Strawberry Yogurt Cake

A Keto cake that tastes as good as a normal one. Strawberries were fresh from garden.

8 Slices / Cal 195, NET Carbs 4 g

•           2 L eggs

•           1/3 cup Low carb sweetener

•           Zest of 1 lemon

•           1 tsp Vanilla extract

•           150 ml Yogurt

•           1 tsp Baking powder

•           5 Tbsp Almond flour

•           3 Tbsp Coconut flour

•           1/3 cup melted Butter

Turn on the oven to 180 C.

Whisk eggs until fluffy, add yogurt, vanilla, lemon zest and continue whisking.

When nicely combined add dry ingredients (almond flour, coconut flour, baking powder and low carb sweetener) and whisk until mixture is smooth.

At the end add butter and whisk until combined and mixture is smooth and glossy.

Pour the mixture in a cake tray layered with parchment paper and bake in a preheated oven on 180 C for 15 - 25 minutes or until baked.

When baked leave it to completely cool for few hours or in the fridge over night.

Optional Cream Cheese Topping

7oz cream cheese, 2 Tbs Butter, 3 Tbs Powdered sugar, 1 tsp Vanilla

Brownie Cheesecake

Made this in a loaf tin; it came out a really good size (8 slices). Cheesecake had quite a lemon taste.

1 Cup Almond Flour
1 Tbsp Coconut Flour
2 Tbsp Sugar
2 Tbsp Cocoa
1 Tsp Baking Powder
1 Tsp Vanilla Essence
6 Tbsp Melted Butter

200 g Full Fat Soft Cheese
150 g Sweetener
1 Tsp Vanilla Essence
2 Eggs
170 ml sour cream
Finely grates zest of a lemon

Unsweetened Chocolate Drops
Double Cream

1. Combine dry ingredients together and mix with butter. If still too dry add a little milk.
2. Spread into a paper lined loaf tin
3. Bake at 160 / Gas 4 for 15 minutes
4. Allow to cool before adding Cheesecake mix
5. Add all Cheesecake ingredients to a bowl and whisk together
6. Pour mix over brownie base, Cook for 50 minutes 110/ Gas 2
7. Refrigerate overnight
8. Warm chocolate drops and enough cream till a smooth consistency
9. Spread over cheesecake and chill.