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17
Dec
Dec
Introducing the deliciously light and decadent Christmas Berry Keto Cake, it’s the perfect treat for your guests around the Christmas table. Made with a blend of creamy ricotta, fresh raspberries, and blueberries, this cake has a soft, fluffy, keto-friendly texture.
Ingredients
300ml light cream
½ cup Truvia for Baking Icing
½ cup ricotta
1 tbsp vanilla extract
4 scoops Tasteless Protein by Feel Good Protein
2 large eggs
2 cups almond flour
1 tbsp baking powder
1 punnet of fresh raspberries
1 punnet of fresh blueberries
Optional: Strawberries, raspberries, and Raspberry Meringue Kisses to decorate
Method
- Preheat oven to 180°C and grease your cake tin.
- In a large bowl, add light cream, Truvia for Baking Icing, ricotta, vanilla extract and Tasteless Protein by Feel Good Protein. Beat the ingredients with an electric mixer to create a smooth batter.
- Add the eggs, almond flour and baking powder to the bowl. Give the ingredients a gentle stir.
- Fold in the fresh berries, making sure they’re evenly distributed throughout the batter.
- Pour the mixture into your prepared cake tin and spread it out evenly. Bake in the oven for 50 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool in the tin for 5 minutes, then gently remove it and place it on a wire rack to cool completely.
- Decorate the cake with your choice of toppings. Enjoy your Christmas Berry Keto Cake!
Macros
Nutrition for 1 serving – 96 g
Calories – 243
Carbs – 14g
Protein – 11g
Fat – 19g
