#lowcarbcake

OK @ketoway this is the lowcarb non-baked cake I made for the weekend. It turned out to be surprisingly good but cost me a LOT of nerves bc I just can't handle gelatin. This is a small one (18cm).

For the base you need:

200g hazelnuts (chopped)

1 egg white

some sweetener if you want to

Whip the egg white with the sweetener, carefully mix the nuts in. Put it in he oven (I used my grandma's) fo 10min (150°C). Let it cool down.

Top of the cake:

250g curd (or cream cheese)

150g yoghurt

Juice of two limes + zest of half lime

100g sweetener (i used Xucker, which is Erythrit, don't know if it's available in the US or other countries)

2 tablespoons heavy cream

gelatin for 1/2l

150g blueberries or berries of any kind

Mix up the curd, yoghurt, lime, sweetener. (1) Heat up the heavy cream and dissolve the gelatin in it OR (2) buy instant gelatin and just put the cream and gelatin into your curd-yoghurt-mix. That's soooo much easier and you won't need to start a second try like me bc I'm too stupid to heat up heavy cream and dissolve gelatin in it. Lesson learned :D

I mashed up 150g of wild blueberries and mixed them under the "cake" too. For the next cake i will just try to layer blueberries with the curd-yoghurt-mix. I think that would look cool too.

Put it in the fridge for at least 4 hours. Finished.

You can eat a moist, tasty carrot cake without feeling bad about it. For a quick and easy dessert, this Keto Instant Pot Carrot Cake is made with low-carb ingredients and cooked just right in the Instant Pot.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup granulated erythritol or preferred keto-friendly sweetener. 2 tsp baking powder. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 4 large eggs. 1/2 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/2 cup chopped pecans or walnuts optional.

Instructions: Put erythritol, baking powder, cinnamon, nutmeg, salt, almond flour, and coconut flour in a bowl. Crack the eggs into a different bowl and mix them with the almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ones one at a time while stirring them together. If using nuts, chop them up and mix them in with the grated carrots. Spray some cooking spray on a cake pan that fits inside your Instant Pot. Then, put the batter in it. Put the trivet inside the Instant Pot after adding one cup of water. Carefully put the cake pan on top of the trivet. On the Instant Pot, close the lid and press "Manual." Let it cook for 25 minutes. After that, let the pressure drop naturally for 10 minutes, and then quickly let go of any extra pressure. Take the cake pan out of the Instant Pot carefully, and let the cake cool completely before cutting it. If you want, you can top the slices with whipped cream or cream cheese frosting.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy a tasty low-carb treat with this Sugar Free Keto Chantilly Cake. There are layers of moist almond and coconut flour cake that are filled with rich whipped cream and fresh mixed berries. This dessert is great for people on the ketogenic diet or anyone else who wants to treat themselves to something sweet without feeling bad about it.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/3 cup erythritol or preferred sugar substitute. 1 tsp baking powder. 4 large eggs. 1/3 cup unsweetened almond milk. 1/4 cup melted butter or coconut oil. 1 tsp vanilla extract. 1 cup heavy cream. 1/4 cup powdered erythritol for whipped cream. 1 cup mixed berries strawberries, blueberries, raspberries.

Instructions: Preheat the oven to 350F 175C. Grease and line an 8-inch round cake pan with parchment paper. In a mixing bowl, combine almond flour, coconut flour, erythritol, and baking powder. Add eggs, almond milk, melted butter or coconut oil, and vanilla extract. Mix until smooth batter forms. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely. In a separate bowl, whip the heavy cream with powdered erythritol until stiff peaks form. Slice the cooled cake horizontally into two layers. Spread half of the whipped cream on the bottom layer. Arrange mixed berries evenly over the whipped cream layer. Place the second cake layer on top. Spread the remaining whipped cream over the top layer and decorate with additional berries, if desired. Chill the cake in the refrigerator for at least 1 hour before serving. Slice and enjoy this delicious Sugar Free Keto Chantilly Cake!

Prep Time: 20 minutes

Cook Time: 30 minutes