John Myers
Ingredients for 1 servings:
- 4 eggs
- 165 g sweetener, e.g. xylitol
- 45 g almond flour
- ½ vanilla pod(s)
- ¾ tsp guar gum
- 375 ml cream
- 150 g cream cheese
- 1 ½ packs of jelly
- n. B. Water, according to package instructions
- 200 g berries of your choice
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes
Low-carb
Prepare the jelly according to the package instructions, but use sweetener instead of sugar. Beat the eggs in a bowl until creamy, then stir in the sweetener (except for 4-5 tablespoons), the guar gum, and the vanilla bean seeds. Add the almond flour and stir. Pour the mixture into a baking dish and bake at 170°C (fan oven) for 20 minutes. Whip the cream until stiff peaks form and fold it into the jelly, which should now be slightly cooled. Fold in the cream cheese and the remaining tablespoons of sweetener and spread the cream over the base. Sprinkle the fresh berries on top. The cake then needs to be refrigerated overnight until the mixture has completely set.
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