Over the years, living in the German land of exceptional bakers, I’ve made many different cakes for children’s birthday parties and girlfriend’s coffee afternoons.
Today, living in the UK, our four humans have flown the nest and been replaced with the four legged variety, Meg and Luna, two adorable spaniels, who don’t eat human food.
These mini Keto summer fruit cakes for two or four, have a delicate almond flavour, scented with orange essence. They are a magnificent way of indulging in a ‘slice of cake’ without having to worry about who is going to eat the rest…
Keto Summer Fruit Cake for Two
These mini Keto fresh summer fruit cakes made for two (or more) have a delicate almond flavour, scented with orange essence. They are a magnificent way of indulging in a ‘slice of cake’ without having to worry about who is going to eat the rest.
2
servings1
hour30
minutesIngredients
150 g Fine Almond Flour
20 g Whey Protein Powder
1 tsp Baking Powder
20 g Powdered Erythritol
20 g Allulose
55 g Softened Butter
2 Medium Eggs
50 ml Unsweetened Almond Milk
1/2 tsp Orange Extract
1/4 tsp Salt
BUTTERCREAM
110 g Cream Cheese
40 g Butter
40 g Powdered Erythritol
Method
- Preheat oven to 160°C
- Grease two 15cm round baking tins. Line the bottom with parchment paper.
- Mix the dry ingredients : almond flour, baking powder, whey protein powder and salt with a fork.
- In a separate large bowl and using an electric mixer, whisk the butter and sweetener for approximately 2 minutes until light and fluffy.
- Add the eggs one at a time, whisking well after each addition.
- Mix in half of the almond flour mixture, then add the soy milk and mix in the remaining almond flour mixture until well combined.
- Divide the batter between both baking tins, smoothing the surface.
- Bake for 30 – 40 minutes. If necessary cover with foil after 20 minutes. Insert a toothpick to see if the cake are baked through. Only remove from the oven when the toothpick doesn’t have batter stuck to it.
- Take the baking tins out of the oven and leave to cool for approximately 20 minutes before removing the cakes from the tins.
- Remove parchment paper and leave the cakes to cool on a rack.
- TO FROST
- Make the frosting as per HERE
- Place one cake layer on a turntable or large platter.
- Spread one third of the frosting on top of the first cake and spread evenly.
- Cut summer fruits in half and place on top of the frosting.
- Place the second cake layer gently on top and spread the top with one third of the frosting using a spatula. Cover the sides with the remaining frosting.
- Place summer fruits on top of the cake, piling as high as you like.
Notes
- MACROS per 4 portions: Carbs 5g – Protein 12.5g – Fat 46g – Calories 500
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