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Raspberry & Almond Cake

Posted on July 14, 2017 by Leoni Woodward | 0 comments

Summary

Our low carb version of a bakewell!
Serves 8
Carbohydrate : 6.6g per serving


Ingredients

  • 200g Almond Flour
  • 100g Butter
  • 50g Inulin (get yours here!)
  • 2 Eggs (medium)
  • 1 tsp Vanilla Extract
  • 200g Fresh Raspberries

Instructions

  • 1. Using a mixer, gently combine the almonds, butter, inulin, eggs & vanilla until the ingredients have been mixed well.
  • 2. Spread half of the mixture into an 8 inch cake tin.
  • 3. Layer raspberries on top of the mix in the tin then spoon the remaining mixture on top.
  • 4. Cook in the oven at 180°C until the cake turns golden brown.
  • 5. Serve alone or with a large dollop of double cream and devour.
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