Low-carb coconut raspberry cake

Ingredients for 1 servings:

• 5 eggs
• 175 g erythritol (sugar substitute)
• 300 g cream cheese
• 400 g desiccated coconut
• 3 tsp, leveled protein powder
• ½ pack of baking powder
• 150 ml milk
• 100 g butter, melted
• 300 g raspberries
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 20 minutes

with cream cheese, very moist, for 6 pieces

Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with erythritol until frothy, stir in the cream cheese, then stir in the desiccated coconut, egg white powder, and baking powder. Stir in the milk, melt the butter, and add it to the mixture. Fold in the egg whites, then add the raspberries. Pour the batter into a lightly greased baking dish. Bake in a preheated oven at 170°C (convection oven) for approximately 50-60 minutes, until the top is golden brown. Let the cake cool. The cake tastes best the next day because it stays nice and moist.