Keto Raspberry Cake
Indulge in the sweet tartness of a **Keto Raspberry Cake**, a delicious low-carb dessert that's perfect for any occasion. This gluten-free recipe combines the nutty richness of almond and coconut flours with the vibrant flavors of fresh raspberries and a hint of zesty lemon. Sweetened with erythritol, it's a sugar-free treat ideal for keto diets. The fluffy batter, enriched with melted butter and eggs, bakes into a beautifully golden cake that's moist and bursting with fruity goodness. Quick and simple to prepare, this cake requires only 15 minutes of prep time and bakes in under 35 minutes, making it a hassle-free option for a satisfying dessert. Serve it with a dollop of whipped cream or keto-friendly cream cheese frosting for an extra touch of decadence. Perfect for your next gathering or as a guilt-free sweet fix, this Keto Raspberry Cake is sure to impress while keeping your macros on track!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine melted butter and erythritol sweetener. Beat until well blended.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and almond milk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the raspberries and lemon zest, making sure they are evenly distributed.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
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.
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.
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
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.1 g | 381% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 31.3 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 970 mg | 75% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 907 mg | 19% | |
*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.
