- 5 eggs separated
- 1/2 tsp cream of tartar
- 1/3 cup whey protein powder
- 1 scoop MCT powder optional
- 2 Tbsp coconut flour
- 1/4 cup keto sweetener
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 1/2 tsp lemon zest optional
- 2 Tbsp butter softened
- 1/2 cup fresh or frozen berries
- 3/4 cup unsweetened coconut shredded or flaked
- 1 egg
- 1 Tbsp butter softened
- 1 Tbsp keto sweetener powdered
- 1/4 cup chopped nuts optional
Preheat oven to 325° F. and prepare a 9x9 baking dish by greasing or spraying.
Separate egg whites into mixer bowl, and yolks into a medium bowl
Add cream of tartar to egg whites and beat on high speed until stiff peaks form.
Mix remaining cake ingredients into bowl with egg yolks and mix well.
The batter will be a little bit thick.
Gently fold egg yolk mixture into egg whites, mix well, but be careful not to deflate the whites.
Add fresh or frozen berries to the batter.
Smooth cake batter into prepared baking dish. In a small dish mix all the topping ingredients together and sprinkle over the top of the cake batter. Bake for 40-45 mins until middle is completely set.
This recipe can be made completely tree nut and dairy free by not using the nuts on top, and substituting coconut oil for butter.
total fat 25 g
net carbs 4.2 g
protein 10.6 g