Keto Lazy Cake
Servings
12
servingsPrep time
10
minutesCooking time
2
hoursCalories
442
kcalIngredients
400 g tea biscuits
1 cup heavy cream
¼ cup butter
2 cups semi-sweet chocolate chips
- Toppings (optional)
2 tablespoon Powdered sugar
¼ cup raspberries
¼ cup blueberries
Directions
- Put the biscuits in a large zipped bag. Use a rolling pin to smash the biscuits into small pieces then transfer into a bowl.
- In a saucepan, heat heavy cream and butter until the butter melts. Then turn off the heat and put the chocolate chips in the hot mixture, whisk until melts.
- Pour the chocolate mixture over the biscuits, mix well until all the biscuits are coated with chocolate.
- Transfer the mixture into a 20cm springform (lined with parchment paper) then refrigerate for 1-2 hours.
- Next, take the cake out of the springform, sprinkle powdered sugar on the top then serve it with blueberries and raspberries.
Notes
- Using semi-sweet chocolate makes it sweet enough that you will not need to add sugar to this recipe. However, if you like to use dark chocolate, you may need to add ¼ cup of sugar to the chocolate sauce.
- You can add chopped nuts such as pistachio, walnuts, almond, or hazelnuts.
- If you like your cake more chocolaty, you can top it with a layer of chocolate ganache or melted chocolate after cooling it down. Afterwards, put it in the fridge for another 2 hours.
- You can top this no-bake cake with any fresh fruits you like.
- You can sprinkle some cocoa powder on top of the cake instead of powdered sugar.
- Coconut oil is a perfect substitution for butter in this recipe.
