Sugar-Free Raspberry Cake
Indulge in a guilt-free treat with this delectable Sugar-Free Raspberry Cake, a moist and fluffy dessert that perfectly balances wholesome ingredients and natural flavors. Made with almond flour for a gluten-free base, this cake is sweetened with erythritol, making it an excellent choice for those seeking a low-carb or sugar-free option. Fresh raspberries add bursts of juicy tartness, complemented by aromatic lemon zest and creamy Greek yogurt for a tangy undertone. The buttery richness and hint of vanilla create a decadent yet light texture, while the quick 15-minute prep time ensures this cake is as easy to make as it is to enjoy. Perfect for health-conscious baking enthusiasts, it’s ideal for family gatherings, brunches, or simply savoring with a cup of tea.
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Ingredients
- 200 grams Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 120 grams Greek yogurt
- 200 grams Raspberries
- 100 grams Erythritol
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch round cake pan with parchment paper, and lightly grease the sides.
Step 2
In a medium bowl, combine almond flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter with erythritol until light and fluffy using an electric mixer on medium speed.
Step 4
Add the vanilla extract and eggs, one at a time, beating well after each addition. The mixture should be creamy.
Step 5
Mix in the Greek yogurt and lemon zest until fully incorporated.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 7
Gently fold in the raspberries, being careful to keep them whole and evenly distributed throughout the batter.
Step 8
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Once baked, allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and cool completely on a wire rack before serving.
Nutrition Facts
| Serving size | (898.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2399.5 |
| Total Fat 214.7g | 0% |
| Saturated Fat 69.7g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 816.6mg | 0% |
| Sodium 1900.8mg | 0% |
| Total Carbohydrate 175.8g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 20.3g | |
| Protein 73.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 680.8mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 669.0mg | 0% |
Source of Calories