- 3/4 cup nut or seed flour
- 1/4 cup psyllium husk powder
- 1/2 cup keto friendly sweetener
- 1 Tbsp coconut flour
- 1 Tbsp grass fed gelatin
- 4 eggs-separated
- 1 Tbsp lemon juice
- 1/4 tsp cream of tartar
- 1/2 cup cold water
- 1 1/2 tsp grass fed gelatin
- 1 tsp xanthan gum
- 1/4 cup fresh or freeze dried raspberries
- 1/4 cup keto friendly sweetener
- 4 ounces of Creme Fraiche or Sour Cream
- 4 ounces of cream cheese
- 1/4 cup keto friendly sweetener-powdered
- 2 Tbsp lemon juice
Preheat oven to 350° F. Prepare a sheet pan with well oiled parchment paper.
Separate eggs adding yolks to a medium bowl and whites into mixer with whisk attachment. Set aside yolks and add cream of tartar to the egg whites (you get better structure to the whites if your eggs are at room temperature) and beat until stiff peaks form.
Add remaining cake ingredients to the bowl with the egg yolks and mix until smooth.
Carefully fold in the egg yolk mixture into the egg whites and blend well (be careful not to over work them or you will deflate your whites).
Spread cake batter over the prepared sheet pan and bake for 12-15 mins.
While cake is baking add water for the raspberry jam filling into a small saucepan. Heat on medium high until water is hot. Add berries and sweetener and mix well. Sprinkle gelatin and xanthan gum on top and heat and mix until dissolved and mixture thickens. Set aside to cool a little.
Once cake is done baking let cool about 5 mins, then spread the raspberry jam on the cake. Then set aside to allow it to cool further.
Meanwhile, in a small bowl add cream filling ingredients and mix well with a hand blender or mixer. Once cake and raspberry filling are cool to touch, spread the cream filling layer over the raspberry jam filling.
Use the parchment paper to help you roll the jelly roll, ending with the fold on the bottom. Carefully set on a tray and refrigerate until chilled.
Slice and serve.
Total fat (grams) 19.5
Net carbs (grams) 3.5
protein (grams) 6.3