• 50 g cup coconut flour
  • 30 g almond flour
  • 1/2 scoop HF protein, vanilla
  • 1/8 cup peanut butter, natural
  • 1/8 cup syrup (sugar free, agave, golden)
  • 1 tbsp milk of choice (+ extra if needed)
  • Pinch of sea salt
  • + extra flavours (I added 85% dark chocolate)


  • 250 light cream cheese
  • 4 tbsp stevia
  • 1/2 tsp vanilla extract
  • Fresh thyme, for decorating
  • Fresh blueberries or cranberries, for decorating


    1. Preheat oven to 200 degrees Celsius.
    2. Prepare a small (16 cm) springform and line with baking paper on the bottom. Grease sides with coconut oil.
    3. Melt coconut oil and let cool.
    4. Mix all remaining ingredients and add coconut oil when it has cooled slightly. Combine and pour into prepared form.
    5. Bake for approximately 12 min or until just cooked through. Take care not to overcook the cake!
    6. Let the cake cool completely before frosting.
    7. To prepare frosting, pour all ingredients into a high-quality blender and mix until smooth. Spread over the cake and decorate with thyme and berries.