Keto lime&strawberry cake
January 22, 2019
: 1 hr
: 1 hr
: 2 hr
: Easy
Ingredients
- Crust:
- 300g almonds, blended
- 150g coconut flakes, slightly roasted, blended
- 1/4 tsp salt
- 15g (1 tbsp) sweetener (i used Sukrin Gold)
- 25g (1 tbsp) coconut oil
- 1/2 lime zest
- Salt and vanilla to taste
Filling:- 100g butter, melted
- 80g sweetener (i used Sukrin Icing Sugar)
- Pinch of salt
- 2 eggs
- 6 egg yolks
- 12g gelatine (7 leafs)
- 100ml lime juice (of 4 limes)
- 200g coconut milk (i used Santa Maria Extra Creamy Coconut Milk)
- 100g coconut oil
Top layer:- 500g strawberries
- 200ml/g water
- 50g sweetener (i used Sukrin Icing Sugar)
- 12g gelatine (7 leafs)
Directions
- Step 1 For the crust wash the almonds and let them dry out again.
- Step 2 Slightly roast the coconut flakes (and almonds also if you like) 160C about 5minutes, until they turn slightly golden.
- Step 3 Let then cool down and blend in a foodprocessor until becomes a flour. Mix with coconut oil, season and press into the base and up the sides of a 28cm loose-based tart tin.
- Step 4 For the filling beat the eggs together with melted butter, sweetener and pinch of salt. Add coconut milk and oil. Heat the mixture on a low heat until it warm enough for the gelatine to dissolve. Then whisk in pre soaked gelatine leaves. At last add the lime juice.
- Step 5 Let the mixture cool down and pour into the crust. Put it into refrigerator or freezer.
- Step 6 For the top layer slice the strawberries and strain the juice. Add 200ml water and sweetener to the juice and heat it on a small saucepan until it becomes warm enough for the pre soaked gelatine leaves to dissolve. When this mixture is ready and the gelatine is dissolved, add the strawberries.
- Step 7 When it is completely cooled down, pour the mixture to the cake. Let it sit another hour in the freezer or couple of hours in the fridge.
- Step 8 Can be served half-frozen or just chilled. I love it half-frozen! Decorate with fresh strawberries.
NUTRITION (per 100g)
Energy 300kcal
Total Fat 28g
Fat Percentage 83%
Net Carbohydrates 4,4g
Protein 7g
My name is Ingrid Joya. I am educator, coach, therapist, inspirational speaker and a mother for two gorgeous girls and one keto boy. My every day starts and ends with cooking, as inspiring and tiring as it sounds. I educate people on mindful eating and special diets (keto, low carb, gluten and caseine free etc) and provide personal consultations.
My son is on long-term ketogenic diet due to health reasons, that`s where my keto journey started. It was pretty rough in the beginning, but quite soon i realized that even very restricted diet (like keto) can be tasteful, versatile and enjoyable. I have learned that food is also our medicine, it heals our body, feeds our soul and brings us together. There is great power in every herb, flower, fruit and root, and in love we put into cooking. All together it is a playful journey from the ground to the plate.
Food, whatever kind, has to have three important components for me- it has to look good, it has to taste good and it has to be good for the body and soul! I started out writing down the recipes for me and my family, so it would be easy and fun for us to figure out what to cook tonight. Maybe you, who you are peeking through my kitchen door in this blog, will find little inspiration, too!