Keto Lemon and Berries Cake

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This recipe such a summertime classic, which is great in flavour and low in carbs. We’ve used mixed berries for this recipe, which are among the healthiest foods available – they are high on anti-oxidants, low on carbs, low on glycaemic index, while keeping the insulin levels in check. They are also full of nutrients and give a natural color to the cake. Have this cake as a tea time snack with tea or coffee, to add a fruity flavour.

prep time

20 mins

cook time

25 mins

serves

2 cups mixed berries
2 tbsp lemon juice
6 eggs
1 tbsp vanilla extract,
3 cups almond flour
1 ½ cups monkfruit sweetener
extra to dust on the cake
1 tsp baking powder
slices of lemon to decorate

Add the berries to a saucepan with the lemon juice, and cook the berries till they are soft and mushy.
Set aside to cool.
In a stand mixer, add the eggs and beat on medium speed for 7-10 minutes till the eggs have doubled in volume.
Add the vanilla extract, almond flour, monkfruit sweetener, baking powder and the cooled down berries mixture and fold into the egg mixture.
The mixture will be quite sticky.
Line an 8” pan with parchment paper.
Pour the cake batter in and tap it a few times on the counter.
Bake the cake at 180 degrees for an hour (check after 45 mins) or till a skewer inserted inside comes clean.
Sprinkle with monkfruit sweetener and some fresh lemons.
Serve warm.
The cake can be refrigerated for up to 5 days.

This recipe is a summertime classic, with great flavour and is low in carbs. What better way to celebrate #worldbakingday !!!
We’ve used mixed berries for this recipe. They are among the healthiest foods available – they are high on anti-oxidants, low on carbs, low on glycaemic index, and keeps the insulin levels in check. They are full of nutrients and gives the natural color to the cake and adding the subtle fruity flavour to a tea time snack.