Keto Co. Charm Cake Pre-Mix 290g

Net Carbs 2g per 30g serving

Bake your cake—and eat it too! Enjoy freshly baked low carb & keto Charm Cake in any flavour you desire.

This versatile mix is the perfect base for your low carb cake creations. Add your favourite flavours or fillings to transform it into classics like Cinnamon Pecan, Rose Pistachio, Lemon Drizzle, Chocolate, Coconut, and more. Scroll down for recipe ideas and inspiration.

Ingredients:
Ground Almonds, Organic Coconut, Erythritol

One pack of Cake Mix makes:
– 12 regular-sized sugar-free cupcakes
– 24 mini cupcakes
– 1 square or loaf cake
– 2 x 8-inch round layers (for stacking)

Nutritional Information Per Serving (30g):

Calories: 153
Protein: 2.9g
Total Carbohydrates: 3.9g
Dietary Fibre: 1.3g
NET Carbs: 2g
Total Fat: 15g

Charm Cake Variations

Get creative with your Keto Co. Charm Cake Pre-Mix! Here are some easy ideas:

Carrot & Nut Cake: Add grated carrots, spices & chopped nuts.
Cinnamon Streusel Cake: Top with a crunchy cinnamon-almond butter crumble.
Victorian Sponge: Layer with berry jam & whipped cream, top with berries.
Lemon Poppyseed Loaf: Add lemon juice, poppyseeds & a zesty glaze.
Chocolate Cake: Add cocoa powder & frost with ganache.
Coffee Cake: Add espresso & cocoa, frost with mocha cream.
Lamingtons: Cut baked cake into squares, dip in chocolate syrup & roll in coconut.

Chocolate Syrup for Lamingtons (with Allulose)

Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 cup allulose (you can adjust based on your sweetness preference)
- 1/2 cup water
- 2 tablespoons coconut oil (or butter)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. In a medium saucepan, combine the cocoa powder, allulose, and salt.
2. Add the water and stir until the cocoa powder is dissolved and the mixture is smooth.
3. Heat over low-medium heat, stirring constantly, until the syrup begins to thicken and is smooth.
4. Remove from heat and stir in the coconut oil (or butter) and vanilla extract. Mix until fully incorporated.
5. Let the syrup cool slightly before dipping your lamingtons.
Notes:
- Allulose has a slightly different sweetness profile than other sweeteners, so you may need to adjust the quantity to match your taste.
- If the syrup becomes too thick, you can add a little more water to thin it out.
Once ready, use the syrup to coat your lamingtons and roll them in coconut. Allulose will give the syrup a great consistency, making your lamingtons even more enjoyable!

Endless ideas: Think red velvet, cake pops, snow balls—your imagination is the limit!

FAQ:

What cream do I use in the Charm cake?

You can use fresh cream, coconut cream or any nut milk. Just make sure to read the labels and that the ingredients are all good for you.

Storage Instructions:

All baked goods stay fresh in the refrigerator for 2 weeks and in the freezer for up to 6 months. Keep Frozen for best results. All premixes would be stored in a cool area/ fridge and are best before 12 months from the date of purchase.

🎂 Standard Yields:

12 Cupcakes (approx. 40g each baked)
One 18cm Round Cake (2–3 layers if split)
Mini Loaves: 3 mini loaves (~160g each)
Cake Bars: 10–12 snack bars
Muffins: 10 large or 12 medium muffins

🧁 Variation Ideas:

1. Marble Cake:
Swirl in 2 tbsp of keto chocolate spread or cocoa paste for a marble effect.

2. Lemon Poppy Seed:
Add 1 tbsp lemon zest and 1 tsp poppy seeds to the batter.

3. Berry Burst:
Fold in ½ cup fresh or frozen berries. Top with whipped cream or keto jam.

4. Choc Chip:
Stir in ¼ cup sugar-free chocolate chips. Drizzle with melted chocolate after baking.

5. Mocha Cake:
Add 1 tsp instant coffee dissolved in 1 tbsp hot water + a dash of vanilla.

6. Nutty Crunch:
Top with chopped almonds or pecans before baking for a crunchy top.

7. Layer Cake:
Split into two 9cm round tins for a mini two-tier cake. Fill with whipped frosting, nut butter, or ganache.

8. Cake Pops:
Crumble cooled cake, mix with cream cheese or nut butter, roll into balls, chill, and coat in chocolate.