How to video here:
Makes around 12 servings Nutrition per serving: Calories: 195. Carbs: 4.1g (2.1 net). Protein: 5.4g. Fat: 27.9g.
Ingredients: Cake: 135g Sweetener. 60g Almond Flour. 30g Coconut Flour. ¼ tsp Salt. 0.5g Saffron. 110g Butter, melted. 75g White Chocolate, melted, Sugar free. 2 Eggs. 1 tsp Vanilla Extract. Non-stick spray.
Frosting: 150g Cream Cheese. 50g Heavy Cream. 50g Raspberries. 30g Powdered Sweetener.
⭐️ Start off with making the cake batter. In a bowl add sweetener, almond flour, coconut flour, salt and saffron and mix until combined with a spatula
⭐️ In another bowl add butter, white chocolate, eggs and vanilla extract and whisk until smooth
⭐️ Add the dry ingredients to the wet and mix until combined
⭐️ Spray an oven pan with non-stick spray
⭐️ Add the mix and spread it out evenly
⭐️ Bake in the oven on 175°C|350°F for 25 min
⭐️ While the cake is baking make the frosting. In a bowl add cream cheese and heavy cream and whisk with an electric mixer until thick
⭐️ Add raspberries and powdered sweetener and fold in gently
⭐️ When the cake has cooled off transfer to a cutting board
⭐️ Add the frosting and smooth it out
⭐️ Cut into pieces
❗️Be aware that the results and nutrition can vary due to different ingredients and brands.