Mix the eggs and erythritol together well in a large bowl.
Add the Greek yogurt, cream cheese, and vanilla pudding powder. Mix thoroughly until there are no lumps.
Transfer the mixture into a baking dish lined with parchment paper.
Use a fork to lightly make shallow grooves on the surface of the batter so the fruit can settle nicely.
Toss the frozen berries with the breadcrumbs, then distribute them evenly over the top of the batter.
Cover the baking dish with aluminum foil. Place in a cold oven set to 165°C (fan setting) and bake for 40 minutes.
Remove the foil cover and bake for another 20 minutes.
Once baked, let the cake cool inside the oven for at least 30 minutes to prevent it from sinking due to temperature changes.
Dust the top with powdered erythritol, slice, and serve.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
