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Healthy dessertLow carb, high fatKetogenicDairyNuts & seeds€€

LCHF cream cake in a jar

Name: LCHF cream cake in a jar
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 60 g Nuts, almonds, ground; 20 g Butter, stick, unsalted; 1 tsp Spices, cinnamon, ground; 3 piece Eggs, Grade A, Large, egg yolk; 250 ml Cream, fluid, heavy whipping; 100 g MASCARPONE; 50 g ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL; 3 leaf Gelatin, sheets; 0.5 tsp Vanilla extract; 200 ml Cream, fluid, heavy whipping; 10 g ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL

Enjoy the legendary flavor without the extra carbs. Our LCHF cream cake in a jar combines silky egg custard, fluffy whipped cream and crunchy almonds into a healthy treat.

Prep time20 min

Cook time10 min

Total time30 min

Servings4

Recipe

Crunchy base

Nuts, almonds, ground60 gButter, stick, unsalted20 gSpices, cinnamon, ground1 tsp

Yellow egg custard

Eggs, Grade A, Large, egg yolk3 pieceCream, fluid, heavy whipping250 mlMASCARPONE100 gERYTHRITOL NATURAL SWEETENER, ERYTHRITOL50 gGelatin, sheets3 leafVanilla extract0.5 tsp

Top layer

Cream, fluid, heavy whipping200 mlERYTHRITOL NATURAL SWEETENER, ERYTHRITOL10 g

Steam-cooking pot,Hand mixer,4 glass jars,Small pan

Per servingTotal

Calories:676 kcal2703.9 kcal

Protein:13.9 g55.5 g

Carbohydrates:23.9 g95.5 g

Fiber:2.6 g10.2 g

Water:73.5 ml294.1 ml

Fat:66.3 g265 g

Micronutrients

Sugar:5.3 g21.1 g

Saturated fat:37.8 g151.3 g

Cholesterol:307.5 mg1229.9 mg

Sodium:50.9 mg203.5 mg

Potassium:238.2 mg952.9 mg

Calcium:180.6 mg722.4 mg

Iron:1.1 mg4.5 mg

Magnesium:50 mg199.8 mg

Zinc:1.1 mg4.2 mg

Phosphorus:189.2 mg756.7 mg

Vitamin C:0.7 mg2.9 mg

Vitamin A:545.4 µg2181.4 µg

Vitamin D:2.5 µg10 µg

Vitamin B12:0.4 µg1.7 µg

Instructions

1In a pan over medium heat, quickly toast the ground almonds with cinnamon and butter until golden brown and fragrant. Distribute them over the bottom of four jars.
2Soak the gelatin in cold water for 5 minutes.
3In a bowl over a steam bath, whisk the egg yolks with erythritol and vanilla for about 5–8 minutes, until the mixture becomes thick and light.
4Dissolve the squeezed-out gelatin in the warm egg mixture. Remove from heat and let it cool slightly.
5Stir the mascarpone into the lukewarm egg mixture, then gently fold in 250 ml of whipped sweet cream. Pour the custard into the jars over the almond base.
6Place the jars in the refrigerator for at least 2 hours, until the egg custard has completely set.
7Before serving, whip the remaining sweet cream and pipe it on top. If desired, sprinkle with a bit of toasted almonds or cocoa powder.

Nutritional benefits

Thanks to its low sugar content and high content of healthy fats, this dish supports stable energy levels and is suitable for individuals on a ketogenic diet.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.