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Keto Birthday Cake



Provides 3886,8 kcal per 912,0 g


For the Dough:   
80 g Walnuts
50 g Oatmeal-Cookies with Orange (Gullon)
30 g Butter
For the Creme:  
12 g Gelatine sheet, dry
200 ml  KetoEpi creamy (Kanso)
400 g Mascarpone cheese 
10 Drops Sweetener
20 g Cocoa, bitter, powdered
For the chocolate icing:  
100 g DelìMCT CacaoBar (Kanso)
20 g Butter


Springform pan 18 cm,

Used Kanso products
Kanso KetoEpi creamy
Kanso DelíMCT CacaoBar
Step 1

To make the dough, mix the walnuts, oatmeal cookies and butter into a dough, moisten lightly with water, pour into a springform pan (18 cm diameter) and place in the freezer.

Step 2

In the meantime, prepare the cream.

To do this, soften the gelatine in a little water for 20 minutes. Then mix with the KetoEpi, mascarpone and sweetener in a pan, bring to the boil briefly while stirring constantly and then leave to cool.

Step 3

Divide the cooled cream into two portions. Mix one part with the cocoa powder.

Step 4

First spread the cream without cocoa on the dough and place in the freezer for at least half an hour.

Step 5

Then top with the cream with cocoa and place everything in the freezer for an hour.

Carefully remove the cake from the tin and place on a rack.

Step 6

Melt the KetoCacaoBar and mix with the butter. Cover the cake with the chocolate icing and place back in the freezer for another hour.

Garnish the cake with chopped pistachios before serving.

Nutritional Values


Total (16 Stück - 912,0 g) Per Piece (57 g)
Ketogenic Ratio 2,8:1 2,8:1
Energy (kcal) 3886,8 242,9
Fat (g)  385,6 24,1
Of which MCT (g) 47,0 2,9
Carbohydrates (g) 67,5 4,2
Protein (g) 71,1 4,4