A delicious cake for the whole family! Preparation in just 25 minutes!
Ingredients
Crust
- 2 Cups Almond flour
- 1/3 Cup Butter
- 3 C. Table Erythritol
- 1 C. Tea Caramel extract
Trim
- 800 Ml Cream cheese
- 4 Eggs
- 1/3 Cup Cocoa powder
- 3 C. Table Erythritol
- 1 C. Tea Lemon juice
- 1040 mg Stevia powder
Raspberry coulis
- 1 Cup Raspberries
- 520 mg Stevia powder
- 2 C. Table Water
- 1/2 C. Tea Lemon juice
Dark chocolate coulis
- 5 Lozenges Dark chocolate 72% and more
- 1 C. Tea Coconut oil
Instructions
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Preheat oven to 375F
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In a bowl, mix all the ingredients for the crust. Grease your 9 inch cake pan and place the dough and spread it well with your hands.
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Bake for about 12 minutes to brown the crust. To book.
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In a large bowl, place the cream cheese (softened). With an electric mixer, beat the cheese.
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Add 1 egg and beat for a few seconds. Repeat 1 egg at a time.
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Add the remaining ingredients for the filling and beat for a few seconds. Adjust erythritol or stevia to taste.
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When ready, place in the refrigerator for 5 hours.
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Meanwhile, in a small pot over low heat, place the raspberries, water, stevia and lemon juice. When the raspberries are crushed, beat with a blender to obtain a puree. Add water as needed to liquefy your grout. To book
- When ready for assembly. In a bain-marie, melt the chocolate and oil. When ready, top the cake with chocolate and raspberry coulis.
Servings: 12
Carbohydrates: 5g
Protein: 12g
Fat: 41g
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