Raspberry Keto Cake with Cream Cheese
Raspberries add fiber and a bright berry acidity, while eggs, cream cheese, and cream provide protein and fat. The airy chocolate sponge makes a filling dessert with moderate carbohydrates.
Heat the Raspberries (300 g) with 30 g of the Erythritol for about 10 minutes and let them cool. Separate the egg whites from the yolks.
Beat the whites with part of the Erythritol, then beat the yolks with the remaining Erythritol (100 g). Fold in the Cocoa powder (40 g) and gently combine with the whites. Bake the sponge at 180°C for about 12 minutes and cool completely.
Mix the Cream cheese (250 g) with the 35% cream (50 g) and the remaining Erythritol until smooth. Cut the sponge into three layers, fill each with raspberries and cream, assemble the cake, and refrigerate for at least 8 hours.
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