Berry Cream Cake
It was our dad’s birthday this week and we made a very special Birthday Cake for him!
This Berry Cream Cake is gluten-free, sugar-free, low carb and keto friendly!
The cake base is a mix between a fluffy biscuit and a creamy cheesecake that melts in your mouth.
The chia jelly fills the cake with Berry flavor.
This sugar free and gluten-free cake is a perfect guilt free breakfast idea. Being keto-friendly and low carb, it fuels you for a long time and gives energy to well past lunch time.
It’s so creamy and fresh, we just couldn’t stop enjoying it.
Best of all, it stayed perfect even 5 days after it was made. ❤️
Give it a try and let us know how it turns out for you.
Ingredients:
Cake biscuit:
200g almond flour
37g coconut flour
8g baking powder
2g baking soda
10g psyllium husk
6g salt
170g unsalted butter, room t°
300g erythritol / 40g honey extract sweetener
5 large egg whites, room t°
125g cream cheese, room t°
15ml vanilla extract
200ml heavy cream, room t°
Whipped cream & berries:
480ml cold heavy cream
1g cream of tartar
50g vanilla infused sweetener
2ml almond extract
300g fresh berries
Chia Berry jelly:
300g blueberries or raspberries, fresh or frozen
50g chia
25ml maple syrup
You’ll need a Ø20cm baking form.
Instructions:
Make the berry jelly. Cook the berries for about 10 min at low heat until soft. Add the maple syrup and chia. Mix well. Remove from the heat. Let cool.
Make the cake: Preheat the oven to 180°C. Line the baking form with parchment paper.
Whisk the almond and coconut flour, baking powder, baking soda, psyllium husk and salt together. Set aside.
With a mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sweetener and beat on high speed for 2 minutes until creamed together.
Add the egg whites. Beat on high speed until combined, about 2 minutes.
Then beat in the cream cheese and vanilla extract.
With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour in the cream until combined. Do not overmix. The batter will be slightly thick.
Pour batter into the prepared baking form. Bake for around 40-45 minutes or until baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow to cool completely before assembling.
Make the whipped cream: Whip the heavy cream with a whisk mixer until it starts to thicken. Add the cream of tartar, sweetener and almond extract and beat on medium-high speed until medium peaks form, about 3-4 minutes.
Assemble the cake: Slice the cake biscuit into 2 layers. Level the top. Place 1 cake layer on your cake serving plate. Spread chia Berry Jelly on top. Follow with whipped cream on top. Arrange a single layer of mixed berries on top.
Top with 2nd cake layer. Spread another level of jelly and follow with whipped cream on top.
Chill the assembled cake, uncovered, for at least 2 hours and covered up to 1 day before slicing and serving.
Decorate with berries when ready to serve.
Enjoy! Let us know how it turns out for you!
Save for later and stay tuned for our weekly recipe drop ✅
Cookie Beacon #webelieveinhandmade