Keto Greek Brunch Delight

Allergens

Eggs, Dairy (Milk and Butter), Nuts (Almond Flour)

Ingredients

• 1 1/2 cups almond flour 3/4 cup coconut flour 1/2 teaspoon baking powder 1/2 teaspoon salt 6 large eggs, separated 1/3 cup honey 1/3 cup melted butter 1 tablespoon orange zest 1/2 teaspoon pure vanilla extract 1 cup heavy whipping cream 4 ounces Greek feta cheese, crumbled 1 cup fresh raspberries 2 cups powdered erythritol (for the sugar
• free glaze)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch round springform pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
3. In another bowl, beat egg yolks, honey, melted butter, orange zest, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold the egg whites into the batter.
6. Pour the batter into the prepared pan and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. Whip heavy cream until soft peaks form and set aside.
8. Prepare the sugar free glaze by mixing powdered erythritol with 2 tablespoons of water. Microwave for 15 20 seconds or until melted and smooth.
9. Drizzle the glaze over the cooled cake, then top with whipped cream and crumbled feta cheese. Garnish with fresh raspberries.

Chef’s Insight

This dessert is perfect for those on a ketogenic diet or for anyone looking for a lighter option.

Notes

This recipe is perfect for a light and indulgent brunch or dessert.