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
Here's what you'll need:
200g ground almonds
45g collagen powder
2tbs MCT Oil
50ml almond milk
Sweetener of choice to taste
300ml whipping or double cream
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!