You'll also find this recipe in our Creative Bakes Cookbook.
CookbooksBerry Tray Bake
Rated 3.8 stars by 18 users
Category
Servings
16
Prep Time
15 minutes
Cook Time
35 minutes
Calories
103
Author:
Michele Cooper
If you like carrot cake, then I think you'll love this cake! And yes, it has mozzarella in it. Trust me :D
Macros for the whole recipe:
1646 Calories / 32g Carbs / 55g Protein / 138g Fat
Macros per square (makes 16 portions):
103 Calories / 2g Carbs / 3.5g Protein / 8.6g Fat

Ingredients
-
75g Butter
-
55g Ground Almonds (or other milled nuts / seeds e.g. milled linseed)
-
35g Coconut Flour
-
50g Grated Mozzarella
-
1/4 tsp Xanthan Gum
-
1/4 tsp Bicarbonate of Soda
-
1 tsp Baking Powder
-
25g Dessicated Coconut
-
3 Large Eggs
-
1.5 tsp Vanilla Essence
-
30g Truvia / Natvia / Pure Via Sweetener (add more to taste)
-
150g Mixed Berries
Directions
Preheat the oven to 180°C.
Melt the butter and allow it to cool slightly.
Mix all of the dry ingredients together in a bowl.
In a separate bowl, whisk up the eggs and then whisk in the cooled, melted butter and vanilla extract.
Add the mozzarella, frozen berries, and the dry ingredients to the egg / butter mix. Gently combine these together with a spatula.
Transfer the mixture to a lined tin and bake for around 30-40 minutes until firm all round.
Nutrition per serving
Calories 103, Carbs (net) 2 grams, Protein 3.5 grams, Fat 8.6 grams

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