Healthy recipes inspired by Lakanto. Keto, delicious, full of fibre, collagen and best of all no added sugar.
INGREDIENTS FOR THE CAKE:
- 4 tbs coconut or almond flour
- 3 tbs collagen powder
- 2 tbs cassava flour
- ½ cup Lakanto Baking Blend
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 3 full eggs and 1 egg white
- 1/3 cup melted grass-fed ghee or butter
- 2 tbs sour cream
- 1 tsp Tahitian vanilla extract
FOR THE CREAM CHEESE ICING:
- 4 tbs whey isolate
- 4 tbs Lakanto Icing Powder
- 2 tbs collagen
- 4 tbs softened ghee
- 4 tbs cream cheese
- A pinch of salt
FOR THE CINNAMON SAUCE:
- 4 tbs collagen
- 4 tbs Lakanto Baking Blend
- 1.5 tbs cinnamon
- A sprinkle of salt
- 2 egg yolks
- 2 tbs unsweetened coconut milk
Method
- 1. Preheat oven to 180°C
2. Mix dry ingredients in one bowl.
3. Mix eggs, vanilla and butter in another
4. Add the dry mixture to the wet mixture and mix well. Add sour cream last, and stir in until smooth
5. Coat an 8×8-inch pan with a little ghee and add the mixture. Bake for 17 minutes at 180°C.
6. While it’s in the oven, work on the cinnamon sauce: In a round-bottomed coffee cup, stir dry ingredients, then add yolks and coconut milk, and stir until smooth. - Take the cake out after 17 minutes, dress it with the cinnamon sauce, and pop it back in for four to five more minutes. Let cool and sprinkle with a bit of cinnamon.
TO MAKE THE ICING:
- Stir dry ingredients, then use a hand mixer to blend everything into a smooth frosting texture
- Add to a piping bag and top the cake
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