Ratio    2.4:1
Total calories    437 kcals    

Fat                      40.5g

Protein               13.9g

Carbohydrate     2.9g

Makes 3 cakes each providing approx 13.5g fat, 4.6g protein, 1g carb

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25g cream cheese (I use Morrisons), warmed to room temperature

50g beaten egg (approx 1 medium egg)

30g Almond Flour Flurry (I use Holland and Barrett)

18g erythritol

15g butter, softened

A few drops of vanilla extract or other flavouring of choice

6g Barkat baking powder


1. Preheat fan oven to 160C

2. Whisk all ingredients together except baking powder. Then add baking powder & mix thoroughly.

3. Spoon into 6 silicon moulds.

4. Bake for 10-15 mins until golden.

Top Tips

Decorations: (Each of these decorations would need to be calculated individually as they will change the ratio and macronutrient content of the cakes)

Strawberry & cream gateau - sandwich with clotted cream and chopped strawberries, then decorate with more clotted cream and a strawberry slice

Victoria sponge: make butter icing with softened butter and sukrin icing. Then sandwich with butter icing and Walden farms strawberry spread. Sieve some sukrin icing on top.

For chocolate cake: make a ganache using 30g double cream, 7g Lindt 90%,2g coconut oil and a few drops of Hermesetas and flavouring eg orange. Melt chocolate & cream together gently, then whisk in other ingredients. Chill in fridge until slightly thicker (so it doesn’t run off the cake!) Sandwich cakes with the ganache, spread on top and I decorated with a Hotel Chocolat 70% dark choc drop. You could also use the Kanso Cacao Bar to make a milk chocolate ganache.

Recipe by keto mum - Julie Chambers

© The Daisy Garland