Cookies and Cream Layer Cake with White Chocolate

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Recipe Details:

For everyone who loves layer cakes, white chocolate and cookies, this diabetes-friendly cake has a chance to become the favorite one of them all. Make this cake and you will make happy not only yourself, but everyone who you will share it with as well.

Ingredients:

Almond flour – 1 cup
Large eggs – 2
Baking powder – 0.5 tsp.
Baking soda – 0.5 tsp.
Cocoa powder – 0.5 cup
Avocado oil – ¼ cup
Buttermilk – 0.5 cup
Sweetener – equivalent to ¾ cup of granulated sugar
Sea salt – 0.5 tsp.
Boiling water – 0.5 cup
Vanilla extract – 1 tsp.
Low-sugar or keto sandwich cookies for cookie cream filling (crumbled) – 6
Sugar-free white chocolate for cookie cream filling (chopped) – 7 Oz
Heavy whipping cream for cookie cream filling – 0.5 cup
Vanilla extract for cookie cream filling – 1 tsp.
Salted butter for cookie cream filling – 6 tbsp.
Powdered sweetener for cookie cream filling – equivalent to 1.5 tbsp. of powdered sugar

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Recipe Directions:

Step 1
Take two round 6" cake pans and cover their bottoms with baking paper.

Step 2
In a stand mixer bowl fitted with a paddle attachment, sift together the almond flour, baking powder, baking soda, cocoa powder, sweetener, and sea salt.

Step 3
Combine the buttermilk, avocado oil, vanilla extract, and boiling water. Stir to combine well.

Step 4
While the mixer is running on low speed, gradually pour the liquid mixture we made in step 3 into the dry ingredients mixture we combined in the Step 2. Then, increase the speed to beat the ingredients together until smooth for about half a minute (do not overbeat).

Step 5
Give the bowl a scrape, set the mixer on low, and add the eggs, 1 egg at a time. Beat again on a faster speed until smooth, from half a minute to a minute.

Step 6
Divide the cake batter evenly between the two prepared cake pans and give each pan a tap to release any trapped air bubbles.

Step 7
Preheat oven to 325 F and bake the cakes layers until a toothpick inserted comes out clean. That may take about half an hour.

Step 8
Remove the cake layers from the oven and cool on a wire rack for 15 minutes. Then, remove the cake layers from the pans.

Step 9
Let’s make the cream filling. Put the white chocolate into a stand mixer bowl. Then heat the heavy cream in a small saucepan over medium heat, until hot and pour the heavy cream over the white chocolate. Let it sit for a couple of minutes and then stir the mixture until the chocolate is completely melted. Then stir in the vanilla extract and salt.

Step 10
Let the white chocolate mixture cool to room temperature and then use the whisk attachment to whip it up over low speed for a few minutes. After that, slowly increase the speed and add the butter, one tablespoon at a time.

Step 11
As soon as all the butter has been added, add in the powdered sweetener and whip on high speed until the cream filling is fluffy and light.

Step 12
Fold in the crumbled cookies until they are incorporated into the cream. If the cream’s temperature is warm, chill the cream from time to time to keep it from being too runny. Store the cream in the refrigerator until it is ready to use. If the cream is too cold, you will have to whip it up a little before using.

Step 13
Now, let’s assemble the cake. Add a tablespoon of cream on a cake board to secure the cake. Place one cake layer on the cake board. Then, put about half a cup of the cream to the cake layer and spread an even layer towards the edges using an offset spatula. After that, put another cake layer on top and repeat adding and spreading the cream. Finally, spread a thin layer of the remaining cream over the exterior of the cake. Now, place the cake in the refrigerator for about 15 minutes to chill. At the end, spread another thin layer of the cream over the surface of the cake to smooth it out. Decorate any way you like, serve and enjoy!