Any diet where pudding is possible is certainly a winner in my book! One of the only difficult things about a low carb, ketogenic diet though, is the lack of readily available ‘snack’ items or desserts. There are times when you really crave something sweet, yet nothing is commercially available which seems to cut the low carb mustard! To remedy this, I always make sure to have a stockpile of cake and low carb biscuits pre-prepared and ready to hand. This way, you always know that what you’re eating is keto-friendly and in plentiful supply.

Well this recipe is one such staple! It’s incredibly easy to do and ready in just over half an hour. This means that even if you’ve already started preparing dinner, you can still whip up a last minute wonder that’s deliciously tasty and nutritious. Once made, I often cut the cake into one-portion squares, so they’re ‘ready to go’ when you are… For that reason alone, this recipe has become a staunch favourite – few things could be simpler or more satisfying!

In this particular version, I’ve chosen to include blueberries. At circa 9g net carbs per 100g, they’re one of the few fruits which are truly keto-friendly. And even if 9g still sounds on the high side, please bear in mind that we’re only using 3/4 of this amount for the whole cake. 75g of blueberries is more than sufficient for our needs; the flavour permeates the cake mix and forms beautiful pools of dark inky blue, which is ultimately all we could ask for!

If you’re still feeling shy of the additional carbs, give this recipe a go using raspberries. They’re practically half the carbs of blueberries at circa 4.8g. Their flavour is just as delicious and their colour equally profound. Other substitutions would be coconut flakes, cocoa or macadamia nuts. Or why not try a scaled down mix of the lot for a truly indulgent low carb treat!

Any of the above options are sufficiently low in carbohydrate to make this dish eminently suitable for diabetics, paleo-dieters and those on a ketogenic plan. There’s also no glucose, so coeliacs or those with an intolerance to wheat can also enjoy this recipe. It’s a true ‘all-rounder’, so I strongly urge you to give it a go post haste!

To make the cake, measure up 6oz of xylitol sweetener and 6oz of unsalted butter. I always use xylitol in baking. In my experience, it’s the only sweetener which retains its sweetness once cooked; and its granular texture means that it behaves exactly like sugar in cake-recipes. Cream the two together by hand until they’re light and fluffy, then give your hands a good wash to whisk up the eggs.

Break 3 eggs into a bowl and whisk lightly with a fork until smooth. If you’re using vanilla-pods, scrape out the seeds of one pod and add this to the mix. If you prefer dried vanilla powder (as I used), half a teaspoon should be more than enough. You can equally use vanilla-essence, but this tends to contain liquid sugar-syrup, which isn’t ideal from a carb-perspective. If you choose this option, make sure to read the label carefully and buy a production without additional sugar.

Incorporate the egg into the creamed butter and sugar a little at a time. Again, I always find that using your hand allows the maximum quantity of air to be locked into the mix. Tilt the bowl at an angle and fluff the mix upwards so that the motion elevates the mix rather than flattens it (as will happen if you go at it horizontally with a spoon).

Weigh up 6oz of ground-almonds and stir in 1 teaspoon of bicarbonate of soda. Fold this into the mix; again at an angle, making sure to lift and turn, so that the mixture rises and falls back onto itself. It’s best to use a sturdy metal spoon, as this will afford you the greatest control. Fold the dry ingredients in until you have an obliging dropping-consistency, which is a delicate pale yellow in colour.

Roughly measure out your 75g of blueberries or raspberries and fold these in at the last minute. Once fully incorporated, spoon the cake-mix into a buttered baking dish (I used a medium rectangular dish, but this can equally go into a round cake tin if you prefer…).

Bake in a moderate oven for circa 25 minutes, or until risen, golden but not too brown. The cakes should be spongy and resistant to the touch, and rise back up when pressed lightly with the finger. The fruit will have formed dark, enticing pools of colour across the surface, which permeate and marble deliciously throughout the cake below. Remove from the oven and leave to cool until lightly warm or room-temperature.

Serve with a light drizzle of pouring cream, or double-cream whipped up with vanilla powder and a little sweetener for that extra touch of indulgence! A sumptuous and decadent treat, that’s so light on the carbs, you can feel free to have another slice!

Browse this and other recipes by picture on my pinterest page: country walks in ketosis pinterest.

Thanks for reading and bon ap!

Adam.