Keto Raspberry Cake

Indulge in the irresistible flavors of this Keto Raspberry Cake, a luscious low-carb dessert that's perfect for satisfying your sweet tooth while staying on track. Made with a blend of almond and coconut flours, this gluten-free cake boasts a tender, moist crumb that's beautifully balanced by the tart burst of fresh raspberries and a hint of zesty lemon. Sweetened with erythritol and enriched with vanilla and almond milk, this keto-friendly treat is light yet full of flavor. Whether enjoyed plain or topped with a dollop of whipped cream or keto-friendly frosting, this easy-to-make cake comes together in under an hour and is sure to become a favorite for parties, tea time, or special occasions. Serve up this decadent yet guilt-free dessert to keep everyone coming back for more!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cups Butter, melted
• 0.75 cups Erythritol sweetener
• 4 units Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cups Unsweetened almond milk
• 1 cup Fresh raspberries
• 1 tablespoon Lemon zest
• 1 cup Whipped cream or keto-friendly cream cheese frosting (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, combine melted butter and erythritol sweetener. Beat until well blended.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the vanilla extract and almond milk until combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

Step 7

Gently fold in the raspberries and lemon zest, making sure they are evenly distributed.

Step 8

Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 10

Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Once cooled, serve the cake plain or top with whipped cream or keto-friendly cream cheese frosting if desired. Store leftovers in the refrigerator.

Nutrition Facts

Serving size	(1227.3g)

Amount per serving	% Daily Value*
Calories	3295.9

Total Fat 297.1g	0%
Saturated Fat 132.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1237.3mg	0%
Sodium 3000.4mg	0%
Total Carbohydrate 281.9g	0%
Dietary Fiber 42.0g	0%
Total Sugars 31.3g
Protein 79.0g	0%

Vitamin D 262.1IU	0%
Calcium 969.6mg	0%
Iron 13.8mg	0%
Potassium 906.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 7.7%

Carbs: 27.4%