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(Keto Carbs) 2,5g





Yes, you can have cake on keto and we promise you, your family and friends who are not on keto will enjoy it as well. This easy and delicious keto cake recipe, developed by our ambassador Marlous from The Netherlands, takes its inspiration and taste from a surprise ingredient: Go-Keto Low-Carb Granola!

The Granolas you want to eat all day long

Of course, most ketonians primarily enjoy our delicious Go-Keto Granolas for breakfast, often with full-fat yoghurt. No wonder, it’s the perfect keto replacement if you like a cereal type of breakfast in the morning. Go-Keto Granola’s are gluten free, vegan and filled to the max with healthy keto fats from the best nuts and seeds, as well as incredibly low in in keto carbs. And on top of that, they’re so delicious you’ll want to eat it not just for breakfast, but any time of the day.

Making the Granola Cake base

This was exactly the sentiment that inspired Go-Keto ambassador Marlous to try something new: a cake base made of Go-Keto Lemon Poppyseed Granola. And what a wonderful find it is! The crunchy, nutty texture of the slightly grounded granola, as well as its full lemon flavour, blend perfectly with the refined taste of our Bio Ghee that you melt and then pour over the cake base, before you refrigerate it to make it firm and coherent. The cake is completed by a yummy, creamy, fruit-flavoured filling, for which you can use either dairy-based cream cheese or an almond product if you prefer a little less protein.

Also starring: Erythritol

The cake filling stars another keto ingredient that makes keto baking so easy and so good: Erythritol! As you probably know already, it’s the perfect keto sweetener, to be used in almost every recipe as a substitute for sugar, keto’s arch enemy. Erythritol is technically a carbohydrate, but one that has no calories, does not spike your blood sugar and is completely safe to use. The taste is very close to sugar; it’s perfectly soluble in fluids and it can be used both hot and cold. Want to know more about sweeteners?

Check out this article about the best sweeteners for keto.

To make the Erythritol powder which acts as the icing sugar substitute for this recipe, just grind the Erythritol in a blender for a minute or so, until you have a fine dust. It will keep, so you may want to make a little more than you need – it’s also perfect for your keto pancakes and other desserts!

Serves: 6


For the cake base:

  • 80g Go-Keto Granola Lemon Poppy Seeds
  • 75g Go-Keto Bio Ghee
  • 30g Erythritol
  • 40g grated coconut

For the filling:

  • 400g (almond-based) soft cream cheese
  • 6 leaves of gelatine (use according to instructions)
  • 1 tbsp sugar-free (strawberry) syrup
  • 2 tbsp Erythritol powder


  1. Melt the ghee and mix it with the other ingredients for the cake base.
  2. Place a sheet of baking paper on the bottom of a cake tin and spread the cake base mixture evenly over the baking paper.
  3. Place the cake tin in the freezer for about 15 minutes, until the cake base is firm.
  4. Put the ingredients for the filling in a bowl and mix well. Spread the mixture over the granola cake base in the tin with a spatula. Gently bang the tin on the counter a few times to remove any air bubbles.
  5. Cover the cake with cling film and refrigerate it for at least 2 hours.

 Garnish your cake with whipped cream, sweetened with Erythritol, and some blueberries or sliced strawberries.

Per portion 410 kCal
* Keto-carbs, i.e. minus erythritol (polyols)