Saffron cake with raspberry frosting : ketorecipes

How to video here:

https://youtu.be/w-SVtEaTFPs

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

⭐️ Enjoy!

❗️Be aware that the results and nutrition can vary due to different ingredients and brands.

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