Ingredients And Instructions

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Here are the ingredients and instructions for Angela Coleby's delicious cake.

Instructions

CAKE LAYER

1. Preheat the oven to 180C/375F degrees.

2. Grease and line an 8 inch springform cake tin with parchment paper.

3. In a bowl, mix the erythritol and butter together until soft and blended.

4. Add the egg yolks and vanilla extract and stir thoroughly.

5. Add the coconut flour, salt, baking powder and beat until combined.

6. In another bowl, whisk the egg whites until stiff.

7. Gently fold the egg whites into the cake mixture.

8. Spoon the mixture into the baking tin and smooth evenly.

    

CREAM CHEESE LAYER

1. In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).

2. Add the egg, vanilla extract, lemon juice, zest and beat until smooth.

3. Spoon this mixture over the cake mixture into the cake tin and smooth evenly.

4. Scatter the blueberries over the cream cheese mixture.

 

STREUSAL/CRUMBLE TOPPING

1. For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.

2. Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.

3. Scatter the topping over the blueberries.

4. Bake for 40-45 minutes until firm and the top is cooked.

5. Remove from the oven, allow to cool, then place in the fridge to firm.

    

Here is the nutritional value per slice if you cut this cake into 10 slices.

Calories          283

Fat                    24g

Protein               7g

Carbs                11g

Fiber                 5g

Net carbs         6g

This looks like a good Ketogenic recipe to me.

Back on the source blog post is a real entreating story and a bunch more pictures – check it out!

Maybe you'd rather have keto donuts?

Donuts Anyone

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