Carbs
(Keto Carbs) 4,4g
Fat
37g
Protein
11g
How about some keto baking? Our ambassador Claudia from KetoLiebe is happy to share this recipe for a delicious keto cake with mascarpone, cream and raspberries that everyone will enjoy. Not even the most hardened sugar addict will notice that this ultra-satisfying cake hardly contains any carbohydrates. What it does contain, though is lot of good fats to keep you happy for a long time and to help stay in ketosis. In short, it’s perfect for the keto diet!
Keto superstar ingredient!
And that’s not least because of a keto superstar ingredient: Perfect Keto Vanilla MCT Collagen. “It makes the cream filling so much more creamy and tasty!” says Claudia. “Moreover, I’d really advise you to try and include it in as many recipes as you can. It’s a real keto booster, due to the MCT’s it contains. Keep in mind that it’s already sweetened with stevia, so you can reduce the amount of other sweeteners when you use it.”
Preparation time + waiting time
Just a short note on the preparation time for this recipe. The time indicated below is the time that you’re actively busy with the preparation, baking and finishing of the cake. All in all, this will take you about 50 mins. But wait, don’t plan that get-together with the friends in one or two hours’ time! Please note that the finished cake should be refrigerated for 3 to 5 hours to get firm. But we think it won’t be a problem – the friends will be happy anyway, with the treat you’re preparing! You’ll have a great time…
Serves: 10
Ingredients
Ingredients for the base (20cm springform pan):
- 200g ground almonds
- 2 eggs
- 75g soft butter
- 2 tsp baking powder
- 20g Erythritol
- 20g vanilla MCT collagen
For the filling:
- 25g gelatine
- 200g mascarpone
- 300ml full-fat cream
- 2-3 tbsp Erythritol
- 150g raspberries
- 30 min
Preparation
- Preheat the oven at 175°C.
- Whisk the eggs with the erythritol until the mixture is fluffy.
- Melt the butter, add it to the other ingredients for the cake base and mix well until you have a firm dough.
- Cover the base of a 20cm baking tin with parchment paper and lightly butter the sides. Put the dough in the tin and flatten the top with a spatula. Make sure no pockets of air are left in the dough.
- Put the cake base in the oven and bake for 20-30 minutes at 175°C top-lower heat. Stay near the oven to be able to adjust the temperature when needed. The cake should not turn black.
- After 20 minutes, check with a wooden stick – if the stick doesn’t come out dry, then bake for another 5 or even 10 minutes.
- Take the cake from the oven and let it cool.
- Carefully open the baking tin and remove the side ring, then cut the cake in two horizontally. Optionally, you can crumble the upper part.
- Prepare the gelatine according to the instructions on the package.
- Mix the mascarpone, cream and sweetener. Try now and then to reach the exact sweetness you like.
- Bit by bit, add the cold mixture to the warm gelatine and mix well.
- Fit the side ring back around the baking tin with the bottom part of the almond base in it. Cover this with the raspberries. Then pour the cream mixture on top of it.
- Carefully place the remaining pastry, crumbled or in one piece, on top.
- Cover the with cling film and put the cake in the fridge for 3-5 hours until the filling is firm.
- Loosen the cake from the baking tin by cutting along the edges with a hot wet knife, then gently remove the side ring from the baking tin.
