KETO VANILLA CAKE
Preheat the oven to 175 C/350 F.
Separate the egg whites from the yolks, and place them in 2 separate bowls.
Combine the egg whites with a pinch of salt and low carb sweetener, and beat them with mixer, until stiff firm peaks formed.
In a separate bowl beat the egg yolks with butter and vanilla.
When smooth mixture is formed, add almond flour, coconut flour and baking powder.
Gently fold the egg whites into the mixture with spatula, using gentle, sweeping movements.
Grease baking pan/deep oven dish 20 x 30 x 5 cm/7.9 x 11.8 x 2 inch and spoon in the cake mixture.
Bake in a preheated oven for 10 to 15 minutes.
Let the cake cool down for 3 hours before you put the topping.
CREAM LAYER
Whip the heavy whipping cream until it start forming peaks.
Add low carb sweetener, vanilla and mascarpone and continue whipping until firm. Don’t over mix it to avoid making butter.
Put the cream on top of completely cooled cake.
TOPPING
On top of the cream put the berries and you can serve it immediately!
Enjoy!
Keep it in the fridge up to 5 days.
ADVERTISEMENT
