Low-carb keto brownie with heavy cream and raspberries.
Upper layer
2 egg yolks
75 g butter
½ tsp vanilla extract
1 tsp baking powder
bottom layer
1 egg white
Filling
150 g heavy cream
50 g raspberries
1
Start from the bottom layer. Place the egg yolks and erythritol in a bowl and beat with a mixer.
2
Add butter and vanilla extract and stir until smooth.
3
In another bowl, whisk the almond flour and baking powder together.
4
Mix the contents of two bowls together.
5
Divide 1 tablespoon of the mixture into 8 cupcake tins.
6
Whisk the egg white in a bowl until thick.
7
Add erythritol and continue whisking.
8
Pour 1 tablespoon each of the egg mixture into the muffin tins where you used to dough.
9
Bake in oven at 175 ° C for 25 minuteslet cool.
10
While the dough is baking and cooling, make the filling. Whip heavy cream and place in a piping bag.
11
When the dough has cooled, remove it from the muffin tins and separate the bottom layer from the top layer.
12
Spread heavy cream and raspberries over the bottom layer, then cover with the top layer.
Nutritional value
Serving size: 1 cake
Servings: 8
- One serving
- Calories 192
- % daily value *
- Fats 19.5g30%
- Net carbohydrates 1.4g1%
- Fiber 0.8g4%
- Squirrel 3g6%
* Percentages based on a 2,000 calorie diet with macro balance of 75% fat, 20% protein, 5% digestible carbohydrates, and 30g fiber
Ingredients
Upper layer
2 egg yolks
75 g butter
½ tsp baking powder
bottom layer
1 egg white
Filling
150 g heavy cream
50 g raspberries
Recipe
1
Start from the bottom layer. Place the egg yolks and erythritol in a bowl and beat with a mixer.
2
Add butter and vanilla extract and stir until smooth.
3
In another bowl, whisk the almond flour and baking powder together.
4
Mix the contents of two bowls together.
5
Divide 1 tablespoon of the mixture into 8 cupcake tins.
6
Whisk the egg white in a bowl until thick.
7
Add erythritol and continue whisking.
8
Pour 1 tablespoon each of the egg mixture into the muffin tins where you used to dough.
9
Bake in oven at 175 ° C for 25 minuteslet cool.
10
While the dough is baking and cooling, make the filling. Whip heavy cream and place in a piping bag.
11
When the dough has cooled, remove it from the muffin tins and separate the bottom layer from the top layer.
12
Spread the heavy cream and raspberries over the bottom layer, then cover with the top layer.
Keto cake with cream and raspberries
