Having belonged to a Cat 4-H Club for many years of my childhood, the idea of a Kitty Litter Cake was nothing new to me. However, I can honestly say that I hadn’t given it a thought in years. Then when I decided to plan a First Birthday Party for two of our cats (Harrison & Henry), I really wanted to play up the cat-related food ideas. (“Go big or go home” could be the motto of our house.) While the idea seemed like a perfect fit, there was one really big problem–absolutely none of the normal ingredients are even remotely keto-friendly. Off to the drawing board I went and this Keto Kitty Litter Cake was born.
The original versions of this dessert used boxed cake mixes, instant pudding, vanilla cream cookies, and Tootsie Rolls. At first I thought I could just swap in keto cake mixes and that would be half the battle. Wrong. I also needed to avoid coconut for one of our regular guests, so the store bought keto cake mixes were out. Since I didn’t see any reason to reinvent the wheel, where I eventually landed was making a combination of recipes from some of my favorite keto blogs.
Let’s first take a look at the components of this Keto Kitty Litter Cake and then I’ll walk you through how I put it together.
Wondering when you would ever make this dessert? Here are some suggestions. This Keto Kitty Litter Cake makes a great novelty dessert for any number of light-hearted, fun-loving parties. Try it for any of these types of parties or dinner parties:
- A kid’s cat-themed birthday party
- A Halloween party with “gross looking” food
- An April Fool’s Day dinner where nothing is what it seems
- A birthday party for your cat (yes, that can be a thing)
One important thing that I will note is that this recipe makes a good amount of dessert, so it is a great candidate for parties. When you think about it for a minute, it makes sense that that’s the case. It’s two whole cakes as the base and that’s before you add pudding, cookies, and tootsie rolls. So, yeah, it’s fantastic for a crowd.
Component Recipes for this Dessert:
- Keto Vanilla Birthday Cake from All Day I Dream About Food
- Keto Devil’s Food Cake from All Day I Dream About Food
- Keto Vanilla Pudding from My Keto Kitchen
- Keto Tootsie Rolls from Low Carb Yum
Inspired by the following non-keto recipes:
- Kitty Litter Cake from Allrecipes
- Kitty Litter Cake from Amanda’s Cookin’
- Kitty Litter Cake from Food.com
What You Need to Make Keto Kitty Litter Cake
Equipment
- 2 Large Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer or Sifter – For sifting your dry ingredients. While sifting is not a strictly required step, it does improve cake texture.
- Stand Mixer or Large Bowl and Hand Mixer
- Rubber Scraper
- 2 9 x 13 Inch Cake Pans – I chose metal for this to stick as close to what I would have done with a regular boxed cake mix as possible. If you don’t have 2 cake pans, you can make the cakes one at a time. It will just take a little longer.
- 1 Medium to Large Saucier / Saucepan – This is for making the Keto Vanilla Pudding
- Whisk – For stirring the Keto Vanilla Pudding while it cooks.
- Plastic Zip Top Bag and Meat Tenderizer or Food Processor – For crumbling the Keto Vanilla Cream Cookies
- 1 Small Microwave Safe Bowl
- Wax Paper – For wrapping the Keto Tootsie Rolls before storing in the fridge
- Parchment Paper – For rolling and shaping the Keto Tootsie Rolls
- Litter Box – BRAND NEW and sanitized. This is what you’ll be using to serve the dessert. It really makes the whole thing look real.
- Litter Scoop – BRAND NEW and sanitized. (Optional) This is for scooping out the dessert. I actually used a metal salad fork and spoon. The dessert is pretty dense, so metal seemed like the way to go.
Component Recipes
- Keto Vanilla Birthday Cake from All Day I Dream About Food
- Keto Devil’s Food Cake from All Day I Dream About Food
- Keto Vanilla Pudding from My Keto Kitchen
- Sugar Free Tootsie Rolls from Low Carb Yum
Ingredients
- Keto Vanilla Birthday Cake – One batch of this recipe but baked in a 9×13-inch pan instead of 2 8-inch round cake pans.
- Almond Flour
- Unflavored Whey Protein Powder – The original recipe lists egg white protein powder as an alternative. However, I have not tried it.
- Baking Powder
- Kosher Salt
- Unsalted Butter
- Granulated Erythritol – You do want granulated for this rather than powdered.
- Eggs – I use jumbo eggs. However, the original recipe calls for large eggs
- Vanilla Extract
- Unsweetened Vanilla Almond Milk – The original recipe does not call for vanilla almond milk. However, that is what I always have and use unless I am explicitly making something savory.
- Keto Devil’s Food Cake – One batch of this recipe but baked in a 9×13-inch pan instead of 2 8-inch round cake pans.
- Almond Flour
- Unsweetened Cocoa Powder
- Unflavored Whey Protein Powder
- Baking Powder
- Baking Soda
- Kosher Salt
- Unsalted Butter
- Swerve Brown (or Sukrin Gold) – Or another erythritol based brown sugar substitute of your choice.
- Granulated Erythritol
- Eggs – I use jumbo eggs although the original recipe calls for large.
- Vanilla Extract
- Freshly Brewed Coffee
- Sour Cream
- Apple Cider Vinegar
- Keto Vanilla Pudding – 4 batches of this recipe. You will likely have some left over. The idea is to moisten all of the ingredients not to make them soggy. I went with 4 batches as that is about the equivalent of 2 (3.4-ounce) packages of instant vanilla pudding. Plus, I like vanilla pudding and so don’t mind leftovers.
- Heavy Cream
- Vanilla Extract (or 4 Vanilla Beans)
- Egg Yolks
- Powdered Erythritol
- Keto Friendly Vanilla Cream Cookies – I buy these ones from Catalina Crunch.
- Green Food Coloring – This is for tinting some of the crushed cookies to look like the chemicals in cat litter.
- Keto Tootsie Rolls – One batch of this recipe.
- Unsweetened Cocoa
- Unflavored Whey Protein Powder
- Powdered Whole Milk
- Powdered Erythritol
- Kosher Salt
- Sukrin Fiber Syrup (or other Oligosaccharide syrup)
- Unsalted Butter
- Vanilla Extract
Getting Started with Making Keto Kitty Litter Cake
I’m not going to lie. Because we’re not using box mixes for everything, this one takes a bit of doing. However, fear not, as it is perfect for completing in stages with the final assembly right before your party.
I’ll give you a quick outline of the components and my order of operations. However, you can really complete everything other than the final assembly in whatever order best suits your Time Budget.
Making the Keto Tootsie Rolls
I started here both because these were new to me as well as because I knew they would be fine in the fridge for a couple of days. They also turned out to be much easier than I thought.
Start by sifting and combining all of the dry ingredients–¼ cup Unsweetened Cocoa Powder, ¼ cup Unflavored Whey Protein Powder, 2 tablespoons Powdered Whole Milk, ½ cup Powdered Erythritol, and ⅛ teaspoon Kosher Salt. I recommend sifting in this case to help ensure a smooth texture in the candy. Since we’re mimicking commercially made candy, the smoother consistency we can get, the better. Set the dry mix aside.
Melt 2 tablespoons of Unsalted Butter. Then microwave 60 grams of Sukrin Gold Syrup for about 30 seconds or until bubbles start to form. Mix the melted butter, Sukrin Gold Syrup, and ½ teaspoon of Vanilla Extract.
Stir the wet mixture into the dry ingredients until it looks like a very crumbly, clumpy dough. Then switch to mixing and kneading it with your hands until a more cohesive dough forms.
The next part is making the individual pieces, so feel free to deviate on method if something else is more efficient for you, but here’s my version.
Divide the dough into 4 equal balls, then each of those into 3 smaller ones, and then each of those into 3 individual pieces. Roll each small ball into a cylinder. Since the idea is to use these en masse, I rolled a line of 5 or 6 at a time in a sheet of wax paper rather than individually wrapping. Then place them all in a zip top bag or other airtight container in the fridge until you’re ready to use them.
Making the Keto Vanilla Pudding
Since the pudding requires a good amount of chilling time, it needs to be made well in advance of your final assembly. I will confess that since this involves making a custard, I enlisted the help of Scar (my other half and partner in crime) for this step. He’s far more patient than I am and often steps in on tasks like waiting for water to boil, making custards, or other slow cooking liquids like enchilada sauce. It’s really safer for all involved.
Prepping the Eggs
Start by separating the eggs. Since we were making a large quantity, we used 12 eggs. You only need the yolks for this recipe so either discard the whites or save them for another purpose. Beat the yolks and then set them aside while you heat the cream.
Heating the Cream
Next, pour the 4 cups of Heavy Cream into a saucepan (saucier) and add ¼ cup of Vanilla Extract. Heat the liquid to a simmer and let it steep for at least 5 minutes, stirring frequently to prevent the cream from burning on the bottom of the pan. Remove it from the heat and continue stirring while it cools a bit. You should be able to put your finger in without getting burned. I let it get down to around 90°F.
Lori Side Note: If you prefer, you can use 4 vanilla beans instead. Just split them down the middle and scrape out the insides. Place both the empty pods and the innards into the cream and steep. However, when you’re done with this step, you’ll need to pour the cream through a strainer to remove the solids. I frankly didn’t want to use that many vanilla beans and wanted to simplify a step. Hence, vanilla extract.
Incorporating the Cream and Eggs
Then, while whisking the eggs, pour about 1 cup of the warmed cream into them. This will help to bring up their temperature. Once incorporated, switch to whisking the remaining cream and slowly pour the egg mixture into it, stirring constantly. Return the pan to the heat and continue stirring until it thickens enough to coat the back of a spoon.
Remove from the heat and pour the liquid through a strainer into a clean mixing bowl. Continue stirring while allowing it to cool for another 5 – 10 minutes. If you were making a smaller amount, 5 minutes would be fine.
Press a sheet of plastic wrap down on the surface of the pudding and press out all the way to the edges of the bowl to remove air bubbles. Place in the fridge to chill for at least 2 hours. If you were making a smaller amount of pudding, 1 – 2 hours would be fine.
Baking Two Cakes
When it comes to baking the vanilla and chocolate cakes, I suggest the approach of making them both at the same time so that you can clean up and put away your ingredients in one fell swoop.
Lori Side Note: The next time around I will likely try this with something like a hazelnut cake in place of the chocolate. This chocolate cake worked perfectly, but I really don’t like chocolate cake. I firmly suspect that something like hazelnut would be a really fun twist while still providing the color contrast that you need in this dessert.
Start by liberally buttering two cake pans and then dusting them with almond flour. If you only have one cake pan, you can still prep the cakes together. You’ll just have some time to wait for the pan.
Set out two large mixing bowls for dry ingredients and taking out your eggs and butter to come to room temperature.
Brew at least a cup of coffee (you’ll need ½ cup) and set it aside to cool.
Sifting and Mixing Dry Ingredients
I suggest sifting the vanilla cake ingredients first and then the chocolate cake ones so that you don’t have to bother washing the sieve / sifter / fine-mesh strainer in between cakes.
For the vanilla cake, sift together 2 ½ cups Almond Flour, ½ cup Whey Protein Powder (Or egg white protein powder), 1 tablespoon Baking Powder, and ¼ teaspoon Kosher Salt. Set this aside. Mix or whisk together to combine.
In the 2nd mixing bowl, for the chocolate cake, sift together 2 cups Almond Flour, ⅔ cup Unsweetened Cocoa Powder, ⅓ cup Unflavored Whey Protein Powder, 2 teaspoon Baking Powder, ¾ teaspoon Baking Soda, and ¼ teaspoon Kosher Salt. Mix or whisk together to combine.
Making the Vanilla Cake
In a stand mixer or a large mixing bowl with a hand mixer, beat ½ cup of softened Unsalted Butter with ¾ cup Granulated Erythritol. This will be for about 2 minutes or until it’s fluffy.
Add the 3 Eggs, one at a time. Beat well between each addition. Then add 1 tablespoon of Vanilla Extract and beat it again.
Mix in half of the dry ingredients, then ½ cup Unsweetened Vanilla Almond Milk, and finally the second half of the dry ingredients. Mix until well combined.
Pour into the prepared 9×13-inch cake pan and bake at 350°F for 25 – 30 minutes or until golden brown around the edges. However, start checking it at the 20 minute mark so that you don’t overdo it.
Allow the cake to cool in the pan for about 30 minutes. Then run a knife around the edges and invert it onto a cooling rack to cool completely. If it doesn’t come out of the pan perfectly, don’t worry about it. You are going to be breaking it up and mixing it with the other cake anyway. It doesn’t need to look perfect.
Making the Chocolate Cake
While the vanilla cake is baking, clean up your wet ingredient bowls and beaters and get started on the chocolate cake.
In a stand mixer or large mixing bowl with a hand mixer, beat ½ cup of softened Unsalted Butter with ½ cup Granulated Erythritol and ½ cup Swerve Brown (or another brown sugar substitute like Sukrin Gold). Beat it for about 2 minutes or until it is light and fluffy.
Add in the 3 Eggs, one at a time, beating well between each addition. (Are you getting a sense of déja vu yet?) Add 1.5 teaspoons of Vanilla Extract and beat one more time.
Next we’ll mix in half of the dry ingredients, then ½ cup of freshly brewed and cooled Coffee, ⅓ cup of Sour Cream, and 1 tablespoon of Apple Cider Vinegar. Finally, add in the remaining half of the dry ingredients and thoroughly combine.
Pour the batter into the second prepared 9×13-inch cake pan and bake at 350°F for 25 – 35 minutes. Start checking the cake at the 25 minute mark. A toothpick inserted in the center should come out clean.
Allow the cake to cool in the pan for about 30 minutes. Then remove it to a cooling rack to cool the rest of the way. Again, it’s okay if the cake doesn’t come out clean. You’re going to crumble it anyway.
If you are staging this work, this is a great “pause” point. Once the cakes are cooled, you can store them in an airtight container in the fridge until you are ready to assemble the final dessert.
Assembling the Keto Kitty Litter Cake
Crushing the Vanilla Cream Cookies
The last part of “ingredient assembly” is crushing 18 ounces of keto vanilla cream cookies. There are two options for doing this–using a food processor or manually. Either is fine. However, because the food processor does a better job of distributing the green food coloring, you need less of it.
Before you start crushing, divide out ¼ of the cookies and set them aside. Those are the ones you’ll be mixing with the green food coloring. Crush the other ¾ of the cookies either in a food processor, scraping down the sides periodically or by placing them in a plastic zip top bag and using the flat side of a meat tenderizer to smash them. Once crushed, set them aside.
Repeat this process with the remaining ¼ of the cookies and add 3 – 6 drops of green food coloring during the process.
Mixing Everything Up
Now it’s time to put it all together. Because of the large volume you’re going to be working with, I suggest phasing in about a third of the ingredients at a time and using a very large mixing bowl. I use my biggest one, which is an 8-quart bowl.
Break up both cakes. Add about ⅓ of the vanilla cake, ⅓ of the chocolate cake, and about ⅓ of the non-green crushed cookies to the bowl. Mix well then add about a cup of pudding and mix again. Repeat this process two more times. Test the moistness of the cake and see if you want to add more pudding or not. It should be moist but not soggy.
Adding the Finishing Touches
Pour the dessert mixture into the new and sanitized litter box. Push several keto tootsie rolls in the mixture so that they are “buried.” Then you can strategically place some more tootsie rolls on top of the cake and / or sticking out of the surface. For the most authentic effect, quickly microwave a couple to make them more pliable and then position them up the side of the litter box and / or over the edge. You’ll need to press down lightly to make them stick to the surface.
Sprinkle the green-tinted crushed cookies on top. Serve the Keto Kitty Litter Cake with a new (and sanitized) litter scoop, if desired.
Store leftovers in an airtight container in the refrigerator.
Related Recipes
Wondering what else to make with this awe-inspiring Keto Kitty Litter Cake?
Perhaps try some Keto Meow Munch or check out my Cat Boys’ First Birthday Party page for more menu suggestions.
Keto Kitty Litter Cake
Ingredients
- 18 ounces Catalina Crunch Vanilla Cream Cookies Crushed and Divided: ¼ of the crushed cookies will be mixed with green food coloring // ¾ are just mixed in as-is.
- 4 tablespoons Unsalted Butter For greasing and coating the cake pans.
- ½ cup Almond Flour For greasing and coating the cake pans.
- 3 – 6 drops Green Food Coloring
Sugar Free Tootsie Rolls (See Notes for Link to Original Recipe)
- ¼ cup Unsweetened Cocoa Powder
- ¼ cup Unflavored Whey Protein Powder
- 2 tablespoons Powdered Whole Milk
- ½ cup Powdered Erythritol
- ⅛ teaspoon Kosher Salt
- 2 tablespoons Unsalted Butter Melted
- 60 grams Sukrin Fiber Syrup or other Oligosaccharide syrup
- ½ teaspoon Vanilla Extract
Keto Vanilla Pudding (4x Original Recipe Quantity) (See Notes for Link to Original Recipe)
- 12 Egg Yolks
- ¾ cup Powdered Erythritol
- 4 cups Heavy Cream
- ¼ cup Vanilla Extract or 4 Vanilla Beans
Keto Vanilla Birthday Cake (See Notes for Link to Original Recipe)
- 2 ½ cups Almond Flour
- ½ cup Unflavored Whey Protein Powder Or egg white protein powder
- 1 tablespoon Baking Powder
- ¼ teaspoon Kosher Salt
- ½ cup Unsalted Butter Softened
- ¾ cup Granulated Erythritol
- 3 Eggs Room Temperature
- 1 tablespoon Vanilla Extract
- ½ cup Unsweetened Vanilla Almond Milk
Keto Devil’s Food Cake (See Notes for Link to Original Recipe)
- 2 cups Almond Flour use sunflower seed flour for nut-free
- ⅔ cup Unsweetened Cocoa Powder
- ⅓ cup Unflavored Whey Protein Powder
- 2 teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ½ cup Unsalted Butter Softened
- ½ cup Swerve Brown or Sukrin Gold
- ½ cup Granulated Erythritol
- 3 Eggs Room Temperature
- 1 ½ teaspoon Vanilla Extract
- ½ cup Freshly Brewed Coffee Cooled
- ⅓ cup Sour Cream
- 1 tablespoon Apple Cider Vinegar
Instructions
Keto Tootsie Rolls
- In a large mixing bowl, sift together ¼ cup Unsweetened Cocoa Powder, ¼ cup Unflavored Whey Protein Powder, 2 tablespoons Powdered Whole Milk, ½ cup Powdered Erythritol, and ⅛ teaspoon Kosher Salt. Stir to combine, then set aside.¼ cup Unsweetened Cocoa Powder, ¼ cup Unflavored Whey Protein Powder, 2 tablespoons Powdered Whole Milk, ½ cup Powdered Erythritol, ⅛ teaspoon Kosher Salt
- Melt 2 tablespoons Unsalted Butter.2 tablespoons Unsalted Butter
- In a small microwave safe bowl, heat 60 grams Sukrin Fiber Syrup for about 30 seconds or until bubbles form.60 grams Sukrin Fiber Syrup
- Stir in the melted butter and ½ teaspoon Vanilla Extract.½ teaspoon Vanilla Extract
- Pour the liquid into the dry ingredients and mix. It will be crumbly at first. Then use your hands to continue mixing and kneading it until a dough forms.
- This quantity makes 36 pieces, so I suggest dividing it into 4 balls, then those into 3 smaller balls, then each of those into 3 small pieces. (See Notes for alternative method.)
- You can wrap them individually in wax paper pieces if you’d like. However, since we’re going to be using them in larger quantities, I suggest just rolling several (5 or 6) of them at a time in a piece of wax paper. Then seal them in a zip top bag or other airtight container to store in the fridge until you’re ready to assemble the Keto Kitty Litter Cake.
Keto Vanilla Pudding
- Separate 12 Eggs. Discard the egg whites or save them for another use. Beat the 12 Egg Yolks in a large mixing bowl with 3/4 cup Powdered Erythritol until pale. Set aside.12 Egg Yolks, 3/4 cup Powdered Erythritol
- Pour 4 cups Heavy Cream into a large saucepan with 1/4 cup Vanilla Extract. (As an alternative, you could split open 4 Vanilla Beans, scrape the insides out into the Heavy Cream and then steep the insides and the emptied vanilla bean pods in the Heavy Cream for about 5 minutes.)4 cups Heavy Cream, 1/4 cup Vanilla Extract
- Remove the Vanilla-infused Cream from the heat and allow it to cool for a few minutes. You should be able to put your finger in it. Checking it with a thermometer, I let it get down to about 90”F.
- Pour about 1 cup of the warm liquid into the egg yolks, beating continuously until fully incorporated and the eggs have come up to temperature.
- Pour the egg and cream mixture back into the rest of the heated cream, continuing to stir.
- Place the combined mixture back onto low to medium heat and continue cooking while stirring until it begins to thicken and will coat the back of a spoon. (Note: If you have an induction burner, this would be a great time to use it.) This will take quite a while, particularly since you are working with a large quantity of liquid.
- Once it has begun to thicken, remove the custard from the heat, pour it through a strainer into a clean mixing bowl, and continue stirring until it cools. Due to the quantity of liquid, this will take another 5 – 10 minutes.
- Push a sheet of plastic wrap down onto the surface of the pudding and up the edges of the bowl.
- Place in the refrigerator for at least 2 hours to cool completely. (If you are working with a smaller quantity, it could be chilled in as little as 1 hour.)
Keto Vanilla Birthday Cake
- Butter a 9×13-inch cake pan and coat it with almond flour and preheat the oven to 350”F.4 tablespoons Unsalted Butter, ½ cup Almond Flour
- Sift and mix the dry ingredients (2 ½ cups Almond Flour, ½ cup Unflavored Whey Protein Powder, 1 tablespoon Baking Powder, and ¼ teaspoon Kosher Salt). (See link in Notes for original Keto Vanilla Birthday Cake recipe instructions.)2 ½ cups Almond Flour, ½ cup Unflavored Whey Protein Powder, 1 tablespoon Baking Powder, ¼ teaspoon Kosher Salt
- Beat ½ cup Unsalted Butter (softened) and ¾ cup Granulated Erythritol for about 2 minutes or until fluffy.½ cup Unsalted Butter, ¾ cup Granulated Erythritol
- Add the 3 Eggs, one at a time, beating well after each addition. Then add in 1 tablespoon Vanilla Extract and beat again.3 Eggs, 1 tablespoon Vanilla Extract
- Mix in half of the dry ingredient mixture, then ½ cup Unsweetened Vanilla Almond Milk, and finally the remaining half of the dry ingredients.½ cup Unsweetened Vanilla Almond Milk
- Pour the batter into your prepared 9×13-inch pan and bake at 350”F for 25 – 30 minutes. Start checking it at the 20 minute mark, as your oven may vary. It should be golden brown around the edges.
- Allow to cool in the pan for 30 minutes before transferring to a cooling rack to finish cooling completely. Set aside until the other cake is also cooled.
Keto Devil’s Food Cake
- Butter a 9×13-inch cake pan and coat it with almond flour and preheat the oven to 350”F.4 tablespoons Unsalted Butter, ½ cup Almond Flour
- Sift and mix the dry ingredients (2 cups Almond Flour, ⅔ cup Unsweetened Cocoa Powder, ⅓ cup Unflavored Whey Protein Powder, 2 teaspoon Baking Powder, ¾ teaspoon Baking Soda, and ¼ teaspoon Kosher Salt) in a large mixing bowl. (See link in Notes for original Keto Devil’s Food Cake recipe instructions.)2 cups Almond Flour, ⅔ cup Unsweetened Cocoa Powder, ⅓ cup Unflavored Whey Protein Powder, 2 teaspoon Baking Powder, ¾ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Beat ½ cup Unsalted Butter (softened) with ½ cup Swerve Brown and ½ cup Granulated Erythritol until fluffy.½ cup Unsalted Butter, ½ cup Swerve Brown, ½ cup Granulated Erythritol
- Add the 3 Eggs, one at a time, beating well after each addition. Then add 1 ½ teaspoon Vanilla Extract and beat again.3 Eggs, 1 ½ teaspoon Vanilla Extract
- Mix in half of the dry ingredient mixture, followed by ½ cup Freshly Brewed Coffee (Cooled), ⅓ cup Sour Cream, and 1 tablespoon Apple Cider Vinegar. Then mix in the remaining half of the dry ingredients.½ cup Freshly Brewed Coffee, ⅓ cup Sour Cream, 1 tablespoon Apple Cider Vinegar
- Pour into one of the prepared 9×13-inch cake pans and bake at 350”F for 25 – 35 minutes. Start checking it at the 25 minute mark, as your oven may vary.
- Allow to cool in the pan for 30 minutes before transferring to a cooling rack to finish cooling completely. Set aside until the other cake is also cooled.
Assembling the Keto Kitty Litter Cake
- Unwrap 18 ounces Catalina Crunch Vanilla Cream Cookies (about 3 packages) and divide out ¼ of them to set aside. Crush ¾ of the cookies either in a food processor or in a zip top bag with the flat side of a meat tenderizer. Set aside.18 ounces Catalina Crunch Vanilla Cream Cookies
- Then repeat that step with the remaining ¼ of the cookies. If you are using a food processor, add 3 drops of green food coloring and pulse a couple more times to turn the cookie crumbs green. If you are using a bag, add the food coloring to the smaller bag. I found that I needed closer to 6 drops of food coloring in this case because my ability to evenly distribute it is nowhere near as good as a food processor. Set aside.3 – 6 drops Green Food Coloring
- Break the white and chocolate cakes into small chunks.
- Add about ⅓ of each cake and ⅓ of the non-green crushed cookies to the new and sanitized litter box. Use large spoons or your hands to combine. Add some pudding and mix again. You want the pudding to moisten everything and make it clump, but not to make it soggy. Repeat with the remaining cake, cookies, and pudding.
- Once everything is well mixed, push several of the keto tootsie rolls into the cake (so that they are buried. Then strategically place some more on top of the cake and / or sticking out of the surface. If you want to go all in, quickly microwave a couple to make them more pliable and then position them up the side of the litter box and / or over the edge, pressing down lightly to make them stick to the surface.
- Sprinkle the green tinted crushed cookies on top.
- Serve with a new and sanitized litter scoop if desired.
- Store leftovers in an airtight container in the fridge for up to a week.
Equipment
- 2 Large Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer or Sieve For sifting your dry ingredients.
- 2 9 x 13 Inch Cake Pans If you don’t have 2 cake pans, you can make the cakes one at a time.
- 1 Medium to Large Saucier / Saucepan This is for making the Keto Vanilla Pudding.
- Whisk For stirring the Keto Vanilla Pudding while it cooks.
- Plastic Zip Top Bag and Meat Tenderizer or Food Processor For crumbling the Keto Vanilla Cream Cookies
- 1 Small Microwave Safe Bowl
- Wax Paper
- Parchment Paper
- Litter Box BRAND NEW and sanitized. This is what you’ll be using to serve the dessert.
- Litter Scoop BRAND NEW and sanitized. (Optional) This is for scooping out the dessert.
Notes
- Making Keto Vanilla Pudding on an Induction Burner
- While certainly not required, we’ve found that the heat control and consistency that you get from an induction burner is great for tasks like making custards or melting chocolate without burning it. You can of course just use the regular stove, but if you happen to have one and maybe forget about it sometimes, this is a great time to use it.
- We have and like this one: Duxtop Portable Induction Cooktop, Countertop Burner Induction Hot Plate with LCD Sensor Touch 1800 Watts, Silver 9600LS/BT-200DZ
- Sifting Dry Ingredients
- Keto Tootsie Rolls
- I definitely recommend sifting the dry ingredients on this one to eliminate clumps. You’re trying to mimic a commercially made candy, so a smoother texture is your friend.
- Keto Vanilla Cake and Keto Chocolate Cake
- I still recommend sifting to provide a better texture for the cakes, but realistically, you are going to be breaking them apart and then mixing them together with pudding. A less than smooth texture isn’t going to matter that much. So if you need somewhere to cut time, cutting out the sifting could be an option.
- Keto Tootsie Rolls
- Method for Rolling Keto Tootsie Rolls
- Rather than dividing your dough down into 36 tiny balls and then rolling them into cylinders, you can roll the dough into a larger ball, flatten it, then cut it into a long strips the width of a Tootsie Roll. Then cut those strips into individual pieces and roll to make them cylindrical.
- Either way will work. Dividing the dough into tiny balls worked best with my brain, but you do you.
- Links to Original Recipes
- Keto Vanilla Birthday Cake from All Day I Dream About Food
- https://alldayidreamaboutfood.com/keto-vanilla-birthday-cake/
- Keto Devil’s Food Cake from All Day I Dream About Food
- https://alldayidreamaboutfood.com/devils-food-cake-keto-recipe/
- Keto Vanilla Pudding from My Keto Kitchen
- https://www.myketokitchen.com/keto-recipes/creamy-low-carb-vanilla-bean-pudding/
- Keto Tootsie Rolls from Low Carb Yum
- https://lowcarbyum.com/sugar-free-tootsie-rolls/
- Keto Vanilla Birthday Cake from All Day I Dream About Food
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