So we are going out the whole next week and now I'm in the situation where everything that needs to be eaten now needs to go before it goes bad. As a honest and true foodie I hate it when food goes to waste so my favorite way to use every food good up is to put my creativity to the taste, I mean... test!
I have been pretty much obsessed with cottage cheese and ricotta cheese and me, genius, bought two giant tubs (Costco version) to make some recipes and fulfill my obsession. So before going to get those beach vibes I needed to finish those massive tubes.
This recipe is a good one! And super simple, following some of the basic methods from other of my recipes.
Matcha filled cake for the win!
My confession in this post is that I'm not a huge matcha drinker, I'm still having a hard time finding a way to truly enjoy it plain jus as black coffee. The only way I usually drink matcha is on a coconut milk latte, not even almond milk. It has to be coconut milk in order for me to have a good matcha experience.
And I know that I'm not the only one who invested in a good quality matcha thinking it will be the new favorite drink. Well, that happened to me. Got a few different great quality matchas and I don't use them... sad sad sad! But my quick solution is to add it into recipes!
Different ways to use matcha:
No bake recipes
Baked goods
Smoothies
Lattes
Those are my top ways to use my matcha but the ideas can be more! In this case I mixed some matcha with some ricotta cheese in order to create a delicious and creamy cake filling.
The Ingredients:
coconut flour
almond flour
granulated monk fruit
matcha
eggs
vanilla ghee
ricotta cheese
Easy peasy and simply nourishing ingredients for the win! All in a delicious cake with layers. I have been obsessed with layers... and ricotta cheese. If you are looking for a paleo option just use almond based ricotta cheese, it also works perfectly.
Easy Matcha Cake:
Bake the cake in a 8x8 baking dish.
Once it's baked cut it in half.
Spread some of the filling into one cake half
Top with the other half.
Spread the remaining filling on top.
Super easy and basically fail proof! It may look intimidating but it's not really that hard! As out good old friend from Ratatouille, Auguste Gusteau would say, "Anyone can cook!" In this case, bake a Matcha Cream Cake!
As sweetener I'm using my old good classic (and keto friendly) granulated monk fruit, plus we can get a discount by using the code PURELYHL on all of Lakanto's products! YAY! They coffee syrups are amazing, as well as their baking powders!
For each piece of cake there's only 10.9 grams of total carbs and 4.4 grams of fiber. Making net carbs 6.5 grams! So this recipe is perfect to share with your friend and family! They won't even tell that these are healthy and low carb!
This cake is:
Low carb
Gluten free
Keto
Grain free
And of course, delicious! Guaranteed and also approved by the family! So let's get started in this simple easy Matcha Cake, save, pin, bookmark or share this recipe with your loved ones!
With love,
María
Try more recipes here!
Matcha Cream Cake
By María Fernanda López
Serves 8
Ingredients
Cake:
3/4 cup of coconut flour
1/4 cup of almond flour
1/3 cup of granulated monk fruit (PURELYHL for discount)
1 tsp of baking powder
1/4 tsp of cinnamon
1/2 tsp of cream or tartar (optional)
4 eggs
1/4 cup of vanilla ghee
1/4 cup of water
Filling:
2 cups (250g) of ricotta cheese (or almond based ricotta cheese)
1/4 cup of granulated monk fruit
1/2 cup of chopped strawberries
Method
Preheat the oven at 350.
Mix the dry ingredients for the cake.
Add eggs and melted ghee.
Mix well. Add water.
Pour the mix into a 8x8 baking dish. (greased or with waxed paper).
Bake for 24 minutes.
Let it cool.
Cut the cake in half.
In a blender or immersion blender mix all the ingredients for the filling and top on half of the cake with the mix.
Use the other half to top the filling.
Freeze or serve.
ENJOY!
Nutritional Information (per serving 192 kcal)
Fat: 14.1g
Carbs: 8.7g
Fiber: 4.6g
Net Carbs: 4.1g
Protein: 8.4g
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