Hey!
In this video I’m showing you how to make a Lemon & Blueberry mousse cake. It is keto friendly, gluten free and without any added sugar.
This is perfect for the coffee snack or dessert.
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Makes around 8 servings
Nutrition per serving:
Calories: 253
Carbs: 4.2g (2.3g net)
Protein: 5.4g
Fat: 24.3g
Ingredients:
Cake:
135g Sweetener
110g Butter
60g Almond Flour
2 Eggs
15g Coconut Flour
1 tbsp Lemon Juice
10g Lemon Zest
1 tsp Vanilla Extract
Blueberry Mousse
110g Blueberries
45g Sweetener
1 tbsp Water
1 ½ tbsp Gelatin Powder
150g Heavy Cream
Garnish:
10g Blueberries
Start with the cake. In a bowl add all cake ingredients and mix with a spatula until combined
Pour the mix into an oven pan and spread out evenly with a spatula
Bake in the oven on 175°C|350°F for 25 min
Refrigerate for 4 hours
When there is around 1 hour left for the cake in the fridge start with the mousse
Mix blueberries in a blender until smooth
Pour the blueberries into a pot and add sweetener, water and gelatin powder
Put on the stove on high heat and let boil for 3 min
In a bowl add heavy cream and mix with an electric mixer until soft peaks
Pour in the blueberry mix and mix with a spatula until combined
Refrigerate for 1 hour
Pipe on the blueberry mousse to the cake
Sprinkle over the garnish blueberries
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
