Making a sugarfree caramel Easter cake

First, start by preheating the oven to 180 degrees. Mix the almond flour, coconut flour, protein powder, baking powder, Steviala Kristal Sweet and a pinch of salt in a large bowl. Then take a second bowl and whisk the butter lightly in it. Add 1 egg and mix well until smooth. Then add this to the dry ingredients and mix until smooth. Finally, add the other 3 eggs and (vegetable) milk. Then mix this into a smooth cake batter.

Then divide the cake batter into the cake tin. You then bake the cake for 30 to 45 minutes in the preheated oven. Is the top getting too brown? Then cover the cake with aluminium foil. Check after 30 minutes whether the cake is cooked with a skewer.

Making a sugarfree topping

Meanwhile, make the sugar free topping. To do this, mix the cream cheese with the Steviala Frost and Steviala Caramel Crush. Then scoop this into a piping bag with a star nozzle and put it in the fridge for at least 30 minutes.

Finally, decorate the sugarfree caramel Easter cake with the cream cheese topping and finish it off with the sugar-free Easter eggs.