This is another one of the top 5 favourite cakes voted by the Brits, so how could I resist a gluten free, sugar free and low carb/ keto version? I also added a raspberry flavoured whipped cream, simply because I forgot to put the xylitol on the cake mix and needed a bit more sweetness in it lol!! But if you do remember to put xylitol, then the drizzle on top will do just fine. I like the end result though as this cake looks pretty with the cream filling in the middle, don’t you think?
PREPARATION & COOKING TIME: 10 mins to prepare + 45 mins cooking
INGREDIENTS for a 2lb loaf (8 portions):
for the cake:
200gr cream cheese full fat
150gr ground almonds
50gr xylitol
1 teaspoon baking powder
2 tablespoons ground flaxseeds
2 eggs, beaten
zest of 1 lemon
4 cardamom seeds, crushed (optional)
for the drizzle:
50gr xylitol
juice of 1 lemon
- preheat oven at 350F/ 175C
- blend the cream cheese and the eggs with a whisk
- add the xylitol, the ground almonds, flaxseeds, lemon zest and the baking powder and whisk for 1 minute
- oil a 24 x 18cm tray with butter or oil and pour the mixture in the tray
- place in oven and cook for 45mins
- just as the cake is coming out of the oven, heat up the lemon juice and xylitol in a small pot until the xylitol dissolve
- as you get the cake out of the oven, pour the lemon drizzle on top making sure you distribute it evenly on the cake
- once cool serve with berries, strawberries or cream
NUTRITIONAL VALUE PER SLICE | |
energy kcal | 215.9 |
fat | 18.4 |
of which saturated | 4.8 |
carbohydrates | 5.1 |
of which sugars | 2.3 |
fibre | 2.8 |
protein | 14.5 |
salt | 0.4 |
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