Servings: 6 · Prep Time: 40 mins · Cooking Time: 30 mins
Total Time: 70 mins

Desserts | Low Carb

A beautiful, simple, light and tasty dessert. One that is perfect for those following a Keto / low carb diet. Using full fat, nutrient dense ingredients, made with stable blood sugars in mind.


Ingredients sponge

  • ground almonds (150g)
  • milk (200ml)
  • eggs (2 large)
  • baking powder (2 tsp)
  • sweetener (20g)

Ingredients custard

  • double cream (150ml)
  • full fat milk (50ml)
  • egg yolks (2 large)
  • vanilla (1 tsp)
  • powdered sweetener (2 tsp)

Method sponge

Preheat oven to 180C
Combine the ground almonds, milk, eggs and baking powder. Add the sugar or sweetener last.
If you are happy to taste the raw batter then have a try just to check you are happy with the sweetness.
Bake at 180C for 25 minutes until you can place a knife through the middle of the cake and it come out clean.
Allow the cake to cool.
Cut the cake into squares to put in to the bottom of serving glasses.

Method custard

Pop cream in a pan over low heat. Add in the whisked egg yolks, milk, vanilla and little by little, the sweetener. Have a taste until you are happy with how sweet it is. Everyone is different so please do not add it all at once, as you might find it too sweet. If it isn't sweet enough then please carefully add some more.
Warm slowly to a bubble. Reduce heat and continue to mix until desired temperature and thickness.

Method serving

In to a small pan, pop half the blueberries over high heat. Add a splash of water.
Bring to a bubble, reduce to a simmer.
Pop some cake in to the bottom of a glass, pour custard over it and add some blueberry coulis, followed by fresh blueberries and a little fresh mint. Repeat until all serving glasses are full.