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Low carb cream cake

November 28, 2014

As a selfless family girl, I avoid cooking things just for my own pleasure. I love making my family happy and cooking for them, but when it comes to testing recipes and ideas for the keto diet, things get tricky. Some of these recipes can’t be made as samples, thus sometimes I indulge myself and bake a whole cake only for me.

It was the exact case with this magnificent cake, and the result is simple to deduct: I had numerous cake meals over the course of three days. And I kind of enjoyed it.

Sponge cake ingredients:

100 grams almond flour
100 grams of butter, room temp.
3 eggs
o tsp low carb sweetener
1/2 tsp vanilla extract
1/4 tsp xanthan

Ingredients for the cream:

200 ml whipping cream
2 Greek yogurts (600 grams)
100 grams blueberries
o tsp low carb sweetener
o tbsp strawberry low carb syrup Walden Farm’s
10 grams gelatin

The sponge cake is incredibly easy to make: Mix all the ingredients with a hand mixer and pour it into a rectangular baking pan. I put it into the oven for about 15 minutes, until golden and showing fine cracks.

In a tall bowl, whip the cream until stiff peaks, add the two yogurts, the sweetener and the blueberries. Melt the gelatin into a small bowl over a boiling pot, and add it to the cream.

Cut the sponge cake in two long layers and add one of the layers at the bottom of the exact same baking tray (put some cling film into the tray before assembling the cake). I poured the cream cake, then added the strawberry syrup and gently mixed it with a fork. I set the second sponge cake layer and covered the whole thing with the cling film.

It was good and refreshing, and although it may seem a summer dessert, believe me, you will be happy to have a slice after a rich meal during the Winter Holidays.

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