Raspberry Jelly Cakes

Raspberry Jelly Cakes Outside

Roses are red, violets are blue, our Raspberry Jelly Cakes taste great and we hope you’d love them too!

Sweeten up your Valentine’s Day this year with our Raspberry Jelly Cakes. A low carb dessert recipe made for anyone looking for a convenient, stress free option to enjoy as a treat with your loved ones, whilst still staying on track with those macro goals!

Ingredients for Raspberry Jelly Cakes

300g Lakanto Vanilla Cupcake Mix With Monkfruit Sweetener
2 eggs
4 Scoops Tasteless Protein by Feel Good Protein
½ cup Milk
1 ½ Tbsp Butter
1/3 cup Lite Sour Cream

Jelly Topping
1 Sachet Wild Raspberry Protein Jelly by Feel Good Protein
1 teaspoon Edible Gelatine

Method for Raspberry Jelly Cakes

First off, pre-heat oven to 160 degrees C.

Mix together the Lakanto cake mix, Tasteless Protein by Feel Good, milk, butter, eggs and sour cream and mix everything together until well combined.

Then, spoon the mixture into your desired pan. We used a heart shaped silicone mould (Otherwise, whatever shapes your heart desires – see what we did there!)

Bake in the 160 degree oven for 25 minutes or until they have risen slightly and pull away from the edges of the baking pan.

Trim if needed and allow to cool.

Whip up the Wild Raspberry Jelly according to the instructions with 1 teaspoon of gelatine added.

Finally, pour this mixture over the top of your cupcakes and then allow to chill in the fridge for at least a few hours or overnight!

Enjoy our Raspberry Jelly Cakes as lovely delicious little treats!


Serving size is 57grams and 105 calories
Carbs – 17 grams
Protein – 11 grams
Fat – 4 grams

Ingredients for Raspberry Jelly Cakes
Heart Shaped Molding Pan
Mixture Baked
Protein Jelly on Top of Cake
Raspberry Jelly Cakes Served
Zoom In Closer
Raspberry Jelly Cakes from Side
Raspberry Jelly Cakes with Tasteless Protein and Protein Jelly
Tasteless Protein Featured
Hands Holding the Heart Shaped Cake