If you’re looking for a yummy single serve cake (or one two share with a friend) this is the perfect, quick cake. This cake is gluten free, nut free and sugar free.
I love the berries mixed with the cream cheese flavor and just a hint of coconut.
This could be the perfect take along cake to any patriotic holiday!
Print the recipe HERE
First gather your ingredients:
3 tbsp butter, melted
1/3 c heavy cream
1 tsp vanilla
1 tbsp erythritol
1 “doonk” pure stevia extract (or pure monk fruit extract)
½ tsp baking powder
3 tbsp coconut flour
2 handfuls of frozen berries (roughly one cup)
1 tsp erythritol
1-2 “doonks” pure stevia extract
½ tsp gluccomannan
Cream Cheese Filling:
1 oz cream cheese, softened
2 tbsp unsalted butter, softened (not melted)
1 tsp erythritol
(add pure stevia extract to taste…optional) Splash of vanilla extract
Mix all ingredients in microwavable cereal bowl except coconut flour. Add coconut flour and mix
For cream cheese filling:
Mix all ingredients until smooth.
If needed, allow mixture to set up in fridge or freezer. (If your butter and cream cheese do not mix well and the butter is completely melted you will want to let this set in the fridge for a few minutes to allow the butter to thicken a bit).
For berry jam:
Microwave berries until “bubbly” Add sweetener and gluccomannan.
Spread cream cheese mixture on bottom half of cake.
Place top half of cake on cream cheese mixture.
This recipe was originally published over a year ago when I first started Trim Healthy Mama on my “sister site”, www.HealthyFaith.org. Unfortunately, that site was hacked and my content was lost (it was not hosted on the same server as this site, which is more secure). This recipe was quite a popular one and pretty much went viral the first time it was published.
I’m beginning to republish some of those posts that were lost and wanted this one to be the first.