Quick keto raspberries cake

This one requires 15 minutes prep time + 35 minutes bake time.

When cut to 20 slices, nutrition facts per slice:

Calories: 130

Total carbs: 1.8 g

Net carbs: 1.3 g

Fat: 11.9 g

Protein: 3 g

Ingredients:

Base:

• 5 egg whites

• 1 tbsp cider vinegar

• 2,5 tbsp sweetener

• 1 tbsp olive oil

• 1 tsp baking powder

• 1 tbsp cocoa (unsweetened)

• 165 g almond flour

Cream:

• 5 egg yolks

• 1,5 tbsp vanilla extract

• 140 g mascarpone

• 400 g cream cheese

• 3 tbsp sweetener (adjust to your taste)

• juice from 1/2 lemon

• Fresh raspberries (about 20)

Preparation:

• Preheat the oven to 175°C

• Whisk the egg whites with 1 tbsp cider vinegar until stiff and than, using a spatula, gently fold in 2,5 tbsp sweetener, 1 tbsp olive oil, 1 tsp baking powder, 1 tbsp cocoa and 165 g almond flour (add the ingredients gradually)

• Grease the sides of the cake tin with some butter and place the parchment paper on the bottom. Line the batter on the parchment paper bake at 175°C for 10 minutes

• While the base is baking, whisk the egg yolks with sweetener and then add 1,5 tbsp vanilla extract, 140 g mascarpone, 400 g cream cheese, 3 tbsp sweetener, (adjust to your taste), and juice from 1/2 lemon

• After 10 minutes, take the base out of the oven and pour the cream mixture over it. Top with some fresh raspberries and bake for 25 more minutes

• Once baked, leave the cake to cool in the cake tin for about 30 minutes. Check if the cake edges are sticking to the tin and separate gently using a spatula before opening the spring form.

Enjoy ❤️

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