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Preheat the oven to 170C, line a full oven size baking tray with parchment paper.
In a large bowl, beat eggs on high speed for a total of 5 minutes or until it becomes thick, fluffy, and triples in volume, it?s important that the eggs are at room temperature.
Using a hand mixer, in another large bowl mix the cottage cheese, sour cream, almond milk, lemon juice, lemon zest, liquid stevia and The Best Free From Versatile Sweet mix until fully combined.
Add half of the beaten eggs to the cottage cheese mix and mix with hand mixer, then gently fold in the other half of the eggs too. Don?t overdo it, or you?ll end up releasing all the air you?ve carefully whipped into the eggs.
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Pour your batter into the prepared baking tray and place or simply drop the fruits into the batter. Bake at 170C for 25-30 minutes or until the top of the dessert starts to brown.
Remove from the oven, allow to cool before slicing it. Sift powdered sweetener on the top if you got a sweeter tooth.
I made some of it with blueberries, just to see how it tastes, well everything that is good with raspberries is great with blueberries too, though my friends said it is nicer with raspberries, I guess that stronger more sour fruit taste works better with this dessert. Plus on a side note I like to mention that blueberries sunk whilst raspberries did not as they were a lot bigger and definitely made the dessert look better.
Want something even fancier look for this dessert, just make it into a round shape cake. This dessert is a nice refreshing fruity choice and suits all, KETO or not keto You will ALL LOVE IT! We enjoyed it as appetizer and as dessert too.