No baking required! This Biscotti Ripple Cake and Keto Caramel Sauce is so easy to make, and even easier to devour!
Ingredients
2 packs of LOKA biscotti
2 cups heavy cream
1 tsp vanilla extract
Suggested garnish: berries, keto chocolate shavings, or keto caramel sauce (see recipe below)
Directions
Place cream and vanilla in a bowl and beat using an electric beater. Beat the cream until it holds its shape (without overbeating).
Spread a small layer of cream onto the base of the serving plate. Taking one biscotti, spread 1 tablespoon of cream on one side. Repeat with each biscotti, and gently press the biscotti in a line.
Use the remaining cream to cover the cake, put inside a sealed container and refrigerate overnight or until biscotti are soft. When ready to serve, add a fresh layer of whipped cream and decorate with your chosen toppings. Our favourites are fresh blueberries or caramel sauce!
Keto Caramel Sauce
Ingredients
3 tbsp unsalted butter
1/4 cup water
2 tbsp erythritol
1/2 cup heavy cream
1 tsp vanilla extract
Pinch of salt
Directions
Melt butter in a medium-sized saucepan over medium heat until golden colour.
Add water and erythritol. Wisk together and bring to a simmer until erythritol has dissolved and all ingredients have come together.
Add cream and vanilla. Continue to whisk occasionally, the caramel will start to thicken. This will take 8-12minutes. Once caramel becomes thick to the desired consistency add salt.
Do not overcook. This will cause the caramel to burn or separate. Use immediately or pour into a glass jar and store in the fridge.
This sauce will harden in the fridge, for future use you can place it in the microwave for a couple of seconds or until it melts. Be careful not to heat too long as it will cause the caramel to separate.
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