It’s berry season here in South Florida and that means our family takes full advantage of these nutrient rich foods while in their prime. In order to extract the most out of our fruits and vegetables, we should aim to have them during their peak season. Not only does it make sense nutritionally, but the increase in harvest translates into more money in your pocket.
Several months ago I was given some milk kefir grains and began to make my own kefir daily. If you have never had kefir it’s similar to yogurt, except it’s a little more tart and not as thick. However, what I believe makes it superior is that it has both antiviral and antibiotic properties, compared to your store brought yogurt. In addition, fresh kefir has a higher strain of probiotics than that of those found commercially.
For some great tutorials on how to make your own kefir, checkout my Pinterest Board ‘Be Healthy” find me under my pinner name, Hilda Solares. I can’t say enough how this live probiotic has boosted our family’s Immune system. We made it through the winter without a single cold, A minor miracle in our household.
Since my first batch I have given away many of my kefir grains as these multiply and sharing is almost a must. I am currently only making a mason jar batch a day, but inevitably I always have leftover kefir. Which is why I began to use it in my baking. One of the other benefits of homemade kefir is it’s low in carbs, because the good bacteria eats up all the sugars in the milk. So even though it may lose some, if not most of its probiotic properties when baked, it is still high in many vitamins, minerals and a good source of protein.
The following low carb berry cake recipe can yield a large 10 inch cake or two dozen cupcakes. Note that you can swap the kefir with heavy whipping cream and still have a low carb cake that friends and family can enjoy!.
2½ sticks of butter (softened)
1½ cups of coconut flour
1½ cups of almond flour
1½ cups sugar substitute
2 cups of mixed berries, or fresh mulberries
2 1/4 cups of homemade kefir
1 1/2 tablespoons of baking powder
½ teaspoon of salt
In a large mixer blend the butter and sugar substitute until fully combined. Next add the three eggs one at a time. Then add the coconut, almond flour, baking powder and salt, alternating with kefir ending with the flours. Lastly, fold in the mixed berries. Place in a large cake pan or make 24 cupcakes Bake at 375 degrees for 1 hour for cake and 45 minutes for cupcakes or until toothpick comes out clean. Enjoy!