Keto Fondant for Keto Wedding Cakes

I started experimenting for my keto wedding cake!!!! Very exciting to start figuring out what my wedding cake is going to be made from. I wanted a few things for sure for my wedding cake. It had to be gluten free (maid of honor and future mother-in-law are celiac), no horrible dyes and somewhat keto! I already had my keto cake recipes and filling I could use but had to test making bigger cakes and figure out how much filling and frosting I would need for the cake layers. So the keto wedding cake series was shot, which you can find on YouTube.com/Ketoupgrade . The only new things I had to figure out was keto fondant to cover the cake and keto gum paste to make my roses and cake topper for my wedding cake.

So this blog is about my first layer which is my favorite flavor of cake, chocolate peanut butter. I used my keto chocolate cake recipe and did some tests to make it chocolate peanut butter

( https://www.ketoupgrade.info/post/keto-moist-chocolate-fudge-cake ). I happen to have a bag of keto chow chocolate peanut butter protein powder which I don't have a chance to drink anymore because I only have one meal a day and they are filling enough to be meal replacement. So I thought I could sub out the chocolate whey protein isolate in the original recipe with the keto chow protein powder. I did a trial and it was delicious! The only thing I had to change in the recipe besides replacing the protein powder was cutting out the espresso powder and cutting down the salt because there is salt in the protein powder.

The only other thing I had to test was how long I had to cook a 12 inch round cake for. I used one full cake recipe for a 12 inch cake round so I had to drop the temperature of the oven from 350 to 325, so the outside didn't burn before the middle was cooked. The time it takes to bake went from 25-30 minutes to 38-40 minutes. For the final wedding cake I am going to have 4 layers of cake and 3 layers of filling so I am going to make two separate batches of my chocolate cake. Reason for this is because the cake batter is so thick you have to get the batter into the pan very quick in order to not get divots in the bottom of the cake from the batter not getting in the pan flat enough on the bottom.

The filling I used for my cake was my keto peanut butter mousse recipe

( https://www.ketoupgrade.info/post/creamy-keto-peanut-butter-mousse ). The big reason to test the filling and cake was to figure out how much I would need to fill three layers of my 12 inch wedding cake layers. I thought in the video that one batch was enough to fill two layers, but when I cut into the cake there was definitely not enough filling in the cake. So I will definitely be doubling the recipe to fill the three layers of my wedding cake.

When building a wedding cake there are a few tips and tricks I wanted to share with you guys. I don't know if anyone is going to make a keto wedding cake but if you are this is the video and blog for you. To make a professional wedding cake or any cake for that matter, it is always a good idea to have a filling barrier to make sure the filling doesn't squish out and to make sure the edges are nice and completely filled. I used a whipped ganache for my layer because I prefer a whipped ganache as oppose to a buttercream that needs a lot of powdered monkfruit/erythritol. The whipped ganache recipe is linked above because I used it for my keto chocolate cake recipe. That recipe is a 12oz ganache recipe with Lily's dark chocolate chips. For my wedding cake I am going to make a 16oz. milk chocolate batch because I only had just enough for the two layer and want a thicker filling layer and more ganache on the outside of the cake and I enjoy a milk chocolate more than a dark chocolate. It's all preference what chocolate is used the only important part is ganache is by weight. It is really hard to figure out how many cups 16oz. of chocolate chips is. The best way if you don't have a scale is to use full bags of chips and subtract how many chips makes an ounce to get the amount you want. For example Lily's chocolate chip bags are 9oz., so if you are making an 8oz. batch of ganache, look at the back of the package and it says how many chips makes up 14g which is a half ounce, so count out double that many chips to get 8oz. of chips left in the bag.

To make the barrier I just put the whipped ganache into a piping bag with no tip and piped a line of ganache around the outside of the cake as thick as I thought the filling was going to be. Then fill with the filling, making sure the filling is very even all the way through the layer and it is not above or below the barrier. If you have too much or too little filling even out the barrier to match how much filling you have in the layer. This is very important if you are stacking another cake on top of this layer, otherwise it won't make much of a difference in the cake beside the appearance of the final product. If the barrier is too high above the filling the cake will look sunken in, if too much filling above the barrier you will have a domed cake. The best way to make sure you are level is to get down low at the level of the cake to check the level of the filling.

When I make my final wedding cake I will definitely frost the cake in a thicker layer of whipped ganache. Even if you are using a fondant on your cake, you want a decent layer of frosting in case people don't want to eat the fondant the cake is still going to have a frosting on it. In the video I didn't put enough whipped ganache and was definitely missing it when I went to eat it. This was also an issue because my white fondant ended up being to dry so I couldn't roll it out thin and so it wasn't really edible. Which is why there is only a recipe for red fondant below (for now). I made that and I didn't put too much powdered sweetener in it so it tasted pretty yummy.

Now onto the fondant, the red version with no red food coloring. I was debating on what to do to make red fondant, I though I could use boiled beets. But before I even got to testing I happened upon a powdered beet supplement powder in the protein aisle at Walmart called Power Beets. I got super excited about this and was hoping it was low in carbs and it was!!! For one scoop it was only 2 g of net carbs and that is just from the beets, there is no added sugar! So happy, so I got to testing on making a keto fondant.

I started with just white keto fondant by looking up a regular fondant recipe. It was just heavy cream, gelatin, corn syrup and powdered sugar. So we can use all of that except the corn syrup, so I got to testing with my go to sweetener for cooking, allulose. And I found I could cook allulose until it was thick enough to use it as a corn syrup substitute, and it worked!! YAY!! The hardest part is trying to figure out the right amount of powdered sweetener to add. The best advice I have is to use the amount in the recipe then use the bare minimum to knead until it is no longer sticky. Then after refrigerating for 4 hours, bring to room temperature and test out the rolling and continue to add powdered sweetener until it rolls out thin and smooth and is a nice dough that is still pliable. If the fondant is too cold still you can microwave for 10 seconds. If you add too much powdered sweetener if won't be pliable any more and too stiff.

Allulose syrup when ready, melted gelatin and starter powder in the mixer with a dough hook.

The powdered sweetener I used was powdered monkfruit/erythritol blend. I'm not sure about other powdered sweetener, I know allulose powder isn't fine enough to use for this recipe. And no matter how much you blend sweeteners in a coffee grinder or blender, you aren't going to get it fine enough to not be not grainy in fondants and frostings. I just got a bag of powdered bocha sweet but I have never experimented with it and didn't want to use it all to make fondant if I didn't know how it would work.

I used grass fed beef gelatin for this recipe, I'm not sure if other gelatins will act differently but if anything you may just have to add different amounts of powdered sweetener. If you don't want to use dairy, the original recipe said you can use non dairy creamer. So I'm guessing you can use any thick liquid alternative. The butter in the recipe can probably be replaced with coconut oil but I would melt it to incorporate it because coconut oil can stay kind of chunky. But if the fondant is still pretty warm it may melt the coconut oil on his own.

After the last pic rested for 4 hours in fridge, had to add more powdered sweetener.

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So onto all of the fondant recipes!!

Keto Red Fondant Recipe

22 g Gelatin (about 2 Tbs.)

56 g Heavy cream (1/4 Cup)

120g Allulose (3/4Cup)

Water to coat allulose (2 Tbs.- 1/4 Cup)

100g Powdered Monkfruit/Erythritol (about a cup)

50 g Power Beets Powder (10 scoops)

150g Powdered Monkfruit/Erythritol ( plus 30-50g more to knead)

42 g Butter (3 Tbs.) (softened)

20-40g Powdered Sweetener (to get the right consistency before rolling out)

Instructions:

1. Pre-sift a bunch of powdered sweetener, measure out 100g sweetener and the power beet powder into a mixer fitted with a dough hook, can use a regular bowl and a spatula but will be more difficult and sticky

2. Add gelatin to the heavy cream in a microwave safe bowl and mix until there is no powdered gelatin visible any more, set aside

3. Add allulose and water into a pot and cook over medium low heat until it starts to get thick and turn an off white color around 270 degrees, going no higher than 290 degrees and you have about a 1/2 Cup of "corn syrup"

4. While that is cooking melt the gelatin, cream mixture in the microwave for 30 seconds, whisk or mix with a small whisk heat longer if needed to melt all of the gelatin and have a smooth mixture

5. Whisk in the 1/2 Cup allulose syrup when it is ready, into the melted gelatin then add to the mixer bowl with the powdered sweetener and beet powder and mix until the powder is incorporated

6. Slowly add the additional 150g of powdered sweetener to the mixture and mix until a dough starts to form, add powdered sweetener to a clean work surface and to your hands and move the dough onto the powdered work surface

7. Knead in sweetener until no longer sticky then knead in the butter adding more sweetener if needed to not be sticky, wrap twice in plastic wrap and store in a ziplock bag in the refrigerator until you want to use it, at least 4 hours to rest

8. When you go to use it, pull out the fondant to come to room temp., you can microwave for short 10 second intervals until room temp. (do not over heat, it will melt). Use extra powdered sweetener to knead and roll out, if not staying together and rolling out well, add small amounts of sweetener at a time until it rolls out nicely into a thin circle big enough to cover the top and sides of the cake. Drape over the cake and smooth out, stretching around the bottom of the cake, cutting off excess overhang around the bottom of the cake. This recipe was enough to cover a 9 inch, 4 layer cake

Macros: Full Batch

729 Calories

55 g Fat

22 g Total Carbs

5 g Fiber

17 g Net Carbs

19 g Protein

Keto White Fondant

22 g Gelatin (about 2 Tbs.)

56 g Heavy cream (1/4 Cup)

120g Allulose (3/4 Cup)

Water to coat allulose (2 Tbs.- 1/4 Cup)

250g Powdered Monkfruit/Erythritol (about 2 1/2 cups)

100g Powdered Monkfruit/Erythritol ( plus 30-50g more to knead)

42 g Butter (3 Tbs.) (softened)

30-50g Powdered Monkfruit/Erythritol (to get the right consistency before rolling out)

Instructions:

1. Pre-sift a bunch of powdered sweetener, measure out 250g sweetener into a mixer fitted with a dough hook, can use a regular bowl and a spatula but will be more difficult and sticky

2. Add gelatin to the heavy cream in a microwave safe bowl and mix until there is no powdered gelatin visible any more, set aside

3. Add allulose and water into a pot and cook over medium low heat until it starts to get thick and turn an off white color around 270 degrees, going no higher than 290 degrees and you have about a 1/2 Cup of "corn syrup"

4. While that is cooking melt the gelatin, cream mixture in the microwave for 30 seconds, whisk or mix with a small whisk heat longer if needed to melt all of the gelatin and have a smooth mixture

5. Whisk in the 1/2 Cup allulose syrup when it is ready, into the melted gelatin then add to the mixer bowl with the powdered sweetener and beet powder and mix until the powder is incorporated

6. Slowly add the additional 100g of powdered sweetener to the mixture and mix until a dough starts to form, add powdered sweetener to a clean work surface and to your hands and move the dough onto the powdered work surface

7. Knead in sweetener until no longer sticky then knead in the butter adding more sweetener if needed to not be sticky, wrap twice in plastic wrap and store in a ziplock bag in the refrigerator until you want to use it, at least 4 hours to rest

8. When you go to use it, pull out the fondant to come to room temp., you can microwave for short 10 second intervals until room temp. (do not over heat, it will melt). Use extra powdered sweetener to knead and roll out, if not staying together and rolling out well, add small amounts of sweetener at a time until it rolls out nicely into a thin circle big enough to cover the top and sides of the cake. Drape over the cake and smooth out, stretching around the bottom of the cake, cutting off excess overhang around the bottom of the cake. This recipe was enough to cover a 9 inch, 4 layer cake

Macros:

579 Calories

55g Fat

2g Total Carbs

0g Fiber

2g Net Carbs

19g Protein

Keto Black Fondant

22 g Gelatin (about 2 Tbs.)

56 g Heavy cream (1/4 Cup)

120g Allulose (3/4 Cup)

Water to coat allulose (2 Tbs.- 1/4 Cup)

100g Powdered Monkfruit/Erythritol (about a cup)

50 g Black Cocoa Powder

100g Powdered Monkfruit/Erythritol ( plus 30-50g more to knead)

42 g Butter (3 Tbs.) (softened)

20-40g Powdered Sweetener (to get the right consistency before rolling out)

Instructions:

1. Pre-sift a bunch of powdered sweetener, measure out 100g sweetener and 50g of black cocoa powder into a mixer fitted with a dough hook, can use a regular bowl and a spatula but will be more difficult and sticky

2. Add gelatin to the heavy cream in a microwave safe bowl and mix until there is no powdered gelatin visible any more, set aside

3. Add allulose and water into a pot and cook over medium low heat until it starts to get thick and turn an off white color around 270 degrees, going no higher than 290 degrees and you have about a 1/2 Cup of "corn syrup"

4. While that is cooking melt the gelatin, cream mixture in the microwave for 30 seconds, whisk or mix with a small whisk heat longer if needed to melt all of the gelatin and have a smooth mixture

5. Whisk in the 1/2 Cup allulose syrup when it is ready, into the melted gelatin then add to the mixer bowl with the powdered sweetener and beet powder and mix until the powder is incorporated

6. Slowly add the additional 100g of powdered sweetener to the mixture and mix until a dough starts to form, add powdered sweetener to a clean work surface and to your hands and move the dough onto the powdered work surface

7. Knead in sweetener until no longer sticky then knead in the butter adding more sweetener if needed to not be sticky, wrap twice in plastic wrap and store in a ziplock bag in the refrigerator until you want to use it, at least 4 hours to rest

8. When you go to use it, pull out the fondant to come to room temp., you can microwave for short 10 second intervals until room temp. (do not over heat, it will melt). Use extra powdered sweetener to knead and roll out, if not staying together and rolling out well, add small amounts of sweetener at a time until it rolls out nicely into a thin circle big enough to cover the top and sides of the cake. Drape over the cake and smooth out, stretching around the bottom of the cake, cutting off excess overhang around the bottom of the cake. This recipe was enough to cover a 9 inch, 4 layer cake

Macros:

686 Calories

62g Fat

23g Total Carbs

14g Fiber

9g Net Carbs

33g Protein

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