Low Carb Keto Easter Cake

This Easter keto cake really does taste as good as it looks!!! It's quick & easy to make & at just 2.5g carbs per slice what's not to love?! 

It's sugar free & gluten free - switch out the cream for coconut cream and its dairy free too! We've also included a healthy dose of collagen for some added protein 

Low Carb Cream Cake

Here's what you'll need:

200g ground almonds
45g collagen powder
7 eggs

2tbs MCT Oil
50ml almond milk
Sweetener of choice to taste
300ml whipping or double cream
8 strawberries
Your choice of fruit to top

Start by preheating the oven to 170C. 

Separate the eggs then beat the whites until they’re very stiff - you should be able to turn the bowl upside down without anything falling out. Next, whisk together the yolks, almond milk, MCT oil & sweetener (if using).

Add the ground almonds & collagen powder to the eggs mixture and combine into a smooth paste. Now fold in the egg whites but be careful not to overwork the mixture.

Split the mixture evenly between 3 cake tins then bake for 15 mins @ 170C until golden brown and springy. Once baked allow to cool completely on a wire rack.


Next the fun part! Whip up 300ml of whipping or double cream until fairly stiff and slice 6 strawberries into thin slices. Layer your first cake with cream followed by strawberry slices, repeat with your second cake and place on top then add your third cake. Imagine a game of Jenga with the topple at the end!

Now cover the entire cake in a thin layer of cream and create a pretty fruit display on top! I wanted to add nuts to the sides (maybe flaked almonds) but ran out of shopping time - maybe you can give it a try!


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