You'll also find this recipe in the FFS! Cookbook.
Keto Fitness Club
I like to keep my cakes simple... so I used our tried & tested vanilla cake recipe! I've included nut-free and dairy-free alternative in the ingredients below :)
Makes 12 slices.
Ground almond version - each slice contains: 241 Calories / 1.9g Carbs / 6.3g Protein / 22.7g Fat
Coconut flour version - each slice contains: 156 Calories / 1.6g Carbs / 3.2g Protein / 14.5g Fat
180g Double Cream
3 Large Eggs (use 4 large eggs if using coconut flour instead of almonds)
1.5 tsp Vanilla Extract
195g Ground Almonds (or replace this with 50g Coconut Flour)
5g Instant Coffee (adjust to taste)
1.5 tsp Baking Powder
Pinch of salt
100g Double Cream
1 tsp Vanilla Extract
Sweetener if needed (you could blitz this to a powder in a Nutribullet style blender if you prefer)
For the cream:
Preheat the oven to 180°C.
In a large bowl, add the cream, eggs and vanilla extract and whisk.
Add the ground almonds (or coconut flour), sweetener, instant coffee granules, baking powder, and salt. Combine with the egg mix until smooth. If you're using coconut flour, don't be alarmed if it looks very runny - it thickens as the coconut flour absorbs some of the liquid.
Pour into a lined 8" tin and bake for 25-30 minutes or until just firm on top.
Allow the cake to cool fully whilst you make the topping.
Add the cream and vanilla extract into a bowl and whisk until soft peaks form (we use an electric whisk here). Add sweetener if required.
Either cut the cake in half and fill with cream or add the cream on top of the cake once it's completely cooled.