METHOD

1. Preheat the oven to 130°C and line a brownie tin with baking paper.
2. In a large bowl, combine the eggs, coconut cream, erythritol and vanilla.
3. Add in the coconut flour, baking powder and desiccated coconut.
4. Spread into the lined tin and bake for 20-25 minutes or until a skewer inserted comes out clean.
5. Meanwhile, make the raspberry jam.
6. Place raspberries and 30ml of water in a medium sized pot and place over a high heat. Place the lid on the pot and bring to the boil.
7. Remove the lid and reduce the heat to low. Allow the jam to simmer for 20-25 minutes or until water has reduced and raspberries have broken down.
8. Stir in chia seeds and transfer to a jar. Leave to cool with the lid off.
9. When the cake and the jam has cooled to room temperature, stir 1 tbsp of the jam into the coconut yoghurt and stir until it is pale pink.
10. Spread the pink coconut yoghurt and jam over the cake in the shape of an iced vovo if desired (or simply just layer them on top of each other). Sprinkle with desiccated coconut and serve.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.