it intimidate you! This is a delicious and healthy version for all my hostess lovers out there! I've got you, and anyone following any of these types of lifestyles:

  • Low carb

  • Gluten free

  • Ketogenic

  • Grain Free



And with a good ricotta cheese substitute, for example, almond based ricotta cheese you can turn this recipe into a paleo version! Double win for everyone!



Plus now I have my favorite childhood cake for any occasion, any time of the year and to share with everyone, the sprinkles are just the symbol of the birthday memory and I really hope this recipe can create memories for you too!


With love,

María



Try more recipes here!



Keto Hostess Birthday Cake

By María Fernanda López

Serves 8


Ingredients

Cake:

  • 3/4 cup of coconut flour

  • 1/4 cup of almond flour

  • 1/3 cup of granulated monk fruit (PURELYHL for discount)

  • 3 scoops of chocolate bone broth (used Ancient Nutrition Multi Collagen)*

  • 1 tsp of baking powder

  • 1/4 tsp of cinnamon

  • 1/2 tsp of cream or tartar (optional)

  • 4 eggs

  • 1/4 cup of ghee

  • 1/4 cup of water

Filling:

  • 2 cups (250g) of ricotta cheese (or almond based ricotta cheese for dairy free)

  • 1/4 cup of granulated monk fruit


Method

  1. Preheat the oven at 350.

  2. Mix the dry ingredients for the cake.

  3. Add eggs and melted ghee.

  4. Mix well. Add water.

  5. Pour the mix into a 8x8 baking dish. (greased or with waxed paper).

  6. Bake for 24 minutes.

  7. Let it cool.

  8. Cut the cake in half.

  9. In a blender or immersion blender mix all the ingredients for the filling and top on half of the cake with the mix.

  10. Use the other half to top the filling.

  11. Freeze or serve.

  12. ENJOY!

Notes:

  • Substitute bone broth for 2 tbsp of dutch chocolate powder.

Nutritional Information (per serving 221 kcal)

Fat: 14.1g

Carbs: 8.9g

Fiber: 4.9g

Net Carbs: 4g

Protein: 12.9g





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