Do you want a keto cake ? happy to offer you this recipe for a delicious keto cake with mascarpone, cream and raspberries that will please everyone, guaranteed. Even the most die-hard sugar addict won’t notice that this ultra-satisfying cake contains virtually no carbs. What does it actually contain ? Lots of good fats to keep you satisfied for a long time and help you stay in ketosis. In short, perfect for the keto diet!
A superstar keto cake ingredient
And that’s thanks in particular to a superstar keto ingredient : Perfect Keto Vanilla MCT Collagen . It makes the fur even creamier and tastier . Also, I really recommend trying to incorporate it into as many recipes as possible. The MCTs it contains make it a real keto booster. Remember, it’s already sweetened with stevia, so if you use that, you’ll need fewer other sweeteners.
Time for Preparation + waiting time
Just a quick note on the preparation time for this recipe. The time shown below is the time you actively spend preparing, baking and finishing the cake. In total, it will take you around 50 minutes. But wait, don’t invite your friends to come over in an hour or two ! Remember that when the cake is ready, you will need to leave it in the refrigerator for another 3 to 5 hours to firm up. We don’t think this will be a problem, yeah because your friends will be absolutely delighted with the treat you prepare for them.
Ingredients
For the background :
- 200g ground almonds
- 2 eggs
- 75g soft butter
- 2 teaspoons of baking powder
- 20 g of erythritol
- 20g vanilla MCT collagen
For the filling cream :
- 25 g of gelatin
- 200 g of mascarpone
- 300 ml of cream
- 2-3 tablespoons of Erythritol
- 150 g raspberries
Preparation
- Preheat the oven to 175°C (top/bottom heat).
- Beat the eggs with the erythritol until the mixture is foamy.
- Melt the butter, add it to the other ingredients of the cake base and mix well until you obtain a firm dough.
- Line the bottom of a 20cm springform pan with baking paper and lightly brush the sides with butter. Place the dough in the mold and flatten the top with a spatula. Make sure there are no air bubbles left in the dough.
- Place the tart shell in the oven and bake for 20-30 minutes at 175°C. Stay near the oven to adjust the temperature if necessary. The cake should not turn black.
- After 20 minutes, check with a wooden stick that it is cooked – if the stick does not come out dry, cook for another 5 or even 10 minutes.
- Take the cake out of the oven and let it cool.
- Carefully open the springform pan, remove the side ring and cut the cake in half horizontally. If necessary, you can crumble the top part.
- Prepare the gelatin according to the instructions on the packet.
- Mix the mascarpone, cream and sweetener. Taste every once in a while so it’s exactly as sweet as you like it.
- Little by little, add the cold mixture to the hot gelatin and mix well.
- Place the side ring back around the bottom of the springform pan, with the bottom of the almond base inside.Place the raspberries on top. Then pour the cream mixture on top.
- Carefully place the rest of the dough, crumbled or in one piece, on top.
- Cover with cling film and put the tart in the fridge for 3-5 hours until the filling is firm.
- Loosen the cake from the pan by cutting along the edges with a hot, wet knife, then carefully remove the side ring from the springform pan.
Finally enjoy by this healthy keto cake, for more about delicious healthy recipes stay with is at healthy recipes inspiration.
