Gooseberry marble cake

Ingredients for 10 servings:

• 10 eggs
• 100 g butter, melted
• 250 g milk
• 140 g coconut flour
• 40 g protein powder (Protein 90 Natural)
• 30 g psyllium husk flour
• 80 g erythritol (sugar substitute)
• 20 g baking powder, starch-free
• 10 g baking cocoa
• 200 g gooseberries
• Butter or coconut oil for the pan
• 30 g almonds, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Low-carb

Mix the eggs with the milk, erythritol, and melted butter. Mix the dry ingredients except for the almonds, add to the egg mixture, and mix. Grease a 20 x 30 cm baking dish with a little butter or coconut oil and sprinkle with the 30 g of almonds. Pour half of the mixture diagonally. Stir the cocoa powder into the rest of the mixture and fill the empty corners. Smooth it out slightly and top with the gooseberries. If the berries are very sour, sprinkle with more erythritol if desired. Place in an oven preheated to 160 °C (convection oven) and bake for about 45 minutes. Allow to cool and then divide into 10 pieces. For 10 pieces, each has: 225 kcal, 10 g carbohydrates, 15 g protein, 16 g fat.