Low Carb Raspberry Cake
Delight your taste buds with this irresistible Low Carb Raspberry Cake, a guilt-free indulgence that's both healthy and satisfying. Made with a blend of almond flour and coconut flour, this gluten-free cake boasts a moist, tender crumb while keeping the carbs in check. Sweetened naturally with erythritol or stevia, it’s perfectly balanced by the tart burst of fresh raspberries folded into the batter. Simple to prepare in just 15 minutes and baked to golden perfection, this keto-friendly dessert is perfect for any occasion, whether you’re hosting a brunch or savoring a quiet treat. Serve it plain or elevate it with a dollop of whipped cream for a low-carb dessert that feels utterly decadent.
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Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, melted
- 100 grams Erythritol or stevia sweetener
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 150 grams Fresh raspberries
- 120 milliliters Almond milk, unsweetened
Directions
Step 1
Preheat your oven to 170°C (340°F). Grease a 9-inch round cake pan with butter or line it with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no lumps.
Step 3
In another bowl, whisk together the melted butter and erythritol or stevia sweetener until well combined. Add the vanilla extract and eggs, and continue to whisk until smooth.
Step 4
Gradually mix the dry ingredients into the wet ingredients, alternating with the almond milk, and mix until you obtain a smooth batter.
Step 5
Gently fold in the fresh raspberries, being careful not to crush them completely.
Step 6
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Step 9
Enjoy your low carb raspberry cake plain, or serve with a dollop of whipped cream or a sprinkle of powdered erythritol for extra sweetness!
Nutrition Facts
| Serving size | (880.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2211.6 |
| Total Fat 194.0g | 0% |
| Saturated Fat 74.7g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 995.1mg | 0% |
| Sodium 2026.9mg | 0% |
| Total Carbohydrate 172.9g | 0% |
| Dietary Fiber 37.4g | 0% |
| Total Sugars 15.7g | |
| Protein 66.2g | 0% |
| Vitamin D 208.6IU | 0% |
| Calcium 716.2mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 759.4mg | 0% |
Source of Calories