I absolutely love anything coffee flavoured, so it is no surprise that this is one of my favourite cakes. This a flourless coffee brownie, ideal for a paleo or keto diet which is also sugar free and gluten free. I topped it with a generous spoon of clotted cream and topped it with my sugar free raspberry jam. This cake is indulgent, super moist and oh so yummy!
COOKING & PREPARATION TIME: 45mins
INGREDIENTS FOR 12 pieces:
for the cake:
150gr ground almonds
30gr ground flaxseeds
2 teaspoon instant ground coffee
120gr cream cheese
2 eggs
1 teaspooon baking powder
50gr xylitol
for the topping:
1tbsp clotted cream or double cream
1 tsp sugarfree raspberry jam (for recipe click here)
- preheat oven at 350F/ 175C
- oil a small rectangular baking tray
- prepare the cake mix by mixing well with the robot or an electric whisker the cream cheese with the sugar and then add the beaten eggs
- separately mix the ground almonds, baking powder, ground flaxseeds, coffee powder & xylitol and then add to the wet mixture
- pour in the tin loaf and bake in the oven for 25-30 mins or until a wooden skewer comes out clean
- set aside to cool down
- once the cake is cooled, serve with clotted cream and sugar free raspberry jam
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 132.4 |
| fat | 11.5 |
| of which saturated | 2.6 |
| carbohydrates | 2.4 |
| of which sugars | 1.1 |
| fibre | 1.6 |
| protein | 9.2 |
| salt | 0.2 |