- 1/3 cup coconut flour
- 6 eggs separated
- 1/2 cup erythritol or sugar substitute
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 3 eggs
- 1 cup cream heavy/whipping
- 340 g raspberries
- 1 pack gelatin
- 1/4 cup water
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Preheat the oven to 180C/350F degrees.
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Grease and line two sponge tins (I used an 8 inch spring form tin twice)
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Whisk the egg whites until stiff peaks form.
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Beat the egg yolks with the erythritol.
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Add the vanilla extract, ginger baking powder and coconut flour. Whisk until combined.
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Gently fold in the egg whites.
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Pour into the cake tins and bake for 15 minutes until golden and firm.
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Set aside to cool.
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Heat up the water, add the gelatin (or agar agar) and stir until combined.
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Blend the raspberries until smooth and add to the gelatin mixture.
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Beat the eggs with the erythritol. Add the raspberry mixture and stir well.
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Whip the cream into stiff peaks.
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Fold the cream into the raspberry mixture and stir well.
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Place one sponge in the bottom of the spring form cake tin.
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Pour the mousse on top and spread out evenly.
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Place the other sponge on top of the mousse gently.
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Put into the fridge for at least 4 hours, allowing the mousse to set.
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Remove the cake from the spring form tin.
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Slice, eat and enjoy!
Makes 8 Slices
Nutritional Info per slice – 175 Calories, 12g Fat, 9g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs