Hey!
In this video I’m showing you how to make a healthier version of a Saffron cake with raspberry frosting. It is also keto friendly.
These are perfect for the coffee snack or dessert
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Makes around 12 servings
Nutrition per serving:
Calories: 195
Carbs: 4.1g (2.1 net)
Protein: 5.4g
Fat: 27.9g
Ingredients:
Cake:
135g Sweetener
60g Almond Flour
30g Coconut Flour
¼ tsp Salt
0.5g Saffron
110g Butter, melted
75g White Chocolate, melted, Sugar free
2 Eggs
1 tsp Vanilla Extract
Non-stick spray
Frosting:
150g Cream Cheese
50g Heavy Cream
50g Raspberries
30g Powdered Sweetener
Start off with making the cake batter. In a bowl add sweetener, almond flour, coconut flour, salt and saffron and mix until combined with a spatula
In another bowl add butter, white chocolate, eggs and vanilla extract and whisk until smooth
Add the dry ingredients to the wet and mix until combined
Spray an oven pan with non-stick spray
Add the mix and spread it out evenly
Bake in the oven on 175°C|350°F for 25 min
While the cake is baking make the frosting. In a bowl add cream cheese and heavy cream and whisk with an electric mixer until thick
Add raspberries and powdered sweetener and fold in gently
When the cake has cooled off transfer to a cutting board
Add the frosting and smooth it out
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
